Sourdough Banana Bread

Banana bread has to be one of my most favorite quick breads of all time! It’s subtle sweetness and moist texture make it a perfect comfort food for any occasion. Unfortunately, just because it contains bananas doesn’t necessarily make it the healthiest snack.

I wanted a homemade banana bread recipe that contained zero conventional sugars and also contained the health benefits of sourdough. I’ve gone through this similar conversion process with many other favorite bread recipes such as Honey-Sweetened Sourdough Chocolate Chip Muffins, Sourdough Cinnamon Rolls | Naturally Sweetened, Sourdough Peanut Butter Swirl Brownies, Sourdough Drop Biscuits, and more!

I can now enjoy a warm, yummy slice (or two…or three) of banana bread while also knowing it is a much healthier alternative to this childhood favorite of mine.

A quick and simple banana bread recipe that is healthier than most! Sweetened with honey and long fermented with sourdough, this bread is both delicious and good for your loved ones to consume. This bread recipe is simple to make and perfect for any family event (or just because). All of the needed supplies and ingredients are listed below. Don’t have a sourdough starter? Learn how at the end of this post. Enjoy!

How to Make Sourdough Banana Bread

What You’ll Need

  • Electric stand mixer
  • Spatula
  • Measuring cups and spoons
  • Bread pan



  • 1/2 cup of sourdough starter (active or discard)
  • 1/2 c melted butter
  • 3 ripe bananas (mashed)
  • 2 eggs
  • 1 tsp vanilla
  • 3/4 c honey


  • 2 c all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt


The Night Before:

  1. Combine the fed sourdough starter, honey, melted butter, and flour in the bowl of an electric stand mixer.
  2. Cover the dough and allow to ferment for 8-24 hours at room temperature. You can either use the same bowl it was mixed in or in a large, clean bowl.

The Day of Baking:

  1. When you’re ready to bake the banana bread, preheat the oven to 350 degrees Fahrenheit.
  2. Lightly grease a 9×5 loaf pan. You can also line it with parchment paper instead of grease.
  3. In a large mixing bowl, combine the eggs, bananas, vanilla, salt, baking powder, and baking soda to the fermented mixture.
  4. Scrape the bottom of the mixing bowl to make sure everything is properly incorporated.
  5. Pour the batter into a greased or parchment line load pan.
  6. Cover with aluminum foil and bake for 45 minutes.
  7. Uncover and bake for another 30 minutes or until a toothpick comes out clean from the middle of the loaf.
  8. Remove from the oven and allow to cool in the pan for 30 minutes before slicing.


  • The dough will be really thick after fermentation. This is totally normal.
  • Don’t over-mix the batter. Over-mixing the dry ingredients into the wet ingredients causes gluten formation, which can give you tough banana bread.
  • Because this recipe has a lot of liquid, it takes a long time to bake. If it starts to brown too much, just cover it with aluminum foil or parchment paper to finish out the baking.
  • Sourdough can be fickle. Your outcome often depends on how hydrated your starter is.
  • Active sourdough starter or discard can be used for this recipe

If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!

How to Store It

Place in an airtight container or plastic bag and store at room temperature for up to 7-10 days. I’ve also found that wrapping the loaf in plastic wrap or foil before placing in a bag or container aids in maintaining freshness! I also suggest slicing the loaf one piece at a time rather than all at once. Individual pieces will dry out much more quickly .

Do I Have To Mix It Up The Day Before?

Nope! You can mix the dough up the same day you plan to bake the bread. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.

Can I Freeze This Bread?

Yes! Just bake as normal, wrap in plastic wrap or foil, place in a large plastic bag, and freeze for up to one month. Allow to thaw for 1-2 hours before serving. I suggest warming in the oven after thawed as cold bread is not as appealing as warm! This bread freezes really well!

How Can I Make My Own Sourdough Starter?

Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.

All it takes is flour, water, and about 7 days time.

I also answer a few of the most frequently asked questions about sourdough over here.

How is Sourdough Healthier than Regular Bread?

Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.

Other Yummy Sourdough Recipes

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