Ever had that moment where your sourdough starter is bubbling like a science experiment and your bananas are hanging in the “please-eat-me” zone? Presenting the sourdough banana bread recipe—a mash-up that transforms kitchen chaos into golden glory. It’s tangy, moist, and packs flavor so bold your toaster might get jealous.
Why This Recipe Is Awesome
This sourdough banana bread recipe isn’t just another loaf—it’s the perfect blend of tangy sourdough and sweet banana comfort. No need for commercial yeast, and your crumb will humble store-bought imposters. Guests will swoon, your Insta will shine, and you’ll feel like a sourdough wizard. Plus, it’s ridiculously easy. Win-win.
Ingredients
- 1 cup (240 g) ripe bananas, mashed (~2 medium)
- 150 g active sourdough starter, bubbly
- 2 large eggs
- ½ cup (115 g) melted butter (or coconut oil)
- ½ cup (100 g) sugar (brown or white)
- 1 tsp vanilla extract
- 1 ½ cups (190 g) all-purpose flour (or whole wheat for nuttier flavor)
- 1 tsp baking soda
- ½ tsp salt
- Optional add-ins: ½ cup chocolate chips, ½ cup nuts, or 1 tsp cinnamon
Substitutions: Use flax eggs for vegan, coconut sugar or honey for sweetness, GF flour 1:1 swap.
Tools & Kitchen Gadgets Used
- Mixing bowl
- Fork or potato masher
- Whisk
- Measuring cups & spoons
- Spatula
- Loaf pan (8×4”)
- Parchment paper (optional)
- Cooling rack
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Step‑by‑Step Instructions
- Preheat oven to 350°F (175°C). Grease or line loaf pan—nobody likes sticking drama.
- In a bowl, mash bananas until smooth-ish.
- Stir in starter, eggs, melted butter, sugar, and vanilla—flavor party happening.
- Sprinkle flour, baking soda, and salt; gently fold until just mixed—don’t overwork it.
- Stir in any add-ins, like chocolate chips or walnuts.
- Pour batter into the pan, smooth top.
- Bake 50–60 mins. Toothpick should come out with a few moist crumbs.
- Cool ~15 mins in pan, then transfer to cooling rack. Try not to slice too soon—you’ll regret it.
Calories & Nutritional Info
- Approx. 280 calories/slice (12 slices)
- 14 g fat, 32 g carbs, 5 g protein
- Contains wheat, eggs, dairy (can use subs)
- FYI: sugar-free or GF tweaks reduce calories/carb load
Common Mistakes to Avoid
- Overmixing – Leads to dense loaf. Fold gently, please.
- Too ripe bananas? Fermenty? Taste first, they should smell sweet, not boozy.
- Undercooked center – Toothpick is your guide.
- Starter slump? Make sure it’s active and bubbly before baking.
Variations & Customizations
- Keto-ish – Use almond flour + erythritol + sugar-free chips.
- Spiced banana loaf – Add cinnamon, nutmeg, ginger, and chopped pecans.
- Vegan version – Use flax eggs, coconut oil, vegan starter, and plant milk.
- Tropical twist – Fold in shredded coconut and chopped pineapple.
- Mocha banana sweetness – Add 2 Tbsp instant coffee and dark choc chips.
FAQ Section
1. Can I use unfed starter?
Avoid that—it’s too acidic. Use a fed, bubbly starter for best rise & flavor.
2. Do I need to refrigerate the batter?
Nope! Bake right away for fluffiness; fridge slows rise.
3. How long does it keep?
3 days at room temp in a bag, or freeze up to 2 months.
4. Why add baking soda with starter?
Soda boosts rise and balances tang—starter alone isn’t enough.
5. Can I make muffins?
Yes! Divide into 12 muffins, bake 20–25 mins.
6. Why is my loaf gummy?
Likely underbaked or cut hot—always cool before slicing.
7. Can I add yogurt or applesauce?
Sure! Swap up to ½ cup banana with yogurt for moisture.
Final Thoughts
That, my friend, is your kitchen’s next show-stopper: the sourdough banana bread recipe you’ll brag about. It’s tangy, sweet, and easier than assembling IKEA furniture. Go ahead—brag online, share the crumbs, and never buy mediocre banana bread again. You’ve earned this.