Home
Recipes
Breads
Sourdough
Sourdough Banana Bread Recipe

Sourdough Banana Bread Recipe

Learn how to make the best homemade sourdough banana bread using active starter discard for tangy depth and ultra-moist texture. This easy baking recipe combines ripe bananas with fermented sourdough culture for a perfectly balanced breakfast treat that's both nutritious and indulgent. #sourdoughbaking #bananabread
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
60 mins
Serves:
1 loaf (10 slices)
An overhead shot showcases a rustic loaf of sourdough banana bread on a weathered wooden board, with one thick slice cut to reveal a moist, tender crumb studded with caramelized banana pieces. Natural window light highlights the bread's golden-brown crust with characteristic cracks along the top. Scattered around the base are a few artfully placed sourdough starter remnants, cinnamon sticks, and banana peels, hinting at key ingredients. A butter knife rests beside a slice already spread with a thin layer of melting butter, capturing the bread's fresh-from-the-oven warmth. The camera angle reveals tiny air pockets throughout the crumb—evidence of the sourdough fermentation—while maintaining focus on the bread's rich amber color and the contrast between the crust and pillowy interior.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g active sourdough starter (100% hydration)</li><li class="ingredients-single-item">3 very ripe bananas (approximately 350g peeled weight)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">50g brown sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">240g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">80g chopped walnuts or pecans (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">9×5 inch (23×13 cm) loaf pan</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Stand mixer or electric hand mixer (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preheating your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving overhang on the long sides to easily lift the bread out after baking. Lightly grease any exposed parts of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, mash the ripe bananas thoroughly with a fork until smooth with very few lumps remaining. The riper your bananas, the sweeter and more flavorful your bread will be – those spotty, almost black bananas are perfect for this recipe!</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add your active sourdough starter to the mashed bananas and stir to combine. The wild yeasts and bacteria in your starter will contribute complex flavors and a slight tanginess that beautifully balances the sweetness of the bananas.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the melted butter and mix well, followed by both sugars, eggs, and vanilla extract. Beat until the mixture is well combined and slightly aerated. The brown sugar adds moisture and a deeper caramel note than using just white sugar alone.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed. The baking soda will react with the natural acidity in both the sourdough starter and bananas to help the bread rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix – stopping when you no longer see dry flour is perfect. Overmixing develops gluten and can make your banana bread tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If using nuts, fold them in gently at this stage. The nuts add wonderful texture contrast to the soft crumb of the bread.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared loaf pan, smoothing the top with a spatula. For an extra touch, you can place a thinly sliced banana on top or sprinkle with a little brown sugar for a caramelized crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 55-65 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs but no wet batter. If the top is browning too quickly, loosely cover with aluminum foil after about 30-40 minutes of baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the bread to cool in the pan for 10 minutes before using the parchment overhang to lift it out onto a wire rack to cool completely. This resting period is crucial as it allows the crumb structure to set properly – cutting too soon can make the bread gummy.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once completely cooled, slice with a serrated knife. This bread will keep at room temperature, well-wrapped, for up to 3 days, or refrigerated for up to a week. The sourdough element actually helps preserve the bread longer than traditional banana bread! It also freezes beautifully for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Sourdough Banana Bread?

Sourdough Banana Bread requires active sourdough starter, ripe bananas, butter, granulated and brown sugars, eggs, vanilla, flour, baking soda, salt, cinnamon, nutmeg, and optional nuts. The sourdough starter adds tangy depth while bananas provide natural sweetness and moisture.

How to cook Sourdough Banana Bread at home?

Learn how to cook Sourdough Banana Bread by combining mashed ripe bananas with active sourdough starter, then adding butter, sugars, eggs, and vanilla. Fold in the dry ingredients just until combined, avoiding overmixing. Bake in a lined loaf tin at 175°C for 55-65 minutes until a skewer comes out clean, then cool completely before slicing.

Can I use sourdough discard instead of active starter for banana bread?

Yes, you can absolutely use sourdough discard instead of active starter in banana bread. Discard works brilliantly as it doesn't need to provide much rise (that's what the baking soda is for). Using discard reduces waste and adds the same delicious tangy flavour and improved texture.

How does sourdough enhance traditional banana bread?

Sourdough enhances banana bread by adding complex tangy notes that balance the sweetness, improving moisture retention for a longer shelf life, creating a tender crumb structure through natural fermentation, and providing beneficial bacteria that make it more digestible than traditional quick breads.

What's the best way to store fermented banana bread to maintain freshness?

For best freshness, cool completely before storing in an airtight container at room temperature for up to 3 days. The natural acids from fermentation extend shelf life compared to regular banana bread. Refrigerate for up to a week or freeze slices for 3 months, wrapped individually.

Want to try something else in ...

Sourdough

Try following recommended recipes

View all
An overhead shot of a perfectly baked sourdough sandwich loaf resting on a rustic wooden cutting board, with one thick slice partially cut to reveal the soft, even crumb structure inside. Natural window light highlights the loaf's golden-brown crust with its characteristic splits along the top. Beside the bread sits a butter knife with a smear of salted butter, a small jar of honey, and scattered wheat stalks creating visual context. The bread's sturdy but tender interior shows a creamy white color with small, even air pockets throughout—hallmarks of a properly fermented sandwich-style sourdough.
Breads
Sourdough

Sourdough Sandwich Bread Recipe

A tender-crumbed, slightly tangy sandwich loaf with a golden crust that slices beautifully for everything from morning toast to hearty sandwiches.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (16 slices)
View recipe
An overhead shot of golden-brown sourdough pita breads stacked on a rustic wooden board, with one broken open to reveal the perfect hollow pocket inside. The warm natural light highlights the subtle blistering on the surface, while scattered flour and a few sesame seeds add artisanal charm. In the background, a bowl of hummus garnished with olive oil and paprika sits alongside fresh herbs and a drizzle of extra virgin olive oil, emphasizing the bread's Mediterranean heritage. The sourdough pita's slightly uneven edges showcase its handmade quality, while steam gently rises from the freshly baked pieces.
Breads
Sourdough

Sourdough Pita Bread Recipe

Pillowy soft sourdough pita bread with tangy flavor, airy pockets, and a deliciously chewy texture that elevates any Mediterranean meal.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 12-16 hours fermentation)
Cook Time:
12 mins
Serves:
8 pita breads
View recipe
An overhead shot of oblong sourdough ciabatta loaves resting on a flour-dusted linen cloth, with one loaf torn open to reveal the signature open, irregular crumb structure. The crust has a beautiful golden-brown color with characteristic dimples and flour dustings, captured in soft afternoon light streaming through a kitchen window. A cross-section view highlights the honeycomb-like interior with its glistening, translucent cell walls that showcase proper gluten development. Small dishes of olive oil and sea salt sit beside the bread on a weathered wooden board, with fresh rosemary sprigs adding color contrast and suggesting serving possibilities.
Breads
Sourdough

Sourdough Ciabatta Recipe

Rustic Italian sourdough ciabatta with a tender, open crumb interior encased in a crackly crust that delivers complex tangy flavors from slow fermentation.
Difficulty:
Intermediate
Prep Time:
20 mins
Cook Time:
25 mins
Serves:
2 loaves (16 slices)
View recipe
Overhead shot of irregularly shaped, golden-brown sourdough crackers arranged in a casual pile on a rustic wooden board, with visible flecks of herbs and sea salt crystals catching the soft natural light. A cross-section view reveals the crackers' delicate internal structure with tiny air pockets throughout. Several crackers are propped against a small ceramic bowl of whipped herb butter, while others are broken to showcase their satisfying snap. A scattering of rosemary sprigs, black peppercorns, and a partial wedge of aged cheese create visual interest around the composition, with the warm afternoon light highlighting the crackers' crisp edges and varied textures.
Breads
Sourdough

Sourdough Crackers Recipe

Crispy, tangy sourdough crackers with a delicate crumb and savory flavor that transforms leftover starter into an addictive snack perfect with cheese or dips.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
15 mins
Serves:
48 crackers
View recipe
A rustic wooden board showcases a stack of golden-brown sourdough chocolate chip cookies under soft natural light, highlighting their perfectly crackled tops and molten chocolate chunks. Several cookies are artfully broken open to reveal their soft, chewy interiors studded with melted chocolate. Scattered around the composition are a few whole chocolate chunks, a pinch of flaky sea salt, and a small jar of sourdough starter, suggesting the recipe's signature fermentation. In the background, a glass of milk sits slightly out of focus, emphasizing the cookies' homemade comfort and inviting texture.
Breads
Sourdough

Sourdough Chocolate Chip Cookies Recipe

Crisp-edged, tender-centered cookies featuring tangy sourdough notes that beautifully complement rich chocolate chunks and a complex caramelized flavor that evolves over time.
Difficulty:
Intermediate
Prep Time:
20 mins (plus 8-12 hours rest)
Cook Time:
12 mins
Serves:
24 cookies
View recipe
A top-down view showcases a rustic wooden board displaying three perfectly golden-brown sourdough donuts with visible air pockets and texture. One donut is sliced in half, revealing its soft, airy interior with characteristic sourdough honeycomb structure. Soft natural morning light casts gentle shadows, highlighting the glossy vanilla glaze that drips appealingly down the sides, with tiny flecks of vanilla bean visible. In the background, scattered ingredients—a jar of sourdough starter, a dusting of flour, and fresh berries—add context and color. A vintage blue ceramic plate holds additional donuts with varied toppings including cinnamon sugar and chocolate glaze, demonstrating versatility.
Breads
Sourdough

Sourdough Donuts Recipe

Tangy sourdough donuts boast a tender, pillowy crumb beneath a crisp exterior, combining mild fermented complexity with sweet glaze for an irresistibly sophisticated treat.
Difficulty:
Intermediate
Prep Time:
25 mins (plus 12-18 hours fermenting)
Cook Time:
15 mins
Serves:
12 donuts
View recipe
Close-up of golden-brown sourdough dinner rolls arranged in a rustic stoneware dish, captured in soft natural light that highlights their crackly tops and pillowy texture. Several rolls are broken open to reveal a tender, airy interior with visible fermentation bubbles and stretchy gluten structure. A pat of melting butter glistens on one torn roll, with a sprinkle of flaky sea salt catching the light. Surrounding the dish are scattered wheat stalks, a small bowl of flaky salt, and a linen napkin, all arranged on a weathered wooden table that complements the artisanal nature of the sourdough baking process.
Breads
Sourdough

Sourdough Dinner Rolls Recipe

Pillowy soft sourdough dinner rolls with a tangy flavor profile, delicate crumb structure, and buttery golden crusts perfect for accompanying any meal.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
12 rolls
View recipe
An overhead shot of a golden-brown sourdough brioche loaf with a deeply burnished, glossy top catching the soft morning light streaming through a nearby window. The cross-section reveals a honeycomb of tender, buttery layers with a distinctively yellow crumb that pulls apart in silky, stretchy strands. The loaf rests on a weathered wooden board, accompanied by a small dish of cultured butter and a jar of homemade preserve. A light dusting of flour and a few scattered sourdough starter bubbles decorate the scene, while steam gently rises from the freshly sliced portion, highlighting the bread's warm, yeasty aroma.
Breads
Sourdough

Sourdough Brioche Recipe

Luscious, buttery brioche enriched with sourdough starter for a tender crumb, subtle tang, and extraordinary depth of flavor that elevates this classic French bread to new heights.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 loaf (12 slices)
View recipe
A close-up cross-section shot of a sourdough croissant revealing its intricate honeycomb structure of buttery layers under soft natural window light. The exterior is deeply golden-brown with a shatteringly crisp appearance, while scattered flour dusts the rustic wooden board beneath. Several whole croissants sit nearby, their curved shapes displaying perfect lamination with visible layers. Steam gently rises from a freshly torn pastry, highlighting its warm, yeasty aroma. In the background, subtle hints of the sourdough starter jar and butter wrapper remind viewers of the artisanal process behind these French-meets-fermentation pastries.
Breads
Sourdough

Sourdough Croissants Recipe

Flaky, buttery croissants with a complex tangy flavor from natural sourdough fermentation, creating an irresistible combination of crisp exterior and airy, honeycombed interior.
Difficulty:
Advanced
Prep Time:
1 hour 30 mins
Cook Time:
25 mins
Serves:
12 croissants
View recipe
An overhead shot of freshly baked sourdough bagels arranged on a rustic wooden board, their burnished golden-brown crusts glistening under soft natural light. A cross-section view reveals the chewy, open crumb structure characteristic of sourdough, with visible fermentation bubbles. Some bagels are topped with sesame and poppy seeds, creating visual texture and contrast against the shiny crust. In the background, a bowl of flaky sea salt and a small jar of sourdough starter hint at the artisanal process, while a linen towel adds warmth to the composition. Steam rises subtly from a bagel that's been broken open, emphasizing their fresh-from-the-oven appeal.
Breads
Sourdough

Sourdough Bagels Recipe

Chewy, flavorful sourdough bagels with a glossy crust and tangy interior that perfectly balance artisanal depth with classic bagel texture.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
25 mins
Serves:
8 bagels
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Sourdough Banana Bread Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2024-04-23", "description": "Learn how to make the best homemade sourdough banana bread using active starter discard for tangy depth and ultra-moist texture. This easy baking recipe combines ripe bananas with fermented sourdough culture for a perfectly balanced breakfast treat that's both nutritious and indulgent.", "prepTime": "PT20M", "cookTime": "PT60M", "totalTime": "PT1H20M", "keywords": "sourdough banana bread, fermented quick bread, sourdough discard recipes, tangy banana bread, artisan breakfast bread", "recipeYield": "10", "recipeCategory": "Bread", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "245 calories", "carbohydrateContent": "38 g", "proteinContent": "4 g", "fatContent": "9 g", "saturatedFatContent": "5 g", "cholesterolContent": "52 mg", "sodiumContent": "210 mg", "sugarContent": "18 g", "servingSize": "1 slice" }, "recipeIngredient": [ "100g active sourdough starter (100% hydration)", "3 very ripe bananas (approximately 350g peeled weight)", "80g unsalted butter, melted", "100g granulated sugar", "50g brown sugar", "2 large eggs, at room temperature", "1 tsp vanilla extract", "240g all-purpose flour", "1 tsp baking soda", "1/2 tsp salt", "1 tsp ground cinnamon", "1/4 tsp ground nutmeg", "80g chopped walnuts or pecans (optional)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare", "text": "Begin by preheating your oven to 175°C (350°F). Line your loaf pan with parchment paper, leaving overhang on the long sides to easily lift the bread out after baking. Lightly grease any exposed parts of the pan." }, { "@type": "HowToStep", "name": "Mash bananas", "text": "In a large bowl, mash the ripe bananas thoroughly with a fork until smooth with very few lumps remaining. The riper your bananas, the sweeter and more flavorful your bread will be – those spotty, almost black bananas are perfect for this recipe!" }, { "@type": "HowToStep", "name": "Add starter", "text": "Add your active sourdough starter to the mashed bananas and stir to combine. The wild yeasts and bacteria in your starter will contribute complex flavors and a slight tanginess that beautifully balances the sweetness of the bananas." }, { "@type": "HowToStep", "name": "Mix wet ingredients", "text": "Pour in the melted butter and mix well, followed by both sugars, eggs, and vanilla extract. Beat until the mixture is well combined and slightly aerated. The brown sugar adds moisture and a deeper caramel note than using just white sugar alone." }, { "@type": "HowToStep", "name": "Combine dry ingredients", "text": "In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until evenly distributed. The baking soda will react with the natural acidity in both the sourdough starter and bananas to help the bread rise properly." }, { "@type": "HowToStep", "name": "Fold together", "text": "Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix – stopping when you no longer see dry flour is perfect. Overmixing develops gluten and can make your banana bread tough rather than tender." }, { "@type": "HowToStep", "name": "Add nuts", "text": "If using nuts, fold them in gently at this stage. The nuts add wonderful texture contrast to the soft crumb of the bread." }, { "@type": "HowToStep", "name": "Fill pan", "text": "Pour the batter into your prepared loaf pan, smoothing the top with a spatula. For an extra touch, you can place a thinly sliced banana on top or sprinkle with a little brown sugar for a caramelized crust." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake in the preheated oven for 55-65 minutes, or until a skewer inserted into the center comes out clean with a few moist crumbs but no wet batter. If the top is browning too quickly, loosely cover with aluminum foil after about 30-40 minutes of baking." }, { "@type": "HowToStep", "name": "Cool in pan", "text": "Allow the bread to cool in the pan for 10 minutes before using the parchment overhang to lift it out onto a wire rack to cool completely. This resting period is crucial as it allows the crumb structure to set properly – cutting too soon can make the bread gummy." }, { "@type": "HowToStep", "name": "Slice and store", "text": "Once completely cooled, slice with a serrated knife. This bread will keep at room temperature, well-wrapped, for up to 3 days, or refrigerated for up to a week. The sourdough element actually helps preserve the bread longer than traditional banana bread! It also freezes beautifully for up to 3 months." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-04-15", "reviewBody": "The tanginess from the sourdough perfectly balances the sweet bananas! This is honestly the best banana bread I've ever made - stays moist for days and has such complex flavor. My family devoured the entire loaf in one sitting!", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Khan", "datePublished": "2024-04-08", "reviewBody": "I've been looking for creative ways to use my sourdough discard and this recipe is absolutely brilliant! The fermented notes add an incredible depth to traditional banana bread. I added some chocolate chips and it was divine!", "name": "Best Discard Recipe Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Lin Wong", "datePublished": "2024-04-12", "reviewBody": "This sourdough banana bread has become a weekly staple in our home. The texture is perfect - moist but not dense, with a beautiful crumb. I appreciate how detailed the instructions are, especially about not overmixing the batter.", "name": "Weekly Breakfast Tradition Now", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Henrik Johansson", "datePublished": "2024-04-18", "reviewBody": "As someone who bakes a lot of sourdough, I appreciate how this recipe perfectly incorporates the starter without overwhelming the banana flavor. The bread stays fresh much longer than traditional banana bread, and toasting a slice with butter is absolutely heavenly!", "name": "Superior to Traditional Banana Bread", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Carmen Rodriguez", "datePublished": "2024-04-05", "reviewBody": "I was skeptical about adding sourdough to banana bread but am now completely converted! The slight tang makes the banana flavor even more pronounced. I've made this three times now and it freezes beautifully - perfect for having emergency breakfast slices ready to go!", "name": "Converted Skeptic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/sourdough-banana-bread-recipe" }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Sourdough Banana Bread?", "acceptedAnswer": { "@type": "Answer", "text": "Sourdough Banana Bread requires active sourdough starter, ripe bananas, butter, granulated and brown sugars, eggs, vanilla, flour, baking soda, salt, cinnamon, nutmeg, and optional nuts. The sourdough starter adds tangy depth while bananas provide natural sweetness and moisture." } }, { "@type": "Question", "name": "How to cook Sourdough Banana Bread at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Sourdough Banana Bread by combining mashed ripe bananas with active sourdough starter, then adding butter, sugars, eggs, and vanilla. Fold in the dry ingredients just until combined, avoiding overmixing. Bake in a lined loaf tin at 175°C for 55-65 minutes until a skewer comes out clean, then cool completely before slicing." } }, { "@type": "Question", "name": "Can I use sourdough discard instead of active starter for banana bread?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can absolutely use sourdough discard instead of active starter in banana bread. Discard works brilliantly as it doesn't need to provide much rise (that's what the baking soda is for). Using discard reduces waste and adds the same delicious tangy flavour and improved texture." } }, { "@type": "Question", "name": "How does sourdough enhance traditional banana bread?", "acceptedAnswer": { "@type": "Answer", "text": "Sourdough enhances banana bread by adding complex tangy notes that balance the sweetness, improving moisture retention for a longer shelf life, creating a tender crumb structure through natural fermentation, and providing beneficial bacteria that make it more digestible than traditional quick breads." } }, { "@type": "Question", "name": "What's the best way to store fermented banana bread to maintain freshness?", "acceptedAnswer": { "@type": "Answer", "text": "For best freshness, cool completely before storing in an airtight container at room temperature for up to 3 days. The natural acids from fermentation extend shelf life compared to regular banana bread. Refrigerate for up to a week or freeze slices for 3 months, wrapped individually." } } ] }