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.
A few years ago, I had the pleasure of sampling the most delicious banana bread in all the land.
It came from The Boathouse restaurant, a fantastic beachside spot in Manly, Australia.
I couldn’t get over how remarkably soft, sweet and scrumptious it was.
The texture was like velvet.
At the time, I was too shy to ask for the recipe (crazy tourist), so I searched online until I found it.
And now, my version is yours: one with sourdough and one without.
Both are incredible.
What Makes This The Ultimate Sourdough Banana Bread?
First, it uses all brown sugar. No white at all.
When combined with perfectly overripe bananas and pure vanilla extract, it creates the most exquisite caramel flavor. It will blow you away.
Second, the ingredients are mixed in a specific 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.
Weird? Weird.
I was definitely hesitant about this at first (the batter looks totally strange when you get to the oil part).
But upon further research, this particular mixing order is the science behind its velvety soft texture.
Third, there’s no cinnamon in this sourdough banana bread.
And I don’t miss it!
Cinnamon is strong, and the lack of it really lets that caramel flavor shine though.
Finally, I added bubbly, active sourdough starter to the original recipe.
I wanted to see if adding bubbly, active starter as opposed to leftover starter discard would increase the rise… and it did!
Alternatively, you can use leftover discard instead. It just won’t rise as high.
Sourdough Banana Bread Recipe: Step by Step
Grab Your Ingredients
Ok, so you know the drill: measure out everything before you begin.
Preheat your oven to 360 F (that’s not a typo).
Baking the sourdough banana bread 10 degrees higher than 350 F gives the bread a nice lift.
You’ll also need a stand mixer or electric hand held mixer.
Butter Your Loaf Pans
Typically, I’d bake this sourdough banana bread in a traditional 9×5-inch loaf pan.
I’m using three 7x3x2-inch mini loaf pans instead. I like to freeze them individually. So cute!
Coat nicely with softened butter.
Mix the Ingredients
Start by creaming the brown sugar, vanilla and bananas together. Don’t bother to slice the bananas, just break them up by hand.
Then add the eggs and the sourdough starter. Followed by the flour, baking soda and salt.
Now add the oil & milk…
The liquids will not blend in right away. Just keep mixing on low speed until completely absorbed.
Bake the Banana Bread
Place the loaf pans onto a sheet pan and transfer it to the oven.
Bake on the center rack for 45 minutes or until a toothpick comes out clean.
Cool before serving.
Bottom Line?
Friends, please look no further!
This sourdough banana bread is truly unique.
It’s soft, sweet, and packed with comfort and flavor (everyone always asks for the recipe when I make it!).
Take a cue from The Boathouse and serve it with salted butter or mascarpone cheese for a decadent treat. But plain is fine too!
Honestly. Go make it now.
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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
- 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, weighed with the skin on (about 2 medium bananas)
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) bubbly, active 100% hydration sourdough starter
250g (2 cups) all-purpose flour
1½ tsp baking soda
1/4 tsp fine sea salt
125ml (½ cup) neutral flavored oil
60ml (1/4 cup) milk
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!
Keywords: sourdough banana bread, banana bread, easy banana bread, boathouse banana bread
Sally says
Can you use non dairy milk in this recipe? Like soy or almond?
Emilie Raffa says
Absolutely! Just make sure it’s unsweetened.
Andrew says
I didn’t have an electric mixer so I just mixed it by hand. I didn’t get quite as much height as the one in the picture, but it was still light and delicious! Making it again soon
★★★★★
Prash T says
Possibly the best banana bread recipe I’ve ever baked! I reduced the sugar by 25g and used whole wheat starter that had been fed the night before. Also subbed 50g of flour with whole wheat because I was short on white flour. Added ground cloves because they share a chemical compound with bananas and bring out their flavour. Walnuts or chocolate chips would be great in this!
★★★★★
Anne says
I made this for the first time last night after trying my friend’s batch last week (she followed the recipe exactly). I used discard, she used starter. I did sub in melted butter for the oil and added nuts (I love pecans in my banana bread). I used 4 mini pans. It’s excellent! Sending some to; the ER where my husband works tonight! Thanks much!
★★★★★
Caitlin says
This is the second time I’ve made these. First time made as mini loaves (my pans made 4), this time made as muffins (yielded 14 VERY tall muffins). Both times I subbed buttermilk for the milk (~5 Tbs) and melted butter for the oil. This time I also added 1/2 tsp cardamom and ~1 Tbs dark chocolate chips on the top of each muffin. Both methods got rave reviews. Our little cat even helped himself to some of the loaves from the first batch as they were cooling. 🙄
Emilie Raffa says
Oooo yum! Love the buttermilk addition. Smart cat, too ;)
Rachel says
This bread was as tasty as you said!! I got a great rise- used two smaller loaf pans & filled about 3/4 full!! Thank you for sharing this – love having a new way to use my sourdough starter!!😋
★★★★★
Hali says
I’ve made this banana bread 3-4 times now and it is honestly the BEST banana bread I’ve ever made! Even better that I get to use my discard!
★★★★★
Emilie Raffa says
So funny… I’m eating some right now (super hot from the oven, lol). I couldn’t wait!
Allison says
I have made this a couple times and both times had a bit of trouble with the sides and bottom getting quite dark. The bread itself tasted really nice but the ends were clearly overdone. I adjusted the baking time this most recent round and the center was clearly not cooked. Any suggestions for tweaks?
★★★★
Emilie Raffa says
Could be the pan. What type are you using? Glass? Dark Metal? Thanks!
Jo says
I have been baking for an hour at 180 degrees Celsius and the tooth pick still comes out with some slightly damp residue. Should I bake longer?
Jo says
By the way I used a small loaf pan and cut the brown sugar by 30%
Emilie Raffa says
Makes sense. For a smaller pan, the bake time will increase which is why the toothpick was most likely wet.
Emilie Raffa says
I would continue to bake it util the toothpic comes out clean.
Autumn Wallace says
What a great recipe!!! Will absolutely make again!!!
★★★★★
Susan says
This looks great! Do you think it would
Work as muffins if I adjust the cooking time? Thanks!
Emilie Raffa says
Yes! Muffins will be great.
Emily says
So excited to try this recipe! Would heavy cream work in place of milk? It’s all I have at the moment!
Emilie Raffa says
Hi Em! I would do equal parts water and cream.
Lydia says
Hello! I’m really excited to try this recipe! I’m thinking of replacing the brown sugar for equal amount of coconut sugar since that is what I have, any suggestions on how this will work? Also, if I use my starter when it is at it’s peak and bubbly do you still use the baking soda?
Thank you!!
Emilie Raffa says
Hi there! Another baker on my IG did this with the sugar and said it was great. Just do an equal swap. Regarding the starter, you can use it at peak height with the baking soda for extra rising power. Just be careful, it might rise really high!
Elysa says
This was my first attempt at sourdough banana bread, and it turned out beautifully! I questioned the omission of cinnamon from the bread, but it has a beautiful, carmelly (is that a word? haha) flavor and was a huge hit with my family! Thank you!
★★★★★
Kim says
This recipe is really wonderful!! I’ve made it twice and was happy both times. The first was exactly as written and was perfect. The second time I subbed 1c agave syrup for the sugar and reduced the oven temp 15° to accommodate. I tried this cause a friend of mine is sugar free.. I was super impressed at how well the recipe handled the alteration.
★★★★★
Sarah says
hi, can I use discard that’s been in the fridge for a few weeks or do I have to activate the starter by feeding it again?
Emilie Raffa says
For all recipes using leftover discard, make sure the starter is in good condition prior to using. It shouldn’t have a strong odor or liquid on top. Your baked goods will taste too sour. I prefer to use recently fed stater (that has already collapsed); not weeks old stater. Hope this helps!
Maureen says
Hello! Brand new to sourdough! Just flipping through your site and seeing all the sourdough recipes! Currently making the AP sourdough bread, and I also bought your book! Question about the banana bread, could you use thawed previously frozen bananas?
Thank you so much! You’ve got yourself a new fan!! ❤️
Emilie Raffa says
Welcome, Maureen! Yes! If they’re super mushy just drain off any excess liquid. Enjoy :)
Narendra Kulkarni says
Instead of baking soda why not allow Sourdough starter and let the mix rise naturally by keeping it for a few hours.
Emilie Raffa says
Hi there! In this recipe, you have the option of using active starter or leftover starter discard. If using the latter, it won’t rise baking soda.
Jenny says
Just made this. It is literally the BEST recipe I will never eat banana bread different.
Suzie Y says
randomly asking have anyone use a sweet starter on this bread before?
thanks…
Ali says
This banana bread recipe is – hands down – the best one I’ve ever tried. I’ve been experimenting with sourdough throughout quarantine, and honestly it’s been just as much fun to find recipes to use the discard in as it has been to bake sourdough bread! This is my new favorite. I doubled the recipe and baked two loaves for my family of 6, and we’ve almost finished the first one in just a few hours! It’s such an interesting banana bread recipe since it omits the spices and mix-ins (like nuts or fruit or chocolate chips), yet I don’t miss them at all. Thank you for such a wonderful recipe, you’ve got a new fan and I’ll definitely be checking out your site some more.
★★★★★
Jess says
You really weren’t kidding when you said this is the ultimate banana bread. Husband and I have never hoovered down a baked product so fast, in so long.
★★★★★
judes says
Thank you for sharing this recipe – i made it yesterday and frankly its the best banana bread i ever had!
I used 2 and half bananas and my active sourdough starter and the rise was amazing – very beautiful banana bread.
I also added macadamia nuts and dark chocolate – very divine.
★★★★★
Jen says
I’m new to sourdough but have starter. I just fed it yesterday and it got bubbly and then doubled in size and then it deflated. at what point do you use and measure the starter? If I measure it out when it’s doubled in size, clearly much of the volume will be the air/gas from the yeast fermentation. Do I wait until it falls back down? thanks so much!
Emilie Raffa says
Jen, it’s best to use your starter when it has doubled in size; it will deflate afterwards. When measuring, I recommend using a scale and not measuring cups for this very reason. You’ll get the precise amount you need every time.