Sourdough Banana Bread

This Sourdough Banana Bread is so scrumptious. It’s full of ripe bananas and sourdough discard to add even more depth of flavor and nutrition. This is an easy go to breakfast option when you have overripe bananas on hand. Enjoy a slice with a cup of tea or coffee or add alongside your bacon and eggs. You surely can’t go wrong with this decadently moist classic!

Table of Contents

• Why you’ll love this recipe
• Tools you may need
• Tips for making this recipe
• Sourdough banana bread ingredients
• FAQS

In my opinion, banana bread ALWAYS sounds good. This is a delicious quick bread that I think could easily be enjoyed year-round without question. I mean, what’s not to love?!

It’s sweet & so moist, full of flavor and better yet this recipe is taken to the next level by the addition of sourdough starter. The starter gives an added boost of nutrition and flavor, while adding even more moisture as well.

I recall being in elementary school and bringing in banana muffins to share with our class. I was so excited, even as a little girl I loved baking. I distinctly remember how much they lacked flavor though. but hey, I was only like 6 or 7. So A for effort right!

With the past behind me, I finally feel like I’ve reached the point where I’ve mastered this recipe by emphasizing on every characteristic you’d hope for when it comes to banana bread or muffins.

This is the perfect way to use up any sourdough discard you have leftover. You can even add in starter & ferment the batter for an extended period of time to enhance the digestibility & bioavailability of the nutrients.

I love to enjoy a slice with a cup of coffee or alongside my bacon and eggs, you can even spread some peanut butter atop and enjoy it as a midday snack! Either way you really can’t go wrong with this recipe.

I love the flavor of pairing banana and extra virgin olive oil as well; it gives a unique flare as opposed to using butter or another oil. The addition of a bit of Greek yogurt gives it even more umph as if there wasn’t enough already.

You’ll also notice that I’m using coconut sugar instead of cane sugar. I prefer unrefined sugars in my baked goods, I also appreciate the molasses like flavor it adds. You can swap it out for cane sugar if you’d like at a 1:1 ratio.

Why you’ll love this recipe

• Easy to make: With just a few simple steps your house will be full of the delicious smell of banana bread & ready to enjoy soon after.
• Great all year round: This Sourdough Banana Bread can be enjoyed all year round as a signature staple in your home.
• Utilizes sourdough starter: Take the flavor and nutrition to the next level by the addition of sourdough starter. You can use either active freshly fed or discard.
• Full of nutrition: As delectable as this banana bread is, the main source of sweetness is coming from the banana, which is full of nutrients like fiber, potassium, vitamin B6 & vitamin C. So, you can feel good about enjoying a slice!

Tips for making Sourdough Banana Bread

• Make sure your bananas are very overripe, displaying plenty of dark spots on the skin. This will ensure the most depth of flavor in your banana bread.
• You have the option to ferment the batter overnight for more depth of sourdough flavor and increased digestibility. To do this, simply add all of the ingredients to a large bowl except for the leavening agents & cover. Leave out overnight on the countertop or in the fridge if you want less intense sourdough flavor.
• Optionally you can add in walnuts or pecans, raisins or chocolate chips! Add in a 1/2 cup of whichever you choose and gently fold into the batter.
• Be sure you don’t overmix the batter as this can lead to an overly dense loaf.
• You can freeze this loaf if you’d like for up to 3 months!

Tools you may need

• Loaf pan
• Large bowls
• Measuring spoons/cups
• Whisk
• Wooden spoon

Sourdough Banana Bread Ingredients

• Flour: You can use either all-purpose flour or whole wheat flour, or a mix of the two. I like to add a bit of rye flour to these to add more nutrition and depth of flavor!
• Coconut sugar: I prefer to use unrefined sugar such as coconut sugar plus I enjoy the natural caramel notes it adds. But feel free to use regular sugar as a 1:1 replacement.
• Large eggs
• Oil: I love the flavor of extra virgin olive oil and how it complements the deep banana flavor, but you can swap out for any type of oil or melted butter.
• Sourdough starter: You can use either active starter or discard in this recipe.
• Bananas: Overripe with lots of brown speckles.
• Whole milk– you can substitute for lower fat milk or plant based.
• Pure vanilla extract
• Baking soda
• Salt

Optional add ins: 1/2 c. walnuts, pecans, chocolate chips, or raisins.

How to make Sourdough Banana Bread

1. Preheat your oven to 350 degrees.
2. Grease the bottom and sides of your loaf pan and cover it with parchment paper.

8. Remove from loaf pan and place on a wire rack to cool completely. Once cooled, slice and enjoy!

How to store

Store on the countertop for 2 days or in the fridge for up to 4 days. You can also freeze these loaves, either sliced or whole for up to 3 months!

FAQS

Q- Does it matter whether I use freshly fed active starter or discard in this recipe?

A- Nope! You can use either active fed starter or discard interchangeably in this recipe.

Q- Why do my bananas need to be very ripe before making banana bread?

A- Your bananas ripeness is directly correlated to how much flavor is going to be packed into your banana bread. That’s why you want to make sure they are soft and full of dark brown spots. If your bananas aren’t ripe enough, your banana bread may lack flavor.

Q- Can I long ferment this banana bread recipe?

A- Yes you can long ferment the batter if you choose. Add all ingredients to a large bowl, cover tightly with plastic wrap and place into the fridge overnight- or 12 hours.

Q- Can I use melted butter instead of oil?

A- You certainly can. Melt butter and let cool before adding it in with the wet ingredients.

Q- Can I use cane sugar or another sweetener instead of coconut sugar?

A- You can definitely substitute can sugar as a 1:1 replacement for coconut sugar. You could also do monk fruit sweetener as a 1:1 substitute as well.

Q- Can I make this recipe vegan?

A- You sure could make this vegan. Simply substitute the eggs for two flax eggs instead and use your favorite plant-based milk.

Q- Can I use all whole wheat flour in place of the all-purpose?

A- You sure can and it will still be moist and delicious. I recommend letting the batter sit on the counter for 10 minutes before putting it into the oven so that all the flour can get absorbed.