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Easy Sourdough Banana Bread From Scratch

My easy sourdough banana bread from scratch can be whipped up in an hour or fermented overnight. The bananas are pureed instead of mashed for the best banana flavor, and a dollop of sour cream makes this bread irresistibly soft. To make it even more special, I use pure maple syrup instead of brown sugar to create a healthier sweetness you’ll love. 

loaf of bread in a pan on a wire rack cooling
Source: Plum Branch Home

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This banana bread has become a breakfast staple in our house. Without all that sugar, it’s perfect for an early morning, paired with a cup of coffee. When I first created this recipe, I was sure it would be something we would make every few months, but after developing it, we fell in love. 

If you have busy mornings, this bread will be easy to grab on the go. It’ll be the perfect treat as you drive to work or sit at your desk working away. Think of it as a little gift to yourself to make the day ahead brighter. Let’s dive in so you can learn how to make this delicious banana bread. Don’t miss my best tips section; there are a few nuggets of gold!

Sourdough Banana Bread Recipe Inspiration

If you’re on our newsletter, then you know this post is the first of many in my sourdough brunch time series here on the blog! As I was planning my content schedule for this, I knew I had to get a sourdough banana bread scheduled. You can’t have brunch without banana bread; come on, haha!

Just before I began developing this recipe, I came across a little tip in The Great Southern Book of Baking. A New Orleans pastry chef shared how she purees her bananas to enhance the flavor and create a smooth texture. So that’s what I did! I love adding inspiration and tips from the Southern culture around me. It makes these recipes even more special.

My Banana Bread Tips

  • Avoid over mixing the batter once you get the flour in. This can create dense banana bread.
  • Use a whisk to combine the batter instead of an electric mixer to keep the bread fluffy.
  • Puree the bananas by blending them in a blender or food processor. This creates the best flavor and a smooth texture, so you won’t have any chunks.
  • Adding sour cream to banana bread batter makes moist, fluffy bread. It’s irresistible!
  • Make this bread ahead by letting it ferment in the fridge overnight. The next day, all you’ll have to do is pour the batter into a prepared loaf pan and bake it. Plus, you’ll get more sourdough gut health benefits!
  • You can use a discard or fed starter; both work well.
loaf of bread sliced sitting on a wire rack
Source: Plum Branch Home

Why This is the Best Sourdough Banana Bread Recipe

  1. The bananas are pureed instead of mashed to create the best flavor and texture.
  2. Sour cream is my secret ingredient. It creates a fluffy, moist bread.
  3. Using a whisk instead of an electric mixer prevents dense bread.
  4. I use maple syrup instead of brown sugar to keep this recipe wholesome and healthy for breakfast. It also adds a caramel-like flavor.

Ingredients

  • Sourdough starter (fed or discarded)—both fed starter and sourdough discard work great for this recipe.
  • Ripe bananas (medium-sized): use medium-sized bananas; the more ripe, the better. If your bananas are just turning ripe, don’t sweat it; you can still use them as long as they aren’t green.
  • Sour cream—this is my secret ingredient for moist, fluffy bread.
  • An egg: use a regular-size egg to enrich the dough.
  • Pure vanilla extract—the pure vanilla adds a hint of flavor that you’ll love.
  • Pure maple syrup – this is the real maple syrup with 1 ingredient, it adds a healthier sweetness instead of brown sugar.
  • Melted butter: the melted butter enriches this bread and keeps the texture soft.
  • All-purpose flour: use unbleached, all-purpose flour if you can.
  • Baking soda: baking soda helps this bread rise to become light and fluffy.
  • Salt—a tidbit of sea salt brings the flavors out in this bread.

Optional Banana Bread Add-Ins

If you’d like to add in one or more of these add-ins below, go right ahead. This is optional.

  • chocolate chips
  • chopped nuts (walnuts or pecans)
  • shaved coconut pieces

Kitchen Tools You’ll Need

How to Make Sourdough Banana Bread

Preheat the oven to 350 degrees Fahrenheit. 

Lightly grease a 9×5″ loaf pan with butter and a light dusting of flour, or line it with parchment paper. 

blender on the counter pureeing bananas
Source: Plum Branch Home

Take off the peel and purée the bananas in a blender or food processor until smooth. You might need to turn the blender or food processor off and use a spoon to carefully scrape down the sides at the beginning. 

In a large mixing bowl, add melted butter, sour cream, eggs, vanilla, and maple syrup. Use a whisk to combine.

bowl of batter being whisked by hand
Source: Plum Branch Home

Then add in the flour, salt, and baking soda, and whisk to combine just until smooth. Avoid overmixing. 

Stir in any optional add-ins if desired (chopped nuts, shaved coconut, or chocolate chips).

batter being smeared out in a loaf pan by hand
Source: Plum Branch Home

Pour the batter into the prepared loaf pan and smooth out the batter so it’s evenly distributed. 

Bake at 350 degrees for 48–52 minutes (a toothpick should come out clean in the center when done).

Let it cool for 10 minutes in the pan on a wire cooling rack, then turn the bread out and let it cool the rest of the way. 

Enjoy!

Optional Long Fermented Sourdough Banana Bread Instructions

To long-ferment this sourdough banana bread recipe, place the batter in the fridge after combining the ingredients before placing it into the loaf pan. Let it sit overnight or up to 24 hours in the fridge, covered. When you go to bake the bread, give it an extra 5–10 minutes to bake if necessary. 

Storing Sourdough Banana Bread

Room Temperature: Wrap bread tightly in a beeswax wrap, parchment paper, or seran wrap before placing it in an airtight container. It’ll last up to 3–5 days at room temperature.

Fridge: Wrap bread like you would for room temperature and store it in an airtight container for up to 1 week in the fridge.

Freezer: Freeze-wrapped bread in a freezer-safe baggie or container for up to 1 year. Thaw in the fridge overnight before enjoying.

Reheating Banana Bread

To reheat your banana bread, whether it is in the fridge or on the counter, place the slices you want on a sheet pan and heat at 300 degrees in the oven for 5 minutes or until warm. You can do this in a toaster oven if desired. 

loaf of bread on a wire rack cooling with banana slices in front of it
Source: Plum Branch Home

How to Serve Banana Bread

You can serve banana bread in many ways. For breakfast, serve it along with coffee, with a spread of butter, or along with eggs and bacon. 

For a snack, you can eat it alone or pair it with beef jerky, grapes, or fresh berries. The options really are endless.

Recipe FAQ

What is banana bread?

Banana bread is a quick, sweet bread made from bananas and regular bread ingredients. It has a sweet banana taste and is often enjoyed in the mornings for breakfast. 

What does sourdough banana bread taste like?

Sourdough banana bread has the same iconic banana bread flavor with a subtle sourdough tang. It’s the most delicious version, in my opinion!

What do you eat banana bread with?

You can eat banana bread by itself or alongside any breakfast or snack item. For the morning, you could serve it with a side of eggs and bacon. For a snack, pair it with grapes and beef jerky. 

How ripe should bananas be for banana bread?

The more ripe, the better, but my general rule is that as long as they’re not green, they’ll work.

Is sourdough bread healthier than normal bread?

Sourdough bread is one of the healthier breads for many reasons. It’s usually made with just a few wholesome ingredients and contains tons of gut health benefits from the sourdough cultures. 

Can I freeze overripe bananas?

Yes, you can freeze overripe bananas; just make sure to freeze the slices in a single layer on a baking sheet first. Do this for 2 hours before putting them in a freezer bag. It’ll prevent them from sticking. 

Can I mash the bananas instead of puree them?

You can mash them if you prefer, but to get the taste and texture my recipe achieves, you want to puree them. 

Can I leave the sour cream out of this recipe?

For this recipe, I highly recommend using sour cream. But you can leave it out if you really want to. Just know it will affect the texture a little. 

How can I make this sourdough banana bread vegan?

You can add an extra banana in place of the egg or use 1/2 cup of unsweetened apple sauce. For the butter, you can use coconut oil or avocado oil. Lastly, instead of the sour cream, use plain, unsweetened dairy-free yogurt. 

Why is my sourdough banana bread lumpy?

This could be caused by not pureeing the bananas long enough, or if you overnight ferment the dough, it can sometimes be a thicker texture. 

Why is my banana bread so dense?

If you use large bananas instead of medium-sized ones, it can be too much banana, making the bread dense. Also, if you overmix the dough, you’ll get a denser bread loaf. 

Why is my banana bread gummy?

If your banana bread turns out gummy, be sure your oven is really at the temperature it says it is. Sometimes ovens can fall short of the preheat temperature, which will cause your baked goods to not fully bake at the correct temperature. Also, if you use more bananas than my recipe calls for, it can make your bread gummy. 

Why is my banana bread turning brown?

A little discoloration is normal due to the fresh bananas being exposed to air. Just make sure your bread is in an airtight container. You can wrap it in saran wrap, beeswax wrap, or parchment paper inside the container to help prevent discoloration.

Why is my banana bread not cooking in the middle?

If your oven isn’t preheated to 350 before placing the bread inside, it can cause an underbaked center. If you did put it in after the preheat, it may just need a little bit longer. Be sure the toothpick comes out clean before pulling it out of the oven.

A few more of my breakfast recipes from scratch

Full Printable Recipe

I love hearing how much you love my recipes, be sure to leave a review below and tag me on Instagram @plumbranchhome to share your photos!

loaf of bread in a pan on a wire rack cooling

Easy Sourdough Banana Bread From Scratch

Molly LaFontaine
My easy sourdough banana bread from scratch can be whipped up in an hour or fermented overnight. The bananas are pureed instead of mashed for the best banana flavor, and a dollop of sour cream makes this bread irresistibly soft. To make it even more special, I use pure maple syrup instead of brown sugar to create a healthier sweetness you'll love. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Course Bread
Cuisine Sourdough
Servings 1 loaf

Ingredients
  

  • 1/2 cup sourdough starter (fed or discard)
  • 3 ripe bananas (medium-sized)
  • 1/4 cup sour cream
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1/4 cup pure maple syrup
  • 2 Tbsp butter melted (salted)
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
  • Lightly grease a 9×5″ loaf pan with butter and a light dusting of flour, or line it with parchment paper.
  • Take off the peel and purée the bananas in a blender or food processor until smooth. You might need to turn the blender or food processor off and use a spoon to carefully scrape down the sides at the beginning. 
  • In a large mixing bowl, add melted butter, sour cream, eggs, vanilla, and maple syrup. Use a whisk to combine.
  • Then add in the flour, salt, and baking soda, and whisk to combine just until smooth. Avoid overmixing.
  • Stir in any optional add-ins if desired (chopped nuts, shaved coconut, or chocolate chips).
  • Pour the batter into the prepared loaf pan and smooth out the batter so it’s evenly distributed.
  • Bake at 350 degrees for 48–52 minutes (a toothpick should come out clean in the center when done).
  • Let it cool for 10 minutes in the pan on a wire cooling rack, then turn the bread out and let it cool the rest of the way.
  • Enjoy!

Notes

Optional Long Fermented Sourdough Banana Bread Instructions

To long-ferment this sourdough banana bread recipe, place the batter in the fridge after combining the ingredients before placing it into the loaf pan. Let it sit overnight or up to 24 hours in the fridge, covered. When you go to bake the bread, give it an extra 5–10 minutes to bake if necessary. 

Storing Sourdough Banana Bread

Room Temperature: Wrap bread tightly in a beeswax wrap, parchment paper, or seran wrap before placing it in an airtight container. It’ll last up to 3–5 days at room temperature.
Fridge: Wrap bread like you would for room temperature and store it in an airtight container for up to 1 week in the fridge.
Freezer: Freeze-wrapped bread in a freezer-safe baggie or container for up to 1 year. Thaw in the fridge overnight before enjoying.

Reheating Banana Bread

To reheat your banana bread, whether it is in the fridge or on the counter, place the slices you want on a sheet pan and heat at 300 degrees in the oven for 5 minutes or until warm. You can do this in a toaster oven if desired. 
Keyword easy sourdough banana bread, healthy sourdough banana bread, sourdough banana bread, sourdough banana bread plum branch home

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Recipe Rating




2 Comments

  1. 5 stars
    Delicious and so soft plus a wonderful banana flavor!! Great 🍌🍞 recipe!!
    Wish I thought to take a picture of my loaf I made. All I could think of was I can’t wait to eat this!
    This recipe made a wonderful looking loaf.
    I wouldn’t be afraid to gift someone a loaf or take it to a gathering of some kind!!!!