Sourdough Banana Bread

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For a brief chapter of my childhood, we lived in Wilmington, North Carolina. My mom once told me we were in poverty then, living paycheck to paycheck. As a kid, I didn’t feel it. I remember splashing in the creek, climbing trees, and the comforting aroma of her banana bread wafting from the kitchen. No matter the circumstances, my mom was never one to let anything go to waste. Overripe bananas found new life in her well-loved recipe, a symbol of resourcefulness and care. This Sourdough Banana Bread carries those same cozy feelings, a little taste of a home where love always managed to rise (pun intended!)

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Why You’ll Love This Sourdough Banana Bread

Perfectly Moist Every Time

This banana bread delivers the ideal texture. It’ssoft, moist, and absolutely satisfying in every bite. You might need to consider doubling the recipe if you have no control like I do sometimes and eat half of it before it even cools. Is that just a me thing?

You can use Sourdough Discard Or Fed

Whether you have an active starter or some discard on hand, this recipe works beautifully. It’s also easy to customize with nuts, chocolate chips, or even a sprinkle of cinnamon.

Quick and Easy To Make

With only 15 minutes of prep and a single bowl for mixing, this banana bread is as simple to make as it is satisfying to eat. A perfect weekday treat or breakfast option!

Ingredient List

Ripe Bananas

The star of the show! Overripe bananas are naturally sweet, ensuring a moist and flavorful bread. Aim for bananas with plenty of brown spots for maximum sweetness and a smooth mash.

Sourdough Starter

This not-so-secret ingredient makes the loaf extra tender while adding a subtle complexity to the flavor. Both active starter and discard work equally well.

Flour

All-purpose flour is a reliable base that provides structure and balances the wet ingredients. It’s perfect for creating the soft and fluffy texture you want in banana bread. Using freshly milled flour? Add an extra ¼ of fresh milled flour to keep a similar finished baked bread.

Butter

The melted butter adds richness and ensures a tender crumb while enhancing the overall flavor. Using salted butter eliminates the need for additional salt in balancing the sweetness.For serving, softened butter spread on a warm slice takes the taste experience to a whole new level.

Brown Sugar

This brings a deeper, caramel-like sweetness that pairs beautifully with the bananas. Alternatively, you can use dark brown sugar or even cane sugar in a pinch.

Eggs

Eggs provide structure and stability, helping the bread rise while adding a light, fluffy texture. Be sure they’re at room temperature for even mixing.

Nuts or Other Add-Ins

Pecans or walnuts add a delightful crunch and a nutty contrast to this banana bread. Feel free to omit or replace them with chocolate chips or raisins if you prefer. When I am in an “extra” mood, I will do both walnuts and chocolate chips. YUM!

Tools and Equipment

Stand Mixer or Handheld Electric Mixer

A stand mixer fitted with the paddle attachment makes quick work of creaming the butter and sugar together, but a handheld electric mixer works just as well. Mixing by hand is possible (espcailly if you have little helpers that will take turns!), but an electric option ensures a smoother batter.

Bread Baking Pan

This banana bread works beautifully in a bread pan for easy slicing. This recipe makes one loaf, I have double the recipe to make 2 loaves very easily!

Mixing Bowls

You’ll need a couple of bowls—one large for the wet ingredients and one medium for the dry. Opt for sturdy bowls with enough room to mix comfortably without ingredients spilling over the edges.

Whisk

Use a whisk to evenly combine your dry ingredients before incorporating them into the wet mixture. This prevents pockets of baking soda or flour in the batter. I use this whisk for everything from scrambling eggs to mixing dough.

Cooling Rack

Allow your banana bread to cool on a wire rack. This helps prevent the banana bread from “sweating and becoming soggy as it cools.

Step-by-Step Instructions for Sourdough Banana Bread

Prep the Pan and Preheat the Oven

Preheat your oven to 350°F. Grab your bread pan and grease it with either butter or a neutral oil, I use this spray bottle with avocado oil.

Mix the Wet Ingredients

In the bowl of a stand mixer fitted with the paddle attachment (or just a sturdy mixing bowl with a handheld mixer), beat together the melted butter, brown sugar, eggs, and vanilla until the mixture looks smooth and creamy. Toss in the mashed bananas and mix again. I love leaving chunks of bananas, feel free to mash and mix to your preference.

Combine the Dry Ingredients

In a separate medium-sized bowl, whisk together the flour, baking soda, baking powder, and kosher salt. This helps everything blend evenly so you won’t bite into a clump of soda later, I’ve done it and I don’t recommend! If you’re adding nuts or other mix-ins like chocolate chips, gently fold them in with a spatula. I like to coat my mix-ins with the flour mixture to prevent the nuts/ chocolate from sinking to the bottom of the loaf.

Bring It All Together

Slowly add the dry mixture to the wet mixture. Beat just until everything is combined. Overmixing will toughen your bread that is dense, and we want it tender and moist. 

Bake to Perfection

Pour the batter into your greased bread pan. Pop the pan into the oven and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Every oven’s a little different, so start checking around the 55-minute mark.

Cool and Enjoy

Once the bread is baked, let it cool in the pan for about 5–10 minutes. Then transfer it to a wire rack to cool completely (if you can wait that long). Slice and serve warm with a pat of butter, and enjoy the cozy, nostalgic vibes of homemade banana bread.

Bakers Tips For Perfect Sourdough Banana Bread

Coat Your Mix-Ins

If you’re adding nuts, chocolate chips, or any other extras, give them a quick toss in the dry ingredients before mixing them into the batter. This simple step keeps them suspended in the batter, so they don’t all sink to the bottom of the loaf.

Sprinkle Sugar on Top

For a bakery-style finish, sprinkle a generous layer of sugar over the batter before baking. As it bakes, the sugar melts into a crackly, caramelized crust that’s absolutely irresistible. You can use regular granulated sugar, raw sugar for extra crunch, or even a cinnamon-sugar mix for a hint of spice.

Don’t Overmix the Batter

Once the dry ingredients hit the wet ones, mix just until everything is combined. Overmixing can develop too much gluten, leading to a tougher bread. A few lumps in the batter are okay—they’ll smooth out as the bread bakes.

Make It Your Own

Not a fan of nuts? Skip them or swap them for your favorite add-ins like dried cranberries or shredded coconut. Want a richer loaf? Stir in a handful of chocolate chips. This recipe is flexible, so don’t be afraid to experiment with flavors you love.

Sourdough Banana Bread Recipe