Homestead on Lakeside

Sourdough banana bread was the first sourdough recipe that I made years ago after making my first loaf of sourdough bread.  Banana bread is such a staple in our house that I probably make it 2 to 3 times a month.

When I first made this recipe,  I made it in muffin form. I like to make muffins because they are easy for the boys to serve themselves and the cook time is faster.

This recipe is the same as my sourdough banana bread muffin recipe, but the cook time has been adjusted  for an 8×8 pan.

If you love banana bread as much as we do, check out this sourdough banana oat muffin version.

Since I’m not serving the banana bread in muffin form, I like to precut the pieces of banana bread so the boys can take their serving when it’s time for a snack.

For easier serving from an 8×8 pan, be sure to cover your pan in parchment paper. I like to cut out the corners of the parchment paper, crease it to fit the pan, then pour in the banana bread batter.

Sourdough Banana Bread Ingredients:

• 3 very ripe bananas
• 1 cup of room temperature and active sourdough starter
• 1.5 cups of all-purpose flour
• 1.5 tsp of vanilla
• 3/4 cup of brown sugar or maple sugar
• 1 stick of melted butter
• 2 eggs
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• cinnamon and sugar for sprinkling on top before baking

Sourdough Banana Bread Recipe:

Start the banana bread mixture about 4 hours before baking. You can also, let this batter ferment longer overnight. If fermenting overnight, make the batter right before bed and bake in the morning.

Begin melting the butter and let it cool slightly before adding it to the mixture. Mix together the flour, room temperature – fed and active sourdough starter, sugar, butter, and vanilla. After mixing, cover and let sit for 4 to 6 hours.

After fermentation, preheat the oven to 350F. Prepare the 8×8 baking pan by cutting parchment paper to cover the bottom and sides. I do this for easy removal of the banana bread. You can also butter the pan, but the banana bread wont come out as easily.

Add the remaining ingredients. Add the eggs, salt, baking powder, and baking soda to the fermented batter and mix well.

Pour the batter into the prepared pan and sprinkle with cinnamon and sugar.

Bake for 45 to 50 minutes or until a toothpick comes out of the center of the banana bread clean.

Allow the banana bread to cool in the pan before removing. Enjoy your sourdough banana bread!

For more homemade family inspiration and recipes follow along @homesteadonlakeside

This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!