If you’re like me and can never bear to toss out sourdough discard, this Sourdough Discard Banana Bread Recipe is exactly what you need. It’s a fantastic way to make use of that extra starter, bringing it into a cozy, moist banana bread that’s bursting with flavor and just the right amount of tang from the discard. I love how each bite offers that subtle sourdough depth alongside warm banana sweetness — it’s become my go-to recipe whenever I have some discard saved up.
You’ll find this banana bread perfect for breakfast, snacks, or even a comforting dessert with a bit of butter or cream cheese spread on top. And trust me, once you try this Sourdough Discard Banana Bread Recipe, you’ll start looking for any excuse to bake it again — there’s just something so satisfying about transforming sourdough discard into something perfectly delicious and less wasteful.
Why You’ll Love This Recipe
- Waste Not, Want Not: It transforms sourdough discard into something totally delicious, reducing kitchen waste effortlessly.
- Easy and Trusty: This recipe is straightforward and forgiving, even if you’re not a seasoned baker.
- Perfect Texture: It’s moist with a tender crumb, thanks to the combination of ripe bananas and sourdough discard.
- Tangy Flavor Boost: The sourdough discard adds a subtle tang that elevates classic banana bread into something special.
Ingredients You’ll Need
The magic of this sourdough discard banana bread comes from combining ripe bananas with your sourdough discard and a few pantry staples. Each ingredient plays a part in making the bread perfectly moist, fluffy, and packed with flavor — and trust me, using unbleached all-purpose flour really makes a difference here.
- Ripe Bananas: The riper, the better for natural sweetness and moisture.
- Sourdough Discard: Adds gentle tang and moisture; make sure it’s unfed discard for best flavor.
- Unbleached All-Purpose Flour: Provides structure without drying out the bread.
- Baking Soda: Helps the bread rise and balances the banana’s acidity.
- Baking Powder: Added to boost rise and achieve a lighter crumb.
- Salt: Enhances all the flavors, balancing the sweetness.
- Unsalted Butter: Adds richness and tenderness; soften it to room temperature first.
- Light Brown Sugar: Adds moisture and a hint of caramel flavor; monk fruit brown sugar works if you want a lighter option.
- Egg & Egg White: The egg provides richness, and the extra egg white helps with structure and rise.
- Vanilla Extract: Brings out the sweet notes and adds depth.
- Baking Spray & Parchment Paper: For easy loaf removal and no sticking.
Variations
One of the best things about this Sourdough Discard Banana Bread Recipe is how adaptable it is — you can tweak it to suit your mood or dietary needs without losing that moist, tangy charm. I love experimenting with add-ins and different types of sugars depending on what I have on hand.
- Walnuts or Pecans: I often toss in a handful of chopped nuts for crunch, and my family goes crazy for that extra texture.
- Chocolate Chips: Adding semi-sweet or dark chocolate chips makes it feel a bit like dessert — perfect for afternoon treats.
- Gluten-Free: Swap the all-purpose flour for a gluten-free blend (make sure it contains xanthan gum) and keep the rest the same — still delicious!
- Spices: Cinnamon or nutmeg work wonderfully if you want a warmer flavor profile.
How to Make Sourdough Discard Banana Bread Recipe
Step 1: Prep Your Pan and Bananas
Start by preheating your oven to 350°F. Grab a metal loaf pan, spray it with baking spray, and line it with parchment paper — leaving enough overhang on the long sides will make lifting the bread out a breeze later on. Then, mash your ripe bananas in a medium bowl; I like to leave a few small chunks for texture, but mostly smooth is perfect. Stir in the sourdough discard right after.
Step 2: Mix Dry Ingredients Separately
Whisk together your flour, baking soda, baking powder, and salt in a separate bowl. This ensures your leavening agents and salt are evenly distributed, so you won’t get pockets that are too salty or areas that don’t rise well.
Step 3: Cream Butter and Sugar, Then Add Eggs and Banana Mix
In a large bowl, beat softened butter with brown sugar until fluffy — about 1 to 2 minutes on medium speed. This is key for a light texture, so don’t rush it. Next, add the egg, egg white, and vanilla extract, mixing until smooth. Finally, stir in the banana and sourdough discard mixture.
Step 4: Combine and Bake
Gradually fold in your dry ingredients using a spatula, stopping as soon as everything is just combined. Overmixing will make your bread tough, and no one wants that! Pour the batter into your prepared pan and smooth the top gently. Pop it in the oven for 40 to 45 minutes, checking around 40 minutes by inserting a toothpick into the center — it should come out clean or with a few moist crumbs.
Once done, use the parchment overhang to lift the bread out and place it on a wire rack to cool completely before slicing.
Pro Tips for Making Sourdough Discard Banana Bread Recipe
- Use Ripe Bananas: The riper your bananas, the sweeter and more flavorful your bread will be; don’t shy away from those brown-spotted beauties!
- Don’t Skip Baking Powder: Adding baking powder along with baking soda helped me get a better rise on this bread every time.
- Mix Just Until Combined: Overmixing the batter affects the texture — gently folding until no flour pockets remain makes all the difference.
- Room Temperature Ingredients: Make sure butter and eggs are at room temp for smooth mixing and a tender crumb.
How to Serve Sourdough Discard Banana Bread Recipe
Garnishes
I’m a big fan of serving slices with a slather of cream cheese or a pat of butter to balance the tangy sweetness perfectly. Sometimes I sprinkle a little cinnamon sugar on top for a cozy extra touch. Fresh berries or a drizzle of honey can be lovely too, especially if you want to brighten up the plate for brunch.
Side Dishes
This banana bread pairs wonderfully with a hot cup of coffee or chai latte—my go-to combo for a leisurely weekend morning. You can also serve it alongside yogurt or cottage cheese if you want a more filling breakfast. For snack time, a simple fresh fruit salad complements it beautifully.
Creative Ways to Present
For a party or holiday, I love wrapping individual banana bread slices in parchment tied with twine to make cute edible favors. Cutting the bread into cubes and serving it skewered with fruit and cheese makes a simple, unique appetizer. You can even transform leftover slices into french toast — it’s one of my favorite surprises!
Make Ahead and Storage
Storing Leftovers
I store the leftover banana bread wrapped tightly in plastic wrap or stored in an airtight container at room temperature, and it stays fresh for about 3 days. If I’m planning to eat it over more days, I pop it in the fridge where it lasts about a week without drying out too much.
Freezing
Freezing individual slices is a game-changer. I wrap each slice tightly in parchment and then in plastic wrap before placing them in a freezer-safe bag. This way, I can pull out a slice or two on a whim, and they keep well for up to three months.
Reheating
I like reheating slices in the toaster oven or regular oven wrapped in foil so they stay moist, usually at around 325°F for 8–10 minutes. This method brings back that just-baked warmth without drying the bread out like the microwave can sometimes do.
FAQs
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Can I use fed sourdough starter instead of discard in this Sourdough Discard Banana Bread Recipe?
While you can, it’s best to stick with unfed sourdough discard because it has a lower hydration and a more balanced flavor for baking banana bread. Using a fed starter might make the batter too wet and change the texture. Plus, discard makes for a lovely subtle tang that complements the bananas without overpowering.
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Will this bread be sour like traditional sourdough bread?
No, the sourness is very subtle in this recipe. The banana and sugar balance out the mild tang from the discard, so you end up with a deliciously mild, mildly tangy banana bread rather than anything strong or sour. It’s perfect for those who love a hint of sourdough but want something sweet.
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What if I don’t have ripe bananas?
If your bananas aren’t quite ripe, you can speed the process by placing them in a warm spot or baking them at 300°F for 15 minutes until the skins turn dark and the bananas soften. The riper they are, the better the natural sweetness and flavor, so it’s worth waiting if you can!
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Can I make this recipe vegan?
You can experiment by substituting the butter with coconut oil or vegan butter and using flax or chia eggs instead of real eggs. Keep in mind that texture and rise may vary, but it’s definitely possible to create a tasty vegan version with some trial and error.
Final Thoughts
This Sourdough Discard Banana Bread Recipe has become such a happy staple in my kitchen — it’s such a clever way to make use of discard without any waste and with delicious results every single time. I honestly recommend you give it a try next time you have some discard and overly ripe bananas; I guarantee you’ll be surprised how quickly it disappears! It’s the kind of recipe you want to share with friends, so consider this your friendly nudge to bake up some love and enjoy every moist, tender slice.
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Sourdough Discard Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 13 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sourdough Discard Banana Bread is a delicious and resourceful way to use your sourdough starter discard. Moist and tender with the natural sweetness of ripe bananas and a subtle tang from the sourdough, this bread is enhanced with brown sugar, vanilla, and a light crumb thanks to baking powder and the addition of an extra egg white. Perfect for breakfast or a snack, it’s easy to mix, bake, and enjoy fresh or stored for days.
Ingredients
Wet Ingredients
- 1 1/2 cups ripe bananas (mashed, about 13 oz or 3 1/2 to 4 medium bananas)
- ¼ cup sourdough discard
- 2 tablespoons unsalted butter (1 oz, softened to room temperature)
- ½ cup packed light brown sugar (or monk fruit brown sugar)
- 1 large egg
- 1 large egg white (for more structure)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1⅛ cups unbleached all-purpose flour (6.75 ounces; 1 cup + 2 tbsp)
- 1 teaspoon baking soda
- ½ teaspoon baking powder (for better rise)
- ¼ teaspoon salt
Other
- Baking spray
- Parchment paper
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a metal loaf pan with baking spray, then line it with parchment paper leaving some overhang on the long sides to easily lift out the loaf after baking.
- Mash Bananas and Mix Discard: In a medium bowl, mash the ripe bananas until mostly smooth but still retaining some chunks for texture. Stir in the sourdough discard until combined.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with the brown sugar using a hand or stand mixer until light and fluffy, about 1 to 2 minutes. This aeration helps with the bread’s texture.
- Add Eggs and Vanilla: Add the whole egg, egg white, and vanilla extract to the butter-sugar mixture, mixing until smooth and fully incorporated.
- Combine Banana Mixture: Stir the banana and sourdough discard mixture into the wet ingredients until evenly combined.
- Fold in Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture using a spatula. Fold gently until just combined to avoid overmixing, which could toughen the bread.
- Fill Loaf Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Bread: Once baked, use the parchment paper overhang to lift the loaf out of the pan and place it on a wire rack to cool completely, about 15 minutes, before slicing.
Notes
- For a higher rise, don’t skip the baking powder or the extra egg white. These add structure and leavening to complement the baking soda.
- Use ripe bananas with brown spots for the best flavor and natural sweetness.
- Storage: Store the banana bread covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze individual slices by wrapping each in parchment or plastic wrap, then placing in a freezer-safe bag for up to 3 months.
Nutrition
- Serving Size: 1 slice (assuming 13 slices per loaf)
- Calories: 180 kcal
- Sugar: 11 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
