Quick Made From Scratch Sourdough Banana Bread
This quick recipe for made from scratch sourdough banana bread combines the rich, tangy flavor of sourdough starter with the natural sweetness of ripe bananas, resulting in a moist, delicious loaf that’s perfect for breakfast or an afternoon snack. Whether you’re trying to use your excess sourdough starter or are in the mood for unique take on a classic favorite, this easy-to-follow recipe will guide you through the process of creating a delicious banana bread from scratch. Get ready to fill your kitchen with the irresistible aroma of freshly made bread!
Reader Summary
- Learn how to make quick and easy sourdough banana bread from scratch.
- Discover why freshly milled grains add incredible flavor and nutrition.
- Get step-by-step instructions for both same-day and long-fermentation methods.
- Find tips for the best banana bread, like using overripe bananas and not overmixing.
- Get answers to common questions, like how to store leftovers or substitute flours.
- Learn why I trust the NutriMill for milling fresh, nutritious grains at home.
*This post may contain affiliate links. If you choose to make a purchase through them, I may earn a small commission at no extra cost to you. Thank you for supporting my little corner of the internet.
If you love making quick breads using your sourdough starter, you would love my recipes for Sourdough Discard Lemon Blueberry Bread and Sourdough Strawberry Quick Bread with Strawberry Glaze. For a cozy pumpkin treat using sourdough AND freshly milled flour, you will love Sourdough Pumpkin Muffins.
Why You’ll Love This Recipe
Quick and easy to make
This made-from-scratch sourdough banana bread comes together quickly with simple pantry ingredients. It’s a no-fuss recipe that’s perfect for busy mornings or an easy afternoon bake.
Soft, moist, and full of flavor
Overripe bananas bring natural sweetness and moisture, while cinnamon, vanilla, and sourdough starter add depth of flavor that makes every slice rich and satisfying.
Flexible ingredients
This recipe works with what you have on hand. You can use either freshly milled flour or all-purpose flour, and both active sourdough starter or discard will work beautifully.
A healthier quick bread option
Thanks to the sourdough starter and overripe bananas, this loaf has a more balanced, wholesome feel compared to traditional quick breads. It’s a simple way to enjoy a homemade treat with better-for-you ingredients.
Perfect for using up ripe bananas
No more wasted bananas sitting on your counter! This recipe is one of the best ways to turn them into something warm, comforting, and delicious.
Ingredients
You likely already have all the ingredients you’ll need for this banana bread recipe on hand. If not, here’s what to add to your grocery list:
Main Ingredients:
- Bananas– Using overripe bananas will create a sweeter and more moist banana bread. It’s a great way to use almost spoiled bananas!
- Freshly Milled Flour– I used whole white wheat for this recipe. You can also use all-purpose if you do not mill your grains.
- Salt– I used pink Himalayan sea salt but any salt will work
- Baking Powder
- Baking Soda
- Cinnamon– adds a delightful depth in the flavor
- Oil– I used Olive oil but coconut oil will work beautifully as well
- Honey– Can also substitute with pure maple syrup or sugar
- Buttermilk– I use fresh raw buttermilk from making butter from scratch. You can also substitute with kefir or yogurt (I make mine using the Instant Pot!)
- Vanilla
- Sourdough Starter– discard or active
Optional Add-Ins:
With this recipe, there are endless possibilities when it comes to optional add-ins! My personal favorite is dark chocolate chips. The chocolate and the banana flavor really compliment each other and it is delicious! Other great choices are walnuts, pecans, fruit, or even a swirl of peanut butter!
Why I Choose Freshly Milled Flour (And Why I Love My NutriMill)
For the past year and a half, I’ve been milling my own grains with my NutriMill, and honestly, I can’t believe I didn’t start sooner. There’s something so fresh and vibrant about the flavor when you mill your own flour! It really brings a whole new depth to every bite. I choose freshly milled flour in this banana bread because it adds a subtle, nutty flavor and a richness you just don’t get from store-bought flour. If you haven’t tried it yet, I can’t recommend the NutriMill enough. It’s easy, precise, and it’s completely changed the way I bake.
Instructions
Same Day Bake (Short Fermentation)
1.Firstly, mill the flour. I used 100% whole white wheat but you can use soft white wheat, hard red wheat, spelt, etc. If you do not mill your own grains, all-purpose flour will also work well.
2. Next, add salt, baking soda, baking powder, and cinnamon to your flour and mix to combine. Set aside.
3. Now, in a large mixing bowl, mash up your bananas. You can roughly chop them if you like banana chunks in your bread or you can also puree them for a smoother, more even bread texture.
4. Add buttermilk, eggs, oil, honey, vanilla, and sourdough starter to your banana mixture. Mix to combine.
5. Gradually add in your dry ingredients to your wet ingredients. Stir until just combined. Be careful to make sure you do not overmix.
6. Gently fold in your add-ins. Let the batter rest while your oven preheats to 350 degrees. This will help the freshly milled flour to start fully absorbing the liquid. This will also soften the bran which helps create a more desired moist texture.
7. Line a 5×9 bread loaf pan with parchment paper or grease well to keep the bread from sticking.
8. Bake for 60-65 minutes or until a toothpick comes out clean.
9. Allow bread to sit for 10 minutes then transfer to a wire rack to cool completely. Slice and enjoy!
Long Fermentation Method
If you are looking for the full benefit of the sourdough, opt for a slower fermentation process. Start the loaf the night before. Most of this method just requires more resting time.
- The night before you want to bake this bread, mix together your sourdough starter, oil, buttermilk, eggs, and freshly milled flour (or all-purpose). Cover and let rest in the fridge for 8-12 hours. The next day, add the remaining ingredients, mix until just combined. Then, bake as directed.
Quick Made From Scratch Sourdough Banana Bread
Equipment
- 1 5×9 Bread Loaf Pan
Ingredients
- 3 Overripe Bananas
- 2 cups Freshly milled flour or All-purpose I used hard white wheat
- 1 tsp Pink Himalayan Sea Salt
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1 tsp Ground Cinnamon
- 1/2 cup Olive Oil
- 2 Eggs
- 3/4 cup Honey
- 1/3 cup Buttermilk
- 1 tsp Vanilla
- 1/2 cup Sourdough Starter Fed or unfed
- *optional- chocolate chips, walnuts, pecans, coconut flakes, etc
Instructions
- Firstly, mill the flour. I used 100% whole white wheat but you can use soft white wheat, hard red wheat, spelt, etc. If you do not mill your own grains, all-purpose flour will also work well.
- Next, add salt, baking soda, baking powder, and cinnamon to your flour and mix to combine. Set aside.
- Now, in a large mixing bowl, mash up your bananas. You can roughly chop them if you like banana chunks in your bread or you can also puree them for a smoother, more even bread texture.
- Add buttermilk, eggs, oil, honey, vanilla, and sourdough starter to your banana mixture. Mix to combine.
- Gradually add in your dry ingredients to your wet ingredients. Stir until just combined. Be careful to make sure you do not overmix.
- Gently fold in your add-ins. Let the batter rest while your oven preheats to 350 degrees. This will help the freshly milled flour to start fully absorbing the liquid. This will also soften the bran which helps create a more desired moist texture.
- Line a 5×9 bread loaf pan with parchment paper or grease well to keep the bread from sticking. Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.
- Allow bread to sit for 10 minutes then transfer to a wire rack to cool completely. Slice and enjoy!
Long Fermentation
- The night before you want to bake this bread, mix together your sourdough starter, oil, buttermilk, eggs, and freshly milled flour (or all-purpose). Cover and let rest in the fridge for 8-12 hours. The next day, add the remaining ingredients, mix until just combined. Then, bake as directed.
Tips for the Best Banana Bread
- Use overripe bananas: The more brown spots, the sweeter and more flavorful your banana bread will be.
- Don’t overmix: Gently fold the batter just until combined to keep the bread soft and tender.
- Let it cool completely: Waiting before slicing ensures your bread sets and doesn’t crumble.
- Try adding mix-ins: Walnuts, chocolate chips, or even a swirl of peanut butter can elevate your loaf.
- Measure flour accurately: Spoon flour into your measuring cup and level it off—this prevents a dense loaf.
How to Store Quick Made From Scratch Sourdough Banana Bread
This bread will keep for 2-3 days on the counter covered. For longer storage (although this is so delicious, I am sure you’ll have nothing left after 3 days!), slice the bread, wrap each slice individually with plastic wrap, and place in a freezer safe bag. It will last in the freezer for up to three months. To thaw, remove from freezer and let thaw on the counter for about 30-40 minutes and enjoy!
Frequently Asked Questions
Can I use a different flour besides freshly milled or all-purpose?
Yes! You can experiment with whole wheat pastry flour or a gluten-free blend, but note that this may alter the texture slightly.
How ripe should the bananas be?
Aim for bananas with lots of brown spots. Those are the sweetest and best for banana bread.
Can I make this recipe without sourdough starter?
Absolutely! If you don’t have a starter, you can leave it out and add a bit more baking soda for lift.
How do I know when the banana bread is done?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready!
How do I store leftover banana bread?
Keep it in an airtight container at room temperature for 2–3 days, or freeze slices for up to 3 months.
In Closing
I hope you give this banana bread a try and enjoy every slice. It’s a cozy recipe that is simple, comforting, and just makes the day feel a little bit warmer. Whether you share it with your family or savor it with a cup of tea by yourself, I hope it brings a little bit of homemade comfort to your day.
XO, Bri
More Sourdough Favorites You Will Love
If you love baking with sourdough, these easy from scratch recipes are full of flavor and perfect for home bakers. From breads to sweet treats, each recipe helps you make the most of your sourdough starter and enjoy the cozy satisfaction of homemade baking.
Let’s Stay Connected!
If you love from scratch recipes, cozy homemaking, and simple slow living, let’s stay connected beyond the blog where I share everyday kitchen moments, seasonal inspiration, and life at home.
