Sourdough Banana Bread


This bread is not too sweet (you could even use less sugar if you prefer) and is a cross between a classic banana bread and a sourdough loaf. It has just a touch of sourdough flavor. A really great grab and go breakfast in the morning. Just slice up your loaf and wrap each slice in plastic wrap. So perfect for those busy school mornings.

What you will need....

– 3 ripe bananas (will yield 1 cup mashed bananas about 3 small, 2 ½ medium or 2 large bananas) – 1/4 cup vegetable oil – 1/2 cup brown sugar – 2 large eggs – 1 teaspoon vanilla extract – 3/4 cup sourdough starterstirred down – 1/4 cup plain coconut yogurtyou could use more unfed sourdough starter instead of the yogurt – 2 cups all-purpose flour – 1 teaspoon baking soda – 1 teaspoon baking powder – 1/2 teaspoon salt – 1-2 Tbsp cinnamon-sugar for top

It all starts out with the bananas! First thing you have to do is make sure you have set aside some really ripe bananas. The more ripe, the more naturally sweet and moist your bread will be! Even if they seem they’ve gotten a little dark, don’t throw them out! Use them for this recipe!

Secondly, gather the rest of your ingredients. It’s classic banana bread ingredients, like flour, baking powder and soda, salt, sugar, oil (you could use vegetable or coconut oil), eggs (use flax eggs to make it vegan). I used my sourdough starter (unfed…it’s the portion I was discarding this week) and a little bit of coconut yogurt. You could use a dairy yogurt or more sourdough starter.

Here is my new love: my sourdough starter!

Once you stir together the dry ingredients and in another bowl stir together the wet ingredients, the final thing to do is combine them all together. I like to use a spatula to make sure I’m folding it all together and getting all the ingredients from the side of the bowl. It is all mixed together by hand. If you prefer to use a mixer, you could do it all with your electric mixer.


Yes! You could easily make this recipe into muffins! Simply prep your muffin pan with baking spray (or butter)and fill a tin 2/3 full. Bake for 15-20 minutes or until golden brown, or your tester comes out clean. The muffins do freeze great and the kids just love them!