Small Batch Sourdough Banana Bread
- Brittany Bartel
- Dec 17, 2024
- 3 min read
Remember a few years ago during that not-so-great time of quarantine when everyone was baking banana bread? Welp, I still love baking it, so I'm bringing it back, baby!
There’s something so satisfying about a homemade loaf of banana bread. It’s cozy, nostalgic, and the perfect way to use up those overripe bananas sitting on your counter. But sometimes, I like to keep things simple and bake just a small batch—enough for a couple mini loaves. Enter my Small Batch Sourdough Banana Bread, where the natural sweetness of ripe bananas takes center stage.
I’ve reduced the sugar in this recipe to let the bananas truly shine. Overripe bananas are incredibly sweet and flavorful on their own, so cutting the sugar makes this bread feel lighter and less cloying. Plus, I like to eat banana bread with breakfast and can't stomach a sugar bomb first thing in the morning. This recipe also uses butter instead of oil for a richer, more decadent texture.
So, grab those spotty bananas, and let’s get baking!
Small Batch Sourdough Banana Bread
Ingredients
190 g (about 3/4 cup) overripe bananas, lightly smashed
50 g (about 1/4 cup) light or dark brown sugar
3/4 tsp pure vanilla extract
1 large egg
50 g (about 1/4 cup) bubbly, active sourdough starter
125 g (about 1 cup) all-purpose flour
3/4 tsp baking soda
1/8 tsp fine sea salt
62 g (about 4 1/2 tbsp) unsalted butter, softened
30 ml (about 2 tbsp) milk
Optional: Add walnuts for texture!
Instructions
Preheat the oven to 360°F (180°C).
Lightly coat one 7x3x2 mini loaf pan with butter, or use parchment paper, or both!
In a large bowl, add the bananas, brown sugar, and vanilla extract. Using a hand mixer or stand mixer with the paddle attachment, cream the mixture for 30 seconds to 1 minute until smooth with a few banana lumps.
Add the egg and mix until fully incorporated.
Stir in the sourdough starter until just combined.
In a separate bowl, sift together the flour, baking soda, and salt.
Working in batches, add the dry ingredients to the banana mixture. Stir gently to combine.
Add the softened butter and milk. Mix until just combined. Don’t overmix! This keeps the banana bread tender.
Pour the batter into the prepared mini loaf pan.
Place the mini loaf pan on a baking sheet and transfer to the oven. Bake for 20-25 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Why I Love This Recipe
This banana bread strikes the perfect balance between sweet and tangy. By reducing the sugar, the natural flavor of the bananas takes the spotlight, while the sourdough starter adds a complex, slightly tangy note. It’s not overly rich, but the addition of butter creates a soft, moist texture that feels just indulgent enough.
These mini loaves are the perfect size for thoughtful, homemade gifts during the holidays. A freshly baked loaf wrapped with a bit of ribbon or twine makes a charming and heartfelt present. Whether it’s for a co-worker, a neighbor, or someone who lives alone—like the elderly gentleman across the street who will be receiving one of mine—it’s a simple way to spread joy and warmth.
Who would you gift with a mini loaf?
Check out my sourdough series for other sourdough related recipes!
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