Sourdough Banana Bread with Sprouted Rye and Maple Syrup

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!


  • 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. 

Keywords: Banana Bread