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Loaf of freshly baked sourdough banana bread on a wooden cutting board.

Sourdough Banana Bread

A delightful fusion of classic banana bread and tangy sourdough starter, creating an ultra-moist and flavorful loaf that's easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas, mashed The riper the bananas, the sweeter and more flavorful the bread will be.
  • 1 cup sourdough starter Ensure your sourdough starter is well-fed for best results.
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 2 large eggs For a vegan version, use flaxseed eggs.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a loaf pan with greasing or parchment paper for easy removal.
  2. In a mixing bowl, combine the mashed bananas and sugar, mixing well.
  3. Add the butter, eggs, and vanilla extract, stirring until blended.
  4. Fold in the sourdough starter, then add the baking soda, salt, and flour. Mix until just combined—don’t overdo it!
  5. Pour the mixture into the loaf pan.
  6. Bake for 50-60 minutes, or until a toothpick comes out clean from the center.

Notes

This banana bread can be enjoyed plain or topped with butter, honey, or cream cheese. It can be stored at room temperature for about 3 days in an airtight container, up to a week in the refrigerator, or frozen for up to 3 months.