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
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.
Jade says
Thank you for this recipe. I’ve made it quite a few times already with a couple minor tweaks (subbing butter, doubling the salt and adding a 1/2 tsp of cinnamon) and I love it! I’m looking to bake it in my 12 extra mini loaf pan. How long would you recommend baking for? I’m also curious if I could use browned butter for extra depth in flavor.
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.
Amber Harvey says
I used to have a go to banana bread recipe that I would use every time but after having moved 4 times in less than 2 years I lost it amidst the boxes and travels. I never have been able to find it again (and all I can remember is that it used sour cream). This recipe is absolutely delicious and so close in taste to my old one! This is the banana bread recipe I have been searching for thank you so much! The flavor was excellent and the texture, so moist! Thank you so much! I made the 3 mini loaves and ate one all by myself within 2 hours of it exiting the oven! Heavenly!!
Emilie Raffa says
Ahhh! Love stories like this! Enjoy x
Tabitha R Woodard says
Goodness, these turned out well! I like banana bread and make it quite regularly but these have a fantastic slight chew to the crust and that extra punch from the sourdough really sets it apart.
I made these as muffins (with a double recipe, half with walnuts) and baked for 23 minutes. They are nicely golden brown, and my only regret is having to wait to breakfast to eat more than the one I snuck after I put the kids to bed.
Abe says
Yeah, this ruled! I’ve found “my” banana bread recipe at last. Thank you, dearly!
Used flax eggs and unsweetened soy milk — also used spelt flour (since I’d used up everything else with this week’s foray into sourdough experiments – also guided by this site). It is lovely. Thank you truly for guiding us all thru quarantine with such sweetness!
Sara says
So delicious!! This banana bread has great texture and flavor. Perfect way to repurpose my discard sourdough starter. Added some walnuts on top for a nice little crunch. Will definitely make again.
Clodagh Kelly says
Hello, the recipe sounds delicious, would I be able to substitute the brown sugar for coconut sugar?
Emilie Raffa says
Hi there! I believe so! Sounds delicious.
Jennifer says
Hello! This recipe looks delicious but I have a gluten intolerance and am wondering because this doesn’t need to ferment does that mean it won’t b suitable as the sourdough recipes? I have tried a few bread recipes and they all are true sourdough and don’t bother me at all:). Thanks so much!!
Emilie Raffa says
Hi Jennifer! Thank you! The answer is specific to your personal biochemistry and tolerance only. You can try fermenting the batter for a few hours, adding the baking soda right before baking. See how that goes for you. :)
Jonathan says
I’ve always been very ho-hum about banana bread. But quarantine + overripe bananas + an excuse to bake with sourdough starter = what the hell? It baked up with incredible rise into a delicious loaf! My wife and son had it for dessert last night, and then again for breakfast. My only modification was a handful of mini chocolate chips. Served with homemade whipped cream, which paired superbly. Although now I’m eager to try your Greek yoghurt frosting.
Note: I was relieved to see others ask about the weight of the bananas. I used two bananas which (minus peels) weighed about half what the recipe calls for. But it looks like you might have weighed with the peels on??
Emilie Raffa says
Hi Jonathan! Love mini chocolate chips in this bread, and your idea to serve it with homemade whipped cream sounds awesome. Yes: the bananas are weighed with the skin on as indicated in the recipe.
Amanda says
Hello – have you ever tried making this without the sugar? I have a toddler who I try to bake sugar free cakes for (banana bread is a fav) and would love to use my sourdough starter in a recipe but without the sugar.
Thanks in advance!
Emilie Raffa says
Hi there! Unfortunately, I have not tried this recipe without the sugar. If you experiment, let us know! x
Amanda says
Thank you! May do or may just be mean and make it not for him to enjoy! 🙈
Lindsay says
Oh. My. Gosh. I am currently eating a piece of this still warm from the oven and it is divine!!! I used butter instead of oil (per comments – honestly just didn’t have enough oil left).
Suchi says
Hi,
My muffins are baking in the oven. Keeping my fingers crossed because I saw the starred note about the bananas a little too late! I had a bunch of frozen bananas which, I’m thinking, would be difficult to weigh with skin, and also the banana juice that oozes out of them! Could you please give the weight of the actual banana pulp that would go in the bread?
BTW, i made your Sourdough Cinnamon Rolls and they were absolutely fabulous. Thank you for the recipe!
Thanks,
Suchi
Merlin says
I made this recipe yesterday with a few adjustments and it turned out great! I substituted flax eggs and coconut milk just to make it vegan, and added a little extra sourdough discard to finish off what I had left over. My end result was a bit more wet than the bread as pictured, but it didn’t really detract from the texture or taste. It definitely rose better than other banana breads I’ve made, and the taste was superb. I’ve been trying to recreate the banana bread I used to buy for breakfast on the Sydney street corners ever since I left Australia (a six year quest!), and I have to say this is just like being back there. Best banana bread I have ever made! Thank you for the stellar recipe!
Daiane says
Hi! I made this banana bread and followed the recipe using my scale. The bread had a beautiful rise, up until I got it out of the oven. It totally collapsed! It was also starting to burn and the inside was still kind of wet. Any recommendations for next time? Don’t add milk? Reduce bananas? Thanks!
Christine says
Are you at an increased elevation, by any chance? That can really affect baking outcomes. I’m at 3,800 ft in Canada and I have to make small recipe modifications quite often.
adam says
Hi Emilie, I read some recipes use Yohurt instead of butter for health reason. Do you think it is workable?
Emilie Raffa says
Hi Adam! I’m sure it is, but I haven’t tested the quantities or other specifics in this recipe. Might change things a bit!
Lina says
Hello There! I definitely love this blog and this recipe sounds amazing! I’ve got my baby sourdough starter one month old now and I still thinking about the best banana bread that I ever ate, it was in Melbourne, and it was so chewy and with walnuts.
I’ll try it for sure, I was wondering, could I add some chia seeds and crashed walnuts as well? Does the chia seeds absorb too much liquids and make it dry or weird? Should I adjust the quantity of milk? When should I add them?
Should the sourdough discard be at room temperature of straight out from the fridge works well as well?
Thanks a bunch,
Best
Lina
Emilie Raffa says
Hi there! Thanks so much! Adding walnuts should be fine. The chia seeds on the other hand, will absorb too much liquid and will change the texture of the bread. I haven’t experimented with adding chia, so I’m unable to advise on how to adjust the liquid quantity. But if you experiment, please let us know! PS: regarding the sourdough starter, room temp or from the fridge is fine. Just watch the baking time if the starter is cold.
Sheri says
Wow! Great recipe. So delicious. This is my new go to banana bread recipe. Thank you!
Emilie Raffa says
Thank you! Glad you liked it! x
Sally says
Hi looking forward to making this but wondered if you’d tried making it with butter?
Emilie Raffa says
No worries! It’s fabulous with butter. Enjoy :)
Carol Weber says
Looks good but corners really blackened hard as a rock. I foiled loaf too.
Emilie Raffa says
Hi there! What type of pan did you use? Metal? Glass? This could be the issue (besides heat, obviously) :)
Aida says
If it can be made without sourdough starter whats the point of putting any? I feel like its a waste. Unless it give something extra to the taste or texture ect. I made it btw, its very good but i dont know what the starter adds to it. Thank you
Emilie Raffa says
Aida, there are many benefits! First, the point is to make the recipe flexible. Not all of my readers are sourdough bakers, and I like to offer alternatives where applicable. Second, if you do choose the sourdough version the starter adds texture and flavor. Third, if you’re using sourdough discard (instead of bubbly) it’s a practical way to use up something you’d otherwise discard. So as you can see: it’s a win, win for all!
Lori B says
I made it today with sour dough starter discard and made two mini loaves. Turned out scrumptious ! I was curious how should this type of bread be stored. I know regular banana bread is out in fridge to enhance flavor.
Emilie Raffa says
Lori, it’s best to store it at room temperature for best flavor.
Brandi says
Add more starter for a “sourdough” flavor. Also—sourdough adds “gut healthy” properties to the loaf.
Melissa says
Just made the bread this morning. The taste is great. I wish I had put in nuts but just didn’t think about it. The problem I had is that it fell. I used weights for all my ingredients. I think your banana weight is too much. You indicated 2 medium bananas and I needed 4 to get to the proper weight. I think that is what caused it to fall.
Emilie Raffa says
Hi there! The banana weight is correct (I’ve tested this recipe a million times). However, too much liquid will definitely cause it to fall! Out of curiosity, did you weigh the bananas with the skin on? Thanks!
jillypax says
I am in the middle of baking this right now (the kitchen smells AMAZING) and I also had to use 4 (on the smaller side, I guess) bananas to get to 375g! I assumed the weight provided was for the bananas without the skin, since one does not use the skin to bake with… I will let you know if I have problems with my bread falling. The batter seemed a lot thinner than other banana breads I have made, and I have tried dozens of recipes so far, ever searching for “the one”! But I remain hopeful – I love a good variation on a classic.
Emilie Raffa says
Hi there! You know, now that I think of it… the weight of the bananas (without skin) could’ve been the issue for you (and another reader)! 375g of bananas is the weight with the skin on. I will update the recipe to clarify. THANK YOU! Hopefully it sill came out ok. :)
jillypax says
It was the MOST delicious banana bread I have ever had. And I have tried out soooo many versions over the years! I truly LOVE this. The caramel richness really comes through. I may try adding chocolate chips or nuts to it at some point, just to see if it works that way, as well. Works toasted or not – I love it with some butter and salt! It holds together so well, almost bounces out of the toaster unlike so many others I have tried that crumble in it and get stuck. WOW, I have FINALLY found my banana bread!!! THANK YOU!!!!!
Steph S. says
Hi! I just pulled this out of the oven a bit ago and sliced myself a slice and oh my! This is amazing! For the oil I used 1 stick of unsalted butter, melted. This is by the far the best banana bread I have made and honestly…. it might be the best banana bread I’ve ever had! Also, how awesome I got to use my sourdough starter!
Emilie Raffa says
Yes! I’ve used butter before too (salted!) and it’s just so good. Thrilled you love it. Thanks for the feedback, Steph!
Sally says
Whoops sorry should have read all these comments and my question re butter would have been answered. 😊
Raechel says
I used browned butter in place of the oil, and baked it in muffin tins. Turned out amazing! Thanks!
Emilie Raffa says
OMG sounds soooooo good!
Izabel Santiago-McIlveen says
Hi Emily,
This is my second time baking this banana bread and again it was an amazing success!
Do you think I could substitute the banana for another fruit? Here in New Zealand we are on the Feijoa season at the moment and I was wondering if I could use that instead of bananas…. thanks very much again!
Izzy
Emilie Raffa says
Hi there! I had to look up “Feijoa” as I had never heard of it! But it sounds absolutely delicious (and I will be thinking of it for the rest of the day, lol). Unfortunately, using them won’t work in this particular recipe. The bananas provide a certain amount of liquid and sweetness. I imagine applesauce or grated apples would work with some experimentation.
Kim says
I had the same question above about allowing it to sit for 4-6 hours before baking. I am just using mine to eat. Another recipe I saw said letting it sit allows it to have more sourdough flavor. What do you think?
Emilie Raffa says
Hi Kim! I suppose you could let the batter sit for a while (adding the baking soda only right before baking). However keep in mind, the longer the batter sits the more liquid the flour will absorb which changes the texture altogether. I’ve done this with another recipe and the final product was too chewy. Regarding flavor, additional sitting time might increase the sourdough flavor; it all depends on the acidity levels in the bubbly or leftover starter discard. Go by smell.
Lucie says
This is DELICIOUS!!! Made it last night for breakfast the next day and half was gone before breakfast. This is our new go to recipe. Thank you!
lee says
I forgot to ask another thing: If I want to make a large amount and freeze it, should I freeze it pre-baking, or post baking?
Emilie Raffa says
It’s best to freeze the banana bread after it’s baked.
Lee says
Hi! Thank you for the recipe. I’ve been looking for a good banana bread sour dough recipe :)
However I don’t have baking soda. Can I substitue it with baking powder, or just leave it out?
Emilie Raffa says
Hi Lee, I would use baking powder.
Rufina says
Hi Emilie, I am planning to make this tonight! I have LOTS of starter hanging around, could I increase it to 200g for this recipe?
Emilie Raffa says
Rufina, I wouldn’t add extra starter because the batter will be too wet. I recommend doubling the recipe instead.
Cate says
I made this last night using my brand new 5 day old starter and it came out brilliantly, so smoth and fluffy. Divine this morning toasted with butter beside a cup of coffee.
Cathleen says
Just finished gobbling down 2 thick slices with salted butter. I’ve been baking banana bread for at least 30 years and this the first time I’ve gone nuts over it. Usually I put nuts in mine but decided to follow your recipe to a tee the first time. I didn’t miss them or the cinnamon. OMG it’s good. The crust is crispy and sweet (but not too sweet) and the inside is so moist. And the aroma while it was baking was out of this world! Thank you so much for posting this. I’m going to check out the rest of your site!
Emilie Raffa says
Hi Cathleen! I’m telling you, there is something truly special about this banana bread. Glad you liked it! And I’m a total fan of salted butter too ;)
Jayce C says
Delicious! Made as written and as three small loaves. Sweet and delicious will make again and again!
Emilie Raffa says
So glad you liked it, Jayce! xx