Make soft, rich, same-day sourdough banana bread at home with active starter or sourdough discard. One bowl. Simple recipe. My secret? All brown sugar, overripe bananas, and a specific mixing order for a velvety soft texture and bold, caramel taste.
I’ve tested hundreds of banana bread recipes in my career and here’s what I know: this is not your average sourdough banana bread. The texture is soft and smooth, like velvet. Everyone asks for the recipe. It’s the only banana bread recipe I make.
The original version comes from The Boathouse restaurant in Manly, Australia, which I adapted to include sourdough. You can use bubbly, active sourdough or sourdough discard– whatever you have is fine.
I like to make this recipe on the same day using leftover discard from fluffy sourdough pancakes, sourdough pasta or even sourdough bread. However, feel free to ferment the batter overnight if you prefer. The texture will only change slightly due to how much the flour absorbs overnight.
Want to bake more? Check out my full collection of sourdough discard recipes here.
What Makes It Ultimate?
- All brown sugar. When combined with perfectly overripe bananas and pure vanilla extract, it creates the most exquisite caramel taste. It will blow you away. No white sugar is used in this recipe.
- Specific mixing order. Typically when making a quick bread like this, you’d simply combine the wet and dry ingredients and call it a day. But here, you’ll cream a portion of the wet ingredients first, then add the dry ingredients, followed by the milk and olive oil. I was definitely hesitant about this mixing order (the batter looks totally strange when you get to the oil part). But it’s the science behind the banana bread’s velvety soft texture.
- No cinnamon. Shocking, I know. But your won’t miss it. Cinnamon is lovely but strong and the lack of it really let’s that caramel flavor shine through.
How To make Sourdough Banana Bread {Step-by-Step Recipe}
To Start: Preheat the oven to 360 F (that’s not a typo). Baking at 10 degrees higher than the standard 350 F gives this sourdough banana bread a nice lift. Thn coast your loaf pan with softened butter Normally, I use a 9×5-inch pan. You can also use three 7x3x2 mini loaf pans instead. I like to freeze the little ones individually. So cute!
Next: Add the bananas, brown sugar and vanilla extract to a bowl. Don’t bother slicing the bananas, just break them up by hand. Cream together with a stand mixer or hand held mixer. Add the eggs and the sourdough starter.
Add: The dry ingredients, followed by the milk and oil. The liquids will not blend in right away. Just keep mixing on low speed until completely absorbed. Pour the batter into your prepared pan(s).
To Finish: Place into a sheet pan and bake until golden brown and a toothpick comes out clean. Plan on 60-65 minutes for a standard loaf pan and 45 minutes for the mini pans. Cool before cutting into thick, sturdy slices.
Final Thoughts:
Friends, please look no further. This sourdough banana bread is truly the very best. It’s soft and moist, packed with caramel-banana flavor in every bit. Take a cue from The Boathouse restaurant and serve it with salted butter or mascarpone cheese for a decadent treat! Then come back and bake my moist sourdough blueberry muffins, these easy, no-roll sourdough scones, sourdough waffles (overnight or same day) and more.
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Ultimate Sourdough Banana Bread
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf or 3 mini loaves 1x
- Category: Sourdough Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Banana bread is a comfort food classic. My secret is plenty of brown sugar, overripe bananas, and a specific mixing order for the ultimate sourdough banana bread. Recipe adapted from The Boathouse restaurant in Manly, Australia.
Notes:
Out of sourdough starter? You can still make this recipe (and it’s delicious!). Increase the milk to 125 ml (1/2 cup) total.
You will need a standard 9×5-inch loaf pan or three 7x3x2 mini loaf pans for baking.
Ingredients
- Butter, for coating the pan
- 375 g overripe bananas (appx. 1 1/2 cups lightly smashed)
- 225 g (1 1/4 cups lightly packed) light or dark brown sugar
- 1½ tsp pure vanilla extract
- 2 large eggs
- 100 g (appx. 1/2 cup) active sourdough starter or or sourdough discard
- 250g (2 cups) all-purpose flour
- 1½ tsp baking soda
- 1/4 tsp fine sea salt
- 60ml (1/4 cup) milk
- 125ml (½ cup) neutral flavored oil
- Powdered sugar, butter, and mascarpone cheese for serving, optional
Instructions
- Preheat the oven to 360 F.
- Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter.
- Add the bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
- Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
- Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
- Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.
- Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.
- Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9×5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
- Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
- Serve with powdered sugar for a nice touch!
Comments
Lucinda Kiessling says
Forgot to rate them. Definitely 5 stars for this recipe and every recipe that I have tried of Emilie’s with great success.
Emilie Raffa says
You are so kind for circling back! Thank you, Lucinda 🥰
Lucinda Kiessling says
Used thawed out cranberries along with the mashed banana when I didn’t have enough ripe bananas. I had quadrupled the recipe and added the cranberries at the very end of the mixing. The loaves took longer to bake but they were very yummy with the tartness of the cranberries and sweetness of the banana. This will be my go to recipe from now on. Your recipes Emilie are incredible and I have tried several. My other favorites are the cranberry/orange scones and the oatmeal raisin cookies. Yum 😋 😋 😋 Thanks for sharing your recipes, Emilie.
Nikki says
These were perfect! I wanted muffins so I baked for 17 minutes. First batch I tried a higher temperature of 400 as I saw suggested in a comment here, but it made them extremely dark. Still good! Next two batches I baked at 360 and they came out perfect!
Janet E Smith says
I made this and while it worked out well, it is too sweet for me. I will decrease the sugar next time, or just eat the bananas fresh with some berries for a very healthy snack, dessert, or with a few nuts sprinkled on, and. toast for breakfast.
Fleur says
Truly an outstanding recipe. Best banana bread I’ve ever made.
Soph says
This recipe was delicious! I added half a cup of semi sweet chocolate chips which sealed the deal. A must try
Angie says
I haven’t rated because mine is in oven baking now. The bananas I used were frozen. I measured them out when frozen & then thawed them. I added all the juices from them. When I got to the point of adding the milk & oil, I didn’t because it would have been way too runny. I don’t know if i made the right decision. I don’t know, maybe it won’t turn out. Do you think using frozen bananas weren’t a good idea?
Scott Hespen says
I made this recipe as stated except that I used jaggery instead of brown sugar at my wifes request and added a 1/2 cup of crushed walnts. It was exceptionally good and I’m convinced the jaggery really enhanced the flavor over brown sugar. I will have to make it again with light brown sugar to check that theory. In any event, great recipe, nice almost airy loaf compared to most heavier banana bread recipes I’ve had. Well done!
SCL says
This really is the ultimate banana bread recipe. I made two pans of this to take to a party last weekend and it was an instant hit. It even traveled well!
mac says
hi can we proof the mixture overnight?
Tammy Barnack says
This recipe is amazing I used brown butter and it truly was delicious with the brown sugar.
I even added blueberries, cherries and raisins.
Lindsay Hooper says
Soooo good!!
Liat says
This looks wonderful! If I’m out of milk, can I use yogurt instead? I just turned all my milk into yogurt… but I have a huge banana harvest that needs to be addressed!! Thanks!
Shayna says
Best banana bread I EVER made and that’s saying something because I’ve made it A LOT. I used a fork instead of a stand mixer and it still came out perfect. I will never use another recipe again!!
Jean says
The texture of this load is perfect. The recipe came together quickly. I love the deep brown colour, moist crumb and it is simply delicious. I definitely will be making this recipe again. I added a few chocolate chips on the top because, when you have grandchildren, it is just an unspoken rule lol.
Lobo Mitro says
This is the best moist spongy banana bread I have ever made. Simple and same day. Outstanding!!! Will be making this again soon.
Chauncey says
I’ve made this bread several times now with subtle changes and varying results it’s always delicious and amazing!
Thanks!
Sqrl says
I just made this today and I have to say, I’ve been baking banana bread for years and this is hands down the absolute best banana bread I’ve ever made! I used avocado oil as my oil of choice and made one large loaf. Around the 50 minute mark I covered it with foil to prevent it from getting too dark, my loaf took probably close to 1h20m until it hit 200 degrees in the middle. It was lightly crunchy on the outside and fluffy on the inside to perfection! Ty for the great recipe, another great use for my sourdough discard and my new go to recipe!
Mahima says
What can I use instead of eggs?
Emilie Raffa says
Hi there! Some bakers have used Bob’s Red Mill egg replacer with great results. Others have used flax egg. Both will change the texture slightly, but still very good!
Mahima Nangia says
Thanks. Tried it last night. It was delicious but very gummy :(. Fell flat as soon as I took it out of the oven. I think the batter was too wet ? It wasn’t undercooked for sure
Chauncey says
I’ve made it three times now using aqua faba and it’s great. 😁
Nic says
Wow I’ve made other banana bread recipes that were dense, dry, or blah. This one came out soft, fluffy, and delicious. Rather than loaf pans I used two cupcake pans and cooked for ~15 minutes close to sea level. YMMV if you use cupcake tins like me, check with a toothpick
LMarie says
This banana bread is on another level!! Wow it’s spectacular! You are right…I will never need another banana bread recipe again. Thank you 😋
Eleanor says
I have been making this bread non-stop! So delicious. I’m wanting to gift mini-loaves for the holidays and realizing that the linked loaf pans are different sizes than what you mention (6×2.5×2 vs 7x3x2). Do you think the recipe will still work with the 6×2.5×2 loaf pan?
Holly Carter says
Where do you get the mini loaf pans shown in the recipe? They look great for gifting. Ive made this several times and it is amazing!
Flowerchild Cisco says
I see all sizes and shapes of foil pans at the dollar store, like Dollar Tree.
Marissa roberts says
This recipe is unlike any banana bread recipe I’ve used before (its the method and the brown sugar that set this apart), and it’s just the BEST banana bread ever, no alterations needed. Delightfully fluffy, soft and carmell-y, perfect mild banana flavor- I don’t desire to ever make a different banana bread!
Leslie says
I just made this and was great! I might play around with toppings next time, but the bread texture was delicious 😋
Terra says
Made for first time. I’m a banana bread aficionado and have made a 100 different other recipes. This is by far my favorite first try and a great way to use up discard and coconut oil. Thank you for creating and sharing this amazing recipe!
Sara says
This is my go to banana bread recipe! She gives a modification if you don’t have starter too. It’s really good bread.. I’ve done the mini loaf version and a regular loaf pan and they always turn out!
ZClare says
This is my new favorite banana (nut) bread. My “old” non-sourdough recipe called for 2 sticks of butter and 2 cups of sugar!! yikes. The Clever Carrot’s sourdough banana bread recipe is light and not so sweet tasting. The brown sugar mixed in with the ripe bananas really does enhances that all natural sweet flavor. I followed the specific instructions to a T then added chopped pecans in the bread and topped it with pecans. So delicious.
Pooya says
This is really an amazing recipe. My 5 year old asks for a slice in her lunch box every single day.
I modified it a bit tho, used 70 gram of sugar and 50 gram of oil, and added chocolate chips. Thank you for a great recipe :)
Rachelle says
Amazinggggg!! I added a little extra banana and cinnamon. I also did part avocado oil and part butter. Turned out delicious! I did have to bake 70 min.
Kristen says
Love it! Made both mini and a single large loaf. I had trouble cooking the large loaf, even with tenting it in the last 3rd of cook time. Mini loaves, no issues at all! Taste great!! Trying to make more of a dessert, could you replace oil with brown butter?
Gerry says
What if you put nuts in it
Paul Mitchell says
This is an excellent Bannana Bread recipe ! It’s different from any I’ve made before , and I have made so many others. The taste is fabulous and the crumb was light. This is a keeper for sure.
Pooya says
This is a great recipe; I made it with 50gr sugar, 100ml coconut oil and added 1/6 cup semisweet chocolate chips and it turned out amazing. I have to stop myself from eating the whole loaf in one go! Definitely recommend and definitely on repeat for me. Thank you so much.
Fiona says
This was a very tasty banana bread. I substituted almond milk and reduced the cooking time to 45 minutes I cooked at 170 degrees Celsius in a fan forced oven
Perfect loaf. Will never cook any other banana bread again. Thank you so much.
Eva says
This bread is delicious. I subbed coconut sugar (200 grams total) and used 1/4 spelt flour, put some 70% chocolate chips in and it turned out DELICIOUS! l Thanks!
Sarah Crouch says
Can you freeze this batter for another day?
Annette Lockler says
Can I use buttermilk instead of milk?
Husna says
Great recipe 🤩🤩 thanks emilie.. greetings from indonesia🫶
Parvy says
I made it vegan and used flax seeds powder with 4 tablespoons of milk. That’s why I only added one tablespoon of oil at the end. In an I added chocolate chips and cut down the sugar a lot. Also I made it in muffin pan. Was great!!
Maria says
This is by far the best banana bread I’ve ever made and ever tasted.I did made a change because I cannot stand so much sugar, so 100g was enough for me. It’s so moist and flavorful that I could eat it all day long, especially when worm, but still damn good when it’s cold.
Lina says
Very soft, moist, and delicious.
Svetlana Khachatryan says
I love this recipe (when the middle cooks) ! I do need some help though, 8 out of 10 times the middle doesn’t cook. Today I baked it at 175C and for about 90 min. Is there something I need to adjust in the recipe for it not to take so long?
Kate says
Yes, you can tent the banana bread with aluminum foil for it to cook all the way through :)
Michelle says
This is the best banana bread I have ever baked. I recently ventured into sourdough and had some discard today so searched for recipes. Lovely, moist and flavorful loaves. They will be even better tomorrow! The only modifications I made was to reduce the sugar to 3/4 cup and I added chopped walnuts. I will definitely bake again.
Wendy Sprague says
Recipe is “fine” but not great. It is too sweet (easily remedied) and doesn’t seem to have very complex flavor profiles. The text is quite nice, crisp edge, tender crumb. Changes I would make include cutting down sugar (slightly), roast the bananas (or saute) to bring out more flavor (I did a honey roasted banana vanilla icecream that was incredible with intense banana flavor. Roast bananas on half peel with honey drizzled over top and a sprinkling of sea salt). Perhaps swap out the 1/4 cup milk with browned butter.
SuperStarSas says
I am curious if you still felt this way after eating it a day or two later. I also felt that the first piece (eaten fairly immediately after baking) was relatively ‘meh’ flavor-wise. Then I had a piece again about 24 hrs later and the flavor had blossomed! Just curious if you might have found the same thing.
Janet Clark says
This banana bread is delicious.
It’s definitely better than banana bread I bought at our local bakery. Great recipe!
Jodi Molloy says
I have 2 starters going, one flour and one milled wheat berry flour. I made it with my wheat flour starter, made a double batch. So I used 2 cups flour and 2 cups wheat flour. I only put 2 cups of brown sugar and I used olive oil. Fantastic recipe, thank you so much for sharing with us all.
Julia says
I have never left a review on a recipe before. I ALWAYS scroll through comments when deciding what recipe to try. This is hands down the best banana bread I’ve ever made. THANK YOU!!! I have tried many of your recipes, thank you for sharing them.
Becca says
I have made this recipe a few times and the only change I make is to add cinnamon. Tonight I was making blueberry muffins for my girls and saw that I had a bunch if ripe bananas so I decided to try adapting this recipe for muffins. They turned out great! I made the mix like normal, but put them in a silicone muffin pan and baked them at 400* for 20 minutes. It made 18 muffins.
Sage Donnelly says
I’ve made this banana bread too many times to count. It’s a hit in my household! I sub with coconut sugar, coconut oil and almond milk and turns out perfect every time! This recipe makes SO much banana bread.
Kelly Posey says
Sage Donnelly, thank you for clarifying that you can use coconut oil and coconut sugar and it still comes out great! I had this exact question as I was reading through the recipe!
Cheryl Anderson says
The texture is very nice, but for me this is way too sweet. As a comparison, my favorite non sourdough recipe called for 2 cups sugar, which I cut back to 1 3/4, but it makes two 9×5.
Andrea says
My favourite recipe at the moment, banned peeps from eating my bananas just so I can make this. Does it freeze well? As I’ve got a trip planned & would like to take some.