This isn't your average banana bread—it's the sourdough twist you didn't know you needed. Sweet, soft and with just the right amount of tang, it's perfect for breakfast, tucked into lunchboxes or enjoyed warm with a smear of butter for an afternoon treat.
PREP TIME
10 minutes
COOK TIME
1 hour
TOTAL TIME
1 hour 10 minutes
SERVINGS
12 slices
EQUIPMENT
- 9" × 5" loaf pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Cooling rack
INGREDIENTS
Wet Ingredients
☐ 115g unsalted butter, melted
☐ 200g dark brown sugar (or white sugar)
☐ 2 large eggs
☐ 350g (approximately 3 medium) very ripe bananas, mashed
☐ 45g sour cream
☐ 5g (1 tsp) vanilla extract
☐ 125g sourdough starter (active or unfed discard)
Dry Ingredients
☐ 200g plain (all-purpose) flour or bread flour
☐ 10g baking powder
☐ 2.5g baking soda
☐ 5g fine sea salt
Optional Add-Ins
☐ 125g chopped walnuts
☐ 125g chopped pecans
☐ 125g chocolate chips
DIRECTIONS
1. Prepare the Pan
Preheat your oven to 180°C (355°F).
Lightly grease a 9" × 5" loaf pan, or line it with baking paper for easy removal.
2. Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
3. Mash the Bananas
In a separate bowl, mash the bananas with a fork until mostly smooth.
A few small lumps are perfectly fine and add great texture.
Set aside.
4. Mix the Wet Ingredients
In a large mixing bowl, combine the melted butter and brown sugar.
Add:
- Eggs
- Sourdough starter
- Vanilla extract
- Sour cream
- Mashed bananas
Mix together using a spatula or whisk until smooth and well combined.
5. Combine Everything
Add the dry ingredients to the wet ingredients.
Gently fold together until just combined.
Do not overmix, as this can make the loaf dense.
If using walnuts, pecans or chocolate chips, gently fold them through now.
6. Bake
Pour the batter into your prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until:
- the loaf is golden brown
- a skewer inserted into the centre comes out clean.
If the top begins browning too quickly, loosely cover with foil during the final 15–20 minutes of baking.
7. Cool
Allow the banana bread to cool in the pan for 15 minutes.
Carefully run a butter knife around the edge of the loaf.
Transfer to a cooling rack and allow to cool completely before slicing.
Kayla's Tips
✔ The riper the bananas, the sweeter and more flavourful your loaf will be.
✔ Using sourdough discard adds a subtle tang while keeping the loaf incredibly moist.
✔ Don't overmix the batter or your loaf may become heavy.
✔ This recipe freezes beautifully—slice first so individual pieces can be toasted straight from the freezer.
✔ Delicious served warm with butter, cream cheese or a drizzle of honey.
Storage
Store in an airtight container at room temperature for up to 3 days.
Freeze for up to 3 months, tightly wrapped in plastic wrap and foil.
Frequently Asked Questions
Can I use active sourdough starter?
Yes! Both active starter and sourdough discard work perfectly in this recipe.
Can I use frozen bananas?
Absolutely. Allow them to thaw completely and drain any excess liquid before mashing.
Can I make muffins instead?
Yes! Divide the batter into a lined muffin tray and bake at 180°C for approximately 20–25 minutes, or until a skewer inserted into the centre comes out clean.
Can I make this without sour cream?
Yes. Greek yoghurt is an excellent substitute and will still produce a wonderfully moist loaf.