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Sourdough banana bread close up, sliced on a wooden board.

Easy Sourdough Banana Bread

Elien
Soft sourdough banana bread with spicy candied ginger. Bake them as mini loaves, or as one large loaf.
5 from 13 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Sourdough
Servings 1 standard loaf or 8 mini loaves
Calories 337 kcal

Ingredients
 
 

Sourdough Banana Bread

  • 100 g butter
  • 250 g overripe bananas
  • 150 g soft brown sugar
  • 100 g sourdough discard starter
  • 2 large eggs
  • 2 tsp vanilla extract
  • 250 g all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 50 g crystallised ginger optional

Cinnamon sugar Topping

  • 2 Tbsp granulated white sugar
  • 1/8 tsp ground cinnamon

Instructions
 

  • Preheat the oven to 180°C/350°F.
  • Grease an 8-mini loaf pan or a standard loaf pan
  • Melt the butter in the microwave or on the stove. Let it cool slightly.
  • Finely dice the candied ginger into small 2mm/ 1/16th inch pieces.
  • In a large bowl, mash the bananas. Add in the cooled butter, brown sugar, eggs, vanilla, and sourdough starter and stir well until all are combined.
  • In a separate bowl, mix together the flour, salt, and baking soda.
  • Tip the dry ingredients into the wet ingredients along with the diced ginger and fold it together until well combined but not over-mixed.
  • If you want to ferment the batter before baking, the bowl can be covered and refrigerated for 6 hours, or overnight before baking.
  • Spoon the mixture into loaf pans/s.
  • Mix together the sugar and cinnamon for the topping and sprinkle over the top of the batter.
  • Bake the mini loaves for 20-25 minutes until the tops spring back when touched and a skewer inserted in the middle comes out clean. If baking a large loaf, the baking time should be increased to around 60-65 minutes.

Notes

Overnight banana bread
If you want the sourdough starter to ferment the flour, the batter can be rested in the refrigerator overnight.
Cup conversions - Use the toggle if you want to see US-customary cup conversions. Note that these are smaller than metric cups and this recipe is best made using grams for consistency.

Nutrition

Serving: 1servingCalories: 337kcalCarbohydrates: 54gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 73mgSodium: 407mgFiber: 2gSugar: 26g
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