Sourdough Buttermilk Banana Bread is a classic & easy sweet-bread. This recipe uses a combination of ripe bananas, buttermilk, flour, & butter that produces an extremely moist and delicious banana bread. It may just become your new favorite banana bread recipe!
Banana bread is a classic childhood treat of mine.
My mother didn’t do a ton of baking from scratch while I was a child. However, she did make an absolutely delicious buttermilk banana bread from scratch.
My day always got a little bit better when the comforting smell of fresh baked banana bread greeted my brother and I at the front door as we came home after a long day at school.
And, now that I am thoroughly in my “let’s make everything sourdough” phase, it was only natural that I would create an equally delicious sourdough version of my mothers buttermilk banana bread!
(And, if I’m being honest, I might just like this new recipe better than the one from my childhood memories).
I pray that you enjoy this Sourdough Buttermilk Banana Bread just as much as I do!
Tips for making Sourdough Buttermilk Banana Bread
One of the great things about this banana bread recipe is that it’s relatively simple to make.
For ease of convenience, I recommend using a hand-held electric mixer or a stand mixer to mix the dough. However, a fork to mash the bananas and a spoon to stir the dough will work just as well.
It’s also pretty important to use ripe or over-ripe bananas while making banana bread (unripe bananas won’t mash or taste the same). However, I have also heard that you can easily ripen bananas in the oven (although I have not tried this myself yet)!
Lastly, you may either bake this bread right away or ferment the dough overnight in the refrigerator in order to reap the benefits of the fermented grains- it truly is such an easy and versatile bread!
FAQ’s
How ripe should the bananas be?
Ripe bananas work the best in banana bread- both for texture and flavor.
As a general rule of thumb, the banana’s should at least be a deep yellow color. And, it’s even better if the banana has a brown spot or two on it!
Not only that, but even a completely brown banana works wonderfully in banana bread!
Can I use frozen bananas?
Frozen bananas work great in banana bread! And, freezing bananas is a great way to preserve bananas that may have gotten a little too ripe before they were enjoyed.
However, it’s rather challenging to take the peel off of frozen bananas. So, here are a few tips to make it a little easier:
- Allow the banana to thaw overnight. This is the most time-consuming method, however it is the most hands free!
- Run the banana under hot water. This thaws the peel of the banana- making it much easier to remove.
- Microwave the banana in short (15 second) bursts. Continue to microwave the banana until it is just soft enough to easily remove the peel. However, avoid microwaving it for longer than necessary, as this may cause some of the juices to start to leak out.
Can I freeze Sourdough Buttermilk Banana Bread?
Yes, this banana bread freezes wonderfully!
After the bread has fully cooled, place it in an airtight bag or wrap it in plastic wrap (pro-tip: follow up plastic wrap with aluminum foil to ensure that the plastic wrap stays in place while frozen).
This bread may either be frozen as a whole loaf, cut in half, or cut into individual slices.
For the best flavor, enjoy the banana bread within the first 3 months after freezing. However, it may be frozen for up to 1 year.
Can I add in chocolate chips or nuts?
Absolutely! Add-ins are delicious in this bread!
Use 1/2 c of chocolate chips or nuts (or to taste) in this bread. Fold in the additional ingredients into the finished dough with a spoon.
What is a good substitute for buttermilk?
In this recipe, whole milk is a good substitute for buttermilk. Using milk instead of buttermilk will not drastically change the outcome of the bread.
Can I make this Sourdough Buttermilk Banana Bread into muffins?
Yes, this banana bread recipe makes delightful banana bread muffins!
Simply pour the finished dough into a muffin tin as opposed to a bread pan.
Then, bake the muffins at 350℉ for 25 minutes or until a tooth pick comes out clean.
Recipe for Sourdough Buttermilk Banana Bread
Prepare the Batter
In a medium bowl or the bowl of a stand mixer, mash 2 ripe bananas. I prefer to mix the bananas in a stand mixer or with an electric hand-held mixer. However, the bananas may also be mashed with a fork.
Once the banana’s are mashed, add in 1 cup of sugar. Mix until a smooth consistency forms.
Then, add in 1 egg, 1/4 c starter, 1/4 c melted butter, and 1/4 c buttermilk. Mix until all ingredients are fully combined.
Note: Hot butter can cook eggs and starter. In order to prevent this, ensure that the butter is sufficiently cooled before adding it to the mixture.
Lastly, add in 1 c All-Purpose flour, 1/4 c whole wheat flour, 1/2 tsp salt, & 1/2 tsp baking soda. Combine just until a smooth batter forms.
If you would like to ferment the dough, cover the bowl with plastic wrap and place it in the refrigerator for 12-36 hours before baking. Alternatively, you may skip the ferment stage and go right to baking.
Baking the Bread
Pre-heat the oven to 350℉.
While the oven is preheating, prepare a standard sized, 9×5 inch loaf pan.
Prepare the pan by either:
- Using a cold stick of butter, rub it over the bottom and sides of the loaf pan. Then, lightly dust the bottom and sides of the plan with flour.
- Or, using a cold stick of butter, lightly rub the butter over the bottom and sides of the loaf pan. Then, place a piece of parchment paper inside of the loaf pan. The butter helps to prevent the parchment paper from falling over. If the parchment paper isn’t nicely laying inside of the loaf pan, consider cutting the corners of the paper and folding over the excess paper in order to get it to properly fit.
Pour the batter into the prepared loaf pan.
Bake for 50-60 minutes or until completely baked through.
Note: Insert a tooth pick into the center of the bread to ensure that it has thoroughly baked through. If there is dough remaining on the tooth pick, place the bread back into the oven for 3 minutes. Then, check again.
Allow the bread to cool before slicing. Then, enjoy! 🙂
Sourdough Buttermilk Banana Bread
Equipment
- Medium Mixing Bowl
- Electric Hand Mixer (optional)
- 9×5 Loaf Pan
Ingredients
- 2 medium Ripe Bananas
- 1 C Sugar
- 1 medium Egg
- 1/4 c Sourdough Starter, active & bubbly
- 1/4 c Melted Butter cooled
- 1/4 c Buttermilk
- 1 c All-Purpose Flour
- 1/4 c Whole Wheat Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
Instructions
- Mash 2 ripe bananas in a medium bowl with an electric mixer. (Alternatively, mash the bananas on a plate with a fork.)
- Add the sugar to the bananas and mix until a smooth consistency forms.
- Then, add in the egg, starter, butter, and buttermilk. Mix until all ingredients are fully combined.
- Next, add in the remaining dry ingredients (ap flour, whole wheat flour, salt, and baking soda). Mix until a smooth consistency forms.If you wish to ferment the dough, you can now cover the bowl with plastic wrap and place it into the refrigerator for 12-36 hours. Then, continue as follows.
- Preheat the oven to 350℉.Meanwhile, prepare a standard sized loaf pan. This can be done one of 2 ways: (1) butter the sides & bottom of the loaf pan, then sprinkle a light layer of flour over the butter. Or, (2) butter the sides & bottom of the loaf pan, then line the pan with parchment paper. Either method should work well to prevent the bread from sticking to the pan.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes. Ensure that the bread is thoroughly baked by inserting a toothpick into the center of the loaf. If the toothpick comes out with raw dough on it, place the loaf back into the oven for 3 more minutes, then repeat.
- Allow the banana bread to cool before slicing into it. Then, enjoy!
Did you make this recipe? If so, I would love to see it! You can directly email a picture of it to me at autumn@handmadebyautumn.com 🙂
