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This sourdough discard banana bread is a classic quick bread with a hint of tang. Brown sugar adds a caramel-like sweetness, and the banana, butter, and discard create a velvety, tender crumb. It's an easy, wholesome recipe the whole family will enjoy.
Banana bread is a classic treat that’s easy to make-and even easier to devour. This version uses sourdough starter to create a tender, moist loaf with a subtly tangy flavor.
Discard recipes like this one are a great way to reduce waste and use up extra starter.
Though, to be honest, these days, I don’t discard much. Instead, I’ll use what I need for sourdough bread, then I’ll give the remaining starter a big feeding (like 1:2:2 or 1:3:3), stick it in the fridge, and use that throughout the week for other recipes.
Right now, since we are headed into fall, I’ve been using my starter for cozy recipes like sourdough banana bread, fresh-milled pumpkin bread, sourdough pancakes, and sourdough apple cider donuts.
But no matter the time of year, banana bread never goes out of style. And this easy sourdough quick bread will be your go-to recipe any time you need an easy treat.
Why You’ll Love This Recipe
No Waste: Don’t throw that extra sourdough starter away! Use it up in sourdough banana bread or other discard recipes, such as sourdough strawberry chocolate chip scones.
Delicious: This sourdough discard banana bread is perfectly sweetened and melt-in-your-mouth tender.
Easy: Homemade sourdough banana bread is easy to make. No fancy techniques required.
Freezer-Friendly: Sweet breads freeze well, making them great for make-ahead snacks and treats.
Versatile: You can add your favorite spices, chocolate chips, or nuts.
Ingredients
Bananas: Use bananas with plenty of brown spots for the best flavor and sweetness.
Flour: I used all-purpose for this recipe. But if you swap all-purpose for fresh-milled flour, use soft white wheat.
Sourdough Starter: Use active or inactive starter. New to sourdough? Download my free sourdough starter eBook!
Add-Ins: Walnuts, chocolate chips, or other add-ins are optional. I used chopped walnuts.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You May Need
Stand Mixer: I used a stand mixer to combine the wet ingredients. I love my KitchenAid bowl-lift mixer, but a hand mixer will also work.
Loaf Pan: I used a 9″x5″ stone loaf pan.
Step-by-Step Instructions
Step 1: Gather the ingredients, and preheat the oven to 350°F. Grease or line a 9×5-inch loaf pan.
Step 2: In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
Step 3: In the bowl of a stand mixer, add the butter and brown sugar. Using a paddle attachment, mix until smooth.
Step 4: Mix in the eggs and sourdough starter on medium speed until thoroughly combined.
Step 5: Mix in the mashed bananas.
Step 6: Add the dry ingredients to the wet mixture and stir gently until just combined.
Step 7: Fold in the chopped walnuts.
Step 8: Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-65 minutes, until a toothpick inserted in the center comes out clean. If the middle isn't done but the top is browning, loosely cover the loaf with foil.
Step 9: When the pan is cool enough to handle, transfer the bread to a wire rack. Allow to cool to room temperature before slicing and serving.
Tips for Success
- For more warmth, you can add 1 teaspoon of vanilla and/or 1 teaspoon of ground cinnamon.
- Mash the bananas until smooth or leave them a little chunky, depending on the texture you prefer.
- Fold in the dry ingredients just until combined to avoid a dense loaf.
- The texture will firm as the bread cools. I like to let it cool for a few hours before enjoying.
Serving Suggestions
Butter: Serve warm with a shmear of butter. This is one of my favorite fall breakfasts!
Peanut Butter: Toast sourdough banana bread and top it with peanut butter. We have a peanut allergy in our family, so we use almond butter instead.
Coffee: Pair with a cup of coffee made with brown sugar creamer for a cozy breakfast.
Lunchbox Treat: My daughter loves it when I sneak a little slice of sourdough banana bread in her lunchbox.
Storing
- Leftovers can be stored in an airtight container at room temperature for 2-3 days.
- For longer storage, you can place it in an airtight container and stash it in the fridge for up to a week.
- Freeze in slices or a whole loaf, tightly wrapped and in a ziplock bag, up to 3 months.
Variations
Chocolate Chip: Fold 1 cup (170 g) of chocolate chips into the batter for a chocolately treat.
Nuts: Add walnuts, pecans, almonds, or hazelnuts for extra crunch.
Cinnamon Sugar: Sprinkle cinnamon sugar over the batter before baking for a decadent topping.
Whole Wheat: Replace half of the all-purpose flour with whole wheat flour for a heartier loaf.
Muffins: Follow the recipe, but bake the batter in a muffin tin. You may need to adjust the bake time for this.
FAQs
Definitely, just replace the 100g of discard with 50g of flour and 50g of water (or milk) to maintain the texture.
Yes, you can swap up to half the flour with whole wheat; the bread will be a little denser but still delicious.
Absolutely! Just divide the batter evenly between two loaf pans and bake as directed.
This usually happens if the batter was overmixed or if the bread was underbaked.
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Sourdough Discard Banana Bread
Equipment
Ingredients
- 150 g all-purpose flour
- 5 g baking soda
- 1 g salt
- 113 g unsalted butter, softened
- 150 g brown sugar
- 2 whole eggs
- 100 g sourdough starter, active or inactive
- 480 g overripe bananas, mashed
- 100 g chopped walnuts, optional
Instructions
- Prepare. Preheat the oven to 350°F, and grease or line a 9×5-inch loaf pan.
- Mix the Dry Ingredients. In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.150 g (1 1/4 cups) all-purpose flour, 5 g (1 teaspoon) baking soda, 1 g (1/4 teaspoon) salt
- Cream the Butter and Sugar. In the bowl of a stand mixer, add the butter and brown sugar. Using a paddle attachment, mix until smooth.113 g (8 tablespoons) unsalted butter, 150 g (3/4 cup) brown sugar
- Add Eggs and Starter. Mix in the eggs and sourdough starter on medium speed until thoroughly combined.2 whole eggs, 100 g (1/2 cup) sourdough starter
- Add the Bananas. Mix in the mashed bananas.480 g (2 cups) overripe bananas
- Combine with Dry Ingredients. Add the dry ingredients to the wet mixture and stir gently until just combined.
- Optional. Fold in the chopped walnuts.100 g (1 cup) chopped walnuts
- Transfer the Batter. Pour the batter into the prepared loaf pan and smooth the top.
- Bake. Bake for 60-65 minutes, until a toothpick inserted in the center comes out clean. If the middle isn't done but the top is browning, loosely cover the loaf with foil.
- Cool. When the pan is cool enough to handle, transfer the bread to a wire rack. Allow to cool to room temperature before slicing and serving.
Notes
- For more warmth, you can add 1 teaspoon of vanilla and/or 1 teaspoon of ground cinnamon.
- Mash the bananas until smooth or leave them a little chunky, depending on the texture you prefer.
- Fold in the dry ingredients just until combined to avoid a dense loaf.
- The texture will firm as the bread cools. I like to let it cool for a few hours before enjoying.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
