Sourdough Banana Bread

A perfectly baked loaf of homemade Sourdough banana bread created in your own kitchen using simple ingredients like bananas, cinnamon, and flour.

The sourdough banana bread loaf cut into slices.

Sourdough Banana Bread

4.8 from 4 votes
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Author: Kim
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 10 Servings


  • ½ cup (113 g) unsalted butter, softened
  • ½ cup (99 g) granulated sugar
  • ½ cup (107 g) light brown sugar
  • 2 (100 g) large eggs
  • 2 teaspoons pure vanilla extract
  • 3 bananas, overripe (approximately 470 g before removing the peel)
  • ¾ cup (175 g) sourdough starter, unfed/discard
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups (240 g) all-purpose flour


  • Preheat the oven to 375°F, and lightly grease a 9 x 5-inch loaf pan. Set aside.
  • In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on low speed until light and fluffy, about 3 minutes.
    ½ cup (113 g) unsalted butter
    ½ cup (99 g) granulated sugar
    ½ cup (107 g) light brown sugar
  • Add the eggs and vanilla. Continue beating on low speed until the ingredients are well combined.
    2 (100 g) large eggs
    2 teaspoons pure vanilla extract
    Eggs, butter, and other ingredients in a strand mixer.
  • Next, add the bananas. Beat until the bananas are very well mixed and no large chunks remain. The mixture will appear “separated,” but it will come back together as the remaining ingredients are added.
    3 bananas
    Two ripe bananas added to the mixer.
  • Pour in the sourdough starter, and mix on low speed just until combined. Then add the baking soda, cinnamon, salt, and flour. Mix just until no dry flour streaks remain. Make sure to scrape the sides and bottom of the bowl to ensure all ingredients are incorporated.
    ¾ cup (175 g) sourdough starter
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    ½ teaspoon salt
    2 cups (240 g) all-purpose flour
    Flour added to the wet batter in the mixer.
  • Pour the batter into the prepared loaf pan and bake for 15 minutes. Reduce the heat to 350°F, and continue to bake for an additional 40 to 45 minutes or until a knife inserted in the center comes out clean. If the bread begins to brown quickly, make a foil tent and drape loosely over the top.
    The bread batter transferred to a loaf pan.
  • Remove the pan from the oven, and allow the bread to cool inside the pan for 5 to 10 minutes before transferring to a wire rack. Cool completely before slicing before slicing.
    The freshly baked banana bread in a loaf pan.
  • Scroll down and see the post for tips.

Suggested Equipment


*Place the loaf pan on a metal baking sheet to prevent the bottom of the bread from over browning.
*This bread is more dense and slightly less sweet than conventional yeast banana bread. It’s very hearty, and makes a great option for French toast.
*Even though many sourdough recipes don’t use any additional leavening agents, we use a touch of baking soda in this recipe. This ensures that the bread rises properly since the sourdough starter is not active. Some starters may be strong enough to give the bread lift, but just in case we use the baking soda. The sourdough also blends nicely with the brown sugar and bananas, and gives the bread a slight caramel flavor.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-slice of sourdough banana bread when it has been cut into 10-equal sized slices.


Serving: 1sliceCalories: 317kcalCarbohydrates: 52gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 244mgPotassium: 185mgFiber: 2gSugar: 25gVitamin A: 355IUVitamin C: 3mgCalcium: 25mgIron: 2mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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An aerial view of the bread on a cutting board.

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!

Kim’s Tips

  • Be sure to let your butter soften before using it. Otherwise, it will not properly cream together with the sugar.
  • 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.
The sliced loaf on a wire cooling rack.


Room Temperature: Store leftover banana bread in a sealed bag or container for 2-3 days at room temperature.

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