This is the most delicious sourdough banana bread you’ll ever have. It’s perfect for a delicious treat or even as breakfast. This simple recipe comes together quickly and can be made right away or long fermented for extra health benefits.
I’ve been making my original recipe for sourdough banana bread recipe for years. Traditionally, I would use honey as a way to avoid adding white sugar, but when Laura was having trouble with honey I decided to swap it out for maple syrup and wholly cow… it was good! This is one of the best banana bread recipes I’ve ever had!
This recipe for sourdough beginners; there are zero complicated steps. It is an easy way to use extra sourdough discard, and it is the perfect loaf to start with if this is your first time using sourdough in baking.
It is moist, packed full of banana flavor, with just the right amount of sweetness and slightly tangy flavor. And it’s probably the best way to use up those bananas sitting on your counter about to go bad.
Sourdough Banana Bread Making Tips
- You can use sourdough starter discard or active starter. This recipe is one of my favorite ways to use discard or unfed starter. Making your own starter is super simple. One day I will show you how.
- The dough is thick after fermentation, which is why I recommend using a stand mixer to mix it. If you don’t have a stand mixer, you can use your hands instead.
- This banana bread takes quite a long time to bake. If it starts to get to brown, just cover it with aluminum foil or parchment paper to finish out the baking.
- I highly recommend using a stand mixer to mix together the batter after fermentation. It makes the process much easier.
- If you would like to use whole wheat flour, you can substitute up to half of the flour with whole wheat.
Does this recipe have to be fermented?
Since this recipe uses other types of leaveners to give rise to the bread, it doesn’t require fermentation.
Is this sourdough banana bread recipe sour?
It has a slight touch of that sourdough tang. Since banana is a very strong flavor, you will mostly taste the banana.
Are sourdough breads healthier?
Yes, this is because the beneficial yeasts and bacteria in the starter help break down (ferment) the flour in the bread. It reduces the amount of phytic acid and gluten in the grain.
Phytic acid is an anti-nutrient that binds to the vitamins and minerals naturally occurring in the grain and reduces the bio-availability for your body to absorb them. So this breakdown that happens allows your body to more readily absorb the nutrients found in the flour.
It can also help those who have trouble digesting gluten because the fermentation breaks down the gluten. So while sourdough recipes are not gluten free and should still be avoided by those who have celiac disease, it can be more easily tolerated by those who have trouble digesting gluten.
Is sourdough discard healthy?
Yes. Sourdough discard is just fermented flour with beneficial yeasts and bacteria. It can be used in a variety of recipes. I love making sourdough discard recipes that only use discard (like pizza crust) as a super fast way to incorporate this healthy fermented grain without waiting hours
How do you use discarded sourdough starter?
Sourdough discard can be used in many ways like pancakes, cookies, pizza, crackers, muffins, and some “quick” breads. You will just need to follow a recipe if it calls for discard or active sourdough starter.
Sourdough starter – active, discard, or unfed starter
All purpose flour
Butter – you could also use melted coconut oil or avocado oil for a dairy free version.
Maple syrup – you could also use honey.
Mashed banana – about 2 large overripe bananas. This is a great way to use up those brown bananas about to go bad.
Baking soda and baking powder – This gives this twist on classic banana bread rise.
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program and other affiliate programs, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Tools you may need:
- Stand mixer or hand mixer
- Liquid measuring cups
- Dry measuring cups and spoons
- Loaf pan or muffin tin
- Silicon spatula
- Parchment paper
- Cake tester
How To Make Sourdough Banana Bread
In a large mixing bowl (I use my stand mixer bowl for ease the next day), mix together sourdough starter, maple syrup, melted butter that has been slightly cooled. This way it won’t kill the sourdough starter, and flour.
Cover with a towel or plastic wrap and allow to ferment for 8-24 hours. I usually let it ferment for 18-24 hours, but you can also skip this step all together.
Next, preheat the oven to 350, prepare the loaf pan by placing parchment paper in it.
To the dough, add the remaining wet ingredients (the mushy banana, eggs, vanilla), and the rest of the dry ingredients to the batter.
Mix together on low to medium speed with the paddle attachment until everything is well combined. Scraping down the sides as you go. I like to start on low speed and work up to medium speed.
Pour into a prepared loaf pan and bake for 75-85 minutes until a cake tester, toothpick or knife comes out clean. Since this loaf has a long baking time it may start to get too dark while the inside of the loaf is not baked through yet. A simple fix it to cover with aluminum foil or parchment paper for the remainder of the bake time.
Allow to cool for 10 minutes or more. Slice and enjoy!
Make Them Into Muffins:
Prepare the dough as stated above.
Preheat the oven to 350.
Place batter into a greased or lined muffin pan and bake for 18-22 minutes or until a cake tester or toothpick comes out clean. For something a little extra special you could top these with a little bit of cinnamon sugar or brown sugar before baking.
Allow to cool and enjoy.
This recipe will last at least 3-4 days at room temperature in an air-tight container if it lasts that long. This is a huge hit at my house and takes no time at all for it to be gone.
You can also freeze it for up to 3 months. Muffins are the easiest way, or freeze it whole or slice it up with parchment paper placed between each slice. Place in a freezer safe bag and freeze.
- Nuts: chopped pecans or walnuts etc.
- Seeds: Pumpkin and sunflower
- Lemon zest: adds a slight brightness to the bread.
- I hope your family enjoys this incredible banana bread as much as ours does.
Find More Sourdough Recipes:
- Easy Sourdough Flatbread Recipe (With Active Starter Or Discard – No Yeast)
- Sourdough Oatmeal Breakfast Cookies
Tried it and loved it? We would appreciate if you would come back and give it 5 stars. Thank you! Tag us on Instagram @thehealthyshift.
- 1/2 cup sourdough starter - active or discard
- 2 cups all purpose flour
- 1/2 cup melted butter
- 3/4 cup maple syrup
- 1 cup mashed banana - about 2 large bananas
- 2 eggs
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla
- Optional add-ins if desired
- In a large mixing bowl, mix together sourdough starter, maple syrup, melted butter that has been slightly cooled.
- Cover with a towel or plastic wrap and allow to ferment for 8-24 hours.
- Next, preheat the oven to 350, prepare the loaf pan by placing parchment paper in it.
- To the dough, add the remaining wet ingredients (the mushy banana, eggs, vanilla), and the rest of the dry ingredients to the batter.
- Mix together on low to medium speed with the paddle attachment until everything is well combined. Scraping down the sides as you go.
- Pour into a prepared loaf pan and bake for 75-85 minutes until a cake tester, toothpick or knife comes out clean. If it starts to get too dark during baking, cover it with parchment paper or aluminum foil
- Allow to cool for 10 minutes or more. Slice and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 264Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 298mgCarbohydrates: 43gFiber: 2gSugar: 17gProtein: 4g