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.
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
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
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?
Jen says
I always use frozen bananas but follow the rest of the recipe as is and it’s always perfect
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!
Ed Friday says
When does the starter go in?????
Robin says
Check out Step 4. After the eggs
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.
Heidi A Martin says
Do I HAVE to butter the pans, or can I use parchment? 🤔
April Amiel says
Wow, this is the BEST banana bread I’ve ever had. And I’ve made a lot of banana bread! It’s so buttery and light despite their being no better. It’s perfect.
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. 😁