Tender Sourdough Banana Bread with Blueberries

If you ask me, sourdough banana bread is one of those recipes that just makes sense.

This breakfast bread takes two things you probably have sitting on your counter – overripe bananas and that jar of sourdough starter – and turns them into something your family will actually finish. The sourdough gives it a slight tang that balances out the sweetness, while the blueberries add little bursts of fruit throughout.

It’s mixed up in one bowl with simple ingredients like coconut oil and cinnamon. A coating of flour on the berries keeps them from sinking to the bottom, which is an old baker’s trick that actually works.

It’s the kind of recipe that feels a bit fancy but comes together without much fuss, perfect for weekend mornings or when you need to use up that starter.

What Kind of Bananas Should I Use?

The riper your bananas, the better they’ll work in this sourdough banana bread. Look for bananas that are heavily speckled with brown spots or even completely brown – these overripe bananas are sweeter and mash more easily, giving your bread better flavor and moisture. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag for a day or two. And don’t worry if you have too many ripe bananas at once – they freeze really well and can be thawed whenever you’re ready to bake.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make based on what you have in your kitchen:

• Sourdough starter: The sourdough starter is what makes this recipe special, so I wouldn’t recommend substituting it. It gives the bread that signature tangy flavor and helps with moisture.
• Coconut oil: If you’re not a fan of coconut oil or don’t have any, you can use melted butter, vegetable oil, or even applesauce for a lighter version. Just make sure the coconut oil is melted before mixing.
• Sugar: You can swap white sugar for brown sugar or coconut sugar for a deeper flavor. Honey or maple syrup work too, but reduce the amount to 3/4 cup since they’re sweeter and add a bit more liquid.
• Blueberries: Fresh or frozen blueberries both work great. You can also try chocolate chips, chopped nuts, or even raspberries instead. If using frozen berries, don’t thaw them first to prevent the batter from turning purple.
• Flour: All-purpose flour is best here, but you can substitute up to half with whole wheat flour for a heartier texture. Just know it will make the bread a bit denser.
• Bananas: Make sure your bananas are really ripe – the browner and spottier, the better. In a pinch, you could use applesauce, but the banana flavor is pretty important to this recipe.

Watch Out for These Mistakes While Baking

The biggest mistake when making sourdough banana bread is overmixing the batter once you combine the wet and dry ingredients, which develops too much gluten and creates a tough, dense loaf instead of a tender one – mix just until the flour disappears and you still see a few streaks.

Using bananas that aren’t ripe enough will leave you with a bland, less sweet bread, so wait until your bananas are heavily speckled with brown spots or even completely black for the best flavor and natural sweetness.

To keep your blueberries from sinking to the bottom and turning the bottom of your loaf purple, toss them in a tablespoon of flour before folding them in, and make sure to fold gently so they don’t burst.

Since sourdough starter adds extra moisture, start checking your bread at the 50-minute mark by inserting a toothpick in the center – it should come out with just a few moist crumbs, not wet batter, and if the top is browning too quickly, tent it loosely with foil for the last 15-20 minutes.

What to Serve With Sourdough Banana Bread?

This banana bread is perfect for breakfast or an afternoon snack, and it’s delicious on its own or with a smear of butter while it’s still warm. I love pairing a thick slice with my morning coffee or tea, and sometimes I’ll add a dollop of Greek yogurt on the side for extra protein. If you’re serving it for brunch, it goes great alongside scrambled eggs and fresh fruit, or you can toast leftover slices the next day and top them with cream cheese or almond butter. For a real treat, warm up a slice and serve it with a scoop of vanilla ice cream for dessert.

Storage Instructions

Store: This banana bread stays moist and delicious for days. Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. If you want it to last longer, keep it in the fridge for up to a week, though it might firm up a bit when cold.

Freeze: Banana bread freezes really well, which makes it great for meal prep. Wrap individual slices in plastic wrap, then place them all in a freezer bag for up to 3 months. You can also freeze the whole loaf if you prefer.

Enjoy: Let frozen slices thaw at room temperature for about 30 minutes, or warm them in the microwave for 20-30 seconds. I like to toast mine in the toaster oven for a few minutes to get the edges slightly crispy while keeping the inside soft and warm.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 28-34 g
• Fat: 80-88 g
• Carbohydrates: 380-400 g

Ingredients

For the dry mix:

• 2 1/4 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cinnamon

For the batter:

• 1/2 cup coconut oil (melted and cooled to room temperature)
• 1 cup sugar
• 1 egg
• 1 cup bananas (mashed until smooth with no large chunks)
• 1 cup sourdough starter
• 1.5 tsp vanilla (I prefer Nielsen-Massey for better aroma)

For the addition:

• 1 cup blueberries (tossed in a spoonful of flour to prevent sinking)

Step 1: Prepare the Pan and Preheat the Oven

• Oil for the pan

Heat your oven to 350°F and lightly oil a 9×5 inch loaf pan or similar size, making sure to coat the bottom and sides evenly to prevent sticking.

While the oven preheats, you can move on to your mise en place since this will take about 10-15 minutes to reach temperature.

Step 2: Combine All Dry Ingredients

• 2 1/4 cups flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cinnamon

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.

This ensures the leavening agents and spices are evenly dispersed throughout the batter, which prevents dense pockets in your finished bread.

Set this mixture aside.

Step 3: Build the Wet Ingredient Base

• 1/2 cup coconut oil
• 1 cup sugar
• 1 egg
• 1 cup bananas
• 1 cup sourdough starter
• 1.5 tsp vanilla

In a large bowl, whisk together the melted coconut oil (cooled to room temperature) and sugar until combined, then add the egg and whisk until the mixture is smooth and slightly pale.

This creaming step helps incorporate air into the batter.

Stir in the mashed bananas and sourdough starter until no large streaks remain, then add the vanilla extract and mix gently until just combined.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Add the dry ingredient mixture from Step 2 to the wet ingredients from Step 3, and fold together with a spatula or wooden spoon using just 15-20 strokes—stop as soon as you no longer see streaks of flour.

I find that over-mixing banana bread develops the gluten too much, which creates a tough, dense crumb instead of the tender texture we’re after.

The batter should look slightly lumpy.

Step 5: Fold in Blueberries and Transfer to Pan

• 1 cup blueberries

Gently fold the flour-coated blueberries (which prevent them from sinking to the bottom during baking) into the batter with just a few strokes of your spatula.

Pour the batter into the prepared loaf pan and smooth the top with a spatula, making sure it’s evenly distributed.

Step 6: Bake Until Golden and Set

Place the pan in the preheated 350°F oven and bake for 55-65 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not batter).

The top should be deep golden brown.

If the top is browning too quickly before the center is done, tent it loosely with foil for the last 15-20 minutes.

Remove from the oven and let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Tender Sourdough Banana Bread with Blueberries

Delicious Tender Sourdough Banana Bread with Blueberries recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 22 minutes mins

Servings 10 slices

Calories 2500 kcal

Ingredients

  

For the dry mix::

• 2 1/4 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground cinnamon

For the batter::

• 1/2 cup coconut oil (melted and cooled to room temperature)
• 1 cup sugar
• 1 egg
• 1 cup bananas (mashed until smooth with no large chunks)
• 1 cup sourdough starter
• 1.5 tsp vanilla (I prefer Nielsen-Massey for better aroma)

For the addition::

• 1 cup blueberries (tossed in a spoonful of flour to prevent sinking)

Instructions

 

• Heat your oven to 350°F and lightly oil a 9x5 inch loaf pan or similar size, making sure to coat the bottom and sides evenly to prevent sticking. While the oven preheats, you can move on to your mise en place since this will take about 10-15 minutes to reach temperature.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly distributed. This ensures the leavening agents and spices are evenly dispersed throughout the batter, which prevents dense pockets in your finished bread. Set this mixture aside.
• In a large bowl, whisk together the melted coconut oil (cooled to room temperature) and sugar until combined, then add the egg and whisk until the mixture is smooth and slightly pale. This creaming step helps incorporate air into the batter. Stir in the mashed bananas and sourdough starter until no large streaks remain, then add the vanilla extract and mix gently until just combined.
• Add the dry ingredient mixture from Step 2 to the wet ingredients from Step 3, and fold together with a spatula or wooden spoon using just 15-20 strokes—stop as soon as you no longer see streaks of flour. I find that over-mixing banana bread develops the gluten too much, which creates a tough, dense crumb instead of the tender texture we're after. The batter should look slightly lumpy.
• Gently fold the flour-coated blueberries (which prevent them from sinking to the bottom during baking) into the batter with just a few strokes of your spatula. Pour the batter into the prepared loaf pan and smooth the top with a spatula, making sure it's evenly distributed.
• Place the pan in the preheated 350°F oven and bake for 55-65 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not batter). The top should be deep golden brown. If the top is browning too quickly before the center is done, tent it loosely with foil for the last 15-20 minutes. Remove from the oven and let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.