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Classic Sourdough Banana Bread Recipe

BySoha

The beauty of banana bread lies in its ability to turn humble ingredients into something extraordinary. When paired with the tangy depth of sourdough starter, this classic treat reaches a whole new level of flavor. Moist, tender, and wonderfully aromatic, sourdough banana bread is not just a way to use up ripe bananas and leftover starter it’s a masterpiece of balance and taste, worthy of any breakfast table or afternoon tea.

Ingredients List

  • 3 medium ripe bananas, mashed
  • 1/2 cup sourdough starter (active or discard)
  • 1/2 cup melted unsalted butter or coconut oil
  • 2/3 cup brown sugar or coconut sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour (or half whole wheat flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup chocolate chips (optional for a sweeter variation)

Step-by-Step Instructions

Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.

Mash the bananas

In a large mixing bowl, mash the ripe bananas until smooth. A few small lumps are fine for texture.

Mix wet ingredients

Add the sourdough starter, melted butter, sugar, eggs, and vanilla extract to the bananas. Whisk until everything is well combined.

Combine dry ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

Fold the batter

Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the bread dense.

Add mix-ins

Stir in walnuts, pecans, or chocolate chips if using.

Bake the bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice once completely cooled for neat, tender slices.

Cook Time

Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: 1 hour 15 minutes

Servings

Makes 10–12 slices

Nutritional Information

Calories: 210
Protein: 4 g
Fat: 9 g
Carbohydrates: 30 g
Fiber: 2 g
Sugar: 15 g

Storage Instructions

  • Store at room temperature in an airtight container for up to 3 days.
  • Refrigerate for up to 5 days for longer freshness.
  • Wrap slices individually and freeze for up to 2 months. Thaw at room temperature or reheat lightly before serving.

Suggestions

  • Add a swirl of nut butter before baking for extra richness.
  • Top with rolled oats or crushed nuts for a rustic finish.
  • Use part whole wheat flour for a denser, hearty loaf.
  • Serve warm with a pat of butter, cream cheese, or even a drizzle of honey.

Seasonal Relevance

This recipe shines year-round but feels especially comforting in cooler months when the cozy aroma of bananas, cinnamon, and sourdough fills the kitchen. It’s also an ideal bake during spring and summer when bananas ripen quickly and you want to put them to good use.

Conclusion

Classic sourdough banana bread is more than a recipe it’s a celebration of texture, flavor, and tradition. The tang of the starter balances the sweetness of bananas perfectly, creating a loaf that’s moist, aromatic, and deeply satisfying. Whether you’re a seasoned sourdough baker or new to working with starter, this recipe is simple yet elegant enough to impress.

Classic Sourdough Banana Bread Recipe
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Classic Sourdough Banana Bread Recipe

Recipe by Soha
Servings

10

servings
Prep time

15

minutes
Cooking time

55

minutes
Calories

220

kcal
Total time

1

hour 

10

minutes

This moist and flavorful sourdough banana bread is the perfect way to use up overripe bananas and extra sourdough starter. Slightly tangy, naturally sweet, and soft inside with a golden crust, it’s a comforting treat for breakfast, snacks, or dessert.

Ingredients

  • 1 cup (240 g) ripe mashed bananas (about 2–3 bananas)

  • 1 cup (240 g) sourdough starter (discard or active)

  • ½ cup (100 g) granulated sugar

  • ½ cup (100 g) brown sugar, packed

  • ½ cup (120 ml) vegetable oil or melted butter

  • 2 large eggs

  • 1 tsp vanilla extract

  • 1 ½ cups (190 g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ½ cup (60 g) chopped walnuts or pecans (optional)

  • ½ cup (90 g) chocolate chips (optional)

Directions

  • Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  • In a large bowl, mash bananas until smooth.
  • Add sourdough starter, sugars, oil/butter, eggs, and vanilla. Whisk until well combined.
  • In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • Fold dry ingredients into the wet mixture until just combined (do not overmix).
  • Stir in nuts or chocolate chips if using.
  • Pour batter into prepared loaf pan and smooth the top.
  • Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Video

Notes

  • For extra flavor, sprinkle cinnamon sugar or chopped nuts on top before baking.
  • Store at room temperature for up to 3 days, or freeze slices for up to 2 months.
  • To make muffins, divide batter into a lined muffin tin and bake at 350°F for 20–25 minutes.

FAQs

Can I make this bread without sourdough starter?
Yes, you can omit the starter and increase the flour by 1/4 cup, but the unique tangy flavor will be missing.

Can I make this recipe gluten free?
Absolutely. Substitute with a gluten-free flour blend that includes xanthan gum for structure.

Why is my banana bread dense?
Overmixing the batter or using too much flour often results in dense bread. Mix gently until just combined.

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