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
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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. 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…

  2. 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?

  3. 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

  4. 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!

  5. 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.

  6. Hi, this is a great recipe. Thank you so much for sharing. I have a “solid” sourdough,so I mixed it, carefully, with the eggs in order to create a smooth batter and then with the chocolate. Great result. Greetings from Switzerland.

  7. This was really good. I used a pretty active starter. I was wondering if it’s ok to use discard from the fridge for this?

  8. Have been making this with added cardamom for 2 months. Great recipe. Not too sweet. Perfect and fluffy every time. Thank you!

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