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.

Sliced Banana Bread made with Sourdough Starter

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.


Loaf of Sourdough Banana Bread in Pan

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.

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

More Sourdough Recipes

4.96 from 21 votes

Sourdough Banana Bread

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


  • 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


  • Preheat oven to 350°F. Prepare a 9×5-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. 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!!

    1. 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!

  2. 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.

  3. 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.

  4. 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

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

    1. 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!

  6. 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.

  7. 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?

  8. 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!

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