Ultimate Sourdough Banana Bread

1 serving


1 hour 15 minutes

total time


Butter, for coating the pan

375 g overripe bananas (appx. 1 1/2 cups lightly smashed)

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 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!


For muffins, 375 at 25-30 minutes

1 serving


1 hour 15 minutes

total time
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