Leslie Helen

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Banana Bread

How to Make Sourdough Banana Bread

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This Sourdough Banana Bread recipe makes one light and fluffy bread. Like my other Sourdough Banana recipes, these make a healthy snack to pack in your lunch or have as a breakfast on the go. Just make sure you are using ingredients processed in a nut-free facility if you are packing in your kid’s lunches. I personally love having a slice with my afternoon tea or coffee.

Interested in other Sourdough Banana recipes? Check out my Chocolate Sourdough Banana Bread, Sourdough Banana Muffins, or Sourdough Hawaiian Banana Muffins. Need help making a Sourdough Starter? I have you covered! Check out How to Start a Sourdough Starter.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

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Banana bread sliced with chocolate chips

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Ingredients for Sourdough Banana Muffins

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp pink Himalayan rock salt or another sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/8 cup brown sugar or equivalent sugar substitute like Splenda
  • 2/3 cup coconut oil, warmed
  • 2 large eggs
  • 1/2 cup Sourdough starter, stirred
  • 3 Ripe bananas, mashed
ingredients displayed on a counter, flour, sourdough, brown sugar, eggs, coconut oil, salt, baking powder and baking soda

Optional Ingredients (Toppings)

  • Chocolate chips
  • Chopped walnuts
  • Chopped pecans

Instructions for Sourdough Banana Bread

  1. Preheat the oven to 375F. Grease the bread pan with some melted coconut oil. I add the coconut oil to the pan and place it in the oven as it heats up. When the oil is melted, remove the pan from the oven, and using a food silicone brush, spread the melted oil to the entire interior of the pan.
  2. In a small mixing bowl, add the flour, salt, baking soda, and baking powder. Whisk the ingredients, making sure to remove any lumps. Set aside.
  3. Mix together the warm (not hot) coconut oil, brown sugar (or brown sugar substitute), and eggs in a medium to large mixing bowl.
  4. Add the stirred sourdough, and the mashed bananas, making sure to get rid of any large clumps.
wet and dry ingredients in 2 glass bowls
  1. Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  2. Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise. The results are a more light and airy texture once the muffins are baked.
banana bread batter with chocolate chip layer
  1. Pour half the batter into the baking pan. Now add any optional ingredients like chocolate chips or chopped nuts. Cover with the remaining batter. Optional: Top with walnuts, pecans, or chocolate chips. I used the shredded coconut in the picture.
  2. Cook for 45 – 55 minutes. Poke with a toothpick. Bread is ready when the toothpick comes out clean if it needs longer, cook in 2-minute increments.
baked banana bread with pecans on top
banana bread with chocolate chips and pecans
banana bread with chocolate chips and pecans

Sourdough Banana Bread

This Sourdough Banana Bread recipe makes one light and fluffy bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Course Breakfast, Dessert

Ingredients
  

Banana Bread Batter

  • 1.5 cups Organic all-purpose unbleached white four
  • 1/2 tsp Pink Himalayan rock salt or another sea salt
  • 1 tsp Baking soda
  • 1/4 tsp Baking powder
  • 1/8 cup Brown sugar or equivalent sugar substitute like Splenda
  • 2/3 cup Coconut oil, warmed
  • 2 Large eggs, room tempurature
  • 1/2 cup Sourdough starter, stirred
  • 3 Ripe bananas, mashed

Optional Toppings

  • Chocolate chips
  • Walnuts
  • Pecans

Instructions
 

  • Preheat the oven to 375F. Grease the bread pan with some melted coconut oil. I add the coconut oil to the pan and place it in the oven as it heats up. When the oil is melted, remove the pan from the oven, and using a food silicone brush, spread the melted oil to the entire interior of the pan.
  • In a small mixing bowl, add the flour, salt, baking soda, and baking powder. Whisk the ingredients, making sure to remove any lumps. Set aside.
  • Mix together the warm (not hot) coconut oil, brown sugar (or brown sugar substitute), and eggs in a medium to large mixing bowl.
  • Add the stirred sourdough, and the mashed bananas, making sure to get rid of any large clumps.
  • Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
  • Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise. The results are a more light and airy texture once the muffins are baked.
  • Pour half the batter into the baking pan. Now add any optional ingredients like chocolate chips or chopped nuts. Cover with the remaining batter. Optional: Top with walnuts, pecans, or chocolate chips. I used the shredded coconut in the picture.
  • Cook for 45 – 55 minutes. Poke with a toothpick. Bread is ready when the toothpick comes out clean if it needs longer, cook in 2-minute increments.

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easy banana bread recipe pin

Keep exploring with one of these posts

How to Make a Sourdough Chocolate Banana Bread

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My Sourdough Chocolate Banana Bread recipe is the perfect after-dinner dessert or mid-afternoon snack with your tea or coffee. This recipe was the inspiration behind my Sourdough Pumpkin Loaf. This recipe is also great without the chocolate – just leave out the cocoa powder and chocolate chips for a plain, yet great-tasting banana bread.

chocolate banana bread

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What is long fermenting?

For starters (pun intended), you need a sourdough starter. You can read about how easy it is to start or where to buy if that is more your thing in my How to Start a Sourdough Starter from Scratch post.

Read about some benefits to Sourdough Bread in my How to Make Sourdough Tortillas post. You can access all my Sourdough recipes here.

Long fermenting sourdough is when you mix your sourdough starter with the flour and a few other ingredients (that won’t typically go bad if left on the counter overnight) and allow it to sit at room temperature for around 12 to 24 hours before finishing the recipe.

This waiting period allows the active ingredients in the starter to work on the other ingredients. According to the website Cultures for Health; the long fermentation process:

  1. Allows for better digestion of the sourdough food
  2. Better flavour
  3. Don’t need to knead the dough as much

What you need to make Sourdough Chocolate Banana Bread

Dry Ingredients

  • 1 3/4 cups organic unbleached flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tbsp cocoa powder
  • 1 cup semi-sweet chocolate chips

Wet Ingredients

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar or 2 tbsp if using Splenda brown sugar
  • 2 eggs
  • 1/3 cup 100% pure maple syrup
  • 1/2 cup sourdough starter, stirred
  • 2 mashed bananas
mashed bananas

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INSTRUCTIONS 

Quick Cooking Method

  1. Preheat the oven to 350 degrees F. Grease a loaf baking pan.
  2. Mix all dry ingredients (flour, baking soda, cocoa powder, and salt), in a bowl and set aside.
flour with cocoa powder
  1. Using a stand mixer, mix the butter and brown sugar until light and fluffy.
  2. Add in the eggs, one at a time, and continue mixing until incorporated.
  3. Mix in the syrup, and sourdough starter.
wet ingredients in a stand mixer
  1. Slowly add the dry ingredients to the stand mixer. Continue to mix until sticky dough forms (about 1-2 minutes).
  2. Add in the mashed bananas and chocolate chips, and mix for another 30 to 60 seconds.
chocolate banana bread batter
  1. Pour into the greased baking pan.
chocolate banana bread batter in a glass baking dish
  1. Bake for 60 minutes or until the center is fully cooked.
  2. Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  3. Let cool for 20 minutes before serving to prevent the loaf from falling apart.
slice of double chocolate banana bread

Long Fermenting Method

  1. The day before or 8-24 hours before, mix the following ingredients in the bowl of the Stand Mixer, sourdough starter, 100% maple syrup, room temperature butter, and flour.
  2. Place the dough in a greased bowl, and cover with a beeswax sheet or plastic wrap.
  3. The next day (or 12-24 hours later)…
  4. Preheat the oven to 350 degrees F. Grease a bread baking pan.
  5. Check the firmness of the dough. If it feels too hard to work, place it in the preheating oven for 3-5 minutes. This should soften the butter enough to be able to work in the remaining ingredients.
  6. Place the dough in the bowl of a stand mixer, and attach the paddle attachment.
  7. Add the eggs and mix on low to medium speed until mostly incorporated.
  8. Add the remaining ingredients, cocoa powder, brown sugar, salt, and baking soda. Continue mixing until just incorporated.
  9. Mix in the mashed bananas and chocolate chips. Mix until incorporated.
  10. Pour into the greased baking pan. Bake for 60 minutes or until the center is fully cooked.
  11. Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  12. Let cool for 20 minutes before serving to prevent the loaf from falling apart.
chocolate banana bread

Sourdough Chocolate Banana Bread

This recipe is moist, delicious, and is the perfect after-dinner dessert or mid-afternoon snack with your tea or coffee.
Print Recipe Pin Recipe
Servings 8

Equipment

  • Stand Mixer

Ingredients
  

Dry Ingredients

  • 1 3/4 cups organic unbleached flour
  • 1 tsp baking soda
  • 2 tbsp cocoa powder
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar (or 2 tbsp if using Splenda brown sugar)
  • 2 eggs
  • 1/3 cup 100% pure maple syrup, room temperature
  • 1/2 cup stirred sourdough starter
  • 2 bananas, mashed

Extra

  • 1 cup semi-sweet chocolate chips

Instructions
 

Quick Cooking Method

  • Preheat oven to 350 degrees F. Grease a bread baking pan.
  • Mix all dry ingredients (flour, baking soda, cocoa powder, and salt), in a bowl and set aside.
  • Using a stand mixer, mix the butter and brown sugar until light and fluffy.
  • Add in the eggs, one at a time, and continuing mixing until incorporated.
  • Mix in the syrup, and sourdough starter.
  • Slowly add the dry ingredients to the stand mixer. Continue to mix until sticky dough forms (about 1-2 minutes).
  • Add in the mashed bananas and chocolate chips, and mix another 30 to 60 seconds.
  • Pour into the greased baking pan.
  • Bake for 60 minutes or until the center is fully cooked.
  • Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  • Let cool for 20 minutes before serving to prevent the loaf from falling apart.

Long Fermenting Method

  • The day before or 8-24 hours before, mix the following ingredients in the bowl of the Stand Mixer, sourdough starter, 100% maple syrup, room temperature butter, and flour.
  • Place the dough in a greased bowl, cover with a beeswax sheet or plastic wrap.
  • The next day (or 12-24 hours later)…
  • Preheat oven to 350 degrees F. Grease a bread baking pan.
  • Check the firmness of the dough. If it feels too hard to work, place it in the preheating oven for 3-5 minutes. This should soften the butter enough to be able to work in the remaining ingredients.
  • Place the dough in the bowl of a stand mixer, and attach the paddle attachment.
  • Add the eggs and mix on low to medium speed until mostly incorporated.
  • Add the remaining ingredients, cocoa powder, brown sugar, salt, and baking soda. Continue mixing until just incorporated.
  • Mix in the mashed bananas and chocolate chips. Mix until incorporated.
  • Pour into the greased baking pan. Bake for 60 minutes or until the center is fully cooked.
  • Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  • Let cool for 20 minutes before serving to prevent the loaf from falling apart.

Save it for later!

sourdough double chocolate banana bread pin

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