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4.97 from 30 votes

Sourdough Banana Bread

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
Course: Breakfast
Cuisine: American
Keyword: banana, quick bread, sourdough starter
Servings: 1 loaf
Calories: 2183kcal
Author: Lora


  • 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 starter stirred down
  • 1/4 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
  • 1/2 teaspoon salt
  • 1-2 Tbsp cinnamon-sugar for top


  • Butter a 9x5 loaf pan. You could also line with parchment paper and spray with baking spray. Preheat the oven to 350 degrees.
  • In a large bowl, mash the bananas. Add in the oil, sugar, eggs, vanilla and stir together until combined. Fold in unfed sourdough starter (you are using the discard, the starter is not fed) and coconut milk yogurt (if you’re using).
  • In a separate bowl, whisk together the flour, sea salt, baking soda and baking powder.
  • Add dry ingredients to wet and stir until combined.
  • Transfer batter into the loaf pan and sprinkle cinnamon sugar on top. Bake for 55-60 minutes, or until a tester inserted in middle comes out clean. Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.


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Calories: 2183kcal | Carbohydrates: 349g | Protein: 43g | Fat: 67g | Saturated Fat: 12g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 372mg | Sodium: 2862mg | Potassium: 559mg | Fiber: 8g | Sugar: 120g | Vitamin A: 540IU | Calcium: 421mg | Iron: 15mg