Soft and fluffy, this sourdough discard banana bread is a delicious treat! An easy, no-waste recipe that combines sweet ripe bananas and tangy sourdough discard for the best flavors!
The sourdough discard is what gives this banana quick bread its unique flavor and texture. Simple to make, this banana bread is perfect for breakfast, snacking, or dessert. So if you have any lying around, do make this soon! I know you'll absolutely love it!
Jump to:
Why You'll Love This Recipe
- With just 2 bowls, a whisk, and a spatula, this sourdough banana bread recipe comes together so quickly. Just like my banana carrot bread!
- This is a no-waste recipe that uses overripe bananas and sourdough starter discard! The bananas give it a wonderful sweet taste, and the sourdough discard adds moisture and tang to this flavorful sourdough quickbread.
- This banana bread is perfect for breakfast or anytime snacking. We LOVE it for dessert too!
- The bananas and sourdough discard keep the bread so soft and moist. It doesn't dry out even after 3 days in the refrigerator!
What Is Sourdough Discard
The very nature of feeding sourdough starter means you must discard some of it with every feeding. And that’s called sourdough discard. It's called "discard," but please, by no means should it be thrown. Perfectly usable, you can add the sourdough discard to so many of your recipes, like in these peanut butter brownies, plum & apricot sourdough galette, and sourdough oatmeal cookies. Use it to make crispy sourdough waffles and sourdough crackers! It adds a ton of flavor and moisture to your baked goodies!
Recipe Ingredients
Flour: I used all-purpose flour for this recipe, but you can easily swap it for whole wheat flour, as I did in my walnut & fig banana bread recipe. Or you can mix the two flours as I did in my miso banana bread recipe.
Sugar: Brown sugar works the best here. It has a wonderful caramel flavor that goes well with bananas. Use dark brown or light brown sugar. I used a mix of the two!
Bananas: Use ripe bananas. The riper they are, the sweeter and flavorful they taste.
Sourdough discard: I used unfed sourdough discard. The older the discard, the tangier the flavor.
Oil: I used sunflower oil, but feel free to use any neutral-tasting oil you prefer. You can add coconut oil too, like in this coconut banana bread. Melted, cooled butter can also be used.
Eggs: Give structure and add richness to the quick bread. To make an eggless sourdough banana bread, add an equivalent quantity of yogurt.
Cinnamon powder and Vanilla extract: I simply cannot make banana bread without these two ingredients! They make the banana bread smell and taste so warm and cozy!
Walnuts and Chocolate chips: While the sourdough banana bread tastes incredible without any add-ins, I love the flavors of walnuts and chocolate in this recipe. Feel free to leave these out or add nuts and dry fruits of your choice.
Please see the recipe card for full information on ingredients and quantities.
How To Make Sourdough Banana Bread
Step 1: Combine the flour, baking powder, baking soda, and salt in a large bowl. Mix well.
Step 2: In another bowl, mash the bananas well. Add the oil, sugar, eggs, sourdough discard, and vanilla extract and mix well.
Step 3: Pour the wet ingredients over the dry ingredients. Mix until no white streaks are visible. Don't overmix.
Step 4: Fold in the chocolate chips and chopped walnuts. These are completely optional.
Step 5: Transfer the batter into a greased loaf pan.
Step 6: Bake for 55-60 minutes or until a skewer inserted in the center comes out clean.
Let the sourdough banana bread cool in the pan for a few minutes before turning it out on a cooling rack. Allow the bread to cool before slicing it. This helps the bread set and gives cleaner slices.
Enjoy the warm slices of this delicious bread as-is or with butter. It's also so good with tangy cream cheese or creamy cashew ricotta cheese!
Top Tips
- This recipe uses sourdough discard ( which is unfed sourdough starter), straight from the fridge. But you can use active sourdough starter as well.
- The older the sourdough starter, the better the flavor of this unique bread.
- For the softest, fluffiest bread, don't overmix the wet and dry ingredients.
- Make sure you use spotty, ripe bananas for the best flavor.
- Since this recipe yields a large loaf of banana bread, please use a 9" x 5" loaf pan or a 9" square pan.
- If the sourdough banana bread starts browning a lot and isn't cooked through, cover it loosely with a piece of aluminum foil.
- Allow the banana bread with sourdough discard to cool completely before slicing it.
Recipe FAQs
If you don't have ripe bananas for making banana bread, you simply bake them!
Place the unpeeled bananas on a baking tray and bake in a preheated oven for 15-20 minutes at 180 °C or 350°F or until they are browned. Cool before using.
You can use an equivalent amount of Greek yogurt instead.
Allow the bread to cool completely, wrap it in plastic wrap or beeswax paper, and refrigerate for up to 3 days.
You can also freeze the banana bread for up to 1 month. Cool the loaf, then slice it. Wrap it tightly in aluminum foil and place it in a ziplock bag.
Thaw at room temperature and reheat in the microwave.
📖 Recipe
Sourdough Discard Banana Bread
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Cinnamon powder
- 3 Bananas
- 1/2 cup Oil
- 3/4 cup Brown sugar
- 2 Eggs
- 1/2 cup Sourdough discard
- 1 tsp Vanilla extract
- 1/2 cup Walnuts, chopped Optional
- 1/2 cup Chocolate chips Optional
Instructions
- Preheat the oven to 180 c / 350 f. Grease a 9" x 5" loaf pan well.
- Combine the flour, baking powder, baking soda, and salt in a large bowl. Mix well.2 cups (250g) All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda,1/2 tsp Salt,1 tsp Cinnamon powder
- In another bowl, mash the bananas well.3 Bananas
- Add the oil, sugar, eggs, sourdough discard, and vanilla extract and mix well.1/2 cup ( 100g) Oil, 3/4 cup ( 150g) Brown sugar, 2 Eggs, 1/2 cup (125g) Sourdough discard,1 tsp Vanilla extract
- Pour the wet ingredients over the dry ingredients. Mix until no white streaks are visible. Don't over mix.
- Fold in the walnuts and chocolate chips, if using.1/2 cup (60g) Walnuts, chopped, 1/2 cup (90g) Chocolate chips
- Transfer the batter into the prepared pan and bake at 180 c / 350 f for 55-60 minutes, or until a skewer inserted in the center comes out clean.
- Allow the banana bread to cool in the pan for 10-15 minutes before turning it out on a cooling rack.
- Let the bread cool before slicing. Enjoy!
Video
Notes
- Since this recipe yields a large loaf of banana bread, please use a 9" x 5" loaf pan or a 9" square pan.
- This recipe uses sourdough discard ( which is unfed sourdough starter), straight from the fridge. But you can use active sourdough starter as well.
- The older the sourdough starter, the better the flavor of this unique bread.
- For the softest, fluffiest bread, don't overmix the wet and dry ingredients.
- Make sure you use spotty, ripe bananas for the best flavor.
- If you don't have ripe bananas, you can bake them in a preheated oven for 15-20 minutes at 180 °C or 350°F. Place the unpeeled bananas on a baking tray and bake until they are browned. Cool before using.
- If the sourdough banana bread starts browning a lot and isn't cooked through, cover it loosely with a piece of aluminum foil.
- Allow the banana bread with sourdough discard to cool completely before slicing it.
