Easy Sourdough Banana Bread with Freshly Milled Flour

This sourdough banana bread recipe is a rewarding project that brings together the tang of sourdough and the natural goodness of ripe bananas with the fresh vibrance of milled flour. It’s approachable for bakers at any level and delivers a slice that’s moist, flavorful, and uniquely textured. Whether you're enjoying it for breakfast or a cozy afternoon treat, it offers a comforting taste of home with a little artisanal flair. Have fun experimenting with add-ins or tweaking the spices to make this recipe your own signature creation. Happy baking, and don’t forget to save a slice for later.

Course Breads

Cuisine American

Keyword banana bread

Prep Time 10

Cook Time 45

Total Time 55

Servings slices

Calories 281kcal

Ingredients

1 ¾ cups fresh milled soft white wheat flour finely milled (202 grams)
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
3 mashed bananas 270 grams
2 eggs
¾ cup honey 225 grams
⅓ cup sourdough starter discard 90 grams
1 teaspoon vanilla
2 tablespoons olive oil or melted butter

Instructions

Preheat the oven to 350 degrees F and grease a 9x5 inch bread pan with olive oil spray or butter.
In a small bowl, whisk together the flour, baking soda, salt, and cinnamon.
In a large mixing bowl, add the mashed bananas, eggs, honey, sourdough discard, and vanilla extract.
Add the dry ingredients into the wet ingredients and stir until combined.
Add the oil and mix well.
Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to sit 5-10 minutes before removing from the pan.
Let the bread cool on a wire rack before slicing.

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