A beautifully moist banana bread recipe with loads of flavor. Sourdough banana bread is quite simple to make. It also uses your extra starter and ripe bananas.
Your family will love the yummy pops of blueberries with banana bread. This is such a great combination of ingredients.
Sourdough Banana Bread Recipe:
This is a simple banana bread recipe. Especially if you have recently fed your starter and are looking to use up some over ripe bananas. That’s exactly why I made this bread.
I remembered how much we loved Kaytis’ recipe for Banana bread with blueberries. Blueberries and bananas are a great flavor team.
You are just going to LOVE how those pops of blueberry change the whole concept of banana bread. The sourdough adds its own deeper level of flavor. It’s pretty amazing.
Ingredients:
- We used frozen blueberries I had and needed to use. Fresh blueberries will also work great in this recipe.
- All purpose flour
- melted coconut oil. This is one of my favorite choices for baking quick breads. The coconut flavor is really a great addition in my opinion.
- egg and vanilla
- granulated white sugar (use organic if you prefer)
- baking powder, baking soda and salt.
- Sourdough starter (fed within the last week but the bread will rise higher if the starter is freshly fed and active)
- very ripe bananas. The flavor of the bread will be impacted by the ripeness of the bananas.
If you use black skinned bananas with transparent and mushy parts the bread will have a quite strong banana flavor. Less ripe bananas means less banana flavor.
We chose ripe bananas that were still yellow skinned and love the flavor for this recipe.
Additions, variations and Substitutions:
- Add 1 Cup chopped walnuts for a crunchier texture
- Chocolate chips make a very good banana bread variation and can be substituted for the blueberries.
- Feel free to change the oil to avocado oil or other oil if you prefer. Just do NOT use a really strongly flavored oil like olive oil. The flavor of the oil should disappear or compliment the bread.
How to Make This Banana Bread:
Here is a complete quick visual guide to this recipe. Please also watch our video demonstration for a complete how to. Our Printable recipe is found below. Happy Baking.
Stir together flour baking soda and salt and baking powder in a medium bowl. 
Pour melted coconut oil in a separate large bowl. 
Add sugar to oil. 
Crack an egg into the sugar and oil. 
mix together egg, sugar and oil. 
Scoop in the sourdough starter . 
mash the bananas with a potato masher 
mash until bananas are completely liquid without large lumps. 
dump mashed bananas on top of the starter. Stir together. 
add vanilla extract and mix in. 
pour in half of the whisked flour mixture. Stir until combined. 
complete the batter by adding remaining dry ingredients and mixing. 
Gently fold in blueberries. 
Spread banana blueberry batter into the greased loaf pan. bake one hour (or until toothpick inserted into the center come out clean) at 350 degrees F. Remove the bread from pan and set on cooling rack. 
Cut and serve when bread is cooled.
Helpful Amazon Links:
Your Printable Recipe Card:
Sourdough Banana Bread with Blueberries
Enjoy the pops of blueberry in this sweet and flavorful banana bread. Made with your fed starter this recipe is a great way to use up overripe bananas and your extra sourdough starter.
Ingredients
- 2 Cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoons salt
- 1/2 Cup coconut oil (melted)
- 1 Cup sugar
- 1 large egg
- 1 Cup bananas-mashed (2 to 3 bananas- very ripe)
- 1 Cup sourdough starter-( fed within the last week)
- 1 tsp. vanilla
- 1 Cups blueberries-frozen (drain and pat dry) or fresh (wash and pat dry)
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl whisk together the flour, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl pour in the melted coconut oil, sugar and egg. Stir together.
- Mash the bananas until liquid with small lumps.
- Pour the sourdough starter and mashed bananas into the oil, sugar and egg mixture. stir until well combined.
- Add in vanilla and stir.
- Put in half the whisked dry ingredients and stir into the wet ingredients.
- Add the remaining dry ingredients and stir until thoroughly combined.
- Fold in blueberries gently.
- Pour the batter in an oiled 9 x 5 loaf pan.
- Bake for 60 minutes or until a toothpick inserted into the middle comes out clean.
Notes
Starter:
This recipe can be made with starter fed within the last week. However, Best rise will happen when the starter is fed and active.
Blueberries:
Either fresh or frozen berries will work in this recipe. If using fresh washed berries be sure to dry them before using so your batter doesn't get too loose.
Variations and Additions:
- Add 1 Cup chopped walnuts for a crunchier texture
- Chocolate chips make a very good banana bread variation and can be substituted for the blueberries.
- Feel free to change the oil to avocado oil or other oil if you prefer. Just do NOT use a really strongly flavored oil like olive oil. The flavor of the oil should disappear or compliment the bread.
Nutrition Information
Yield
12Serving Size
1 sliceAmount Per Serving Calories 285Total Fat 10gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 1gCholesterol 16mgSodium 277mgCarbohydrates 46gFiber 2gSugar 20gProtein 4g
We here at Homemade Food Junkie love to see what you do with our recipes. Please tag us on instagram @homemadefoodjunkie or on FB on our Homemade Food Junkie page with your pictures of this completed recipe.
You can contact us at Homemadefoodjunkie@outlook.com or leave comments below in our comments section. Kindly meant Comments, suggestions and recipe ratings are always welcome.
Recipe adapted from Food.com
Craig
Friday 1st of January 2021
Hi Diane, I am new to baking. My wife’s friend makes the beginners artisan sourdough bread. She gave me some starter and I had success with it. I decided to try this blueberry bread. I had six ripe bananas so I doubled the ingredients for two loaves. I have two questions. When you double the recipe, do you double the baking time? Also, how do you store the banana bread? I bought linen breathable bags for sourdough, or would it be better to wrap it in Saran?
Thanks for your help.
Diane
Friday 1st of January 2021
Hi Craig, Welcome to Homemade Food Junkie. If you double this recipe please make it into TWO pan loaves rather than one Ginormous boule. If you attempt to make this recipe a large boule I don't expect it to turn out well at all.
This is actually a quick bread recipe with added sourdough starter discard. It is Nothing like an actual sourdough bread like our Artisan loaf your wife makes. You can store this bread in any ole plastic grocery sac to keep it fresh a few days sitting out. For freezing wrap it tightly in the plastic wrap and cover completely with foil.
I have never tried breathable bags for sourdough. Sound intriguing. However this bread should not need fancy wrapping. It rarely lasts on the counter for more than a day at our house.
This is a simple quick bread recipe that is using the discard starter to enhance and deepen the flavors. Please let us know if you have further questions. Happy New Year and Happy Baking!
Mercy Alido
Monday 28th of September 2020
Thank you for this recipe. I love it! It is moist and the sweetness is just right for me. I baked it today with an active starter. Made two loaves that yielded 14 slices each loaf. I will make this over and over again. My friend loved it too.
Diane
Monday 28th of September 2020
Hi Mercy, We SO appreciate your great feedback and review of this recipe. I'm so happy you enjoyed it. Happy Baking!
Alison
Friday 10th of July 2020
My husband and I ate the whole loaf in one day. So what does that say about this recipe. Used 1/2 whole wheat flour and 1/2 brown sugar. The photo above recipe says “24 servings 2 loaves” but it only made 1 loaf.
Diane
Friday 10th of July 2020
Hi Alison, Oops! I will revise the recipe for the one loaf. Thanks for mentioning that. I'm so happy you enjoy it.
Christine
Saturday 13th of June 2020
This is so good! I just started a sourdough starter and it morphed into three different ones so I have a rather large jar of discard in my fridge. I mix all my discards so there was bread, wheat and rye flour in one . I love making banana bread to share with friends and family. I didn't have coconut oil so I substituted with butter and my frozen blueberries never would have mixed properly so I put half the batter in the pan , put the berries in a layer then added the other half batter. Perfection! Will definitely make again.
Patricia A Kelly
Monday 4th of May 2020
This was absolutely delicious ana hit in our home! I replace 1 cup of flour with whole wheat and it tasted so good. Thanks for a real keeper!
Diane
Monday 4th of May 2020
Hi Patricia, Thanks so much for reviewing this recipe. I'm delighted to hear it was a hit with your family. Have a great day!