Banana bread is a comfort food classic. My secret is plenty of brown sugar, overripe bananas, and a specific mixing order for the ultimate sourdough banana bread. Recipe adapted from The Boathouse restaurant in Manly, Australia.
Notes:
Out of sourdough starter? You can still make this recipe (and it's delicious!). Increase the milk to 125 ml (1/2 cup) total.
You will need a standard 9x5-inch loaf pan or three 7x3x2 mini loaf pans for baking.
375 g overripe bananas (appx. 1 1/2 cups lightly smashed)
225 g (1 1/4 cups lightly packed) light or dark brown sugar
1½ tsp pure vanilla extract
2 large eggs
100 g (appx. 1/2 cup) active sourdough starter or or sourdough discard
250g (2 cups) all-purpose flour
1½ tsp baking soda
1/4 tsp fine sea salt
60ml (1/4 cup) milk
125ml (½ cup) neutral flavored oil
Powdered sugar, butter, and mascarpone cheese for serving, optional
Categories
Sourdough Baking
Cuisine
American
Steps
Preheat the oven to 360 F.
Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter.
Add the bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small lumps of banana are okay).
Add the eggs, one at a time until fully incorporated. Add the sourdough starter.
Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add this to the banana mixture.
Add the milk and oil and mix until just combined. Do not over do it; the banana bread will be tough.
Pour the batter into the prepared pan(s). If using the mini loaf pans, place them onto a baking sheet and transfer to the oven.
Bake for 45 minutes (for the mini loaf pans) or 60- 65 minutes (for the standard 9×5-inch pan), until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
Serve with powdered sugar for a nice touch!
Reviews
Eva on 2025-09-30 (5 stars): This bread is delicious. I subbed coconut sugar (200 grams total) and used 1/4 spelt flour, put some 70% chocolate chips in and it turned out DELICIOUS! l Thanks!
Fiona on 2025-10-13 (5 stars): This was a very tasty banana bread. I substituted almond milk and reduced the cooking time to 45 minutes I cooked at 170 degrees Celsius in a fan forced oven
Perfect loaf. Will never cook any other banana bread again. Thank you so much.
Pooya on 2025-10-14 (5 stars): This is a great recipe; I made it with 50gr sugar, 100ml coconut oil and added 1/6 cup semisweet chocolate chips and it turned out amazing. I have to stop myself from eating the whole loaf in one go! Definitely recommend and definitely on repeat for me. Thank you so much.
Paul Mitchell on 2025-10-14 (5 stars): This is an excellent Bannana Bread recipe ! It's different from any I've made before , and I have made so many others. The taste is fabulous and the crumb was light. This is a keeper for sure.
Kristen on 2025-10-21 (5 stars): Love it! Made both mini and a single large loaf. I had trouble cooking the large loaf, even with tenting it in the last 3rd of cook time. Mini loaves, no issues at all! Taste great!! Trying to make more of a dessert, could you replace oil with brown butter?
Rachelle on 2025-10-27 (5 stars): Amazinggggg!! I added a little extra banana and cinnamon. I also did part avocado oil and part butter. Turned out delicious! I did have to bake 70 min.
Pooya on 2025-10-27 (5 stars): This is really an amazing recipe. My 5 year old asks for a slice in her lunch box every single day.
I modified it a bit tho, used 70 gram of sugar and 50 gram of oil, and added chocolate chips. Thank you for a great recipe :)
ZClare on 2025-10-29 (5 stars): This is my new favorite banana (nut) bread. My "old" non-sourdough recipe called for 2 sticks of butter and 2 cups of sugar!! yikes. The Clever Carrot's sourdough banana bread recipe is light and not so sweet tasting. The brown sugar mixed in with the ripe bananas really does enhances that all natural sweet flavor. I followed the specific instructions to a T then added chopped pecans in the bread and topped it with pecans. So delicious.
Sara on 2025-11-03 (5 stars): This is my go to banana bread recipe! She gives a modification if you don’t have starter too. It’s really good bread.. I’ve done the mini loaf version and a regular loaf pan and they always turn out!
Terra on 2025-11-09 (5 stars): Made for first time. I’m a banana bread aficionado and have made a 100 different other recipes. This is by far my favorite first try and a great way to use up discard and coconut oil. Thank you for creating and sharing this amazing recipe!
Marissa roberts on 2025-11-14 (5 stars): This recipe is unlike any banana bread recipe I've used before (its the method and the brown sugar that set this apart), and it's just the BEST banana bread ever, no alterations needed. Delightfully fluffy, soft and carmell-y, perfect mild banana flavor- I don't desire to ever make a different banana bread!
Holly Carter on 2025-11-16 (5 stars): Where do you get the mini loaf pans shown in the recipe? They look great for gifting. Ive made this several times and it is amazing!
Flowerchild Cisco on 2026-01-24 (5 stars): I see all sizes and shapes of foil pans at the dollar store, like Dollar Tree.
LMarie on 2025-12-05 (5 stars): This banana bread is on another level!! Wow it’s spectacular! You are right…I will never need another banana bread recipe again. Thank you 😋
Sqrl on 2025-12-12 (5 stars): I just made this today and I have to say, I've been baking banana bread for years and this is hands down the absolute best banana bread I've ever made! I used avocado oil as my oil of choice and made one large loaf. Around the 50 minute mark I covered it with foil to prevent it from getting too dark, my loaf took probably close to 1h20m until it hit 200 degrees in the middle. It was lightly crunchy on the outside and fluffy on the inside to perfection! Ty for the great recipe, another great use for my sourdough discard and my new go to recipe!
Chauncey on 2025-12-16 (5 stars): I've made this bread several times now with subtle changes and varying results it's always delicious and amazing!
Thanks!
Lobo Mitro on 2025-12-17 (5 stars): This is the best moist spongy banana bread I have ever made. Simple and same day. Outstanding!!! Will be making this again soon.
April Amiel on 2025-12-19 (5 stars): Wow, this is the BEST banana bread I’ve ever had. And I’ve made a lot of banana bread! It’s so buttery and light despite their being no better. It’s perfect.
Jean on 2026-01-03 (5 stars): The texture of this load is perfect. The recipe came together quickly. I love the deep brown colour, moist crumb and it is simply delicious. I definitely will be making this recipe again. I added a few chocolate chips on the top because, when you have grandchildren, it is just an unspoken rule lol.
Shayna on 2026-01-10 (5 stars): Best banana bread I EVER made and that’s saying something because I’ve made it A LOT. I used a fork instead of a stand mixer and it still came out perfect. I will never use another recipe again!!
Lindsay Hooper on 2026-01-12 (5 stars): Soooo good!!
Scott Hespen on 2026-01-24 (5 stars): I made this recipe as stated except that I used jaggery instead of brown sugar at my wifes request and added a 1/2 cup of crushed walnts. It was exceptionally good and I'm convinced the jaggery really enhanced the flavor over brown sugar. I will have to make it again with light brown sugar to check that theory. In any event, great recipe, nice almost airy loaf compared to most heavier banana bread recipes I've had. Well done!
Fleur on 2026-02-02 (5 stars): Truly an outstanding recipe. Best banana bread I've ever made.
Janet E Smith on 2026-02-04 (4 stars): I made this and while it worked out well, it is too sweet for me. I will decrease the sugar next time, or just eat the bananas fresh with some berries for a very healthy snack, dessert, or with a few nuts sprinkled on, and. toast for breakfast.
Nikki on 2026-02-04 (5 stars): These were perfect! I wanted muffins so I baked for 17 minutes. First batch I tried a higher temperature of 400 as I saw suggested in a comment here, but it made them extremely dark. Still good! Next two batches I baked at 360 and they came out perfect!
Lucinda Kiessling on 2026-02-10 (5 stars): Forgot to rate them. Definitely 5 stars for this recipe and every recipe that I have tried of Emilie's with great success.
Max on 2026-02-17 (5 stars): The first time I made this recipe I thought it's one of the softest banana breads i've ever eaten. I tried to recreate it in different orders, but its never as fluffy and soft.
What's the science of adding the oil and milk in the end? Is it like a protective layer from forming the gluten?
KB on 2026-03-03 (5 stars): Hands down the best banana bread recipe I have ever used! Everyone wants their own loaf!
Jewel on 2026-03-03 (5 stars): Made this twice now, so good! 2 year old is my favorite helper! Thank you!
Heather on 2026-03-04 (5 stars): Absolute best banana bread recipe! I substitute the flour with einkorn flour. The flavor is excellent!
LINDA J NELSON on 2026-03-08 (5 stars): I wanted to receive the health benefits of fermentation, so I followed the recipe, with the exception of adding the baking soda, until I was ready to bake the bread. I refrigerated overnight, and the next morning I added the baking soda and baked. The results were amazing; a soft, moist bread.
Robert on 2026-03-22 (5 stars): Thank you I am giving that method a try today.
Dem on 2026-03-09 (5 stars): Súper súper yummy! Made it last week, gluten free with gf sourdough starter and Bob’s 1to1 gf flour.
I did bake it in a 7x11 pan so I didn’t have to worry about the middle not cooking well, and it’s easier to serve to a crowd that way. Also added chocolate chips into the mix at the end and covered with foil while baking as soon as it started browning up on the outside. My husband (not gf) asked me to make it again this week and to serve to guests.
Kaytlyn on 2026-03-12 (5 stars): I just made this but with 100% spelt flour cause that’s all I have left in my house. Other than the texture being more crumby, this loaf is fabulous. Thank you for a great recipe.
Squid on 2026-03-23 (5 stars): I added walnuts and it’s delicious, moist and actually rose - which my cakes never do! Slightly burnt even though it was only 60 min in the oven though.
LeAnna on 2026-03-25 (4 stars): Nice texture, very light and moist, not dense. Strong baking soda taste.
