Light and fluffy sourdough banana bread is a simple and classic quick-bread. Overripe bananas are combined with sourdough starter, brown sugar, flour, and a few other ingredients to make the most delicious and moist banana bread.
This is one of those classic foods that we frequently enjoy. A rustic dessert, snack, or even breakfast.
The humble sourdough banana bread is delicious and packed full of banana flavor, yet easy enough to whip up in the afternoon.
Recently, I had Sara Jo from Bryarton Farms on my podcast to discuss all things farmhouse.
From architecture, to finding your own dream farm on a budget, she was so much fun to chat with. Our conversation even led to the misconception of farm life being dependent on large incomes.
If it is something you really desire, you can totally make it happen. And while you are patiently waiting for your dream farm, or even just a few acres right outside of town, there is no better opportunity than right now to get started on developing your skills.
Learning to cook and bake from scratch, ferment foods, the art of preserving, sourdough baking, even getting a few backyard chickens.
There is no day like today to start.
So, let’s make this yummy recipe that can easily be made into a quick-bread, or long fermented for 12-24 hours to get the most benefits from the fermented grains.
Tips:
- If you absolutely don’t have overripe bananas but have a real craving for banana bread, you can speed up the process. Place unpeeled bananas on a baking sheet and bake for about 30 minutes in a 250 degree oven. They will be brown on the outside when they are done.
- Don’t over-mix the batter. Over-mixing the dry ingredients into the wet ingredients causes gluten formation, which can give you tough banana bread.
- You can also make this recipe as muffins. Make the recipe the same, and place the batter into regular sized muffin tins; bake for 20-25 minutes until they start to turn golden brown and a toothpick comes out clean.
- If you like more banana texture, reserve a little bit of banana during mashing and mash it more gently to add more of a chunky banana bite.
Why you will love this recipe:
It comes together quickly: It’s a quick bread and comes together in less than 10 minutes. Perfect for coffee with friends or a special breakfast. Or start it the night before and it’s even faster the morning of.
Packed full of flavor: Not only is this recipe packed full of banana-y goodness, but if you ferment the dough it will also have a delicious and slight tangy sourdough flavor.
Fermented grains: If you choose to ferment your grains before baking, this means the nutrients in the grain are more bio-available (aka your body can absorb them better). Thus making it a little bit healthier.
Super Moist: This isn’t a dry loaf – not even close. The banana adds the perfect moisture to this recipe.
FAQ
What do you eat banana bread with?
Typically, if we’re enjoying banana bread as a snack or dessert, I just serve this warm with a little butter.
If it’s breakfast, I may serve it with a side of eggs and fruit.
You could make it into a delicious French toast. Use this recipe, but swap out the cinnamon raisin bread and don’t soak the banana bread in the egg mixture long.
How ripe should bananas be for banana bread?
The riper the better. They should be mostly brown, soft, and with very little yellow on the peel.
Sometimes, it is hard to predict or plan when a banana will be the perfect ripeness for bread. So, if you find yourself with very ripe bananas but no time to actually make the bread, just place them into the freezer and pull them out a few hours before baking.
Is sourdough the healthiest bread?
It is definitely one of the healthiest bread options out there. Not only does it contain more vitamins and minerals compared to “regular” breads, but it also contains less phytic acid which binds the minerals up, making it difficult for the body to absorb. More nutrients + better absorbability = healthier and delicious.
Can I freeze overripe bananas?
Yes. There are two ways to freeze bananas. Freeze unpeeled bananas for up to 3 months. Place in an air-tight container. Or peel and chop up bananas and place in a zip-lock bag.
Doesn’t just about everyone have a few bananas in their freezer?
Why is my sourdough banana bread lumpy?
If you are long fermenting your banana bread, it is very common to have clumps of sourdough dough that don’t get dispersed evenly. You could mix it slightly longer, but it is quite normal to not be able to mix in every single lump due to the fermented dough being quite thick. It’s not something I worry too much about, and your bread will still be delicious.
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Tools you will need:
Wet and dry measuring cups.
Measuring spoons
Parchment paper
Sourdough Banana Bread Ingredients
- Ripe bananas – the riper the better. As bananas ripen, they become sweeter and the flavor more intense.
- Eggs
- Sourdough starter – This can be active sourdough starter or discard.
- Vanilla extract
- Butter – unsalted.
- Dark brown sugar – Dark brown sugar adds a stronger molasses flavor, giving it a more caramel-y flavor. If you only have light brown sugar, you can use it, but it will lack that extra yumminess.
- All Purpose flour– You could also substitute whole grain flour, for a heartier result.
- Baking soda
- Baking powder
- Salt – always add salt to desserts and baked goods. It really brings out the flavor and the sweetness of the dish.
Optional Add-Ins:
If you would like to add some extras to your banana bread, try one or two of these:
- Nuts – pecans or walnuts are our favorite
- Chocolate chips or chunks
- Blueberries – fresh or frozen
- Coconut flakes – about 1/2 cup
How To Make Sourdough Banana Bread:
Preheat oven to 350 degrees.
Lightly grease a 9×5 loaf pan with butter.
Combine dry ingredients (flour, baking soda, baking powder, and salt) well in a medium bowl.
In a stand mixer or bowl, mix melted butter and brown sugar for five minutes until light and fluffy.
Add in eggs, vanilla, mashed bananas, and sourdough starter.
Fold in dry ingredients a bit at a time until just incorporated. Be careful not to over-mix.
Gently fold in any other add-ins you would like (pecans, walnuts, and chocolate chips or chunks, etc.).
Pour into a greased pan. You could also line your loaf pan with parchment paper.
Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester.
Allow to cool in the pan for one hour.
Long Fermented Sourdough Banana Bread Directions:
12-24 hours before you plan to make banana bread, mix together sourdough starter, melted butter, eggs, and flour. Cover with a towel or plastic wrap and allow to ferment at room temperature for 6 hours. Put the batter in the fridge and allow it to ferment for another 6-18 hours.
The next day, preheat oven to 350 degrees.
Using a stand mixer with the paddle attachment, add brown sugar, vanilla, mashed bananas, salt, baking powder, and baking soda to mixing bowl.
I highly recommend using a stand mixer because the fermented dough will be stiff and difficult to combine with the other ingredients by hand.
Set on low to medium speed until completely combined.
Pour into loaf pan and bake for 50-60 minutes.
Allow to cool in the pan for one hour.
How To Store:
This will last at room temperature, in an airtight container (or in a ziplock bag), for 5 days.
You can also store it in the freezer (after it has completely cooled) for up to 6 months.
More Sourdough Favorites Straight From Our Farmhouse Kitchen:
- Sourdough Chocolate Rolls
- Sourdough Ciabatta Bread
- No Wait Sourdough Recipes
- Sourdough Buns – perfect for hamburgers
- Sourdough Crackers
- The Best Sourdough Tortillas
- Sourdough Hot Cross Buns
If you make this recipe and love it, I would love if you gave it 5 stars! Tag me on Instagram @farmhouseonboone with your delicious creation.
Sourdough Banana Bread
The most delicious and moist sourdough banana bread is a simple and classic quick-bread.
Ingredients
- 1⁄2 cup melted butter
- 1 cup dark brown sugar
- 3 ripe bananas (350g)
- 2 large eggs
- 1⁄2 cup sourdough starter discard
- 1 tsp vanilla
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
Preheat oven to 350 degrees.
Lightly grease a 9×5 loaf pan with butter.
Combine dry ingredients (flour, baking soda, baking powder, and salt) well in a medium bowl.
In a stand mixer or bowl, mix melted butter and brown sugar for five minutes until light and fluffy.
Add in eggs, vanilla, mashed bananas, and sourdough starter.
Fold in dry ingredients a bit at a time until just incorporated. Be careful not to over-mix.
Gently fold in any other add-ins you would like (pecans, walnuts, and chocolate chips or chunks, etc.).
Pour into a greased pan. You could also line your loaf pan with parchment paper.
Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester.
Allow to cool in the pan for one hour.
Long Fermented Directions
12-24 hours before you plan to make banana bread, mix together sourdough starter, melted butter, eggs, and flour. Cover with a towel or plastic wrap and allow to ferment at room temperature for 6 hours. Put the batter in the fridge and allow it to ferment for another 6-18 hours.
The next day, preheat oven to 350 degrees.
Using a stand mixer with the paddle attachment, add brown sugar, vanilla, mashed bananas, salt, baking powder and baking soda to mixing bowl.
I highly recommend using a stand mixer because the fermented dough will be stiff and difficult to combine with the other ingredients by hand.
Set on low to medium speed until completely combined.
Pour into loaf pan and bake for 50-60 minutes.
Allow to cool in the pan for one hour.
Notes
- Don’t over-mix the batter. Over-mixing the dry ingredients into the wet ingredients causes gluten formation, which can give you tough banana bread.
- If you like more banana texture, reserve a little bit of banana during mashing and mash it more gently to add more of a chunky banana bite.
- Active sourdough starter or discard can be used for this recipe
*Make sourdough banana bread muffins. Bake the recipe the same and place the batter into regular sized muffin tins, baking for 20-25 minutes until they start to turn golden brown and a toothpick comes out clean.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 397Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 89mgSodium: 424mgCarbohydrates: 63gFiber: 6gSugar: 28gProtein: 9g
Lisa says
yes- room temp!
Cortney says
I really Would love to try making the sourdough artisan bread but what is a sourdough starter?
I’ve never made bread before but would like to try.
Thanks!
Iris says
My family thinks this is the best banana bread recipe we have ever tried! I make the long fermented version. Thank you for another great recipe!
Jessica Zozulya says
This was really good – thanks so much for the recipe! I’ve loved going through your posts for healthier meals for the family. Please could you do a recipe on sourdough bagels – that would be amazing!
Miranda Meek says
I’ve made the long fermented version 4x now, and every time it turns out clumpy and bakes “splotchy”.. I’m cautious about over mixing, but I’m wondering if I’m still under mixing it? How long should I mix the long fermented part with the ingredients the next day? Thanks in advance!!
Rachel says
Mine did, too, the first time so I put the starter, butter and flour into the stand mixer with the whisk attachment, blended them together until they were like a fine meal, then covered the mixer bowl (with the whisk still in it) and let it ferment overnight. The next morning, add the eggs in one at a time and the batter comes together beautifully! No clumps or lighter parts that didn’t mix together smoothly.
Martha says
Could banana bread made in bread machine?
DJ says
For the fermented option, do you cover the bowl and leave it on the counter overnight or should it be put in the refrigerator?
Dana says
If I didn’t have brown sugar could I use a different alternative?
Julia says
I’ve been looking for a long fermented sourdough banana bread recipe. I made the batter into mini muffins for my children to scarf up.
Miranda Meek says
I’ve made the long fermented version 4x now, and every time it turns out clumpy and bakes “splotchy”.. I’m cautious about over mixing, but I’m wondering if I’m still under mixing it? How long should I mix the long fermented part with the ingredients the next day? Thanks in advance!!
Bethany says
That is how mine turned out as well. With flat tops and way too dry… I may try just adding more banana.
Kelsi Hernandez says
BEST BANANA BREAD EVER. SO MOIST. I’ve tried several sourdough banana bread recipes but this one knocks it out of the park. My favorite for sure.
Lisa says
So glad you enjoyed it!
Julie Wangsgard says
This banana bread is delicious! I recently found you on YouTube, and you really helped to demystify sourdough starter for me! Thank you so much!
Taylor says
So funny- I totally forgot to add baking powder (don’t normally when I’m using my active discard) and it is so puffy and huge it didn’t even need it! I must have a very healthy starter!
Very good recipe! It’s been hard copied to my favorite recipes
Michelle says
Had some bananas that were very ripe and no one would eat them. Found your recipe and quickly made a loaf. It’s perfect and my husband loved it!
Lisa says
So glad to hear that!
Alison says
I’ve made this recipe countless times, right away and the long fermented version. This time I forgot the cup of brown sugar due to many little distractions in my kitchen (3 of them lol) and I was so disappointed it was going to be a big waste. Turns out it was absolutely delicious! Without any sugar! My bananas were very ripe and I added a 1/2 cup mini chocolate chips and used zero sugar. Just thought I’d mention it in case anyone wants to omit it. All 3 kids loved it and usually they’re sugar fanatics.
Jasmine says
Good to know! Was considering subbing in coconut sugar…
Liz says
Thanks for sharing this! I’m going to try it with no sugar!
Sylvia says
I made this using the long fermented method. After fermenting, I first used a dough hook for mixing, followed by the beaters to get the batter nice and smooth. I mixed it for a good 2-3 minutes, and it didn’t make the cake tough at all. It’s a really nice, moist cake. I halved the sugar and I still think it’s on the sweet side, but other than that, it’s a great recipe.
Ruth says
Really enjoyed this recipe! Banana bread was not dense. Thank you!
Sarah says
Is it okay to leave the batter out to ferment with eggs from the grocery store?
Stacy says
Just made this with chocolate chips! It smells so good!!
Stacy says
Jyst came out of oven and smells so good!!
Sara says
I made the fermented version and my dough is a hard ball, is that normal???
Lisa says
I’m sorry. I retested this recipe and find that if you want to long ferment the dough add 1/2 cup more sourdough starter to make it liquid enough for fermentation.
Sharon G says
I made this today (I’m on a roll for baking these past few days as I missed my sourdough stuck in the back of the fridge) for our dessert. My 7 year old who is a selective eater and doesn’t usually like banana bread, ate a slice, and had asked me if he could have it for his school lunch hahaha….totally unexpected.
Lisa says
Thats a serious compliment! Glad everyone enjoyed.
Bobbie says
I made your banana bread today and really enjoyed it. This is the time I have used my sourdough for anything other than waffles or pancakes. When I cut 3 slices of it there was a hole in the middle of the loaf. Could you please tell me what when wrong and how to prevent it from happening again? Thank you for your help.
Lisa says
Hmm. I wonder if it was from over mixing of the batter. Glad it was still tasty though.
sandra says
These were delicious. I used 1/4 c. coconut sugar and added about 1/4 c. of chocolate chips. I also used 1/2 spelt and 1/2 AP.
Definitely going on the rotation.
Lisa says
So glad you enjoyed them. And chocolate chip banana bread also sounds amazing.
TheInkyCreative says
I am Impressed! I’ve been a baker since I was about 5 yrs old and have made the same banana bread recipe my entire life. Just recently getting back into using sourdough I stumble onto your site and reluctantly made your Banana Bread recipe with some sourdough discard (using the extended fermentation method) and WOW! That is the moistest, lightest, most flavorful banana bread I’ve ever made! Excited to try more of your recipes. Thanks for sharing your knowledge and journey with us!
Lisa says
Wow! What a compliment. Thank you for sharing such a positive review!
Arianna says
Is it possible to sub coconut oil for the butter? I have a friend who is DF and I would love to make this for her!
Lisa says
Yes, that should work just fine.
Tina says
Have you ever tried using honey or maple syrup in place of brown sugar ?
Tiffani says
I’ve made it 3 times now and use 1/2 cup of honey instead of the sugar. Tastes wonderful! I also add chocolate chips.
23flowers says
Hi Lisa,
I have been enjoying your recipes! I used the overnight fermented process for this banana bread. It’s in the oven rising nicely and it smells sooo good! However the challenge I had was the refrigerated dough got so hard, and probably it would break my electric mixer….😬 I think that the dough should be left in room temperature after it was taken out of fridge before move onto the next steps. I already added sugar and banana in the stiff dough, so I used double boiler method with lukewarm water which worked well. 😊
Lisa says
Oh no that is not good. I’ll check it out. Thanks
Betty W says
I was looking for something sweet that was quick to use up some discard. Tried this nana bread, the non fermented version. It was absolutely perfect. The only thing I added was a tsp of Vietnamese cinnamon that I just received from King Arthur bakers and couldn’t wait to try. Delicious recipe
Lisa says
So glad you enjoyed it!
Emily says
I did this as well, with Saigon cinnamon!
So excited I found this blog-it’s literally changing the way we eat in the best possible way! Sourdough has been amazing for our family.
Lisa says
I love to hear this! Sourdough is a game changer, that’s for sure!
Michele says
Hi! Delicious recipe. The center of my bread sank when I took it out of the oven to cool. It this because I used active sourdough? What else would cause this? We’ll still eat it up, it’s yummy!
Lisa says
Possibly. It could also be too much leavener, over mixing, or improper oven temperature. I’m glad you are still able to enjoy it.
Brittany says
This banana bread turned out so good! I added white chocolate chips to it and the family loved it.
Lisa says
That is wonderful to hear and white chocolate chips sounds amazing!
Lindsey says
This is a family favorite! I long ferment (all but baking soda and baking powder) overnight covered on the counter and then add baking soda and baking powder and any mixing before baking. I use fresh ground organic hard red wheatberries as the flour and it has just the right amount of rise for a healthy version! Thank you Lisa for all the advice and recipes!
Lisa says
Sounds delicious! Thanks for sharing, Lindsey!
Cassie says
Hello. I have this in my oven right now. I didn’t do the long ferment this time, but plan to on my next batch.
I did add mini chocolate chips and some diced up pecans I had on hand. I love using my starter for these recipes.
Thank you ❤.
Kayla Martin says
I long fermented my dough and it’s super lumpy is that normal? Do you have an approximate time for mixing? I didn’t want to overbeat but it seems weird? Any suggestions
Lisa says
It is ok to have some lumps, but if it has a lot of lumps I would mix it a little longer or try to break them up with fork.
P W says
I made the long ferment version and the texture came out great (even though I see in the comments that Lisa suggests an additional 1/2 cup of starter for better results). I made the mistakes of using an 8.5 x 4.5″ tin and lining it with parchment, which together caused about 1/2C of the batter to overflow while baking, so be warned!
Julie Antillon says
Hi Lisa, I’m curious as to why you choose to ferment with the eggs in the batter?
I had excellent results mixing the starter, butter and flour only, and fermenting at room temp the entire time. (Tonight I am making the recipe again but adding the sugar to the ferment to compare.) Combining the ferment with the other ingredients was not difficult because it was room temperature.
Teri says
Mine were a disaster. Made 2 batches since I have 2 pans and heating up the house for 1 seems a shame. They both overflowed a lot. I followed the directions exactly and I used the long ferment method. I was even a bit short on the fruit. It was very bubbly from the baking soda. It’s 2tsp too much?
Lisa says
Oh no I’m sorry to hear that. I’ve never had any trouble like that. How long did you let it ferment?
Teri says
6 hours for the first and just over 8 for the second. It was really bubbling up as soon as I put it in the pan. What was left in the pan tasted good. Have you made a video of you making this?
Shana says
Made the Long-Ferment version, and it is delicious!!! Kiddos love it.
I was a little worried when I started mixing this morning and the dough was soooo tough; but I followed the instructions (letting my stand mixer do the work), and it turned out wonderful. Thank you!!
Lisa says
Wonderful! So glad you enjoyed it.
Sonia says
Such a hit. I made the long fermented version. I didn’t have dark brown sugar on hand so I made my own by adding molasses to my granulated sugar.my husband says its the best banana bread he’s ever had 🙂
Thank you
Lisa says
Wow! Such a compliment. Thank you!
Tresa says
Do I need baking powder and soda if I’m doing an overnight fermented with the extra sourdough starter?
Starting the first part tonight and trying what someone suggested in the comments about waiting to add eggs so maybe it’ll be less lumpy!
Lisa says
Yes. The sourdough starter doesn’t actually give the bread much rise since it isn’t kneaded.
Marta Robinson says
I love this recipe! Best Banana bread ever! Do you think I could sub out the bananas for zucchini? Any major adjustments that I woukd need to make?
Thank you!
Lisa says
I would just follow my zucchini bread recipe: https://www.farmhouseonboone.com/sourdough-zucchini-bread
Amy Hamilton says
Is the cook time and oven temp accurate on this? I baked for 60 minutes and the middle was completely wet. I continued to bake in 5 minute increments for the next 30 minutes and the knife is still coming out wet. Ive made so many other recipes from Farmhouse that turned out great. I don’t know what I’m doing wrong…
Lisa says
Hmm .. this temp and time works for me and my oven, but every oven can be different. Without seeing it, I am not sure what the issue may be. Sorry you are having issues with it!
Carol says
Lisa, so for the long fermenting do we add 1 cup of discard sourdough? I didn’t see this until after mixing 1/2 c of starter with the eggs, flour, and butter.
Lisa says
Hi Carol! Where are you seeing one cup? It should be a 1/2 cup for both versions.
GayNell says
Love this recipe. I made muffins this morning and they were fabulous only thing missing were my favorite nuts (pecans). I am loving all your recipes. Thanks a million.
Lisa says
Sounds like a great addition! Glad you enjoyed them.
Laura says
Can I make this with freshly ground soft white wheat since I’m not depending on the sourdough leavening? Or does that not work?
Lisa says
I haven’t tried that, but it should work. The final product may be more dense than it would with AP. Let us know how it turns out!