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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
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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 9x5" 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 sourdough starter (fed or unfed) melted butter, sour cream, egg, 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. 
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