Go Back
–+ servings
sourdough banana bread recipe best long ferment discard chocolate chip butterscotch peanut butter

REAL Sourdough Banana Bread

By Kimberly Killebrew
A delicious Sourdough Banana Bread that goes through a traditional fermentation process to produce all the benefits of real sourdough. This recipe makes 2 large loaves for you to enjoy now or freeze for later.
5 from 34 votes
Prep Time 15 minutes
Cook Time 1 hour
Fermentation Time 14 hours
Total Time 15 hours 15 minutes
Servings 24

Equipment

Ingredients
 
 

  • Day 1:
  • 4 cups all-purpose flour
  • 1/4 cup unfed sourdough starter
  • 1/2 cup coconut oil , melted and slightly cooled
  • 1/2 cup unsalted butter , melted and slightly cooled
  • 4 large eggs
  • 2 cups mashed ripe bananas , about 4-5 large bananas
  • 1 1/2 cups brown sugar (add an additional 1/2 cup if you prefer it sweeter)
  • 1/2 cup maple syrup (or substitute with more brown sugar)
  • 2 teaspoons quality pure vanilla extract
  • Day 2:
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup chocolate chips, butterscotch chips, peanut butter chips, or combination
  • 1 cup chopped toasted walnuts or pecans , optional

Instructions
 

  • In a large mixing bowl, add the flour, sourdough starter, melted coconut oil, melted butter, brown sugar, maple syrup, vanilla extract, eggs and mashed bananas. Use a hand mixer to mix this into a thick batter. Cover with plastic wrap and let it sit at room temperature overnight or up to 24 hours.
  • The following day add the salt, baking soda and baking powder and mix to thoroughly combine.  Stir in the chocolate chips and nuts if using.
    Grease two 9x5 inch loaf pans and preheat the oven to 350 F/180 C.
    Divide the batter between the loaf pans, smoothing the tops, and bake on the middle rack for about 1 hour or until an instant read thermometer registers the internal temperature as 200 F/93 C. Remove the banana bread from the oven and let the bread cool in the pans for about 10 minutes.
    Remove the sourdough banana bread from the pans and transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 286kcalCarbohydrates: 44gProtein: 3gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 37mgSodium: 204mgPotassium: 173mgFiber: 1gSugar: 24gVitamin A: 170IUVitamin C: 2mgCalcium: 41mgIron: 1mg
Course Dessert
Cuisine American
Tried this recipe?Let us know how it was!