12 Delicious Sourdough Banana Nut Bread Recipes

Ever find yourself staring at overripe bananas and a bubbling sourdough starter, wondering how to combine them into something magical? You’re in luck! Our roundup of 12 Delicious Sourdough Banana Nut Bread Recipes is here to transform those kitchen staples into mouthwatering treats. Perfect for cozy mornings or sweet snacks, these recipes promise to delight. Let’s dive into the world of sourdough banana nut bread and find your next baking adventure!

Classic Sourdough Banana Nut Bread

Unleash your inner baker with this twist on a classic—sourdough banana nut bread that’s moist, tangy, and packed with crunch.

Ingredients

• 1 cup ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup sourdough starter, unfed (straight from the fridge works)
• 1/3 cup unsalted butter, melted (I brown mine for a nuttier flavor)
• 1 large egg, room temp (trust me, it blends better)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup granulated sugar (adjust if your bananas are super ripe)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I use sea salt for a subtle crunch)
• 1/2 cup chopped walnuts (toast them first for extra flavor)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 loaf pan.
2. In a large bowl, mix mashed bananas, sourdough starter, melted butter, egg, and vanilla until smooth.
3. Stir in sugar, then gently fold in flour, baking soda, and salt—just until combined. Tip: Overmixing leads to tough bread.
4. Fold in walnuts, saving a handful for the top.
5. Pour batter into the prepared pan and sprinkle reserved walnuts on top.
6. Bake for 50-60 minutes, until a toothpick comes out clean. Tip: Cover with foil if the top browns too quickly.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Slicing is easier once fully cooled.

Outcome? A loaf with a crispy crust, tender crumb, and the perfect balance of sweet and tangy. Serve toasted with a smear of cream cheese or as-is with your morning coffee.

Chocolate Chip Sourdough Banana Nut Bread

Hungry for a twist on classic banana bread? This Chocolate Chip Sourdough Banana Nut Bread is your next bake—moist, tangy, and packed with crunch.

Ingredients

• 1 cup mashed bananas (about 2 large, the spottier, the sweeter!)
• 1/2 cup sourdough starter (unfed is fine, but bubbly adds nice lift)
• 1/3 cup melted butter (I brown mine for a nutty depth)
• 1/2 cup brown sugar (packed, for that caramel hug)
• 1 large egg (room temp, please—it blends smoother)
• 1 tsp vanilla extract (the real deal, no imitations)
• 1 1/2 cups all-purpose flour (spooned and leveled, no packing!)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I flake sea salt for texture)
• 1/2 cup chopped walnuts (toasted, because raw nuts are sad nuts)
• 3/4 cup chocolate chips (I mix dark and milk for balance)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan—I use butter for flavor.
2. In a bowl, whisk bananas, sourdough starter, butter, sugar, egg, and vanilla until smooth.
3. Tip: If your mixture looks curdled, your butter was too hot. No stress—it bakes out.
4. In another bowl, mix flour, baking soda, and salt. Gently fold into wet ingredients.
5. Tip: Stop mixing when you see the last flour streak—overmixing means tough bread.
6. Fold in walnuts and chocolate chips. Save a handful for the top—it’s pretty.
7. Pour into the pan. Sprinkle reserved mix-ins on top. Bake for 50-60 minutes.
8. Tip: Check at 50 minutes—a toothpick should come out with moist crumbs, not wet batter.
9. Cool in pan for 10 minutes, then transfer to a rack. Resist slicing warm—it’s worth the wait.

Perfectly dense yet fluffy, with a crackly top and gooey chips. Serve thick slices toasted with a smear of peanut butter for breakfast decadence.

Gluten-Free Sourdough Banana Nut Bread

Unleash the magic of gluten-free baking with this sourdough banana nut bread—moist, nutty, and perfectly tangy. It’s the ultimate breakfast hack or snack attack solution.

Ingredients

• 1 cup gluten-free sourdough starter (fed and bubbly for that perfect rise)
• 3 ripe bananas (the spottier, the sweeter—trust me)
• 2 large eggs (room temp to blend smoother)
• 1/3 cup melted coconut oil (extra virgin for a hint of tropics)
• 1/2 cup maple syrup (the real deal, no substitutes)
• 1 tsp vanilla extract (splash more if you’re feeling fancy)
• 1 3/4 cups gluten-free flour blend (I swear by Bob’s Red Mill 1-to-1)
• 1 tsp baking soda (freshness is key—check the date)
• 1/2 tsp sea salt (fine grind to distribute evenly)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan with coconut oil or line with parchment paper.
2. In a large bowl, mash the bananas until smooth. Whisk in eggs, coconut oil, maple syrup, and vanilla.
3. Fold in the sourdough starter gently—don’t overmix to keep it airy.
4. Sift together flour, baking soda, and salt directly into the wet ingredients. Mix until just combined.
5. Stir in walnuts, saving a handful for topping.
6. Pour batter into the prepared pan. Sprinkle reserved walnuts on top.
7. Bake for 50-60 minutes, until a toothpick comes out clean and the top is golden.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Get ready for a loaf that’s crusty on the outside, tender inside, with a nutty crunch in every bite. Slather with almond butter or toast a slice for an extra crispy edge.

Vegan Sourdough Banana Nut Bread

Absolutely nobody has time for complicated recipes, but everyone has time for this Vegan Sourdough Banana Nut Bread—trust me.

Ingredients

• 1 1/2 cups mashed bananas (about 3 medium, the spottier the better for sweetness)
• 1/2 cup coconut sugar (my secret for a deep, caramel-like flavor)
• 1/3 cup melted coconut oil (extra virgin gives it a subtle tropical vibe)
• 1 cup active sourdough starter (100% hydration, discard works too)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 loaf pan. Tip: Use parchment paper for easy removal.
2. In a large bowl, mix mashed bananas, coconut sugar, and melted coconut oil until smooth.
3. Stir in the sourdough starter and vanilla extract. Tip: If your starter is cold, let the mixture sit for 10 minutes to activate.
4. Add flour, baking soda, and salt to the wet ingredients. Fold gently until just combined—overmixing leads to tough bread.
5. Fold in chopped walnuts. Tip: Reserve a few for sprinkling on top before baking for a pretty finish.
6. Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, until a toothpick comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key—slicing too soon makes it crumble.

Perfectly moist with a tangy twist from the sourdough, this bread is a game-changer. Serve it toasted with a smear of almond butter for breakfast or as is for a snack that’ll have everyone asking for the recipe.

Spiced Sourdough Banana Nut Bread with Cinnamon

Unleash your inner baker with this Spiced Sourdough Banana Nut Bread—moist, nutty, and perfectly spiced. It’s a game-changer for your breakfast or snack time.

Ingredients

• 1 cup ripe bananas, mashed (the spottier, the sweeter!)
• 1/2 cup sourdough starter, unfed (I love the tang it adds)
• 1/3 cup unsalted butter, melted (go for grass-fed for extra flavor)
• 1/2 cup brown sugar, packed (dark brown for a deeper molasses note)
• 1 large egg, room temperature (trust me, it blends better)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (I sometimes swap half for whole wheat)
• 1 tsp baking soda (freshness is key—check the date)
• 1/2 tsp salt (I’m team sea salt all the way)
• 1 tsp ground cinnamon (Ceylon cinnamon is my fave for its subtlety)
• 1/2 cup chopped walnuts (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, mix mashed bananas, sourdough starter, melted butter, brown sugar, egg, and vanilla extract until well combined.
3. In another bowl, whisk together flour, baking soda, salt, and cinnamon. Tip: Sifting the dry ingredients prevents lumps.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing leads to tough bread.
5. Fold in the chopped walnuts. Tip: Reserve a few to sprinkle on top for a pretty finish.
6. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve this bread warm with a smear of butter or a drizzle of honey. The crust is slightly crisp, giving way to a tender, moist interior packed with banana flavor and a hint of cinnamon spice. Perfect for those lazy Sunday mornings or as a thoughtful homemade gift.

Double Nut Sourdough Banana Bread with Walnuts and Pecans

Get ready to bake the most indulgent banana bread you’ve ever tasted—packed with crunchy walnuts, buttery pecans, and a sourdough twist that’ll make your kitchen smell like a artisan bakery.

Ingredients

• 1 cup mashed ripe bananas (about 3 medium, the spottier the better for sweetness)
• 1/2 cup sourdough starter (unfed is fine, but bubbly adds nice lift)
• 1/2 cup unsalted butter, melted (I brown mine for a nuttier flavor)
• 3/4 cup brown sugar (pack it tight for that molasses depth)
• 2 large eggs (room temp blends smoother, trust me)
• 1 tsp vanilla extract (splash more if you’re feeling fancy)
• 1 1/2 cups all-purpose flour (spooned and leveled to avoid dense bread)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup chopped walnuts (toast them first for extra crunch)
• 1/2 cup chopped pecans (same as walnuts—toasting is non-negotiable)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 loaf pan. Tip: Line with parchment for easy removal.
2. In a large bowl, whisk together mashed bananas, sourdough starter, melted butter, brown sugar, eggs, and vanilla until smooth.
3. Sift in flour, baking soda, and salt. Fold gently—overmixing is the enemy of fluffy bread.
4. Stir in walnuts and pecans, reserving a handful for the top if you like it pretty.
5. Pour batter into the prepared pan. Sprinkle reserved nuts on top for that bakery-worthy finish.
6. Bake for 50-60 minutes. Tip: Cover with foil at 40 minutes if browning too fast.
7. Test doneness with a toothpick—it should come out clean or with a few moist crumbs.
8. Cool in pan for 10 minutes, then transfer to a wire rack. Tip: Slicing warm is tempting, but waiting ensures clean cuts.

Loaded with texture from the double nuts and a tangy hint from the sourdough, this banana bread is next-level. Serve thick slices toasted with a smear of salted butter or as the base for an epic banana bread pudding.

Sourdough Banana Nut Bread with Maple Glaze

Zesty flavors meet cozy vibes in this twist on classic banana bread. **Sourdough starter** adds depth, while a **maple glaze** brings the sweet.

Ingredients

• 1 cup mashed bananas (about 2 large, the spottier, the better)
• 1/2 cup sourdough starter (unfed, straight from the fridge works)
• 1/3 cup melted butter (I use salted for that extra oomph)
• 1/2 cup maple syrup (the real deal, no substitutes)
• 2 large eggs (room temp, they blend smoother)
• 1 tsp vanilla extract (the good kind, makes a difference)
• 1 1/2 cups all-purpose flour (scoop and level, folks)
• 1 tsp baking soda (freshness is key)
• 1/2 tsp salt (I’m team sea salt)
• 1/2 cup chopped walnuts (toast them for extra crunch)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan or line it with parchment for easy lift-out.
2. In a large bowl, whisk together bananas, sourdough starter, melted butter, maple syrup, eggs, and vanilla until smooth.
3. Tip: A few lumps are okay; overmixing leads to tough bread.
4. Gently fold in flour, baking soda, and salt until just combined. Stir in walnuts.
5. Tip: Use a spatula for folding to keep the batter airy.
6. Pour batter into the prepared pan. Bake for 50-60 minutes, until a toothpick comes out clean.
7. Tip: Rotate the pan halfway for even browning.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack.
9. Drizzle with maple glaze while still warm for that sticky-sweet finish.

Best served warm, the crust is crisp, the inside moist. **Breakfast?** Yes. **Midnight snack?** Absolutely. **Shared straight from the pan?** You bet.

Healthy Sourdough Banana Nut Bread with Flaxseeds

Dig into this game-changer: a twist on classic banana bread that’s got guts—sourdough tang, nutty crunch, and flaxseed’s omega punch. No fluff, just flavor.

Ingredients

• 1 cup mashed ripe bananas (the spottier, the sweeter)
• 1/2 cup sourdough starter (unfed, straight from the fridge works)
• 1/3 cup melted coconut oil (extra virgin for that subtle tropical vibe)
• 2 large eggs (room temp, they blend smoother)
• 1/2 cup maple syrup (the real deal, none of that pancake stuff)
• 1 tsp vanilla extract (splash more if you’re feeling fancy)
• 1 1/2 cups whole wheat flour (for a hearty base)
• 1/2 cup ground flaxseeds (hello, fiber)
• 1 tsp baking soda (freshness is key—check the date)
• 1/2 tsp sea salt (flaky, for that texture pop)
• 1/2 cup chopped walnuts (toasted, because why not?)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan or line it with parchment paper for easy lift-out.
2. In a large bowl, whisk together mashed bananas, sourdough starter, coconut oil, eggs, maple syrup, and vanilla until smooth.
3. Tip: If your coconut oil resolidifies, warm the mix briefly—just don’t cook the eggs.
4. Add whole wheat flour, ground flaxseeds, baking soda, and salt. Fold gently until just combined; overmixing is the enemy of fluffy bread.
5. Stir in toasted walnuts last, saving a handful for the top if you’re extra.
6. Pour the batter into the prepared pan. Sprinkle reserved walnuts on top for crunch.
7. Bake for 50-60 minutes. The bread is done when a toothpick comes out clean and the top is golden brown.
8. Tip: Cover with foil at 40 minutes if the top is browning too fast.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack. Resist cutting—it’s still cooking inside!
10. Tip: Slices best when completely cool, but who are we kidding? Warm with butter is divine.

Velvety with a crackly crust, this bread walks the line between nutritious and indulgent. Toast a slice for breakfast or slather with almond butter for an epic snack.

Sourdough Banana Nut Bread with Cream Cheese Swirl

Forget everything you know about banana bread—this sourdough version with a creamy cheese swirl is a game-changer. It’s moist, tangy, and packed with crunch.

Ingredients

• 1 cup ripe bananas (the spottier, the better)
• 1/2 cup sourdough starter (unfed is fine, but bubbly adds nice tang)
• 1/3 cup melted butter (I brown mine for a nutty depth)
• 3/4 cup sugar (half brown, half white for the perfect sweetness)
• 2 eggs (room temp blends smoother)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (I sometimes swap 1/4 cup for whole wheat)
• 1 tsp baking soda (freshness is key—check the date)
• 1/2 tsp salt (flaky sea salt adds a nice texture)
• 1/2 cup chopped walnuts (toasted for extra crunch)
• 4 oz cream cheese (softened, or it’ll clump)
• 2 tbsp honey (local if you’ve got it)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 loaf pan.
2. In a large bowl, mash the bananas until smooth with a few lumps for texture.
3. Whisk in the sourdough starter, melted butter, sugar, eggs, and vanilla until just combined.
4. Fold in the flour, baking soda, and salt until no dry spots remain—don’t overmix.
5. Stir in the walnuts, then pour half the batter into the prepared pan.
6. Beat the cream cheese and honey until smooth, then dollop over the batter in the pan.
7. Swirl with a knife, then top with remaining batter and another quick swirl.
8. Bake for 50-60 minutes, until a toothpick comes out clean—cover with foil if browning too fast.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Crave-worthy doesn’t even cover it—this bread’s got a tender crumb, a crackly top, and pockets of creamy swirl. Serve it warm with a smear of butter or toasted with a drizzle of honey for breakfast.

Peanut Butter Swirl Sourdough Banana Nut Bread

Hold onto your aprons—this Peanut Butter Swirl Sourdough Banana Nut Bread is about to blow your mind. It’s the perfect mashup of nutty, sweet, and tangy, with a texture that’s just *chef’s kiss*.

Ingredients

• 1 cup mashed bananas (about 2 large, the spottier, the better for sweetness)
• 1/2 cup sourdough starter (unfed is fine, but bubbly adds nice tang)
• 1/3 cup creamy peanut butter (I’m team Jif for that perfect swirl)
• 1/4 cup melted coconut oil (extra virgin gives a subtle tropical vibe)
• 1/2 cup brown sugar (packed, because we’re not skimping on flavor)
• 2 large eggs (room temp, they mix in smoother)
• 1 tsp vanilla extract (the real deal, none of that imitation stuff)
• 1 1/2 cups all-purpose flour (I like King Arthur for consistent results)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (kosher, because it distributes better)
• 1/2 cup chopped walnuts (toasted, for that crunch factor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 loaf pan. Pro tip: Line it with parchment for easy removal.
2. In a large bowl, whisk together mashed bananas, sourdough starter, peanut butter, coconut oil, brown sugar, eggs, and vanilla until smooth.
3. Gently fold in the flour, baking soda, and salt until just combined. Overmixing is the enemy of fluffy bread.
4. Stir in the toasted walnuts, saving a handful for the top if you’re extra.
5. Pour the batter into the prepared pan and swirl in extra peanut butter with a knife for those Instagram-worthy streaks.
6. Bake for 50-60 minutes, until a toothpick comes out clean. The top should be golden and cracked—that’s how you know it’s perfect.
7. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Resist cutting until it’s mostly cool; it’s worth the wait.

Now, the moment of truth. This bread is moist with a tender crumb, thanks to the bananas and sourdough. The peanut butter swirl? Absolute game-changer. Serve it warm with a smear of butter or as is—it’s a showstopper either way.

Sourdough Banana Nut Bread with Coconut Flakes

Ditch the basic banana bread—this sourdough version with crunchy nuts and sweet coconut flakes is your new go-to. It’s moist, tangy, and packed with texture.

Ingredients

• 1 cup ripe bananas, mashed (the spottier, the better)
• 1/2 cup sourdough starter, unfed (I like the extra tang it adds)
• 1/3 cup coconut oil, melted (extra virgin for that subtle tropical vibe)
• 2 large eggs, room temp (trust me, it makes a difference)
• 1 tsp vanilla extract (the real deal, not imitation)
• 1/2 cup sugar (I cut it down to let the bananas shine)
• 1 1/2 cups all-purpose flour (scoop and level for accuracy)
• 1 tsp baking soda (freshness is key—check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1/2 cup chopped walnuts (toast them for extra crunch)
• 1/4 cup coconut flakes (unsweetened keeps it balanced)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, whisk together mashed bananas, sourdough starter, melted coconut oil, eggs, and vanilla extract until smooth.
3. Add sugar, flour, baking soda, and salt to the wet ingredients. Fold gently until just combined—overmixing leads to tough bread.
4. Stir in chopped walnuts and coconut flakes for that perfect crunch and sweetness.
5. Pour the batter into the prepared loaf pan. Smooth the top with a spatula for an even bake.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tip: Cover with foil at 40 minutes if the top is browning too fast.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Resist slicing while warm—it’s worth the wait.

Absolute perfection—this bread is moist with a tender crumb, thanks to the sourdough. Serve it toasted with a smear of butter or as is with your morning coffee. The coconut flakes add a subtle sweetness that pairs beautifully with the tangy sourdough.

Savory Sourdough Banana Nut Bread with Rosemary

Unleash a flavor bomb with this twist on classic banana bread—sourdough starter adds tang, rosemary brings earthy vibes, and nuts give that crunch.

Ingredients

• 1 cup ripe bananas, mashed (the spottier, the sweeter)
• 1/2 cup sourdough starter, unfed (I like the extra tang it brings)
• 1/3 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 2 large eggs, room temp (they mix in smoother)
• 3/4 cup granulated sugar (adjust if your bananas are super sweet)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (I’ve tried whole wheat, but AP gives the best rise)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 tbsp fresh rosemary, finely chopped (trust me, it’s a game-changer)
• 1/2 cup chopped walnuts (toasted for extra flavor)

Instructions

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan or line it with parchment paper for easy removal.
2. In a large bowl, mix mashed bananas, sourdough starter, melted butter, eggs, sugar, and vanilla until just combined.
3. Tip: Overmixing leads to tough bread. Fold in the flour, baking soda, salt, and rosemary gently.
4. Stir in the walnuts, saving a handful for topping if you like a pretty finish.
5. Pour the batter into the prepared pan. Sprinkle reserved walnuts on top.
6. Bake for 50-60 minutes. Tip: Start checking at 50 minutes—a toothpick should come out clean.
7. Let it cool in the pan for 10 minutes, then transfer to a wire rack. Tip: Cooling prevents crumbling when slicing.

Just out of the oven, this bread is moist with a crispy crust. The rosemary’s piney notes play off the banana’s sweetness, while the nuts add texture. Serve warm with a smear of salted butter or as French toast for a next-level breakfast.

Conclusion

Variety is the spice of life, and our roundup of 12 Delicious Sourdough Banana Nut Bread Recipes offers just that! Whether you’re a seasoned baker or new to sourdough, there’s a recipe here to inspire your next baking adventure. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this collection? Share the joy by pinning it on Pinterest for fellow baking enthusiasts to discover!