Best Sourdough Banana Bread Recipe

An easy and moist Sourdough Banana Bread Recipe that is loaded with bananas. This is one of my favorite overripe banana recipes that features an active sourdough starter. It has a super-moist texture, brown sugar and sweet banana flavors, tender crumb and comes together with just 15 minutes of hands on time and about an hour in the oven!

What makes a quick bread recipe sourdough?

I'm so glad you asked. The main difference between a traditional banana bread recipe and a sourdough banana bread recipe is the addition of sourdough starter.

A basic banana bread recipe is considered a quick bread. This means that it doesn't contain yeast and can be baked immediately after mixing all of the ingredients together. A quick bread is quick, get it? But so is this one!

Sourdough banana bread is a very flexible recipe and can be baked immediately as a quick bread, or fermented for up to twenty-four hours. Fermentation breaks down the wheat grains and creates a loaf that is both feeds our good gut bacteria and is easier for our bodies to digest.

What does a sourdough starter do?

A sourdough starter is a culture of wild yeasts and beneficial bacteria that is made with flour and water. When I'm feeling fancy, which is almost never, I like to talk about how this is mostly lactic acid bacteria. When the lactobacillus is fed flour and water, it begins converting the starches in the flour into broken down byproducts.

Every starter will be slightly different, due to the temperature and microbes in your home. A loaf of sourdough that tastes mild and mellow will likely contain higher amounts of lactic acid, while a sharper and more sour loaf probably has higher levels of acetic acid.

Tips for a delicious sourdough banana bread

1. Select bananas that are very ripe. They should be less yellow and more brown and the flesh should be almost unappealing. Don't worry, this means the bread will be sweeter and have a more caramel flavor!
2. Whole wheat or fresh milled flour substitutes can be used in place of organic white flour, just know that you may have to adjust the recipe slightly.
3. My favorite way to prepare my loaf pan is by lining it with parchment paper. This eliminates the need for cooking spray and makes cleanup so much easier!
4. Quick breads tend to be fussy about texture. When combining the wet and dry ingredients, stir until just blended. Over-mixing can create a dense, flat loaf.

Troubleshooting

1. Dense Texture: If your banana bread turns out dense, it could be due to overmixing the batter or using too much banana. Mix the batter just until the ingredients are combined and avoid overmixing to prevent a dense texture. Also, make sure to measure your mashed bananas accurately and don't add too much, as excess moisture can weigh down the bread.
2. Gummy or Undercooked Center: If the center of your banana bread is gummy or undercooked, it may not have baked long enough or the oven temperature might be too low.
3. Over browning: If the top is browning too quickly, you can tent it with foil to prevent over-browning while the center finishes baking.
4. Sunken Center: If the center of your banana bread sinks after baking, it could be due to undermixing the batter or opening the oven door too early during baking, causing the bread to collapse.
5. Uneven Baking: Uneven baking can occur if your oven temperature is not consistent or if the banana bread is placed too close to the oven walls. Use an oven thermometer to verify the accuracy of your oven temperature and place the bread on the center rack for even baking.

Best Way to Store Sourdough Banana Bread

1. Room Temperature: Store cooled sourdough banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
2. Refrigerator: If you want to keep your banana bread fresh for longer, you can store it in the refrigerator. Wrap the cooled bread tightly in plastic wrap or place it in an airtight container before refrigerating. It will last in the refrigerator for up to a week.
3. Freezer: To extend the shelf life of your sourdough banana bread even further, you can freeze it. Wrap the cooled bread tightly in plastic wrap, then place it in a freezer bag or airtight container to prevent freezer burn. It will keep well in the freezer for up to 3 months.
4. Thawing: When you're ready to enjoy your frozen banana bread, remove it from the freezer and let it thaw at room temperature for a few hours or overnight in the refrigerator. You can also reheat individual slices in the microwave for a quick treat.
5. Reheating: If you prefer your banana bread warm, you can reheat it in the oven or toaster oven. Preheat the oven to 350°F (175°C), then wrap the bread in foil and heat it for 10-15 minutes until warmed through. Alternatively, you can toast individual slices in a toaster oven until warm and lightly toasted.

How to bake sourdough banana bread video

This week I stepped out of my comfort zone and created a video to go along with this recipe. It is the very first video I've ever made, and I hope you like it! I'm a very visually learner and love watching other people cook, so maybe you will to! Just typing this makes me feel sweaty, but I know you'll be understanding with my amateur editing skills (please!).

Recipe

Want to see more sourdough recipes?

If you are head over heels for sourdough, check out my recipes for sourdough starter discard crackers and sourdough focaccia. The most popular sourdough recipe on my site is Sourdough Sandwich Bread. Take a look!

Hope you have a wonderful day!

More tasty sourdough recipes!