Sourdough Banana Bread

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This is the best sourdough banana bread. Naturally sweetened with honey and made with fermented grains, this healthy banana bread recipe makes the perfect breakfast or snack. Can be made long fermented or even as a quick bread recipe

sourdough banana bread in a loaf pan covered in parchment paper. Loaf sits on a wood cutting board

Almost every single recipe I explored for a sourdough banana bread had two things in common. They weren’t fermented, and they called for regular sugar, something I rarely use.

Although, the last few weeks I’ve shared these cookies and scones recipes with you that do contain regular sugar…

But I wanted to create a healthy snack that was sweetened with honey and included fermented grains so everyone in the family could enjoy it (my daughter is sensitive to wheat).

Bonus points if the bread could qualify as breakfast, too.

This recipe hits the mark. It’s delicious and addicting. 

Thankfully, I’m a recipe blogger, so I have to keep trying and testing the recipe to make sure it works. I’m willing to make that sacrifice for you.

But truly, you need to try it. Spread on some butter, and you’ll be sold.
I still have at least one more recipe up my sleeve for this unofficial official sourdough month.

Everyday, I tell myself to put my starter in the refrigerator because I’m not going to be baking with it for a week. 

Yet, every day I’m also like, “Hmm, muffins sound good.” “How about some sourdough banana bread.” “When was the last time I baked cookies??” 

Let’s just say it’s a thing.

Really though, it’s made my life easier and helped lower my grocery bill, so I’ll take it.

overhead close up photo of sourdough banana bread with a white and blue towel in the background

Tips For Making This Recipe:

  • If you are new to sourdough and want to learn the quick and easy way to make a sourdough starter, you can find my recipe here.
  • The dough will be really thick after fermentation. This is totally normal, and once the banana and eggs are incorporated, it will be much thinner.
  • Because this recipe has a lot of liquid, it takes a long time to bake. If it starts to brown too much, just cover it with aluminum foil or parchment paper to finish out the baking.
  • Sourdough can be fickle. Your outcome often depends on how hydrated your starter is.
  • Use a stand mixer to mix together the batter after fermentation. It makes the process much easier.

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overhead photo of sourdough banana bread in a loaf pan on top a wood cutting board.

FAQ:

Do You Have To Ferment This Recipe?

No. You could definitely just mix it together and bake to make a sourdough quick bread. The texture is slightly different, but it is still yummy.

The natural yeasts in the starter will help rise the bread. It will only contain some fermented grains from the starter. 

Is This Recipe Sour?

Nope. Even though the grains have been fermented, it doesn’t have that sour taste that you may be used to with regular sourdough bread.

Instead, it is sweet and has a nice banana flavor.

Is sourdough bread healthier than regular yeast bread?

Yes! The fermentation process not only helps break down the gluten making it easier to digest, it also breaks down phytic acid. See phytic acid is an anti-nutrient that doesn’t allow the body to absorb vitamins and minerals, so when this is broken down during fermentation it makes the nutrients more bio-available. Plus, it tastes amazing.

Why isn’t my sourdough banana bread rising during fermentation?

This recipe doesn’t rely on the wild yeast in the sourdough starter to give it rise, rather it uses baking soda and baking powder. So during the fermentation time, you will notice little to no rising at all.

Is it OK to add yeast to sourdough?

Yes you can. This is especially when using sourdough discard or maybe a sourdough starter that isn’t super active yet, adding yeast can be a full proof way to make sure it rises.

Be cautious that when adding yeast to a sourdough recipe, the fermentation time will change and yeast rises much faster than wild yeast in sourdough.

Ingredients:

Sourdough starter – active starter or sourdough discard will work.

All purpose flour

Butter – Could also substitute for melted coconut oil or avocado oil for a dairy free option.

Honey – Maple syrup will also work

Banana – The riper they are the more delicious and sweet banana flavor they will have.

Eggs

Salt

Leaveners: This recipe uses baking soda and baking powder to give the bread its rise.

Vanilla extract – Store-bought or homemade. Homemade is super easy to make and is way cheaper than store-bought.

Tools You May Need:

Stand mixer or hand mixer

Liquid measuring cups

Dry measuring cups and spoons

Loaf pan (like this one)

Silicon spatula

Parchment paper

sourdough banana bread in a white loaf pan on a wood cutting board. Jars of sourdough starter and flour in the background

Watch How To Make This Recipe

How To Make Sourdough Banana Bread

In a large bowl (I like to use my stand mixer bowl so I can just put it right in the stand mixer the next day), mix together sourdough starter, honey, melted butter, and flour. 

hand mixing together sourdough starter, flour, honey, and melted butter in a white stand mixer bowl

Cover and allow to ferment for 12-24 hours. I usually do 24 hours of fermenting, because these are the easiest to digest for my family. If you want to skip the fermentation process, then proceed to the next step.

After the dough has fermented, preheat the oven to 350, place parchment paper in a loaf pan and uncover the bowl.

woman wearing a blue stripped shirt adding baking powder to a antique bowl

To the dough, add mashed banana, eggs, vanilla, salt, baking soda and baking powder.

stand mixer mixing up sourdough banana bread batter in a white bowl

Mix together on low to medium speed until everything is combined well. Make sure to scrape the sides and bottom once or twice, then mix again.

The first few times I used my hands to mix it all together, then switched to a stand mixer. A stand mixer makes it 100 times easier.

woman wearing a blue and white stripped shirt pouring sourdough banana bread batter into a parchment lined loaf pan

Pour into a loaf pan and bake for 75-85 minutes until a toothpick or knife comes out clean when inserted into the loaf.

Yes, this seems long, but since this is a high moisture recipe, it will need to bake for a long time. 

If it starts to brown too much and it is not cooked through, cover with aluminum foil or parchment paper.

Take out of the oven and allow to cool for at least 10 minutes before slicing and enjoying.

sourdough banana bread sliced on a wood cutting board

How Long Does Banana Bread Last?

This recipe will last 3-4 days at room temperature.

Honestly, my family and I can easily demolish this recipe in two days or less. Something to brag about.

Baker’s Schedule:

6:00 PM: Mix flour, butter, sourdough starter, and honey together. Cover and allow to ferment overnight.

10:00 AM (or anytime the next day): Add remaining ingredients, pour into loaf pan, and bake.

11:00 AM: Allow to cook and enjoy.

Find more delicious sourdough recipes:

If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife

sourdough banana bread in a white loaf pan on a wood cutting board. Jars of sourdough starter and flour in the background

Sourdough Banana Bread

This is the best sourdough banana bread. Naturally sweetened with honey and made with fermented grain. You can make this long-fermented or even as a sourdough quick bread recipe.
4.85 from 13 votes
Print Pin Rate
Author: Amy
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 10 slices

Equipment

Ingredients

  • 1/2 cup Sourdough starter active
  • 2 cups All purpose flour
  • 1/2 cup Butter melted
  • 3/4 cup Honey or maple syrup
  • 1 cup Banana mashed – about 2 large bananas
  • 2 Eggs
  • 1/2 tsp Salt
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Vanilla

Instructions

  • In a large bowl, mix together sourdough starter, honey, melted butter, and flour. 
  • Cover and allow to ferment for 12-24 hours. If you want to skip the fermentation process, then proceed to the next step.
  • After the dough has fermented, preheat the oven to 350, place parchment paper in a loaf pan and uncover the bowl.
  • To the dough, add mashed banana, eggs, vanilla, salt, baking soda and baking powder. Mix together on low to medium speed until everything is combined well. Make sure to scrape the sides and bottom once or twice, then mix again.
  • Pour into a loaf pan and bake for 75-85 minutes until a toothpick or knife comes out clean when inserted into the loaf. If it starts to brown too much and it is not cooked through, cover with aluminum foil or parchment paper.
  • Take out of the oven and allow to cool for at least 10 minutes before slicing and enjoying.

Notes

  • If you are new to sourdough you can find how to make a sourdough starter here.
  • The dough will be really thick after fermentation. This is totally normal.
  • Because this recipe has a lot of liquid, it takes a long time to bake. If it starts to brown too much, just cover it with aluminum foil or parchment paper to finish out the baking.
  • Sourdough can be fickle. Your outcome often depends on how hydrated your starter is.

Nutrition

Serving: 1slice | Calories: 295kcal | Carbohydrates: 48g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 338mg | Potassium: 158mg | Fiber: 1g | Sugar: 24g | Vitamin A: 346IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 2mg
Course: Breakfast, Snack
Cuisine: American
Keyword: banana bread, Long fermented banana bread, Sourdough Banana Bread
Tried this recipe? Tag me!Mention @ablossominglife or tag #ablossominglife!

51 Comments

  1. 5 stars
    this is the best long fermented banana sourdough bread recipe I have ever tried!! I highly recommend this recipe.

  2. 5 stars
    This was a lovely banana bread! Thank you for this recipe. I made it just as written and baked at about 18 hours fermented. Delicious!

  3. 5 stars
    Mine came out marbled because the consistency of my dough, but I’m not complaining. It was delicious and gave it kind of a spongy feel. I don’t think it fermented right overnight, and the consistency was similar to pastry dough before I added the wet ingredients, so it didn’t mix together. I’m new to sourdough discard and starter so hopefully I’ll get it overtime and perfect this recipe.

    1. It is pretty normal to have a marbled look and the dough to be stiff before adding the wet ingredients. You can to break up the chunks a little more to give it a smoother consistency. I’m glad you enjoyed it!!

4.85 from 13 votes

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