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A loaf of Sourdough Banana Bread sprinkled with sugar in a white ceramic pan sits on a white surface next to a jar of batter and two ripe bananas. A beige striped cloth is partially visible in the background.
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5 from 28 votes

BEST Sourdough Banana Bread Recipe

Sourdough Banana Bread recipe is an easy and delicious way to use up sourdough starter in a not too sweet banana bread. Topped with cinnamon sugar, this just may be the most perfect breakfast idea!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: American
Keyword: banana, quick bread, sourdough starter
Servings: 12 slices
Calories: 182kcal
Author: Lora

Ingredients

  • 3 ripe bananas (will yield 1 cup mashed bananas about 3 small, 2 ½ medium or 2 large bananas)
  • ¼ cup vegetable oil coconut oil, or melted butter
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup sourdough starter stirred down
  • ¼ cup plain coconut yogurt you could use more unfed sourdough starter instead of the yogurt
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1-2 tablespoon cinnamon-sugar for top, optional

Instructions

Prep loaf pan:

  • Butter a 9x5 loaf pan. You could also line with parchment paper and spray with baking spray. Preheat the oven to 350 degrees.

Mash bananas:

  • In a large bowl, mash the bananas.

Add in oil, sugar, eggs, vanilla extract:

  • Add in the oil, sugar, eggs, vanilla and stir together until combined.

Fold in starter:

  • Fold in unfed sourdough starter (you are using the discard, the starter is not fed) and coconut milk yogurt (if you’re using).

Whisk together dry ingredients:

  • In a separate bowl, whisk together the flour, sea salt, baking soda and baking powder.

Combine dry to wet ingredients:

  • Add dry ingredients to wet and stir until combined. Be sure to stir bottom and sides of bowl to combine it all.

Transfer batter to prepped pan:

  • Transfer batter into the loaf pan and sprinkle cinnamon sugar on top (topping is optional).

Bake the bread:

  • Bake for 55-60 minutes, or until a tester inserted in middle comes out clean.

Cool loaf:

  • Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.

Nutrition

Calories: 182kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 239mg | Potassium: 47mg | Fiber: 1g | Sugar: 10g | Vitamin A: 45IU | Calcium: 35mg | Iron: 1mg