Making sourdough discard banana bread from scratch is the perfect way to use up your sourdough starter discard. This is one of those banana bread recipes that is moist, delicious, and you won't get enough of it! It's filled with bananas, and I added a few chocolate chips because bananas, chocolate, and sourdough are an incredibly tasty combination.
I also like that this is still a quick bread, so there’s no long proofing or waiting around. Once the batter is mixed, it goes straight into the oven. If you don’t have any sourdough discard to use, my regular Banana Bread is a good one to make instead. Keep reading because I’ll explain how ripe the bananas should be, and how to keep it soft instead of dense.
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Video Instructions
Try This Sourdough Discard Banana Bread
If you usually throw away your sourdough discard, this is such a good way to use it. You still get the soft, sweet banana bread you know, but the sourdough gives it a little more flavor without it tasting weird.
The batter is similar to regular banana quick bread batter, only slightly adapted for the use of sourdough discard. So, the process of making this sourdough quick bread will be familiar to you. You can use a sourdough starter that has reached or exceeded peak activity and doesn't need to pass the float test.
Why You’ll Love It
- It uses up sourdough discard: I like having a recipe that gives leftover starter a purpose instead of letting it pile up in the fridge.
- There’s a lot of banana in it: Two cups of mashed banana give the loaf plenty of moisture and flavor.
- It doesn’t taste sour: The discard adds a little more depth, but the bread still tastes like banana bread rather than sourdough.
- It’s easy to change up: You can add chopped chocolate, extra banana pieces, cinnamon, nuts like pecans, walnuts, and peanuts, or leave the optional add-ins out.
- It freezes well: Once baked and cooled, the loaf can be frozen for up to 3 months.
Ingredients
- Mashed ripe bananas: I use 2 full cups because the bananas are what keep this loaf soft and moist. Overripe bananas with lots of black spots work best because they’re sweeter and easier to mash.
- Sourdough starter discard: You only need ½ cup. It doesn’t make the bread sour, but it does add a little more flavor and makes this a useful banana bread with sourdough discard when you have starter to use up.
- Brown sugar: I prefer light brown sugar instead of white sugar here because it works well with the bananas and gives the loaf a richer sweetness. Dark brown sugar or regular sugar can also be used.
- Chocolate: The chopped chocolate is optional, but I usually add it. I like getting little pieces of chocolate through the banana bread without turning the whole thing into a chocolate loaf.
How to Make Sourdough Banana Bread
1. Preheat the oven to 350°F (177°C). Line a 9x5-inch (23x13cm) loaf pan with parchment paper and set it aside.
2. Add the room temperature butter, canola or olive oil, and brown sugar to a large bowl. Using an electric mixer fitted with a whisk or paddle attachment in a stand mixer, beat on medium-high speed for about 2-3 minutes until light, creamy, and pale. Add the mashed bananas and mix for about 1 minute.
3. Add the wet ingredients, the eggs and vanilla, and mix for another 1-2 minutes, until well combined. Add the sourdough discard and mix until combined. The batter may look curdled at this stage. That’s normal, so don’t worry if it doesn’t look smooth.
4. Add the all-purpose flour, baking soda, and salt. Mix the flour mixture on low speed for about 1 minute, just until the dry ingredients are incorporated. If you’re using them, fold in the chopped chocolate and chopped banana pieces.
5. Transfer the batter to the prepared loaf pan and spread it evenly. Add the halved banana and sprinkle with dark brown sugar. Bake for 55-65 minutes till golden brown on top, or until a toothpick inserted into the center comes out clean.
6. Remove the loaf from the oven and leave it in the pan for 15 minutes. Lift it out, transfer it to a cooling rack, and let it cool completely on a wire rack. Slice into individual slices and enjoy!
Recipe Tips
- Use very ripe bananas if you can. I look for bananas with lots of black speckles or ones that are almost completely brown because they’re sweeter and add more moisture.
- Measure the mashed banana rather than guessing from the number of bananas. Sizes vary too much, and you want 2 full cups for this recipe.
- If your bananas aren’t ripe enough, add 1 tablespoon (15ml) maple syrup to a 1-cup (240ml) measuring cup, then fill the rest with mashed banana. This helps make up for some of the missing sweetness and moisture.
- Don’t let the batter sit around before baking. The baking soda starts working once it’s mixed in, and leaving the batter too long can affect the texture.
- Don’t worry if the batter looks curdled after adding the discard. That’s normal.
- Use a 9x5-inch (23x13cm) loaf pan. The full batch is too much for an 8x4-inch pan.
- If you only have an 8x4-inch (20x10cm) pan, use some of the extra batter to make 2-3 muffins. Bake those for about 15-18 minutes.
- Start checking the loaf at 55 minutes rather than automatically leaving it in for the full 65.
What Can You Serve With This?
- Butter
- Peanut butter
- Honey
- Coffee
- Tea
- Yogurt
- Fresh fruit
- Vanilla ice cream
FAQs
Yes. You can use discard from a starter that has reached or passed peak activity. It doesn’t need to pass the float test for this recipe.
The 2 cups of mashed banana are what help keep this sourdough banana bread soft and moist. I wouldn’t cut the amount back if you want the same texture.
I don’t recommend it. The batter should be mixed and baked straight away. Letting it sit too long can weaken the baking soda and change the texture of the loaf.
The batter is too much for that size and may overflow. A 9x5-inch (23x13cm) loaf pan is the better choice. If you only have the smaller pan, use some of the batter for 2-3 muffins.
Yes. Once the loaf has cooled completely, slice it, wrap each piece twice in plastic wrap, and place in the freezer for up to 3 months.
Recipe
Sourdough Discard Banana Bread
Ingredients
- 6 tablespoon unsalted butter, at room temperature
- 2 tablespoon mild vegetable or canola oil
- 1 cup packed light brown sugar
- 2 cups mashed ripe bananas (about 5-6 medium-sized bananas)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sourdough starter discard
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
Optional
- 6 oz chocolate bars, chopped
- 1-2 bananas, chopped
- 1 banana, halved
- 2 tablespoon dark brown sugar
Instructions
- Preheat the oven to 350°F (177°C) and line a 9x5-inch (23x13cm) loaf pan with parchment paper. Set aside.
- In a large mixing bowl with an electric mixer with a whisk or paddle attachment, beat the butter, oil, and brown sugar on medium-high speed for about 2-3 minutes until light, creamy, and pale.
- Add the bananas and mix for about 1 minute. Stir in eggs and vanilla until everything is well mixed, about 1-2 minutes. Add the sourdough discard and mix to combine. The mixture will look curdled, but that's perfectly normal.
- Then add the flour, baking soda, and salt and mix on low speed just to incorporate about 1 minute. If used, fold in the chocolate and chopped banana.
- Pour the batter into the prepared baking pan, spread evenly, top with halved banana slices and brown sugar if desired, and bake for 55-65 minutes, or until a toothpick comes out clean in the middle.
- Remove from the oven and let cool for 15 minutes. Then remove from the pan and transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
Cooking Time and Temperature
Bake at 350°F (177°C) for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 15 minutes before moving it to a wire rack.Taste & Texture
This bread tastes mostly of ripe banana, with a little extra depth from the sourdough discard. The crumb is soft and moist, and if you add the chopped chocolate, you get little pockets of chocolate through each slice.Storage, Freezing & Reheating
- Room temperature: Store in an airtight container for up to 4 days.
- Freezer: Once completely cool, slice the loaf and wrap each piece twice in plastic wrap. Freeze in bags or containers for up to 3 months.
- Thawing: Unwrap and leave at room temperature for 1-2 hours.
- Reheating: Microwave an individual slice for 15-25 seconds if you want it warm.
Serving Recommendations
I like this best on its own when it’s still fresh because there’s already plenty of banana flavor in it. For breakfast, I’ll sometimes add a little butter or peanut butter. If I’m serving it as dessert, I like warming a slice slightly and adding vanilla ice cream.Recipe Variations and Substitutions
- Butter and oil: You can use only butter or only oil. Replace them 1:1.
- Baking soda: If you don’t have baking soda, use 2 teaspoons baking powder instead.
- Sugar: Light brown sugar is my first choice, but dark brown sugar or regular sugar also works.
- Egg-free: Replace the eggs with an additional ¼ cup mashed banana.
- Chocolate: Leave it out for a plain sourdough discard banana bread, or keep the full 6 oz for more chocolate throughout.
- Extra banana: Fold in 1-2 chopped bananas if you want more banana pieces in each slice.
- Topping: Add the halved banana and dark brown sugar, or leave both off.
Proper Storage Tips
- Let the loaf cool completely before putting it into an airtight container.
- Keep it well covered at room temperature so the cut edges don’t dry out.
- If you’re not going to finish it within 4 days, freeze the extra slices while they’re still fresh.
- Wrap slices individually if you want to thaw one at a time.
- Double-wrap before freezing to help protect the bread from freezer burn.
- Unwrap frozen slices before thawing them on the counter.
Pro Tips
- Measure exactly 2 cups of mashed banana instead of relying on a set number of bananas.
- Use very ripe bananas whenever possible.
- Don’t leave the finished batter sitting before baking.
- Don’t panic if the mixture looks curdled after the sourdough discard goes in.
- Mix the flour in only until it’s incorporated.
- Fold the chocolate and extra banana pieces in gently.
- Use the recommended 9x5-inch pan so the batter has enough room.
- Start checking for doneness at 55 minutes.
- Let the loaf rest in the pan for 15 minutes before moving it.
- Cool it completely before slicing or storing.
Video
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Renee M Reynolds
to add to the moistness of banana bread, I take really ripe, almost blackened, peel and freeze them, I then use at least two, but better with three in my bread, so moist and delicious