Moist Sourdough Discard Banana Bread
Got overripe bananas and extra sourdough discard? This Sourdough Discard Banana Bread is the perfect way to use both! It’s moist, fluffy, and packed with flavor, with a subtle tang that makes it even better than classic banana bread.
No long fermentation required—just mix, bake, and enjoy!
Why You’ll Love This Recipe
- No waste! – Uses sourdough discard and ripe bananas.
- Soft & moist – Thanks to the bananas and sourdough starter.
- One-bowl recipe – Easy and minimal cleanup.
- Perfectly sweet – Natural banana sweetness and a touch of sugar.
Ingredients You’ll Need
You only need a few pantry staples:
- 1 cup (240g) sourdough discard – Unfed, straight from the fridge is fine!
- 3 ripe bananas – The riper, the better (brown and spotty is perfect!).
- ½ cup (100g) granulated sugar – you can also use brown sugar for extra moist banana bread.
- 2 large eggs – Room temperature for best results.
- ½ cup (120ml) melted butter or oil – Butter gives a rich flavor; oil keeps it extra moist.
- 1 teaspoon vanilla extract – Adds depth to the flavor.
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda – Helps the bread rise.
- ½ teaspoon salt
- 1 teaspoon cinnamon – Optional, but highly recommended!
- ½ cup (90g) mix-ins – Chocolate chips, nuts, or dried fruit (optional).
How to Make Sourdough Discard Banana Bread
Step 1 – Preheat the oven
Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Step 2 – Mash the bananas
In a large bowl, mash the bananas until smooth.
Step 3 – Mix the wet ingredients
To the mashed bananas, add the sourdough discard, sugar, eggs, melted butter, and vanilla. Stir until well combined.
Step 4 – Add dry ingredients
Sprinkle in the flour, baking soda, salt, and cinnamon. Gently mix until just combined—don’t overmix!
Step 5 – Fold in mix-ins (if using)
Stir in chocolate chips, nuts, or any add-ins.
Step 6 – Bake
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7 – Cool & enjoy
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for the Best Sourdough Discard Banana Bread
- Use extra ripe bananas – They add the most natural sweetness and moisture.
- Don’t overmix – A few lumps are fine; overmixing makes dense bread.
- Check for doneness – If the top browns too fast, tent with foil and continue baking.
- Customize it! – Add chocolate chips, walnuts, or even a cinnamon swirl.
Serving Ideas
This banana bread is amazing on its own, but you can also:
- Spread with butter or peanut butter.
- Toast it for extra crisp edges.
- Serve with a drizzle of honey or maple syrup.
How to Store & Freeze Sourdough Discard Banana Bread
- To store: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- To freeze: Wrap slices in plastic wrap and freeze for up to 3 months. Reheat in the toaster or microwave!
Frequently Asked Questions
Can I make this dairy-free?
Yes! Use coconut oil or vegetable oil instead of butter.
Can I use active sourdough starter instead of discard?
Yes, but the flavor may be less tangy.
Can I make muffins instead of a loaf?
Absolutely! Pour the batter into a muffin tin and bake at 350°F (175°C) for 18-22 minutes.
More Banana Recipes
- Banana Swirl Recipe (Daniel Tiger’s Banana Ice Cream)
- The BEST Healthy Banana Bread (GF, DF, RSF)
- The Easiest Afternoon Snack: Loaded Banana!
- The Most Fluffy Gluten-Free Banana Pancakes! (GF, DF, V)
- Super Moist Banana Date Bread (Refined Sugar-Free)
This Sourdough Discard Banana Bread is the best way to use up extra starter while making something delicious, moist, and packed with flavor. Try it and let me know how it turns out!
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Moist Sourdough Discard Banana
Equipment
- 9×5-inch loaf pan
Ingredients
- 1 cup (240 g) sourdough discard
- 3 ripe bananas
- ½ cup (100 g) sugar
- 2 large eggs , room temperature
- ½ cup (120 ml) melted butter or oil
- 1 tsp vanilla extract
- 1¾ cups (220 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ cup (90 g) mix-ins – Chocolate chips, nuts, or dried fruit (optional).
Instructions
Preheat the oven
- Set your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Mash the bananas
- In a large bowl, mash the bananas until smooth.
Mix the wet ingredients
- To the mashed bananas, add the sourdough discard, sugar, eggs, melted butter, and vanilla. Stir until well combined.
Add dry ingredients
- Sprinkle in the flour, baking soda, salt, and cinnamon. Gently mix until just combined—don’t overmix!
Fold in mix-ins (if using)
- Stir in chocolate chips, nuts, or any add-ins.
Bake
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool & enjoy
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
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