Sourdough Banana Bread – Conscious Eater

Banana bread is definitely the quick bread I make most often and now I’m sharing my new favorite way to make it which includes sourdough starter! This sourdough banana bread is sweet, fluffy, so easy to make and the perfect recipe for new sourdough bakers.

An inside shot of sourdough banana bread on a cutting board.

I’ve been making banana bread for years and I’m still amazed at the variety I can come up with! Some of my favorite banana breads that I’ve made over the years are this classic vegan banana bread, chickpea flour banana bread, and tahini banana bread! But today I am sharing a recipe for Sour Banana Bread! If you are new to sourdough baking, this recipe is for you! You can use chilled sourdough starter or fresh-fed sourdough starter, and this recipe will work either way. Oh, and did I mention that this sourdough banana bread requires less than 10 ingredients?


Why this recipe works!

  • If you are new to making sourdough bread, this sourdough banana bread recipe is for you! It’s just like making regular banana bread, except you’ll reduce the flour and liquid content of regular banana bread and add some sourdough starter.
  • This requires banana bread Less than 10 ingredients, many of which are probably already in your pantry. This means, whenever your bananas are ripe, you can easily whip up a batch of this sourdough banana bread!
  • i love that You can use chilled sourdough starter in this recipe. I don’t bake sourdough bread often enough to keep my starter on my countertop, so I often store my sourdough starter in the fridge. Luckily, having a cold sourdough starter won’t stop me from making a batch of this banana bread whenever the craving hits!

Why make sourdough bread?

Sourdough bread has so many amazing benefits and I’ve been enjoying experimenting with different vegan sourdough recipes lately (hello vegan sourdough pancakes and waffles!

Some of the benefits of eating sourdough bread are 1.) it’s easier to digest, 2.) it’s low on the glycemic index, 3.) it promotes good bacteria, 4.) gluten-sensitive people can often eat sourdough, and 5.) it has fewer preservatives. . These are just a few of the benefits of sour! You can definitely expect to see more sourdough bread recipes from me in the near future!


All ingredients for sourdough banana bread are measured in bowls with labels on top.

banana – The best bananas to use in this sour banana bread (or any banana bread recipe) are super ripe, blemished bananas. Using really ripe bananas will make your bananas easier to mash, and ripe bananas also add a lot of natural sweetness.

Sourdough starter – You can use room temperature sourdough starter or chilled sourdough. The most important thing is that your sourdough starter is fed and bubbly and active when you go to make this bread. was Bubbly and active before you refrigerate it. If you’re using refrigerated sourdough starter, let it sit at room temperature for a while so it’s easier to incorporate into the batter.

flour – I love using all-purpose flour when making this vegan banana bread!

brown sugar – If you don’t have brown sugar on hand, you can always make it yourself! Stir 1 tablespoon of molasses into 1 cup of white sugar. Bada-bing bada-boom…you have brown sugar!

the oil – Use a neutral flavored oil in this recipe. Vegetable oil, light olive oil, avocado oil or coconut oil should all work.

Baking soda – Baking soda is a key ingredient in this sourdough bread recipe. The baking soda will react with the sourdough starter and make a nice, fluffy loaf!

See recipe card for full list of ingredients and quantities.

Substitutions and Alterations

  • Mix-in – I personally like to add “mix-ins” to my quick breads. This sourdough banana bread would taste amazing with some chopped walnuts or pecans stirred into the batter. Of course, chocolate chunks in banana bread always taste amazing.
  • Sour Apple Sauce Bread – Sometimes I substitute mashed bananas for apples and add some warm spices like cinnamon and ginger and cloves. This is a fun way to change up banana bread class bread.
  • Whole Wheat Sourdough Banana Bread– When I’m making quick breads I often use whole wheat flour instead of all-purpose flour. However, keep in mind that this recipe was tested with all-purpose flour, and whole wheat flour absorbs more liquid than all-purpose flour. If you are trying to use whole wheat flour, start with 1 ¼ cups of flour.

How to Make Sour Banana Bread

A wooden spoon stirs wet ingredients together in a large silver mixing bowl to make sourdough banana bread.

Step 1: In a large mixing bowl, whisk together the mashed bananas, sourdough starter, brown sugar, oil, and vanilla until fairly smooth.

Sour banana bread batter is stirred with a wooden spoon in a large silver mixing bowl.

Step 2: Add the remaining ingredients making sure there are no clumps in your baking powder or sugar. You can whisk the dry ingredients together separately before adding them to the wet ingredients.

Knead sour banana bread in a loaf pan before baking.

Step 3: Pour batter into a greased 9×5 loaf pan and spread into an even layer.

Back lit image of golden brown banana bread in a loaf pan

Step 4: Bake the bread for 50-60 minutes or until the top is golden brown and a knife inserted into the center comes out clean.

Four thick slices of sourdough banana bread piled high on a blue plate.

Let the loaf cool in the pan for 10 minutes before using a knife to loosen the loaf from the pan and transfer it to a wire rack to cool completely.

hints: Add some chocolate chips to the batter before baking if you want the best sourdough banana bread!

How many grams in a cup of sourdough starter?

I go back and forth between sourdough recipes that use chickpeas and cups. If you’re new to sourdough baking, it’s good to know that 1 cup of sourdough starter equals about 240 grams!

I’ve included all ingredient weights on the recipe card if you want to weigh everything!


Allow this banana bread to cool completely before storing in an airtight container. It will last 1-2 days at room temperature or up to a week in the fridge. Alternatively you can freeze it! I like to slice my banana bread before freezing it so I can thaw one slice at a time whenever a banana bread craving hits.

My top tips

👉🏻The more speckled and brown your bananas are, the sweeter this bread will be!

👉🏻 If you use a scale, 1 cup of sour starter equals 240 grams.

👉🏻 Allow this banana bread to cool almost completely before slicing. If you cut it too hot, it will stick inside. Please be patient!

Recipe FAQs

How do you make sourdough banana bread?

If you have a sourdough starter that’s 100% hydrated, adding it to a basic recipe like banana bread is a breeze! Your starter is ½ flour and ½ water. To add 1 cup of sourdough starter to a banana bread recipe, simply reduce the amount of flour by ½ cup and the amount of water or milk by ½ cup.

Can you make sourdough banana bread without eggs?

Yes! There are no eggs in this sourdough banana bread. The mashed banana helps bind everything together and the baking soda reacts with the sour starter to make this bread super light and fluffy. No need for eggs!

Is sourdough bread vegetarian?

This sour banana bread is vegan. It contains no dairy or eggs. However, not every sourdough bread is vegetarian. It depends on the recipe, so be sure to check the ingredients.

More Banana Bread Recipes!

Love this recipe? Please leave a 5-star rating on the recipe card below and a review in the comments section further down the page

📖 Recipe

Sourdough Banana Bread

Faith Vandermolen

Q. Time 10 minutes

cooking time 1 hours

total time 1 hours 10 minutes

serving 10

calories 304 kcal


  • 1 ½ the cup Mashed Banana (350 grams)
  • 1 the cup brown sugar (180 grams)
  • 1 the cup Feed sour starter (240 grams)
  • ½ the cup Oil, neutral in taste (118 ml)
  • 1 ½ the cup All-purpose flour (190 grams)
  • 1 teaspoon Baking soda
  • 2 teaspoon Baking powder
  • 1 teaspoon Fine sea salt
  • ½ the cup Chocolate chips, nuts, dry fruits, etc optional


  • Preheat your oven to 350 F / 175 C and grease a standard size loaf pan (9×5 inches). Set it aside.

  • In a large mixing bowl, whisk together the mashed bananas, brown sugar, sourdough starter, oil, and vanilla until fairly smooth.

  • Add the remaining ingredients making sure there are no lumps in the baking powder or soda. If you want, you can whisk the dry ingredients together separately before adding them to the wet ingredients. Stir until just combined.

  • Pour the batter into your greased loaf pan and spread it evenly.

  • Bake the banana bread for 50-60 minutes or until the top is golden and a knife inserted into the center comes out clean.


– Make sure your starter is fed. This means, whether it is at room temperature or chilled, it has been watered and floured and has become or is still active and bubbly. I often use chilled sourdough starter that I feed, let sit at room temperature until bubbly and active, and then refrigerate until I’m ready to bake with it.
– If you are using sourdough starter from the fridge, leave it at room temperature for a while to allow it to warm up. This will make it easier to mix with other wet ingredients.


Worship: 1gCalories: 304kcalSugars: 49gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fats: 3gMonounsaturated fats: 7gTrans fats: 0.04gSodium: 434mgPotassium: 177mgFiber: 2gSugar: 26gVitamin A: 22IUVitamin C: 3mgCalcium: 71mgIron: 1mg

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