Sourdough Banana Bread Recipe

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This banana bread is made with sourdough starter, over ripe sweet bananas, brown sugar, flour, and a few other pantry items. It’s so simple and delicious, and a great way to incorporate more sourdough into baked goods. So, if you’re new to baking with sourdough, this is an easy way to try your hand at it and see what it’s all about.

Why Add Sourdough Starter to Banana Bread?

Adding sourdough starter to banana bread has a few health benefits to elevate your baking. First, because the addition of the sourdough starter adds a whole colony of beneficial bacteria, this fermentation process helps to break down the gluten and phytic acid. Fermented grains make digesting gluten easier. Not only that, but the presence of lactic acid produced during fermentation helps to improve the nutritional value by increasing the availability of vitamins and minerals.

While you won’t have the same health benefits by adding sourdough to the banana bread batter and baking right away as with the overnight method, there are still benefits. The benefit is found in the result of your baked bread. The addition of acid found in the sourdough starter mixed with the leavening agent will produce a reaction that gives the bread a light, airy texture when compared to regular banana bread. It’s the same reason that makes buttermilk pancakes so fluffy and tender.

Ingredients

Wet Ingredients

• Sourdough starter, can use active or discard
• Melted butter
• Brown sugar
• Eggs
• Vanilla extract
• Very ripe bananas, mashed

Dry Ingredients

• All purpose flour
• Salt
• Baking soda
• Baking powder

Instructions: Same Day Method Sourdough Banana Bread

• Preheat oven to 350 degrees.
• Making banana bread can be done by hand with a bowl and a whisk or with a stand mixer for convenience. Measure and pour 1 cup of sourdough starter into a large bowl. Add room temperature eggs, brown sugar, and vanilla extract and whisk together starting slow and working up to medium speed to fully incorporate together. Continuing to whisk, pour melted butter in slowly over the mixture so that the heat from the melted butter doesn’t cook any egg.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Mash the overripe bananas. My favorite way to mash is to use a fork and press down on the bananas on a cutting board or plate. Add the mashed banana and fold into the batter.
• Line an 8X5-inch loaf pan with parchment paper. Pour the batter into the loaf pan and place into the hot oven.
• Bake for 50-60 minutes. The banana bread will be golden brown and is done when the center is firm and springs back when pressed and a toothpick comes out clean when inserted into the center of the loaf. If the toothpick is still doughy, continue baking. I add time depending on how doughy the toothpick comes out. If the toothpick is full of dough, start with 5 minutes. If there are just a few, wet crumbs on the toothpick, then the bread is close and will just a minute or two.
• When the bread is done, remove from the oven and place on a wire cooling rack. Let the bread sit for 5 minutes in the loaf pan and then lift out using the parchment paper. Place on a wire rack to cool.
• Allow to cool completely before slicing. If cut while hot, the bread will still hold moisture and won’t hold its shape.
• Enjoy a thick slice with butter and a hot cup of coffee.

Instructions: Long Fermented Sourdough Banana Bread

• Measure and pour 1 cup of sourdough starter into a large mixing bowl. Add room temperature eggs, brown sugar, and vanilla extract and whisk together, making sure to really incorporate all together. You can do this by hand with a bowl and a whisk or with a stand mixer for convenience. Continuing to whisk, pour melted butter in slowly over the mixture so that the heat from the melted butter doesn’t cook any egg.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Cover the bowl and place in the refrigerator overnight for 12-24 hours.
• The next day, preheat oven to 350 degrees and move oven rack to the center of the oven.

• While the oven is preheating, mash the bananas. Add to the mashed bananas to the batter and gently fold into the batter.
• Line an 8X5-inch loaf pan with parchment paper. Pour the batter into the loaf pan and place into the hot oven.
• Because the batter starts off cold from the overnight ferment in the refrigerator, the bake time will take longer than the same day method. Bake for 60-75 minutes.
• To check doneness of the bread, refer to the same day method baking instructions above.

Why You’ll Love This Recipe

I love banana bread and have since I was a little girl. I talk all about the recipe I’ve used for years in my regular banana bread post, but adding sourdough starter with your classic banana bread ingredients takes it to the next level. This moist banana bread is tender and light, with that same banana flavor that we all love. I know this quick bread will be on a regular rotation in our house because we always have very ripe bananas and plenty of sourdough starter, and baking is my favorite way to use them up.

This is the best sourdough banana bread recipe because it’s super moist. The bananas add the perfect amount of moisture to the bread.

The best part is that this bread comes together in 10 minutes so you can enjoy fresh baked banana bread in no time. Or whip up the batter the night before and let ferment overnight to make baking in the morning that much quicker.

Short on time? Turn these into sourdough banana muffins. Scoop into a greased muffin pan or line with paper liners and bake 20-25 minutes or until toothpick comes out clean. Baking times will vary depending on muffin size.

Options

If you would like to add some extras to your banana bread, try one or two of these add-in options. Fold in right at the end of your final mix of the batter.

• Milk, semi-sweet or dark chocolate chips or chocolate chunks
• Shredded coconut
• Chopped nuts- walnuts or pecans are our favorite
• Blueberries

How to Store Sourdough Banana Bread

Store sourdough banana bread after its cool in an air-tight container or wrap in plastic wrap to keep from drying out. It can be kept at room temperature, but because of the high moisture content it can mold pretty quickly, so it’s best to eat within 2 days of baking. Storing in the refrigerator will extend how long it will last, best eating in 5 days.

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram to show off your beautiful loaves of Sourdough Banana Bread!