Sourdough Discard Banana Bread

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, one-bowl recipe that’s perfect for breakfast, snacks, or even dessert!

Still have some ripe bananas left? Try these:
Ingredients
Dry Ingredients
All-purpose flour – The base of the banana bread, providing structure.
Baking powder & baking soda – Helps the bread rise and keeps it fluffy.
Fine sea salt – Enhances all the flavors.
Wet Ingredients
Unsalted butter – Adds richness and moisture.
Dark brown sugar – Gives a deep caramel flavor, but you can swap it for light brown or white sugar.
Eggs – Bind everything together and create structure.
Sour cream – Keeps the bread soft and moist.
Vanilla extract – Enhances the flavor and adds warmth.
Sourdough discard – Gives a mild tang and improves the texture.
Very ripe bananas – The star ingredient, providing natural sweetness and moisture.
Optional
Chopped walnuts – Adds crunch and extra flavor.
See recipe card for quantities!
How to Make Sourdough Discard Banana Bread
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.
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.
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.
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.
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!
Substitutions & Variations
- Swap sour cream – Use Greek yogurt for the same creamy texture.
- Make it nut-free – Skip the walnuts or replace them with chocolate chips for a sweeter version.
- Add cinnamon – Mix 1 teaspoon cinnamon into the batter for extra warmth.
- Use maple syrup – Replace some of the sugar with maple syrup for a deeper sweetness.
💭Crucial Success Tips
- Use overripe bananas – The darker the bananas, the sweeter and more flavorful the bread.
- Don’t overmix – Stir just until combined for soft, fluffy banana bread.
- Check for doneness – Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s done!
- Let it cool – Cooling before slicing helps it hold its shape and develop flavor.
FAQ
Yes, but the flavor won’t be much different. You can use the same amount of active starter.
Overmixing the batter or using too much flour can make it dense. Mix gently and measure ingredients correctly.
Yes! Pour the batter into a greased muffin tin and bake at 350°F for 18-22 minutes.
Sourdough Discard Banana Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
Wet Ingredients
- 8 tablespoons unsalted butter melted
- 1 cup dark brown sugar OR light brown OR white sugar
- 2 large eggs
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/2 cup 125 g unfed sourdough starter or active starter
- 3 1/2 medium very ripe bananas mashed
Optional
- 1/2 cup walnuts, chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Greek yogurt may be substituted in place of sour cream.
- Store at room temperature for up to 3 days, wrapped in plastic wrap or a container with a lid.
- Store in freezer for up to 3 months tightly wrapped in foil and plastic.
Nutrition
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.