Go Back
–+ servings
sourdough banana bread in a loaf pan
Print Recipe
4.68 from 64 votes

Sourdough Banana Bread

Our super-popular banana bread with chocolate chips has been a favorite of many families for over a decade. For times when you have an abundance of unfed sourdough starter, I developed this adaptation to merge the best of all possible worlds.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Sourdough
Cuisine: American
Keyword: sourdough banana bread
Servings: 12
Calories: 127kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 pound (454 grams) very ripe bananas (3 to 4 large, weighed with skins still on)
  • ½ cup (112 grams) unfed 100% hydration sourdough starter
  • 4 tablespoons (56 grams) butter, melted
  • 2 large eggs
  • ½ cup (100 grams) lightly packed brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 ¼ cups (150 grams) all-purpose flour

Instructions

  • Preheat the oven to 350°F with a rack in the center. Grease a medium (8-cup/9 x 5 x 3 inch) loaf pan.
  • In a large bowl, mash the bananas with a fork.
  • Mix in the sourdough starter.
  • Mix in the melted butter.
  • Crack the eggs into the bowl and mix well.
  • Add the brown sugar and vanilla and mix with the fork to combine well.
  • Sprinkle the baking soda and salt over the batter.
  • Add the flour and mix with the fork until just combined.
  • Pour the batter into the loaf pan and bake for about 55 minutes, until a tester inserted in the center comes out with only banana on it, not raw batter.
  • Cool in the pan on a rack for ten minutes, then remove from pan to cool completely.

Video

Notes

  1. You can use refreshed (fed) sourdough starter if you like. The bread will rise a little more.
  2. When possible, it's best to weigh your ingredients for baking. If you don't have a kitchen scale, use the spoon and level method to measure the flour.
  3. If you like, you can add ½ cup chopped walnuts and/or ½ cup chocolate chips to the batter after mixing in the flour.
  4. Once completely cool, store any leftovers at room temperature, wrapped in foil, for up to four days. You can toast slices in subsequent days if you like. For longer-term storage, wrap well in foil, place inside a zip-top freezer bag, and freeze for up to about six months.

Nutrition

Serving: 1 | Calories: 127kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 163mg | Fiber: 2g | Sugar: 9g