Sourdough Banana Bread
Moist, golden, and deeply comforting — a classic loaf made richer with sourdough depth.
At a Glance
Loaf Style: Quick bread (naturally leavened)
Skill Level: Beginner-friendly
Total Time: ~12–18 hours (includes overnight rest)
Prep Time: ~20 minutes
Yield: One 9x5” loaf
Hydration: N/A (batter-style quick bread)
Bake Temp: 350°F / 175°C
Baking Vessel: Standard loaf tin
Ingredients
250g mashed ripe banana (about 2 large)
100g active or discard sourdough starter
100g brown sugar
60g unsalted butter, melted
1 large egg
1 tsp vanilla extract
½ tsp ground cinnamon (optional)
½ tsp salt
1 tsp baking soda
180g all-purpose flour
Optional: 75g chopped walnuts or chocolate chips
Instructions
Mix the Wet Ingredients
1. In a large mixing bowl, combine mashed banana, sourdough starter, melted butter, sugar, egg, and vanilla.
2. Stir until smooth and fully blended.
Add Dry Ingredients
3. Sprinkle salt, baking soda, and cinnamon over the wet mixture.
4. Add flour and fold until just combined — do not overmix.
5. Gently fold in any add-ins such as nuts or chocolate chips.
Rest (Optional for Better Flavor)
6. For best results, cover the batter and rest in the fridge for 8–12 hours. This allows fermentation to develop flavor and improves moisture.
7. Alternatively, you may bake immediately if preferred.
Bake
8. Preheat oven to 350°F / 175°C. Grease and line a loaf tin with parchment.
9. Pour in the batter and smooth the top.
10. Optional: Slice a banana lengthwise and place on top for visual flair.
11. Bake for 50–60 minutes, or until a toothpick comes out clean from the center.
12. Cool in the tin for 10 minutes, then transfer to a rack to cool completely.
Visual Cues
The loaf should have a gently domed top with caramelised edges and a tender, evenly moist crumb.
A sliced banana on top adds visual appeal and caramelises beautifully.
Why This Works
Sourdough starter (even discard) adds a subtle tang that complements banana’s natural sweetness while boosting structure and shelf life. This version is gently fermented for flavor but still light, moist, and incredibly familiar.
