Easy Sourdough Banana Bread

Close-up of sliced Sourdough Banana Bread on a wooden cutting board, with a blurred mug featuring a black-and-white geometric pattern in the background.

Elien Lewis

Soft sourdough banana bread with spicy candied ginger and a crackly cinnamon sugar top.

5 from 13 votes

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Prep Time 10

Cook Time 1

Total Time 35

Course Sourdough

Servings 9x5 loaf

Calories 337 kcal

Ingredients

Sourdough Banana Bread

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

Cinnamon sugar Topping

2 Tbsp granulated white sugar
1/4 tsp ground cinnamon

Instructions

Preheat the oven to 180°C/350°F regular oven.
Grease or line a 9x5 inch loaf pan.
Melt the butter in the microwave or on the stove. Let it cool slightly. 100 g butter
Finely dice the candied ginger into small 2mm/ 1/16th inch pieces. 50 g crystallised ginger
In a large bowl, mash the bananas. Add in the cooled butter, brown sugar, eggs, yogurt, sourdough starter and vanilla. Whisk well until all are combined. 250 g overripe bananas, 150 g soft brown sugar, 100 g sourdough discard starter, 60 g Greek yogurt, 2 large eggs, 2 tsp vanilla extract
In a separate bowl, mix together the flour, salt, and baking soda. 250 g all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
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 the prepared loaf pan.
Mix together the sugar and cinnamon for the topping and sprinkle over the top of the batter. 2 Tbsp granulated white sugar, 1/4 tsp ground cinnamon
Bake for 60-70 minutes until a skewer inserted comes out clean.

Notes

Recipe update:

I have recently updated the recipe to include yogurt. It makes the banana bread much more moist and tender. If you preferred it the old way, just omit it.

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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