This Banana Bread made with a sourdough starter is a light and delicious bread full of pure banana flavor that is so good you don’t even need to add butter! For another recipe that gives you a tangy sourdough flavor, try my Easy Sourdough Brownies.

Sourdough Banana Bread

I have definitely made my share of banana bread, from my Cinnamon Sugar Banana Bread to Chocolate Chip Banana Bread. All of them are delicious, but this Sourdough Banana Bread recipe is so light and the banana flavor really comes out in this bread with every bite. It is really a bread to go bananas for😀.

I wanted more recipes to use my sourdough starter (that I had finally perfected) besides my Simple Sourdough Bread. I am happy to say this was a great idea! The more ways to use up the starter, the better.

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Sliced Banana Bread made with Sourdough Starter

Sourdough Banana Bread Recipe

Just in case you have never had Sourdough Banana Bread before and are thinking… does this taste sour? The answer is no. The sourdough starter acts as a yeast component in this recipe and is simply an ingredient that helps with rise and texture. This bread tastes like the most perfect banana bread you will ever make. Pure banana deliciousness!

This simple recipe is perfect for your sourdough starter. Or, just use the starter you have ready to go in the refrigerator. (Just make sure you take it out 12 hours before baking!) Either way, I think you will like the subtle added flavor that it gives to the bread.

Loaf of Sourdough Banana Bread in Pan

How to Make Sourdough Banana Bread (full recipe below)

You do need your sourdough starter for this recipe, and I have a great recipe for one here.

Once you have that, there are lots of recipes you can add it to for a bolder taste. Also, I left a few lumps of banana in my batter, but you can always mash up your bananas if you don’t want the chunks. And, the riper the bananas, the better! Before you get started with the batter, preheat the oven to 350°F and coat a 9×5-inch loaf pan with nonstick spray.

  • To make the banana bread, first mix together the flour, baking soda, and salt in a medium bowl. Set that aside.
  • Next, get out your stand mixer or a large bowl and hand mixer. Mix together the butter and sugars on medium-high speed for a couple of minutes.
  • Add in the eggs, vanilla, and bananas, mixing until just a few lumps of banana remain.
  • Add in the flour mixture and all-important sourdough starter and stir everything together by hand.
  • Pour the batter into your prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the bread comes out with a few crumbs.
  • Allow the bread to cool for about 10 minutes before slicing.

As I said, you don’t even need butter on this bread because it is SO GOOD!

Overhead view of Sourdough Banana Bread with One slice Cut

How Long does Sourdough Banana Bread Last?

Since this recipe makes just one loaf, it certainly doesn’t last very long here. I could probably eat the entire loaf by myself in a couple of days! Sourdough bread, in general, usually lasts for 4-5 days at room temperature. Do not store it in the refrigerator. Instead, keep it covered with a towel or in a zipped plastic bag someplace that is relatively cool. A bread box also works well.

If you want to freeze the bread, be sure to let the bread cool completely before freezing. To freeze the bread, seal the loaf into a zipped plastic freezer bag, making sure to let all the air out. You can store bread for up to 6 months in the freezer, but the longer you keep it in there, the less fresh tasting it will be. (And be sure to label it with the date!)

Very Close up of One Slice of Sourdough Banana Bread

Looking for More Bread Recipes?

There is nothing quite like freshly baked bread, and I have plenty you can make at home!

Simple White Bread

Apple Fritter Bread

The Best Zucchini Bread

Old Fashioned Buttermilk Sweet Bread

4.95 from 17 votes

Sourdough Banana Bread

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Taste a pure banana flavor in every bite of this Sourdough Banana Bread!

Ingredients

  • 2 cups (250g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick or 113g) butter, room temperature
  • ½ cup (100g) brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla
  • 4 ripe bananas, chopped or mashed
  • 1 cup sourdough starter

Instructions

  • Preheat oven to 350°F. Prepare a 9x5-inch loaf pan with non-stick spray.
  • In a medium bowl combine the flour, baking soda, and salt. Stir with a fork to combine ingredients. Set aside.
  • In a large bowl (or bowl of your stand mixer) add the butter and sugars. Mix on medium-high with a hand-held mixer until ingredients are fully incorporated, about 1-2 minutes.
  • To the bowl add in the eggs, vanilla, and bananas. Mix very well until only a few lumps of banana remain. May need to scrape the bowl.
  • Add in the flour mixture and the sourdough starter and stir gently by hand.
  • Pour batter into prepared pan.
  • Bake at 350°F for 55-65 minutes or until an inserted toothpick is removed with crumbs but no wet batter. Do not overbake.
  • Allow to cool for at least 10 minutes before cutting.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Really a very good recipe and useful for using up starter. Your website is just excellent. Thank you for somehow managing not to have the pages full of ads as well. So refreshing to find actual recipes vs a vehicle for advertising – and clear, detailed info on the ingredients and methods.

  2. I just made this recipe. I had dental surgery and needed soft food. I also had extra starter and over ripe bananas…perfect! It was half gone before it cooled. I will do this again!

  3. I have tried lots of banana bread recipes and this is hands down the BEST! So simple and easy to follow and the results are absolutely delicious. Thank you.

  4. Positively scrumptious! I thought a tablespoon of vanilla was too much, so I reduced it to a half tablespoon. (At first I thought it was a mistake. I use vanilla that is quite expensive, so that was another reason I reduced the vanilla.)I added 1 cup of coarsely chopped walnuts because I never make banana bread without nuts. This is a great way to use overripe bananas. I definitely recommend weighing the dry ingredients. My sourdough starter grew to more than a cup by the time I assembled the recipe, but I added it anyway.

  5. Delicious and so easy! As you say, those little chunks of banana make it even better!
    I used your Sourdough Starter recipe a few weeks ago and am now enjoying the benefits! Thank you!

  6. Made this recipe today – I made 6 mini loaves. I did coat the pans with a little granulated sugar ( because I have a MAJOR sweet tooth) I have to say , this is the best banana bread I have EVER made. ❤️

    1. OH YAY!!! I feel the same… I wish everyone had a starter going so they could try it! Thrilled you enjoyed it too! <3

  7. Just took this out of the oven. I used coconut oil instead of butter, added a little freshly ground nutmeg, and my starter was fully active. Thanks for sharing your recipe!

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