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sourdough discard banana bread

Sourdough Discard Banana Bread

This sourdough discard banana bread is incredibly moist, flavorful, and easy to make. The perfect no-waste recipe that uses up your leftover sourdough starter and stays soft for days.
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Prep Time 15 minutes
Cook Time 55 minutes
15 minutes
Total Time 1 hour 25 minutes
Servings: 12
Course: Baking Guides, Breads, Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup | sourdough discard | room temperature
  • 3 | large | ripe bananas | mashed about 1 ½ cups
  • 1/2 cup | unsalted butter | melted
  • 3/4 cup | brown sugar |
  • 2 | large | eggs |
  • 1 teaspoon | vanilla extract |
Dry Ingredients
  • 1 3/4 cups | all-purpose flour |
  • 1 teaspoon | baking soda |
  • 1/2 teaspoon | salt |
  • 1/2 teaspoon | ground cinnamon | optional
Add-ins (Optional)
  • 3/4 cup | chopped walnuts or pecans |
  • 1/2 cup | chocolate chips |

Equipment

  • 1 9×5 inch loaf pan Lined with parchment paper
  • 1 Large mixing bowl For the batter
  • 1 Whisk, For combining wet ingredients
  • 1 Spatula For folding the batter
  • 1 Wire cooling rack For cooling the bread
  • 1 Measuring Cups & Spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving overhang on the sides.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add the melted butter, brown sugar, eggs, vanilla extract, and sourdough discard. Whisk until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined (do not overmix).
  6. Fold in the chopped nuts and/or chocolate chips if using.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Tips for Success
  • Use very ripe bananas for the best flavor and moisture.
  • Bring your sourdough discard to room temperature before mixing.
  • Do not overmix the batter — this keeps the bread tender.
  • If your discard is very tangy, you can reduce it slightly to ¾ cup.
Storage
  • Room temperature: Store in an airtight container for up to 4 days.
  • Refrigerator: Up to 7 days.
  • Freezer: Wrap tightly and freeze for up to 3 months. Thaw at room temperature.
Variations
  • Sourdough Banana Nut Bread: Add ¾ cup chopped walnuts or pecans.
  • Sourdough Chocolate Chip Banana Bread: Fold in ½ cup chocolate chips.
  • Gluten Free Version: Replace the flour with a 1:1 gluten-free baking flour.