Banana Bread From Scratch

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Last Updated on August 4, 2025 by Toya

If you’ve ever wondered what would happen if banana bread and sourdough had a baby, this banana sourdough bread is your answer—and trust me, it’s delicious. This loaf combines the subtle tang of sourdough with the natural sweetness of ripe bananas and coconut sugar, and is baked into a soft, tender crumb (no thick crust here!). It’s the perfect hybrid: part classic comfort, part artisan bake.

My easy banana bread recipe needs just 10 minutes of prep and a handful of pantry staples, and you’ll have a beautifully golden loaf that’s naturally dairy-free and full of complex flavors. The sourdough starter used in the recipe adds depth without overpowering the sweetness of the bananas. This a must-try banana bread recipe if you’d love to try a unique spin on banana bread.

Why You’ll Love It

• This bread has no rough crust, just soft, moist slices from edge to edge
• Sweetened with coconut sugar for a rich, caramelized note
• You can make it with either sourdough discard or active starter
• It’s dairy-free and easy to make with just one bowl!

Whether you enjoy this banana bread recipe as a cozy breakfast, or an afternoon treat, or a way to use up those extra bananas and sourdough starter, this recipe is going to be one of your new favorites.

Ingredients

• 2 Medium Bananas
• 1 Cup Coconut Sugar
• 2 Eggs
• ½ Cup Sourdough Starter
• 2 Cups Flour
• 1 Teaspoon Baking Soda
• 3 Tablespoons Softened Coconut Oil
• 3 Tablespoons Almond Milk

How To Make Banana Bread From Scratch

Start by Preheating the oven to 375F. Then mesaure out all of your ingredients.

Then mash the bananas with a fork in a large bowl. Add coconut sugar and stir to combine. 

Then add eggs and whisk until smooth.

Also add sourdough starter and milk and combine.

Then fold in the flour and baking soda and stir until just combined. 

Transfer the mixture into a greased and lined 9-inch loaf pan and bake the bread for 40 minutes.

Cool on a wire rack before slicing and serving.