In The Kitchen


Rich Banana



Making banana bread with sourdough is a delightful twist on a classic recipe. The use of sourdough starter adds a depth of flavor and complexity to the bread that is truly unique. The natural tanginess of the sourdough complements the sweetness of the bananas, creating a perfectly balanced flavor profile.

What is Sourdough Starter?

Sourdough starter is a natural leavening agent used in the baking of sourdough bread. It is made from a mixture of flour and water, which is then allowed to ferment over a period of several days. During the fermentation process, wild yeast and lactobacilli bacteria from the environment colonize the mixture, leading to the creation of a stable culture of microorganisms.


The sourdough starter plays a crucial role in the production of sourdough bread, as it is responsible for leavening the dough and lending it a distinct tangy flavor. The wild yeast in the starter produces carbon dioxide gas, causing the dough to rise, while the lactobacilli bacteria produce lactic acid, which contributes to the bread’s characteristic sour taste.


Sourdough starter is a living organism, and in order to maintain its viability, it must be regularly fed with fresh flour and water. This allows the microorganisms to continue thriving and producing the gases and acids necessary for leavening and flavor development.


Sourdough starter has been used for centuries as a method of bread leavening, and its rich history and cultural significance have made it a beloved tradition in many culinary traditions around the world. Its unique flavor, as well as its natural and preservative-free nature, have contributed to its enduring popularity among bread enthusiasts and bakers.


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Why use starter in the recipe?

To make banana bread with sourdough, one simply needs to incorporate the sourdough starter into the batter alongside the bananas, flour, sugar, and other traditional ingredients. The sourdough starter not only acts as a leavening agent, helping the bread to rise, but also brings a distinct sourdough flavor to the bread that is undeniably delicious.


The sourdough starter also adds a delightful texture to the banana bread, creating a moist and tender crumb that is simply irresistible. The natural acidity of the sourdough helps to break down the proteins in the flour, resulting in a light and airy texture that is sure to impress.


In conclusion, making banana bread with sourdough is a wonderful way to elevate a beloved classic. The sourdough adds a depth of flavor and texture that is truly exceptional, making this variation of banana bread a must-try for any baking enthusiast. Whether enjoyed as a morning treat or a delightful dessert, banana bread made with sourdough is sure to be a hit with all who have the pleasure of tasting it.

Sourdough Banana Bread

Full of nutrients this moist banana bread features sourdough starter!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 1/2 Cup Butter melted
  • 1 Cup White Sugar
  • 2 Eggs
  • 1 tsp Vanilla Extract
  • 1/2 Cup Sourdough Starter
  • 1 1/2 Cup All-purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 Cup Greek Yogurt
  • 1/2 Cup Walnuts chopped
  • 4 Bananas medium


  • Preheat oven to 350˚. Grese a 9 x 5 loaf pan
  • In a large bowl, stir together the melted butter and sugar. Add the eggs, vanilla, starter, greek yogurt, and bananas. Mix well. Combine flour, baking soda and salt and stir into wet mixture until smooth. Add chopped walnuts. Spread evenly into the prepared pan.
  • Bake at 350˚ for 60 minutes or until it is golden brown on top and not jiggly. You do not want to over bake. Cool loaf in pan for 10 minutes before turning out onto a wire rack for cooling.

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