I remember the first time I tried making sourdough banana bread I was so excited because I had these very ripe bananas sitting on the counter and my sourdough starter was finally bubbly enough to use and I thought why not try both together and see what happens and honestly I was a little nervous because sourdough can be tricky but also very rewarding and when I took the bread out of the oven I was so happy because it smelled amazing and looked golden brown and soft and it had little cracks on top which made it look homemade and real.
Making sourdough banana bread isn’t always perfect sometimes the bananas aren’t sweet enough or the starter is a bit too tangy but I’ve learned to embrace the little imperfections because they give each loaf a personality and every time I mix the mashed bananas sourdough starter melted butter brown sugar and egg together I feel like I’m creating something special and even if the bread rises a little funny it still tastes incredible and soft and slightly sweet and everyone at home loves it.
Sometimes I get playful with my sourdough banana bread and add a handful of chocolate chips or swirl in some peanut butter or even fold in some chopped nuts and each variation brings a little surprise and every time I share it with friends and family they smile and say it tastes amazing and I love seeing them enjoy it and it makes me feel proud that even with simple ingredients and minor mistakes I can create something that brings people joy.
I remember one lazy Sunday morning I was making sourdough banana bread and I decided to multitask while it baked and I ended up dropping a little batter on the counter and then realized my dog wanted to taste a tiny bit and we laughed together because little mishaps like this make baking feel homey and real and not like some perfect recipe you see online and when the bread came out I sliced a piece and it was soft and moist and had just the right sweetness and tang from the sourdough starter.
I’ve tried so many ways to enjoy sourdough banana bread but one of my favorites is just a plain slice with a little butter and another time I toasted a slice and added peanut butter and honey and it was heavenly and once I made a French toast version and it was such a treat and one morning I crumbled it over yogurt and it made breakfast feel special and sometimes I serve it alongside Sweet Alabama Pecan Bread and the combination is fantastic and you can also spread cream cheese on it or add jam or even drizzle a little chocolate sauce and I promise each way tastes incredible and it feels like a little celebration each time.
Baking sourdough banana bread has taught me patience and creativity and that it’s okay if things aren’t perfect and every loaf tells a story and even if the top cracks or the slices aren’t perfectly even it’s still comforting and delicious and sharing it with people you love makes it even better and when I slice a piece and see the soft crumb and smell that sweet banana aroma it makes all the effort and little mishaps totally worth it.
ingredients
- 1 cup ripe bananas mashed
- 1/2 cup sourdough starter active and bubbly
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg beaten
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon optional for flavor
- 1/4 cup chopped nuts optional
ingredients notes
- ripe bananas very soft bananas that have brown spots because they are sweet and easy to mash
- sourdough starter a mixture of flour and water that has been fermented and bubbly because it helps the bread rise and gives flavor
- melted butter butter that is warmed until liquid because it makes the bread soft and moist
- brown sugar sugar that has molasses in it because it adds sweetness and a little chewiness
- vanilla extract liquid from vanilla beans because it gives the bread a nice flavor
- large egg beaten egg because it binds all the ingredients together and makes the bread fluffy
- baking soda a powder that helps the bread rise because it reacts with the sourdough and bananas
- salt a little pinch because it balances the sweetness and enhances the flavor
- all-purpose flour regular flour because it gives structure to the bread
- cinnamon optional spice because it adds a warm flavor
- chopped nuts optional because they give a nice crunch
How to make sourdough banana bread ?
step 1: preheat the oven
Start by turning the oven on and setting it to 350°F because the oven needs to be hot so the bread can bake evenly and rise properly.
step 2: prepare the pan
Grease a 9×5-inch loaf pan with butter or line it with parchment paper because it stops the bread from sticking to the pan.
step 3: mix wet ingredients
In a big bowl mash the bananas until smooth then add the sourdough starter and stir in the melted butter next mix in the brown sugar and vanilla extract and finally add the beaten egg because mixing the wet ingredients first makes it easier to combine everything evenly.
step 4: mix dry ingredients
In another bowl combine the flour baking soda salt and cinnamon optional because mixing dry ingredients separately helps them spread evenly in the bread so no clumps form.
step 5: combine wet and dry ingredients
Pour the dry ingredients into the wet ingredients and gently fold everything together then fold in the chopped nuts optional because overmixing can make the bread tough and folding gently keeps it soft and light.
step 6: transfer to pan
Spoon the batter into the prepared loaf pan and smooth the top with a spatula because this helps the bread bake evenly and look nice when done.
step 7: bake the bread
Place the loaf pan in the oven and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean because baking too long can dry the bread and too short leaves it gooey.
step 8: cool the bread
Remove the bread from the oven and let it cool in the pan for 10 minutes then transfer it to a wire rack to cool completely because cooling helps the bread set and makes it easier to slice.
step 9: serve
Once the bread is fully cool slice it and serve plain or with a little butter or jam because this bread is soft moist and slightly sweet making it perfect for breakfast or a snack.
kitchen equipment needed
- 1 large mixing bowl
- 1 small mixing bowl
- 1 loaf pan 9×5 inches
- 1 spatula
- 1 fork or potato masher
- 1 measuring cup
- 1 teaspoon and tablespoon measures
- 1 whisk or fork for beating egg
- 1 oven
storage options
You can store sourdough banana bread in an airtight container at room temperature for up to three days or wrap it in plastic wrap and refrigerate for up to a week because the bread stays soft and moist you can also freeze slices in a ziplock bag for up to three months and just thaw them at room temperature or toast them because this keeps the bread fresh for longer.
some variations for sourdough banana bread
You can try adding chocolate chips instead of nuts because it makes the bread sweeter and more dessertvlike you can add blueberries for a fruity twist because it gives a fresh burst in every bite you can swirl in peanut butter or Nutella because it makes the bread richer and creamier you can replace half of the all purpose flour with whole wheat flour because it makes the bread healthier and more hearty you can use coconut sugar instead of brown sugar because it gives a subtle caramel flavor and a healthier sweetness you can add a teaspoon of orange zest because it gives a bright and fragrant flavor you can top the bread with sliced bananas before baking because it makes the top look pretty and adds extra banana flavor you can sprinkle oats or seeds on top before baking because it adds a nice crunch and extra texture.
faqs
what is this recipe sourdough banana bread made of?
Sourdough banana bread is made of ripe mashed bananas sourdough starter melted butter brown sugar vanilla extract eggs all purpose flour baking soda and salt optionally you can add cinnamon or chopped nuts to enhance the flavor and texture.
what does sourdough banana bread taste like?
Sourdough banana bread tastes soft and sweet because of the bananas and brown sugar while the sourdough starter gives it a slight tanginess and depth the optional cinnamon adds warmth and the nuts give a crunchy texture.
can i make this bread without sourdough starter?
Yes you can replace the sourdough starter with an equal amount of plain yogurt or mashed banana and a little extra baking soda because the bread will still rise and taste good.
can i use frozen bananas?
Yes frozen bananas work well but make sure to thaw them first and drain any extra liquid because too much moisture can make the bread soggy.
how long will this bread stay fresh?
At room temperature it will stay fresh for three days and in the fridge up to a week or in the freezer for three months because proper storage keeps it soft and moist.
can i double the recipe?
Yes you can double all ingredients and bake in two loaf pans at the same time or one larger pan because baking time may need to be adjusted depending on the size of the pan.
can i add chocolate chips?
Yes adding chocolate chips is a great variation because it makes the bread sweeter and more dessert like and kids especially love it.
is this bread healthy?
It is healthier than regular banana bread because it uses ripe bananas sourdough starter and can be made with whole wheat flour or coconut sugar for more fiber and less refined sugar while still being soft and tasty.
sourdough banana bread
Course: SnacksCuisine: AmericanDifficulty: Easy10
servings15
minutes50
minutes220
kcal1
hour5
minutesSoft sweet banana bread with a gentle tang from sourdough starter perfect for breakfast or a snack
Ingredients
1 cup ripe bananas mashed
1/2 cup sourdough starter active and bubbly
1/4 cup melted butter
1/3 cup brown sugar
1 teaspoon vanilla extract
1 large egg beaten
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 teaspoon cinnamon optional for flavor
1/4 cup chopped nuts optional
Directions
- Start by turning the oven on and setting it to 350°F because the oven needs to be hot so the bread can bake evenly and rise properly.
- Grease a 9×5-inch loaf pan with butter or line it with parchment paper because it stops the bread from sticking to the pan.
- In a big bowl mash the bananas until smooth then add the sourdough starter and stir in the melted butter next mix in the brown sugar and vanilla extract and finally add the beaten egg because mixing the wet ingredients first makes it easier to combine everything evenly.
- In another bowl combine the flour baking soda salt and cinnamon optional because mixing dry ingredients separately helps them spread evenly in the bread so no clumps form.
- Pour the dry ingredients into the wet ingredients and gently fold everything together then fold in the chopped nuts optional because overmixing can make the bread tough and folding gently keeps it soft and light.
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula because this helps the bread bake evenly and look nice when done.
- Place the loaf pan in the oven and bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean because baking too long can dry the bread and too short leaves it gooey.
- Remove the bread from the oven and let it cool in the pan for 10 minutes then transfer it to a wire rack to cool completely because cooling helps the bread set and makes it easier to slice.
- Once the bread is fully cool slice it and serve plain or with a little butter or jam because this bread is soft moist and slightly sweet making it perfect for breakfast or a snack.
