Sourdough Banana Bread

Before we get started, I want to make you aware that you will need sourdough starter or starter discard to make this recipe. If you don't have that ingredient, then check out our how to make sourdough starter, for step-by-step instructions. Adding sour cream or Greek yogurt to a banana bread recipe does not make it a sourdough banana bread.

You have to use a starter or it's discard to make an authentic sourdough baked good. Now that we've gotten that out of the way, let's get started making some bread!

How to make sourdough banana bread?

First, start by preheating your oven to 375 degrees F. and greasing a 9-inch loaf pan. Next, using a stand mixer (or a large mixing bowl and hand mixer), cream together butter, granulated sugar, and brown sugar.

Use the low speed setting to mix everything until the butter is light and fluffy.

Afterward, add in the eggs and vanilla extract. Again, use the low speed setting to combine the ingredients.

Now, toss in the over-ripe bananas. Increase the speed to medium and beat the batter until the fruit is incorporated.

At this point, pour in the starter (or discard) and use the low setting to mix it into the batter.

Then, add baking soda, cinnamon, salt, and flour. It's important to only mix everything (on low) until no flour streaks remain.

Using a rubber spatula, scrape the sides of the bowl to ensure the dry and wet ingredients combine. Just don't over mix the batter.

The photo below provides a good example of a properly mixed sourdough banana bread batter.

Okay, now transfer the mixture to the prepared loaf pan and place the pan into the oven.

Let it bake for 15-minutes, then reduce the heat to 350 degrees F. and continue baking for 40-45 minutes.

The finished loaf should be slightly brown on top and a knife should come out clean when pressed into the center of the loaf.

Last, remove the pan from the oven and let the bread cool for about 10-minutes before removing from the loaf from the dish.

Place the loaf on a cooling rack for about 50-minutes to come to room temperature before slicing.

That's it, your sourdough banana bread recipe is done! Kim and I hope you enjoy it 🙂

Recipe Tips:

• Be sure to let your butter soften before using it. Otherwise, it will not properly cream together with the sugar(s).
• Adding the bananas to batter can make it appear, "separated," but don't panic. It will all come together once you add the dry ingredients.
• If your bread is browning too quickly when baking, place a foil tent on top of the loaf pan to keep the top from turning too dark.
• Make sure your bananas over overly ripened, or they won't breakdown well enough in the batter.

Love sourdough? Then take a look at our sourdough pumpkin bread, sourdough brownies, sourdough sandwich bread, or our sourdough cinnamon rolls!