No-nonsense recipes and cooking tips without the life story

Sourdough Starter Banana Bread

No Bullshit Kitchen Banana Bread
Looking for a delicious way to use up some of your excess sourdough starter? This nut-packed banana bread is a delicious treat for breakfast or snacks.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 55 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 1 loaf


  • 2 cups whole wheat or all-purpose flour (240 g)
  • 1/2 teaspoon baking soda (3 g)
  • 1/2 teaspoon sea salt (3 g)
  • 1 cup chopped walnuts and pecans (125 g) divided
  • 1 stick butter, softened (126 g or 1/2 cup)
  • 1/2 cup lightly packed brown sugar (100 g)
  • 2 eggs
  • 3/4 cup sourdough starter, fed (125 g)
  • 2 Tbsp honey (42 g)
  • 3 super ripe bananas mashed
  • 2 Tbsp olive oil (28 g)
  • 2 tsp vanilla (8 g)
  • zest of 1 lemon or orange optional


  • Preheat oven to 350 degrees
  • Grease a  9” x 5” baking pan and set aside
  • In a large mixing bowl combine flour, baking soda, and salt
  • Set aside about 1/4 cup of the chopped nuts and a few pinches of sugar in a small bowl, to be used for topping later
  • In another large bowl, stir the butter and brown sugar until fluffy
  • Add the eggs, one at a time, and stir to incorporate. Then add the sourdough starter, honey, mashed bananas, vanilla and olive oil
  • Add the flour mixture slowly, pausing to scrape down the sides if necessary
  • Fold in the remaining walnuts and lemon/orange zest, if using
  • Pour the batter into the baking pan and sprinkle on the reserved chopped nuts and sugar
  • Bake for 55 minutes and check if it appears done with a toothpick. It might need a few more minutes but be careful not to overcook – you want it to stay moist
  • Let cool in the pan for about 10 minutes and then gently move to a wire rack to thoroughly cool
  • Slice and enjoy!


Make sure your bananans are SUPER ripe – with a bunch of black, mushy spots on the outside. You can stick ripe bananas in the freezer and pull them out when you are ready to use them.
Store this bread in a zipper bag on the counter for a few days, or longer in the fridge. If storing in the fridge, give it a quick, light toast in your toaster oven before serving.
Inspired by:

Related Posts

Sourdough Starter Biscuits

Sourdough Starter Biscuits

Sourdough bread is delicious and a fulfilling kitchen chore. But you usually end up with quite a bit of “discard” from your sourdough starter. These flakey, buttery biscuits are an easy way to use it up!

Chocolate Oat Lactation Cookies

Chocolate Oat Lactation Cookies

With whole wheat flour, flax seed, and brewer’s yeast, these are perfect for someone who is breastfeeding. Still delicious if you’re not!

Leave a Reply