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–+ servings
sourdough banana bread loaf and slices on a cutting board

Sourdough Banana Bread

Are you craving a soft and sweet banana bread? This recipe is easy to make and comes together with just 15 minutes of hands on time and a little over an hour of baking!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, brunch, Snack
Cuisine American
Servings 16 slices
Calories 191 kcal

Equipment

  • 2 8X5 loaf pans
  • measuring spoons & cups
  • parchment paper or cooking spray
  • stand mixer & spatula

Ingredients
  

Wet Ingredients

  • 4 bananas ripe
  • 2 eggs large, room temperature
  • ⅓ cup honey or maple syrup
  • 1 cup sourdough starter active
  • 1 teaspoon vanilla extract
  • 8 tablespoon butter room temperature
  • ¼ cup brown sugar tightly packed

Dry Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions
 

  1. Preheat oven to 350℉ and line two loaf pans with parchment paper.
  2. Whisk together dry ingredients in a bowl and set aside.
  3. In a stand mixer, beat room temperature butter and brown sugar two minutes until light and fluffy.s
  4. Add in eggs, beating well after each addition.
  5. Add honey, vanilla, sourdough starter and chopped bananas.
  6. Slowly fold in the dry ingredients and mix until just combined.
  7. Pour into loaf pans and bake for about 45-55 minutes, or until the internal temperature reaches 190° with a thermometer.

Notes

Optional Long Fermentation
Twelve (up to 24) hours before you plan to make banana bread, in a mixing bowl, mix together the room temperature honey, sourdough starter, room temperature butter and flour. Cover with a towel or plastic wrap and allow to ferment at room temperature for 6 hours. Put the batter in the fridge and allow it to ferment for another 6-18 hours.
The next day, preheat oven to 350F. Using a stand mixer with the paddle attachment, add brown sugar, eggs, vanilla, mashed bananas, cinnamon, salt, and baking soda to mixing bowl. Set on low to medium speed until completely combined. Pour into greased loaf pan and bake as directed.
NOTE: It is normal for long-fermented sourdough banana bread to be lumpy. This is just means the sourdough starter bits didn't get dispersed evenly through the batter, and won't affect the flavor.

Nutrition

Calories: 191kcalCarbohydrates: 31gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 196mgPotassium: 140mgFiber: 1gSugar: 13gVitamin A: 224IUVitamin C: 3mgCalcium: 12mgIron: 1mg
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