Sourdough Banana Bread
This Sourdough Banana Bread is a delicious way to use up your overripe bananas and any sourdough starter discard you’ve got sitting around.
It combines rich, nutty flavors with the subtle tang of sourdough, creating a loaf that’s moist, tender, and packed with flavor.
Whether you’re enjoying it as breakfast, a snack, or dessert, this recipe is simple, reliable, and sure to become a favorite in your home.
Sourdough Banana Bread Recipe Highlights
- Made with overripe bananas and sourdough starter for a unique, tangy twist.
- A perfect use for leftover sourdough discard.
- Packed with wholesome ingredients like whole wheat flour and ground flaxseed.
- Topped with crunchy walnuts and a touch of brown sugar for extra flavor.
- Ready in just over an hour, with minimal prep time.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FLOURS – A mix of all-purpose and whole wheat flours creates a perfect balance of structure and texture. All-purpose flour ensures the bread isn’t too dense, while whole wheat flour brings a heartier feel and slightly nutty flavor. If you don’t have whole wheat flour, you can substitute it with more all-purpose flour, though the texture will be less robust.
GROUND FLAXSEED – Not only does this add a subtle nuttiness, but it’s also packed with fiber and omega-3s, making your bread a little more nutritious. However, this ingredient is optional. If you don’t have flaxseed, you can leave it out, though the bread will lose some of its nutritional depth.
BAKING SODA AND SALT – These two are essential for balance. Baking soda helps the bread rise just right, reacting with the acidity in the sourdough and bananas. Salt enhances all the flavors, so don’t leave it out—it’s like a flavor amplifier.
BUTTER – Softened butter adds richness and keeps the bread moist. If you’re out of butter, you can use an equal amount of coconut oil or margarine, though the flavor will differ slightly.
BROWN SUGAR – This is key for sweetness and helps create a soft, tender crumb. The molasses in brown sugar also adds a slight caramel flavor. Sprinkle a little on top before baking for a beautifully caramelized crust.
EGGS – Eggs bind everything together while adding moisture and structure. Using room-temperature eggs helps them incorporate evenly into the batter. If you forget to set them out, place them in a bowl of warm water for a few minutes.
SOURDOUGH STARTER – Whether it’s fresh or discard, sourdough starter adds a slight tang and complexity to the flavor while helping keep the bread tender. If you don’t have any starter, you can substitute it with plain yogurt or buttermilk in equal amounts.
HONEY – A natural sweetener that enhances the bananas and adds a touch of floral sweetness. If you’re out of honey, maple syrup works well as a substitute.
BANANAS – Overripe bananas are the star of this bread. The more spotted and soft they are, the sweeter and more flavorful your bread will be. If you need to ripen bananas quickly, pop them in a warm oven (300º Fahrenheit) for about 10 minutes.
OLIVE OIL – Keeps the bread moist and tender without overpowering the flavor. Use light olive oil for a more neutral taste, or substitute it with vegetable oil if needed.
VANILLA – Adds warmth and rounds out the flavors. Use pure vanilla extract for the best flavor, though imitation vanilla will work in a pinch.
WALNUTS – These add crunch and nutty richness but are optional. If you prefer a smoother texture or are avoiding nuts, you can skip them entirely. To elevate their flavor, toast the walnuts lightly in a dry pan before chopping. Reserve a portion for sprinkling on top—it not only looks great but also adds a satisfying crunch to every slice.
How To Make a Sourdough Banana Bread
Please check the printable recipe card below for more detailed instructions.
- Mix the dry ingredients: Combine flours, flaxseed, baking soda, and salt in a bowl.
- Cream the butter and sugar: Beat the softened butter and brown sugar until light and fluffy, then mix in the eggs.
- Combine wet ingredients: Add sourdough starter, honey, bananas, oil, and vanilla. Mix until smooth.
- Fold and bake: Gently fold in the dry ingredients and walnuts, pour into a loaf pan, and bake at 350º Fahrenheit for 55-65 minutes.
Leftovers and Storage
STORE – Wrap leftover slices tightly or store in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to a week.
FREEZE – Wrap individual slices in plastic wrap, then place them in a freezer bag. Store for up to 3 months. Thaw at room temperature or in the microwave for a quick treat.
REHEAT – Warm slices in the microwave for 10-15 seconds, or toast lightly for a crisp edge.
MAKE AHEAD – Prepare the batter a day in advance and refrigerate. Let it come to room temperature before baking.
Serving Suggestions
COFFEE OR TEA – Pairing this bread with a warm drink enhances its comforting qualities. A medium roast coffee complements the bread’s nutty notes, while a chai tea or spiced herbal tea brings out the warm flavors from the honey and vanilla. For an extra treat, consider a cinnamon latte or honey-sweetened black tea to echo the bread’s flavors.
YOGURT AND FRUIT – Transform this bread into a light yet satisfying breakfast by serving it with a dollop of plain or vanilla yogurt and a side of fresh fruit like sliced berries or bananas. The creamy yogurt balances the bread’s sweetness, while the fruit adds a refreshing burst of flavor. This pairing is also a great way to sneak in extra nutrition if you’re serving it to kids.
SPREADS – Add a personal touch by topping your slice with a spread. Cream cheese creates a tangy contrast to the bread’s sweetness, while peanut butter adds protein and richness. For a lighter option, a drizzle of honey enhances the natural sweetness. Want to get fancy? Try a whipped cinnamon butter or maple butter for a decadent touch.
More Easy and Delicious Banana Recipes
Recipe Success Tips
USE VERY RIPE BANANAS – The ripest bananas are essential for both flavor and texture. Look for bananas that are deeply speckled or nearly black; their natural sugars intensify, giving the bread its sweet, rich flavor without needing extra sugar. If your bananas aren’t ripe enough, place them in a paper bag with an apple or speed things up by baking them at 300º Fahrenheit for about 10 minutes until soft.
DON’T OVERMIX – Mixing too much activates the gluten in the flour, which can lead to a dense, tough loaf. Instead, gently fold the dry ingredients into the wet ingredients with a spatula, stopping as soon as you don’t see streaks of flour. It’s okay if there are a few small lumps—those will work themselves out as the bread bakes.
COOL COMPLETELY – Patience is key here! Slicing the bread too soon can make it fall apart because the structure hasn’t fully set. Allow the loaf to cool in the pan for 15 minutes, then transfer it to a cooling rack for at least 30 minutes (or until completely cool). This also enhances the flavors as they continue to develop.
TOOTHPICK TEST – This is the most reliable way to check for doneness. Insert a toothpick or thin skewer into the center of the loaf. If it comes out with wet batter, bake for another 5 minutes and check again. Be sure to test in a few spots to ensure the loaf is evenly baked, especially if your oven tends to have hot spots.
Commonly Asked Questions
What kind of bananas should I use?
Very ripe bananas with lots of brown spots or large brown sections will give the best flavor and sweetness. They are also softer and blend easily into the batter.
How To Make a Sourdough Starter from Scratch?
Making a sourdough starter from scratch is simple and takes just flour, water, and a little patience. You’ll mix equal parts flour and water daily, allowing natural yeast in the air to ferment the mixture over about a week. By the end, you’ll have a bubbly, active starter ready to use for homemade sourdough bread.
Can I use previously frozen ripe bananas?
Yes, you may use frozen ripe bananas. Thaw them and drain off most of the excess liquid before adding them to the batter.
What’s the secret to really moist banana bread?
Use plenty of bananas, this recipe calls for 4 medium bananas, but if your bananas are small, use 5. If they are really big, use 3.
Can I omit the walnuts?
Yes, you can leave the walnuts out or substitute with another nut like a pecan or with chocolate chips or other fun mix-ins.
Can I use this recipe to make muffins?
Yes. You can use this batter to make 12 standard sized muffins. Line the muffin pan with muffin papers and fill the cups approximately ¾ full. Check at 20 minutes and cook until a toothpick comes out cleanly. Remove from the muffin tin after resting for 10 minutes and cool on a cooling rack.
More Easy and Delicious Bread Recipes
Sourdough Banana Bread
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- ½ cup ground flax seed optional
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter unsalted, softened
- ½ cup brown sugar packed, plus more for for topping
- 2 large eggs room temperature
- ¾ cup sourdough starter either fresh or discard
- 2 tablespoons honey
- 4 large bananas overripe, broken into small pieces
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 1 cup walnuts optional, chopped, divided, reserve ¼ cup for topping
Instructions
- Preheat the oven to 350º Fahrenheit. Lightly grease a 9×5 loaf pan.
- Combine flour, ground flax seeds, baking soda, and salt in a small bowl and set aside.
- Cream the butter with an electric mixer.
- In a large bowl, cream the butter with a hand mixer. Add brown sugar and continue to beat until the mixture is light and fluffy. Add the eggs and beat until well blended.
- Add the sourdough starter, honey, bananas, vanilla, and oil. Beat until thoroughly combined and the banana has been broken down into very small pieces.
- Fold the flour mixture into the banana mixture and combine until all of the flour has been mixed in. Do not over mix. Stir the walnuts into the batter.
- Pour the batter into the loaf pan. Drizzle with walnuts and a few pinches of brown sugar.
- Bake in the preheated oven for 55-65 minutes until a toothpick comes out clean. Let the loaf cool in the pan for 15 minutes.
- Remove the loaf from the pan to a cooling rack for at least 30 minutes but better to wait until cooled completely before cutting.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.