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Top view of a delicious homemade banana bread fresh from the oven placed on a cooling rack. Enjoy the warm and inviting aroma.
Brianna Hughes

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.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 1 Loaf
Course: Appetizer, bread, Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 5x9 Bread Loaf Pan

Method
 

  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 5x9 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.
  8. Allow bread to sit for 10 minutes then transfer to a wire rack to cool completely. Slice and enjoy!
Long Fermentation
  1. 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.