Sourdough Discard Banana Bread

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Do you have overripe bananas sitting on the counter and a jar of sourdough discard waiting to be used? You’re in luck! This sourdough discard banana bread recipe is a cozy, no-fuss bake that gives your discard a delicious second life.

This banana bread with sourdough discard is one of those feel-good recipes that’s both practical and delicious. It’s a great way to use what you already have on hand and share something comforting with family or friends.

Enjoy a slice warm with butter or topped with cream cheese—this loaf is sure to become a favorite. With a moist crumb, rich banana flavor, and the tangy depth of sourdough, it’s an easy sourdough banana bread that makes the perfect treat for breakfast, snack time, or dessert.

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Whether you’re an avid sourdough baker or just getting started, this is the perfect introduction to learning how to make sourdough banana bread. It’s an easy way to reduce waste while baking something everyone will love.

I’m always making homemade banana bread—it’s a favorite in our home and such a comforting, familiar bake. Over the years, I’ve tried many variations, but this sourdough starter discard banana bread has quickly become a go-to.

It’s the perfect way to use up overripe bananas and sourdough starter discard that would otherwise go to waste. The tangy depth from the sourdough discard banana gives this bread a unique twist while still keeping that soft, moist texture we all love.

Whether I’m baking a loaf for breakfast, snack time, or to share with a friend, this version never disappoints!

Looking for easy dinners? Try my Lemon Garlic Chicken Penne Pasta Recipe, or this Easy Mac & Cheese Recipe.

Recipe Ingredients

You’ll need the following ingredients to make this Sourdough Discard Banana Bread:

Ingredient Notes

Don’t have sourdough discard? I have a step-by-step beginner’s guide on how to get started.

How to Make Sourdough Discard Banana Bread Step-by-Step

Here are quick visual instructions for making the Sourdough Discard Banana Bread Recipe step-by-step. Please note that the full instructions are included in the printable recipe card below.

1 . Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a large bowl, mash the bananas, then add the butter, brown sugar, eggs, and vanilla.

3. Next, add the sourdough discard. Stir until well combined. Then, add the dry ingredients and mix well.

4. If adding nuts or chocolate chips, fold in until well combined. Pour the batter into the prepared loaf pan and smooth the top.

5. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack or a towel to cool completely.

Suggested Variations

• Add chopped nuts, chocolate chips, or dried fruit.
• Swap maple syrup for brown sugar.
• Add cinnamon or nutmeg for extra warmth.
• Make it muffins: reduce bake time and use a muffin tin.

Best Ways to Enjoy Sourdough Discard Banana Bread

• Toasted with butter or cream cheese
• Served with yogurt and fruit for breakfast
• Warmed with a drizzle of honey or a scoop of ice cream for dessert

Recipe Tips & Tricks

• Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for soft bananas with lots of brown spots.
• Don’t overmix the batter: Overmixing can make your bread dense. Stir just until the ingredients are combined and no dry streaks remain.
• Let it cool completely before slicing: It’s tempting to cut into warm banana bread, but letting it rest helps the texture set and keeps it from falling apart.

Equipment Needed

To make this sourdough discard banana bread, you don’t need anything fancy, just a few basic kitchen tools:

• Mixing bowls – One large bowl for mixing your batter and a smaller one for mashing bananas.
• Measuring cups and spoons – For accurate measurements.
• Whisk or wooden spoon – To mix everything (no mixer required!).
• 9×5-inch loaf pan – Standard size for banana bread.
• Parchment paper or nonstick spray – For easy removal from the pan.
• Cooling rack – Allows your bread to cool evenly without getting soggy on the bottom.
• Toothpick or cake tester – To check doneness without overbaking.

Troubleshooting Tips for Sourdough Discard Banana Bread

Sourdough banana bread is too dense

A dense loaf usually happens if the batter was overmixed or if there wasn’t enough leavening (baking soda). To avoid this, mix the batter gently until just combined and make sure your baking soda is fresh. Using very ripe bananas also helps keep the texture soft and light.

How to keep banana bread from sinking in the middle

If your banana bread sinks, it may have been underbaked or had too much moisture. Be sure to measure your bananas carefully (about 1 cup mashed) and test the loaf with a toothpick before removing it from the oven.

Let it cool in the pan for at least 10 minutes before transferring—it helps the structure set.

What if the bananas aren’t ripe enough

For the best flavor, use bananas that are soft with lots of brown spots. If yours aren’t ripe yet, you can speed things up by placing them in a paper bag overnight.

In a pinch, bake unpeeled bananas at 300°F for 15–20 minutes until the skins turn black—this brings out the natural sweetness and makes them perfect for banana bread.

Storage & Reheating

Storage: Keep in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.

Freezing: Freezer-friendly! Wrap individual slices in parchment paper and freeze for up to 3 months.

 Pro Tip: Lightly toast a slice and spread with butter or cream cheese—it’s the perfect afternoon treat with coffee or tea!

Frequently Asked Questions (FAQ)

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Did You Try This Recipe?

I’d love to hear how your sourdough discard banana bread turned out! Leave a comment below and let me know if you made any fun additions like nuts or chocolate chips. And if you share a photo on Instagram, don’t forget to tag me @LinenandWildflowers so I can see and share your delicious loaf!

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I hope you love the Sourdough Discard Banana Bread. If you make it, please be sure to leave a comment and a rating, so I know how you like it. Enjoy, Xo

Continue to Content

Sourdough Discard Banana Bread

Yield: 1 Loaf

Prep Time: 10 minutes

Cook Time: 50 minutes

Additional Time: 10 minutes

Total Time: 1 hour 10 minutes

This Sourdough Discard Banana Bread is soft, flavorful, and simple to make. A great
way to use up ripe bananas and sourdough starter discard. It is an easy, moist recipe that turns overripe bananas and sourdough starter discard into a perfect loaf.

Print

Ingredients

• 1 cup mashed ripe bananas (about 2–3 bananas)
• 1/2 cup sourdough discard (unfed)
• 1/2 cup unsalted butter, melted
• 2/3 cup brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• Optional: 1/2 cup chopped nuts or chocolate chips

Instructions

• Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.

1. In a large bowl, mash the bananas.
2. Add melted butter, brown sugar, eggs, vanilla, and sourdough discard. Stir until well combined.
3. Add flour, baking soda, and salt to the bowl.
4. Stir until just combined. Fold in nuts or chocolate chips if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes
   out clean.
7. Let cool in the pan for 10 minutes before transferring to a wire rack to
   cool completely.

Notes

Storage Tips

• Freezer Friendly: Wrap individual slices in parchment paper and freeze for up to 3months.
• Storage: Keep in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.

Recipe Tips & Tricks

• Use very ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for soft bananas with lots of brown spots.
• Don’t overmix the batter: Overmixing can make your bread dense. Stir just until the ingredients are combined and no dry streaks remain.
• Let it cool completely before slicing: It’s tempting to cut into warm banana bread, but letting it rest helps the texture set and keeps it from falling apart.

Ingredient Substitutions for Sourdough
Discard Banana Bread

Dairy-Free Option: Swap the butter with melted coconut oil or a neutral vegetable oil. The texture will stay moist, and the banana flavor still shines through.

Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. Make sure it contains xanthan gum for the best structure.

Healthier Swaps

• Replace half the all-purpose flour with whole wheat flour for a nuttier
  flavor.
• Reduce the sugar slightly or use coconut sugar or maple syrup for a
  natural sweetener.
• Add 2–3 tablespoons of ground flaxseed or chia seeds for extra fiber.

Flavor Boosts

• Stir in a pinch of cinnamon, nutmeg, or cardamom for warm spice.
• Add a splash of espresso or strong coffee to deepen the flavor.
• Mix in dried fruit, nuts, or chocolate chips for texture and variety.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 246Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 51mgSodium 244mgCarbohydrates 30gFiber 1gSugar 14gProtein 4g

Calculated Nutrition is an estimate.

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Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator.