This Sourdough Banana Bread is a delightful twist on a classic, blending the tangy depth of sourdough with the sweet richness of ripe bananas. In just 20 minutes of prep, you’ll create a batter that bakes into a moist, tender loaf with a golden, slightly crisp crust.
The aroma of warm spices and caramelized bananas will fill your kitchen, promising a treat that’s as comforting as it is irresistible.
With a 50-minute bake time, this bread emerges with a perfect balance of flavors—earthy sourdough, sweet banana, and a hint of cinnamon. Each slice offers a soft, fluffy crumb and a subtle tang that keeps you coming back for more. It’s a simple yet sophisticated bake that’s sure to become a favorite.
What You’ll Need for Sourdough Banana Bread
- 1¼ cups (13¼ oz/375 g) mashed bananas (about 3 to 4 ripe bananas)
- ¾ cup (4½ oz/128 g) dark brown sugar (light brown sugar works too)
- ⅓ cup (3½ oz/100 g) active sourdough starter (ensure it’s bubbly and active)
- 1½ teaspoons vanilla extract
- 2 large eggs, at room temperature
- ½ cup (4 fl oz/120 ml) vegetable oil (can substitute with melted coconut oil)
- ¼ cup (2 fl oz/60 ml) whole milk, at room temperature (any milk works)
- 1¾ cups (8¾ oz/247 g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ¼ teaspoon salt
How to Make Sourdough Banana Bread
- Preheat the oven to 375°F (190°C). Butter an 8-inch (20-cm) square baking dish and line it with parchment paper. Set aside.
- In a large mixing bowl, whisk together the mashed bananas, brown sugar, sourdough starter, and vanilla extract until smooth.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vegetable oil and milk until fully combined.
- In a small bowl, whisk together the flour, baking soda, and salt. Gently fold this into the wet ingredients until just combined (don’t overmix).
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 45 to 50 minutes, or until the bread is a deep golden brown and a skewer inserted into the center comes out clean.
- Let the bread cool in the dish for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Delicious Toppings and Pairings
Take your Sourdough Banana Bread to the next level with a drizzle of honey or a smear of cream cheese. For a decadent treat, top with a scoop of vanilla ice cream or a sprinkle of chopped walnuts. Pair it with a cup of coffee or chai tea for the perfect snack or dessert.
Storage and Freezing Tips
Store your banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To enjoy, thaw at room temperature or warm slices in the oven at 300°F (150°C) for 5-10 minutes.
Easy Recipe Variations
Customize your banana bread by adding chocolate chips, chopped nuts, or dried fruit to the batter. For a healthier twist, swap half the flour for whole wheat flour or replace the vegetable oil with applesauce. Experiment with spices like cinnamon or nutmeg for extra warmth.
Time-Saving Hacks
Save time by mashing your bananas in advance and storing them in the fridge. Use a stand mixer or hand mixer to quickly combine wet ingredients. If you’re short on time, bake the bread in a loaf pan instead of a square dish—it may require a slightly longer bake time, but it’s just as delicious!
Common Questions Answered
Wondering if your sourdough starter is ready? It should be bubbly and active before using. Can’t find dark brown sugar? Light brown sugar works just fine. If your bananas aren’t ripe enough, bake them at 300°F (150°C) for 15-20 minutes to soften and sweeten them.
Sourdough Banana Bread
Ingredients
- 1¼ cups mashed bananas (3 to 4) 13¼ oz/375 g
- ¾ cup dark brown sugar 4½ oz/128 g
- ⅓ cup active sourdough starter 3½ oz/100 g
- 1½ teaspoons vanilla extract
- 2 large eggs, at room temperature
- ½ cup vegetable oil 4 fl oz/120 ml
- ¼ cup whole milk, at room temperature 2 fl oz/60 ml
- 1¾ cups all-purpose flour 8¾ oz/247 g
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and butter and line with parchment an 8-inch (20-cm) square baking dish. Set aside.
- In a large mixing bowl, whisk together the bananas, brown sugar, sourdough starter, and vanilla extract.
- Add the eggs, one at a time, followed by the vegetable oil and milk, mixing completely before each addition.
- In a small bowl, whisk together the flour, baking soda, and salt, then fold into the wet ingredients until just combined.
- Pour the batter into the prepared baking dish and bake for 45 to 50 minutes, until the bread is a deep golden brown and a skewer inserted in the center comes out clean.
- Let cool in the baking dish for 10 minutes before transferring to a wire rack to cool completely. Serve at room temperature.
- Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months.
