Sourdough Banana Bread

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.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

Tools you will need:

Stand mixer

Wet and dry measuring cups.

Measuring spoons

9×5 Loaf pan

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.

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