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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.
Course Breakfast, Snack
Cuisine American
Keyword banana bread, Long fermented banana bread, Sourdough Banana Bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Servings 10 slices
Calories 295kcal
Author Amy


  • Stand mixer
  • Measuring cups and spoons


  • 1/2 cup sourdough starter active
  • 2 cups all purpose flour
  • 1/2 cup melted butter
  • 3/4 cup honey
  • 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


  • 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.


  • 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.


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