Sourdough Discard Banana Bread

Slices of banana bread on a paper lined cutting board

5 from 3 votes

Making Sourdough Discard Banana Bread is the perfect way to use up your sourdough discard. It's moist, delicious, and loaded with bananas!

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 283kcal

Author: Sabine Venier

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

US Customary - Metric

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.

Video

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.

Nutrition