Banana Bread {Made with Sourdough Starter}

filed under: Bread on March 25, 2020

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.


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.

Ingredients (full recipe below)

  • Flour
  • Baking soda
  • Salt
  • Butter
  • Brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla
  • Bananas
  • Sourdough starter

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

4.94 from 16 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!

Course: Breakfast
Cuisine: American
Keyword: Sourdough Banana Bread
Servings: 8
Calories: 390 kcal
Author: Amanda
  • 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
  1. Preheat oven to 350°F. Prepare a 9x5-inch loaf pan with non-stick spray.

  2. In a medium bowl combine the flour, baking soda, and salt. Stir with a fork to combine ingredients. Set aside.
  3. 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.
  4. 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.
  5. Add in the flour mixture and the sourdough starter and stir gently by hand.
  6. Pour batter into prepared pan.
  7. Bake at 350°F for 55-65 minutes or until an inserted toothpick is removed with crumbs but no wet batter. Do not overbake.
  8. Allow to cool for at least 10 minutes before cutting.


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  • Sharon Cox says:

    Does the starter for the banana bread and the brownies use discard or mature starter?

    • Amanda Rettke says:

      Yes and yes. The discard can be from day 4,5,6 but I prefer a mature starters discard.

  • Denise Pettit says:

    whats you receipt for sour dough starter to make sour dough

  • joy williams says:

    can you make muffin out of sourdough starter
    i like know because i make a lot of muffin in bake sale or for or just around the house snack

  • Kathleen Ring says:

    Made this recipe into muffins. Really the best ever! Light and fluffy,but moist too! Will definitely make.them.again! Great recipe!

    • Amanda Rettke says:

      YAY!! So glad you like them!

  • margaret davis says:

    how do you make the sourdough starter

  • Pamela says:

    Do you have an egg substitute in this recipe

  • Sue says:

    Do you have a recipe for sourdough starter?

  • JULIE Van Zant says:

    Why will on one give the receipt for the sour dough starter!!!! Not very nice 🙁

  • Ruby says:

    What is sourdough starter.Where can you buy it?


  • Sylvia Kiger says:

    What would strawberries be like in this bread are pineapple

  • Donna Lacatena says:

    What’s the recipe for sour dough starter?

  • Abby Gorgone says:

    Made this today with discards from my starter(s)(I’m on day 5–so close!) and it was absolutely delicious. It’s true that there’s no sourdough taste at all; the bread is nice and light and so tasty! I added a quick walnut streusel topping for some crunch, so so good! Thank you!!

    • Amanda Rettke says:

      AWESOME to hear Abby!!! So glad you like it! <3

  • Cathy says:

    How do I make pancakes using the starter? Love your recipes. Thank you.

    • Amanda Rettke says:

      I have been testing pancakes recipes almost every day for 2 weeks… they are ok, but I want to find the BEST combination of ingredients and make sure it is perfect before sharing! So I will be, soon!

  • Paige says:

    I’ve been struggling to keep up with my starter, and needed to use up some bananas that were way past eat-able. This recipe was just what I needed, and it came out amazing! I made it last night and my husband and I have already eaten more than half the loaf. Added some nutmeg and cinnamon because I like those flavors with banana.

  • Deanna Bixler says:

    I was going to make banana bread again, but my bananas were way past ripe so I made it into a cranberry orange bread by adding 3 Tbsp orange juice, 1 1/2 cups frozen cranberries and 1/2 cup milk. It turned out great! I love the banana bread recipe too.

    • Amanda Rettke says:

      WOW! Great idea, love that!

  • Caroline Brown says:

    I made this and left it the oven for required time. Found it very dense and not light and fluffy like yours. Should I have cooked it longer? The toothpick cane out as cooked. The taste is wonderful. Just way too dense and heavy sadly

    • Amanda Rettke says:

      Oh no! So sorry. Sometimes an overmixed banana bread batter will result in a dense loaf.

  • Sheila says:

    Do you keep the discard out at room temp or store it in the fridge until until you have enough for a recipe??

    • Elizabeth Keeney says:

      Hi, Sheila! I work with iambaker and am happy to help with questions. Store the discard in your refrigerator until you have enough for the recipe. If you don’t have enough in a week’s time, feed the discard and continue to store it in the refrigerator until you have enough. I hope this helps. Have a great day!

  • Danita says:

    This turned out very good. I was gifted some starter and kept the discard in the refrigerator until I had one cup. You can really taste the sour but in a good way. I only had 3 bananas but they were pretty big so it worked fine. I also folded in chocolate chips at the end.

  • Mary Beth Del Conte says:

    I’m very excited about making this once my bananas ripen. Do you think it could be made with cinnamon like your cinnamon sugar banana bread recipe? I’m sure I could top it with the cinnamon sugar mix. But do you think I could add cinnamon to the bread part of the recipe?

    • Amanda Rettke says:

      Yes and yes. You can add it to the bread and over the top. 🙂

  • Lindsay says:

    Loving this banana bread. Making it each weekend now during our shelter in place. I’m using all whole wheat flour/starter and coconut oil. I’ve started putting grated carrot and zucchini in. Great recipe!

  • Stephanie Erbes says:

    I used this recipe and make some excellent banana muffins. They were light and super tasty. I did add 2 Tablespoons of bourbon for extra flavor. What can I say? When in Kentucky…

  • Jennifer R says:

    Excellent bread! I’m not new to sourdough, in fact, I have a degree in Microbiology, but doesn’t the old lore say to never use metal utensils? However, every recipe I’ve found, including this one, calls for using either a stand mixer or a hand mixer. Correct me if I’m wrong, but every stand mixer I’ve ever seen uses a metal bowl, and a hand mixer uses metal beaters. What gives?
    Could this be that, back in the old days, utensils were made of silver, and given the acidic nature of sourdough, it would oxidize out and kill the microbes in the mix? (Silver is highly toxic to bacteria, fungi and viruses.)
    Our modern day utensils and bowls are made of stainless steel, I would guess. Your thoughts?

  • Anne Chai says:

    I love this recipe. The banana cake is really moist. I did a couple of variation- an original, one with less sugar and one with chia seed.

    They all turned out very good. Thank you for the recipe. I might try the cinnamon roll next

  • Alison says:

    Was looking for a sourdough bread recipe that allowed for flexibility on the wet ingredient (i.e. bananas). Have made this twice with bananas and once with a combination of loquats and persimmons. Easy, moist, and delicious every time. Thanks Amanda!

  • Grace says:

    Just made this with mature starter that I’ve been accumulating in the fridge. Lovely texture with a good crumb. Moist and holds well. I only had three large bananas, but it was full of banana flavour. Will definitely make again.