Sourdough Banana Bread Recipe (2024)

by Nicole 39 Comments

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Sourdough Banana Bread Recipe (1)

Although it might sound fancier or more complicated than a traditional banana bread, this sourdough banana bread recipe is even easier to put together than regular banana bread. And it’s sodelicious your friends and neighbors will be begging to know your secret ingredient.

The reason this sourdough banana bread is so easy to make is that I use my food processor to combine all the ingredients. You can make this with a mixer if you don’t have a food processor, but my Cuisinart whips it up in no time!

Because it’s blended together in the food processor, you don’t even have to mash the bananas first! In fact, I even let the Cuisinart chop the walnuts for me as it’s mixing. Easy peasy.

Sourdough Banana Bread Recipe (2)

Like the sourdough biscuit and pancake recipes I have posted recently, this banana bread recipe uses a cup of sourdough starter straight from the refrigerator so it’s a perfect way to use up the sourdough discard when feeding your starter.

Sourdough banana bread is put together like a regular quick bread but it uses a cup of sourdough starter to replace part of the flour and liquid from a traditional banana bread recipe. The sourdough starter adds extra flavor, but doesn’t actually make the banana bread taste like sourdough bread.

Your sourdough banana bread will just have that little something special that will make people wonder what your secret is.

Sourdough Banana Bread Recipe (3)

If you’d like to keep your own sourdough starter so you can makesourdough bread, biscuits, pancakes, chocolate cake, pumpkin cake, banana bread, and more, you shouldmake your own.

I’ve recently updated my sourdough starter post to include printable instructions. And I have shared step-by-step, day-by-day photos of the entire process in case you want to check back in to compare your results with mine along the way. It takes about a week to create a sourdough starter from scratch, but it’s easy to do and only takes a couple minutes of work each day.

If you’d prefer to purchase a sourdough starterinstead, King Arthur Flour sells one and it works great. In fact, my very first sourdough starter was one I purchased from them over ten years ago!

If you already have a sourdough starter ready to go, lucky you! Let’s make some banana bread! Make sure to check out the links below the printable recipe because I’m sharing some great sourdough ideasthis week.

Sourdough Banana Bread Recipe (4)
Sourdough Banana Bread Recipe (5)

Yield: 16 slices

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes


  • 1 1/2 cups all purpose flour
  • 1 cup sugar*
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sourdough starter (cold is fine)
  • 1/2 cup softened butter
  • 1 cup mashed ripe banana (about 2 1/2 medium bananas)
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup walnut halves (or 3/4 cup chopped walnuts)


Preheat oven to 350 degrees. Grease a 8-by-4-inch loaf pan with butter or baking spray. (use a 9-by-5-inch loaf pan if that’s all you have. The loaf will be a bit shorter than pictured and might bake slightly faster.)

Food Processor Instructions:

1. Fit your food processor with the standard mixing blade. Add flour, sugar, baking soda, and salt to the bowl and pulse to combine.

2. Pour sourdough starter over the top of the flour (if it’s thick, just spread it out as evenly as possible over the flour), cut softened butter into about 5 chunks and distribute over the top of the starter and flour. Break bananas into chunks and distribute them over the other ingredients (or just spread the mashed banana over the top). Add the egg and vanilla. Cover and pulse all the ingredients together until a thick, smooth batter is formed.

3. Add the walnut halves and pulse a few more times until they are chopped and evenly distributed (if your walnuts are already chopped, just pulse to quickly combine.

4. Carefully remove the blade and scrape any batter off the blade back into the bowl. Scrape the batter into the greased loaf pan then smooth the top.

5. Bake at 350 degrees for 60 to 70 minutes or until well browned and a toothpick inserted in the center of the loaf comes out clean.

Mixer instructions:

1. In a medium bowl, whisk together flour baking soda and salt; set aside.

2. In a separate large mixing bowl or bowl of a stand mixer, cream together butter and sugar until light.

3. Beat in egg, vanilla, sourdough starter, and mashed banana. Gradually beat in flour mixture until well combined, scraping the bowl occasionally as you go. Stir in chopped walnuts.

4. Scrape batter into greased loaf pan and smooth the top.

5. Bake at 350 degrees for 60-70 minutes, or until well browned and a toothpick inserted in the center of the loaf comes out clean.


Sugar can be reduced to 3/4 cup if you like a slightly less sweet banana bread. Whole wheat flour can be used in place of all purpose flour (white whole wheat flour makes a great banana bread). If you use kosher salt instead of table salt, increase to 1 teaspoon.

Nutrition Information:

Yield: 16Serving Size: 1
Amount Per Serving:Calories: 303Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 36mgSodium: 261mgCarbohydrates: 41gFiber: 2gSugar: 19gProtein: 5g

This post includes Amazon affiliate links. Making purchases through these links won’t affect the amount you pay, but I will earn a small percentage, which helps support this blog and my family. Thank you.

More SourdoughRecipes:

  • How to Make a Sourdough Starter
  • Pumpkin Maple Sourdough Cake
  • How to Make Sourdough Bread
  • Sourdough Pancakes
  • Sourdough Chocolate Cake with Chocolate Cream Cheese Frosting
  • Buttery Sourdough Biscuits

Sourdough Recipes Around the Web:

Previous Post: « Appetizer Idea: Steamed Brussels Sprouts with Dilly Dip

Next Post: Pumpkin Praline Cake with Whipped Cream Frosting »

Reader Interactions


  1. Amit says

    If I mix this batter and let it rest for an hour before baking, would it rise? Also would it turn sour?


    • Nicole says

      Hi Amit, I don't think it will really rise at all in an hour. The flavor might change a bit the longer it sits, but it won't really taste sour.


  2. Meyer says

    Hi.I followed the recipe and I ended up with a brick.It is too wet in the inside and became a block. It looks kind of raw and like a bread that went wrong.


    • Nicole says

      It's hard to say what went wrong exactly. Did you remember the baking soda? This recipe relies on the baking soda to help the bread rise. If it was still raw in the middle, it wasn't baked long enough. Have you checked your oven temperature to make sure it's accurate?


  3. Maggie says

    Loved this as banana bread. I'm going to try tweaking it today for zucchini bread! The garden overfloweth!


  4. Sandie says

    I love this recipe!! So easy to put together in the Cuisinart! I want to use blueberries instead of the walnuts. Will I need to bake it longer??


  5. Krista says

    Absolutely delicious!!


  6. julie domeyer says

    I thought I'd update for anyone interested...I make this with pumpking fairly regularly. It turns out great! I cut the sugar down to 1/2 a cup for both banana and pumpkin, but we do add chocolate chips pretty much every time. It has turned into our favorite bread recipe and is made weekly.


  7. Lisa Bresnahan says

    Great ideas, thank you for taking the time to write them up.


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Sourdough Banana Bread Recipe (2024)


What is the secret to good sourdough bread? ›

Top 10 Tips & Tricks for Making Sourdough
  • Use your sourdough starter at its peak. ...
  • Moisten the surface of the dough before baking for more rise. ...
  • Handle with care: be gentle with your dough. ...
  • Use sifted flour to make your sourdough less dense. ...
  • Soak your flour beforehand for a lighter loaf. ...
  • Just add water for softer sourdough.

What happens when you use too much sourdough starter in bread? ›

If you have too much starter compared to the additional flour and water you're adding, your hungry starter consumes all the nutrients and then it's not as bubbly.

What happens if you put too many eggs in banana bread? ›

Using too many eggs

The result could be a banana bread that is dense, spongy, and rubbery. Given that this baked treat is already a hefty product, you will want to avoid these unappetizing textures. According to The Cake Blog, over doing it on the egg addition can also affect flavor.

What can I use if I don t have enough bananas for banana bread? ›

If you're set on a specific recipe that calls for the standard two or three mashed bananas, you can replace one or two of them with applesauce (½ cup equals 1 banana).

What is the best flour for sourdough bread? ›

Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.

What makes sourdough bread more flavorful? ›

There are two main acids produced in a sourdough culture: lactic acid and acetic acid. Acetic acid, or vinegar, is the acid that gives sourdough much of its tang. Giving acetic acid-producing organisms optimal conditions to thrive and multiply will produce a more tangy finished product.

What can ruin a sourdough starter? ›

If it gets contaminated with mold… thats the only way really for it to go bad. Sourdough starters are very resilient, and if left alone, they can go dormant, and will smell strongly of vinegar, and even almost acetone.

Do you have to discard sourdough starter every time you feed it? ›

It would be best if you discarded some portion of your starter each time you feed it unless you want to continue to let it grow. Eventually, you need to discard the used “food” (flour and water) that's been used to sustain your starter during the last fermentation period.

Why discard half of sourdough starter? ›

If you don't get rid of the excess, eventually you'll have more starter than your feedings can sustain. After a few days, your daily 1/4 cup flour and water won't be enough to sustain your entire jar of starter, and your starter will be slow and sluggish, not much better than discard itself.

What happens if you forget to put salt in banana bread? ›

If you leave out the salt, your banana bread will taste very flat and you probably won't like it. In a quick bread the salt is there to enhance the flavour.

How many bananas replace one egg in baking? ›

Banana. Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it's compatible with the other ingredients of the recipe.

How ripe should bananas be for banana bread? ›

Let the bananas ripen (and overripen) at room temperature. Depending on the weather, this could take a few days, or up to a week. The best bananas for banana bread aren't yellow; they're black. Or they're at least streaked with black/brown, with just the barest hint of green at the stem.

Can you put too much banana in banana bread? ›

Fight the urge to use more banana than called for in your recipe. Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing. If you have bananas leftover, you can always freeze them for later use.

Why is my banana bread always so dense? ›

An overmixed banana bread batter will result in a dense, rubbery loaf. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds."

How can I make my sourdough rise better? ›

So don't leave your dough in a warm oven, on a radiator or in sunlight. It will likely be too warm and will dry out your dough too. Instead, find a cosy spot, with no drafts, for your dough to rise. And, if your sourdough starter is struggling to get going, consider finding it a warmer spot too.

Why do you put honey in sourdough bread? ›

Honey: Honey adds a sweetness to this dough and helps balance any sour flavor that comes through from the fermentation process. If you are looking for whole wheat bread without the honey, try this recipe. Salt: Salt enhances the flavor and helps tempers the fermentation.

How do you increase the texture of sourdough bread? ›

Here are some tips to help you make your sourdough bread less dense:
  1. Use a ripe sourdough starter. ...
  2. Knead the dough for the right amount of time. ...
  3. Proof the dough for the correct amount of time. ...
  4. Use the right type of flour. ...
  5. Add the right amount of water. ...
  6. Score the bread properly. ...
  7. Bake the bread at the correct temperature.
Sep 9, 2023

What is the best proofing time for sourdough bread? ›

In my experience, the shortest final proof (at room temperature) that I prefer to do is one hour. The longest final proof (at room temperature) is about 3 hours. When going past 2-3 hours in a final proof, the crumb tends to get very gassy and opens up large gas bubbles with a longer countertop proof.

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