Naturally Leavened Banana Bread


There are few better ways to start your day than a hot cup of coffee and a FAT slice of toasted banana bread with butter. I’m NOT a morning person but thinking about this banana bread really motivates me to get out of bread - I mean bed. This recipe is dairy free (because I love my wife) but can easily be made with butter. What I love about this recipe:

  1. It’s full of delicious ingredients - you can switch out and in whatever you like. Swap the coconut oil for butter. Throw in some dried apricots. I even like putting frozen blueberries in the batter.

  2. It’s naturally leavened (i.e. no chemical leavening like baking soda or powder). Sure it takes longer to make, but hey, you’re on The Sourdough Podcast website, so you appreciate REAL SLOW food.

  3. This bread is DELICIOUS. Moist, delicately sour from the sourdough starter, sweet from the bananas (and just a little sugar), hearty from the chia seeds and walnuts. This bread will satisfy your morning hunger and give you energy to start the day.

Ingredients - thanks to Madelen Smedlund @loparlimpans for testing and converting to grams.

1/2 C. liquid coconut oil, 110g

1 C. sugar (I usually use less), 150-200g

1 egg, beaten

1 t. vanilla extract

1 C. cold sourdough starter (fresh can also be used), approx. 250g

3 ripe bananas (2 for batter, 1 for topping)

2 C. all purpose flour, 260g

1 t. sea salt

1/2 C. toasted walnuts, chopped, 60g

1/2 C. blueberries, optional (I use frozen)

1 T. chia seeds

zest of 1 lemon


  1. In a large bowl mash two bananas. Add wet ingredients: oil, sugar, eggs vanilla, lemon zest. Beat together until combined. Fold in sourdough starter.

  2. Stir in walnuts.

  3. In a second bowl combine dry ingredients: flour, salt, chia seeds. 

  4. Add dry ingredients to wet and stir until combined. Lightly, fold in blueberries (optional). 

  5. Pour batter into a 9x5 bread pan.

  6. Cover with plastic wrap and leave out overnight at room temperature. Approx. 7 hours at 80F (27C) or longer, up to 12 hours, at cooler temperatures.

  7. Next morning, the batter should have roughly doubled in size. Preheat oven to 350F (160C).

  8. Slice 1 banana length wise and place the slices on top of the risen batter for decoration. I like to sprinkle a little sugar on top.

  9. Bake until golden brown and internal temp. of the bread is above 200F (93C). Approx. 1 hr.