Home Healthy RecipesBreakfast & Brunch Sourdough Banana Bread with Sprouted Rye and Maple Syrup

Sourdough Banana Bread with Sprouted Rye and Maple Syrup

by Kaitlynn Fenley

I let my sourdough banana bread ferment and rise for hours. This is the best sourdough banana bread recipe; so flavorful and easy to digest!

a loaf of reddish brown sourdough banana bread sliced, with the inside texture showing.

Sourdough Banana Bread

You will enjoy this lightly sweet recipe if you are a sourdough bread baker. While many banana bread recipes are more like cake, my banana bread is more like soft sweet bread.

For this recipe, you want to use brown sugar and maple syrup for the best flavor. The pure vanilla extract with maple syrup, brown sugar, and rye flour creates a fabulous caramel flavor.

I like to whip softened grass-fed butter with organic maple syrup to spread on a slice for a perfect sweet snack.

My Sourdough Banana Bread Recipe

Here are all the ingredients and supplies you need to make this fermented sourdough banana bread:

  • salt
  • chia seeds
  • baking Soda
  • all-purpose flour
  • rye flour (I used sprouted rye flour, but any rye flour will do)
  • Cinnamon
  • brown sugar
  • Sourdough Starter
  • warm water or milk
  • ripe banana
  • coconut oil
  • maple syrup 
  • vanilla extract

You will also need:

  • 9×5 loaf pan
  • parchment paper
sourdough banana bread with streusel topping and bananas on top

Making Banana Bread with Sourdough Starter

Most sourdough banana bread and zucchini bread recipes don’t allow any rise time. Instead, most people treat it like a sourdough discard recipe that goes straight into the oven after combining the ingredients.

I let my sourdough banana bread rise. Allowing the dough to ferment and rise has two main benefits.

First, the flavors and textures develop so nicely. Second, giving the dough time to ferment and rise makes the bread easier to digest. I have trouble digesting fructans, which bananas and rye flour contain a lot of.

When sourdough ferments, the starters’ microbes pre-digest all the fructans in the banana and flour, so it gives me no trouble. You can learn more about the digestibility of sourdough by clicking here.


Sourdough Banana Bread with Sprouted Rye and Maple Syrup

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5 from 2 reviews

I let my sourdough banana bread ferment and rise for hours. This is the best sourdough banana bread recipe, so flavorful and easy to digest!

  • Author: Kaitlynn Fenley
  • Prep Time: 30 Minutes
  • Cook Time: 1 Hour
  • Total Time: 90 Minutes
  • Yield: 1 Loaf
  • Category: Bread
  • Method: Baking
  • Diet: Vegan


  • 2 Tablespoons Chia Seeds (optional)
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 3/4 Cup All Purpose Flour
  • 1 Cup Rye Flour
  • 1 Teaspoon Cinnamon
  • 2 Tablespoons brown sugar
  • 1 Cup Sourdough Starter, active and bubbly
  • 1/2 Cup warm water or milk
  • 1 Teaspoon Vanilla extract
  • 1 Mashed Ripe Banana
  • 1/4 Cup Coconut Oil, Melted
  • 3/4 Cup Maple Syrup 


  1. Line a 5″ by 9″ loaf pan on all sides with parchment paper. 
  2. In a mixing bowl, combine the chia seeds, salt, baking soda, flour, cinnamon, and brown sugar. Mix until evenly combined. 
  3. In a separate bowl, combine the sourdough starter, warm milk, vanilla extract, ripe banana, coconut oil, and maple syrup. Whisk until the mixture is uniform. (note that the sourdough starter is a wet ingredient)
  4. Pour the wet ingredients into the dry ingredients and fold in until evenly combined. The mixture will be wet and stretchy.
  5. Transfer the mixture to the parchment paper-lined loaf pan. Using a spatula, spread the mixture into the pan evenly. Top with banana slices. 
  6. Allow rising at a warm temperature for 4 hours. 
  7. Preheat oven to 350 degrees F.
  8. Bake for 1 hour, rotating the pan halfway through.
  9. Allow to cool for 30 minutes, then slice.  
  10. Store in an airtight container.


Optional Streusel Topping

  • 2 Tablespoons Cold Butter
  • 1 Tablespoon Flour
  • 2 Tablespoons Sugar

For the streusel topping (optional), combine the sugar, flour and butter. Sprinkle ontop of the loaf right before it goes in the oven. 

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram


Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

author avatar
Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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Ada January 22, 2020 - 1:09 pm

I am very excited to try this bread but wondered if you ever tried it with just the starter and no baking soda?

Kaitlynn Fenley January 22, 2020 - 2:24 pm

I’ve never made it without it, but I’m sure you can and it will come out fine!

Sharon November 4, 2020 - 11:19 am

Can you just use reg flour and no rye four? I want o make this or the carrot one but I don’t have the flour.

Kaitlynn Fenley November 4, 2020 - 12:52 pm

yes, you can use regular all-purpose flour.

Brittany April 15, 2022 - 3:13 pm

Do you think you could leave the batter in the pan overnight for a long ferment ?

Kaitlynn Fenley April 18, 2022 - 10:30 am

I’ve never tried it overnight, but it should work. It would probably be best to do the overnight ferment in the fridge.

Flavia October 2, 2022 - 5:00 pm

I baked this today and this is absolutely amazing yummy tasty banana bread!
A few changes I made: I decreased the amount of maple syrup to 1/2 cup and added more banana (total 3 super ripe bananas) and for my taste could go lower in sweetness!
I could not bake it yesterday, so I put it into the fridge over night. As it did not really grow in the fridge, I left it at room temperature for a couple of hours and baked it.
Next time I might add walnuts!

Polly October 20, 2022 - 9:24 am

Oh I just LOVE this banana bread so much. My whole family enjoys it. So far I’ve tried this recipe and the fire cider recipe from cultured guru and I can’t wait to make more fermented goodies!

Hallie July 4, 2023 - 9:10 am

Do you think you could sub all whole wheat for both the AP and rye flour?

Kaitlynn Fenley July 5, 2023 - 8:00 am

You can try it, but using all whole wheat flour may result in a dense bread