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Ultimate Sourdough Banana Bread

  • Author: Emilie Raffa
  • 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


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.


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.


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


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