Sourdough is a natural and long fermentation bread process. This type of bread process could result in a bread more aerated, with more aroma, structure, stability and better nutritional quality. This technique assists in the improvement of texture and palatability of gluten-free and fiber-rich breads. The aim of this study was to evaluate the effect of the sourdough process on the physical properties of French baguette with partial substitution of wheat flour by green banana flour. The bread was produced by direct and sourdough methods. Breads with substitution of 0 and 10% of green banana flour were analyzed in relation to specific volume (VolScan), texture properties (TA-XT2i Texturometer) and water loss during baking. The statistical analysis of the results was performed by the Tukey test with 95% confidence. Sourdough control breads (without green banana flour) had a significant higher specific volume (5.14±0.42mL/g) in relation to sourdough bread produced with green banana flour (3.75±0.34mL/g). However, compared to the conventional method of bread production, specific volume were also higher, 4.12±0.50mL/g and 2.73±0.16mL/g, to standard and 10%, respectively. For hardness, the control breads produced by conventional methods (0.14±0.02kg) and sourdough (0.16±0.04kg) did not differ statistically. At another hand, bread with green banana flour had lower hardness values for sourdough (0.39±0.09kg) compared to conventional (0.59±0.08kg). The sourdough method provided a greater water loss for both bread (control, 19.60±1.11%) and (green banana, 16.71±1.25%) compared to the traditional method (control - 18.05±1.09% and 10% - 15.44±0.73%). The parameters evaluated are important because they influence the sensorial acceptance of the product. Therefore, better results of volume and hardness indicate that bread with green banana flour using the sourdough technique should be approved by consumer. In this way, it could be concluded that sourdough process improved technological properties of green banana bread.