Irresistibly Moist Sourdough Banana Bread (Easy & Delicious!)
When I first stumbled upon the idea of sourdough banana bread, I was skeptical.
Could my beloved banana bread really be enhanced with a sourdough starter?
After a weekend of experimenting and a few too many sun-kissed bananas, I discovered a delightful balance of flavors that made my kitchen smell divine.
Baking it became a cherished ritual in my home, where it ushered in cozy family gatherings and surprise visits from friends.
Each bite holds a story, from the laughter of children fighting over the last slice to the comforting aroma that fills the house as it bakes.
It’s those little moments that make the kitchen the heart of the home, and I can’t wait for you to experience this beautiful twist on a classic!
Why You’ll Love This Recipe
- Rich, moist texture that keeps well for days.
- A harmonious blend of tangy sourdough and sweet bananas.
- Simple to make with minimal ingredients.
- Perfect for breakfast, snacks, or dessert.
- A fantastic way to use up overripe bananas!
Ingredients & Substitutions
- ¾ cup active sourdough starter
- 2 ripe bananas, mashed until smooth
- ¼ cup melted butter (or coconut oil for dairy-free)
- ¼ cup plain yogurt (for extra moisture)
- ⅓ cup brown sugar (or coconut sugar for less refined sweetness)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder (for fluffiness)
- ½ teaspoon salt
- 1½ cups all-purpose flour (or a 1:1 gluten-free flour blend)
- Optional: ½ cup chopped nuts (walnuts or pecans) or chocolate chips
Prep & Cook Time
| Activity | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 50-60 minutes |
| Total Time | 1 hour 5 minutes |
Step-by-Step Instructions
- Preheat oven to 350°F (175°C): Grease a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, combine sourdough starter, mashed bananas, melted butter, yogurt (if using), brown sugar, eggs, and vanilla extract. Stir until smooth.
- Mix dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Combine wet and dry: Add dry ingredients to the wet ingredients, gently stirring until just combined. Avoid overmixing to keep the bread light and fluffy.
- Mix in iptional add-ins: Fold in nuts or chocolate chips, if desired.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean or with a few crumbs attached.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Expert Tips for the Best Sourdough Banana Bread
- Use very ripe bananas for maximum natural sweetness and moisture.
- Make sure your sourdough starter is active — it should double in size and be bubbly when used.
- Allow the bread to cool completely before slicing to achieve neat pieces and enhance flavor.
- Feel free to experiment with add-ins like spices (cinnamon or nutmeg) or dried fruits (raisins or cranberries).
- Wrap the cooled bread in foil or plastic wrap to keep it moist for several days.
Nutrition Facts
| Nutrient | Amount per Slice (1/12 loaf) |
|---|---|
| Calories | 150 |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Carbohydrates | 23g |
| Protein | 2g |
FAQs About Sourdough Banana Bread
Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.
What’s the best way to store leftovers?
Store in an airtight container at room temperature for 2 days or refrigerate for up to 4-5 days.
Can I freeze this banana bread?
Absolutely! Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months.
How can I tell when it’s done baking?
Insert a toothpick into the center; it should come out clean or with a few crumbs attached, but no wet batter.
Enjoy Every Bite of This Sourdough Banana Bread
I hope this sourdough banana bread becomes a favorite in your kitchen! It’s perfect for sharing with loved ones, or enjoying your quiet moment with a slice and your coffee in hand.
Enjoy the deliciousness and the smiles it brings!
