Sourdough Discard Banana Bread

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If you have sourdough discard and ripe bananas sitting on your counter, this Sourdough Discard Banana Bread is the best way to use them up! It's soft, moist, and packed with rich banana flavor. The sourdough discard adds a subtle tang that makes this banana bread even better. It's a no-fuss, two-bowl recipe that's perfect for breakfast, snacks, or even dessert!

Slice of freshly baked Sourdough Discard Banana Bread, showcasing a golden-brown crust and soft, moist interior with visible banana and walnut pieces, ready to be enjoyed

Still have some ripe bananas left? Try these:

Sourdough Discard Banana Bars
Fluffy Sourdough Banana Pancakes With Discard
Or skip the discard and make a double-chocolate banana loaf with freshly milled flour.

Slice of freshly baked Sourdough Discard Banana Loaf with a spread of butter on top.

Quick Look

Prep: 10 minutes
Bake: 50-60 minutes at 350°F (175°C)
Total: About 1 hour 10 minutes, plus cooling
Yield: 1 loaf, about 12 slices
Pan: 9 × 5-inch loaf pan
Starter: Sourdough discard or active starter
Fermentation: None needed for the main recipe

Important Ingredients

"Ingredients for banana bread showcasing flour, sugar, butter, eggs, and ripe bananas, arranged alongside the unbaked batter, ready for mixing and baking.

Very ripe bananas: Use bananas with plenty of brown spots. They're easier to mash and give the loaf more sweetness and banana flavor.
Sourdough discard: You don't need to feed it first. Active starter also works in the same amount.
Brown sugar: Dark brown sugar gives a deeper molasses flavor; light brown sugar works too.
Sour cream: Adds moisture to the batter. Plain Greek yogurt is an alternative.
All-purpose flour: This is the flour used for the original recipe. See the flour options below before making a swap.
Chopped walnuts or chocolate chips (optional)- Adds crunch and extra flavor.

See recipe card for quantities!

How to Make Sourdough Discard Banana Bread

Dry ingredients for banana bread in a bowl, with a whisk.

Preheat the oven to 350°F and lightly grease a 9" x 5" loaf pan. In a bowl, whisk together the dry ingredients and set aside. In another bowl, mash the bananas with a fork until smooth and set aside.

Ingredients for banana bread being mixed in a measuring cup.

In a microwave-safe bowl, melt the butter. Add the remaining wet ingredients and the mashed bananas to the melted butter, and whisk until the mixture is smooth.

Ingredients for banana bread being mixed in a bowl with a spatula.

Ingredients for banana bread being mixed in a bowl with a spoon.

Combine the wet ingredients with the dry ingredients and stir gently with a spatula until just incorporated, being careful not to overmix. If using walnuts, gently fold them into the batter.

nbaked banana bread in a loaf tray, ready to be baked, with smooth batter filling the pan.

Pour the batter into the greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Freshly baked banana bread in a baking pan, with a golden-brown crust and soft, moist interior, ready to be sliced and enjoyed.

Slice of freshly baked Sourdough Discard Banana bread, with a whole banana bread loaf in the background.

Allow the banana bread to cool in the loaf pan for 15 minutes. Then, carefully transfer it to a wire rack and let it cool further, making it easier to handle and allowing it to set slightly before slicing.

Enjoy with butter.

Hint: For extra flavor, toast the walnuts before adding them to the batter-it makes them nuttier and crunchier!

Recipe Timeline

Here's an example morning schedule. You can start whenever it suits you!

8:00 AM - Preheat the oven to 350°F (175°C), prepare the loaf pan, and mix the batter.
8:10 AM - Put the banana bread in the oven once it's fully preheated.
9:00-9:10 AM - Check for doneness with a toothpick or wooden skewer. There should be no wet batter.
9:15-9:25 AM - After 15 minutes of cooling in the pan, transfer the loaf to a wire rack. Let it cool further before slicing.

Optional overnight preparation:

8:00 PM, the night before - Mix the batter without the baking powder and baking soda. Reserve 1 tablespoon of the measured flour. Cover the batter and refrigerate overnight.

8:00 AM - Preheat the oven and prepare the loaf pan. Mix the reserved flour with the baking powder and baking soda, then gently fold evenly into the batter.

8:10 AM - Transfer to the pan and bake once the oven is ready.

9:00-9:10 AM - Start checking for doneness. Cold batter may need a few extra minutes.

Which Grains Can I Use?

Other flour options: This recipe was tested with all-purpose flour. Bread flour or store-bought whole wheat flour will also work, though the texture can change. Whole wheat will give you a heartier loaf.

For freshly milled flour, I'd start with my Fresh Milled Chocolate Banana Bread or Fresh Milled Einkorn Banana Bread. Those recipes were developed for those flours.

Substitutions & Variations

For a darker, chocolatey loaf: Remove 3 tablespoons of flour from the measured amount and replace it with 3 tablespoons of unsweetened cocoa powder. Mix the cocoa with the dry ingredients.
For chocolate lovers: Fold 60 g of chocolate chips into the batter. You can add them to the plain or cocoa version.
For a nut-free loaf: Leave out the walnuts. If baking for someone with an allergy, check your other ingredients too.
Instead of sour cream: Use the same amount of plain Greek yogurt.

💭Crucial Success Tips

Use a tool that makes mixing easy. A Danish dough whisk works best for me -I love it for this batter. A spatula works too.
Weigh the flour. Too much flour can make the loaf heavy. Once the wet and dry ingredients meet, mix only until combined.
Baking two loaves? Double every ingredient and divide the batter between two 9 × 5-inch pans. Bake at the same temperature and start checking at the usual time. Leave space between the pans for air to circulate, and check each loaf separately. One may finish before the other.

FAQ

Can I use active sourdough starter instead of discard?

Yes, but the flavor won't be much different. You can use the same amount of active starter.

Why is my banana bread dense?

Overmixing the batter or using too much flour can make it dense. Mix gently and measure ingredients correctly.

Can I turn this into muffins?

Yes! Pour the batter into a greased muffin tin and bake at 350°F for 18-22 minutes.

How To Store Sourdough Discard Banana Bread

At Room Temperature - Wrap in plastic wrap or store in an airtight container for up to 3 days.
In the Fridge - Store in an airtight container for up to a week. Warm before serving.
In the Freezer - Wrap slices individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds before eating.