Introduction
If you’ve been baking with sourdough lately, chances are you’ve wondered what to do with that ever-growing pile of starter discard. That’s where this Sourdough Discard Banana Bread comes in—a moist, tender, and ultra-flavorful treat that turns leftovers into something crave-worthy. From the moment the bananas start to caramelize in the oven, the aroma alone will transform your kitchen into something special.
What sets this banana bread apart is the depth of flavor that the sourdough discard brings—subtle tang, a richer crumb, and a structure that hugs every bite of chocolate chip or walnut you might toss in. It’s soft, slightly springy, and packed with that golden, banana-sweet warmth. I’ve made this recipe more times than I can count, and I promise—once you try it, you’ll never toss your discard again. Keep reading to discover why this recipe belongs in your weekly bake rotation.
Why You’ll Love This Recipe
Let’s be honest: banana bread is one of those things that can either be amazing or just… okay. Dry, bland versions are way too common. This Sourdough Discard Banana Bread solves that problem with a simple twist—incorporating sourdough discard to create a deeper, more nuanced flavor and an incredibly moist texture that stays fresh for days.
I first made this on a whim after feeding my starter and not wanting to waste the excess. The bananas on my counter were getting speckled (just how I like them), and the stars aligned. When I sliced into that first loaf—warm, tender, and steaming slightly—I knew this was more than just a way to reduce waste. It was a must-bake.
This recipe is also wonderfully forgiving. Want to add nuts? Go for it. Chocolate chips? Yes, please. Want to keep it dairy-free or gluten-free? I’ve got you covered with easy swaps below. It’s versatile enough for breakfast, dessert, or anything in between.
Let’s dive into the ingredients that make this loaf so magical.
Ingredients
Wet Ingredients
- 1 cup mashed overripe bananas (about 2-3 bananas)
Ripe bananas bring natural sweetness and moisture. The more speckled the better! - 1/2 cup sourdough discard (unfed, room temperature)
This adds subtle tang and helps create a tender, flavorful crumb. Avoid discard that smells overly acidic or alcoholic. - 2 large eggs
Helps with structure and richness. Flax eggs can be used as a plant-based option. - 1/2 cup brown sugar (light or dark)
Adds moisture and a caramel-like depth. Coconut sugar is a great alternative. - 1/4 cup granulated sugar
Balances the brown sugar and sweetens the loaf evenly. - 1/3 cup melted butter or coconut oil
Creates a soft, tender texture. For dairy-free, use refined coconut oil or vegan butter. - 1 teaspoon vanilla extract
Adds warmth and complexity to the banana flavor.
Dry Ingredients
- 1 1/2 cups all-purpose flour
The base of the loaf. You can substitute up to 1/2 cup with whole wheat flour for added nuttiness. - 1 teaspoon baking soda
Leavening agent that reacts with the acidity in sourdough discard. - 1/2 teaspoon salt
Balances and enhances sweetness.
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans
Adds crunch and nutty contrast. - 1/2 cup chocolate chips or chunks
Because chocolate and bananas were meant to be together. - 1/2 teaspoon cinnamon or nutmeg
For extra warmth and cozy depth.
How to Make Sourdough Discard Banana Bread
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.
Tip: Parchment creates perfect edges and makes cleanup a breeze.
Step 2: Mix Wet Ingredients
In a large bowl, mash the bananas until mostly smooth. Whisk in the sourdough discard, eggs, sugars, melted butter, and vanilla extract until well combined and creamy.
Visual Cue: The mixture should be glossy with small banana bits—don’t overmix!
Step 3: Combine Dry Ingredients
In a separate bowl, sift together flour, baking soda, and salt. Stir in any spices if using.
Step 4: Combine and Fold
Slowly add the dry mixture to the wet mixture. Use a spatula to gently fold until just combined—do not overmix.
Texture Tip: Overmixing = dense bread. A few streaks of flour are okay.
Step 5: Add Optional Mix-Ins
Fold in chocolate chips, nuts, or both. Pour batter into the prepared loaf pan and smooth the top.
Step 6: Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
Visual Cue: The top should be golden brown and cracked down the center.
Step 7: Cool and Serve
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Flavor Tip: The flavor deepens on day two—if you can wait that long.
Variations
- Chocolate Espresso Banana Bread
Add 1 tablespoon instant espresso and 1/2 cup chocolate chunks for a bakery-worthy loaf. - Nut-Free Cinnamon Swirl
Mix 1/4 cup brown sugar with 1 tsp cinnamon and swirl into the batter before baking. - Tropical Twist
Fold in shredded coconut and chopped dried pineapple for a sunny spin. - Gluten-Free Version
Use a 1:1 gluten-free flour blend. Add 1 extra tablespoon of oil to retain moisture. - Vegan Version
Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use vegan butter or oil. - Zucchini-Banana Combo
Reduce banana to 2/3 cup and add 1/2 cup grated zucchini for an extra veggie boost.
Sourdough Discard Banana Bread
Ingredients
Wet Ingredients:
- 1 cup mashed overripe bananas about 2–3
- ½ cup sourdough discard unfed, room temp
- 2 large eggs
- ½ cup brown sugar light or dark
- ¼ cup granulated sugar
- ⅓ cup melted butter or coconut oil
- 1 tsp vanilla extract
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Optional Add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips or chunks
- ½ tsp cinnamon or nutmeg
Instructions
Prep Your Oven and Pan
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Mix Wet Ingredients
- In a large bowl, mash bananas. Whisk in discard, eggs, both sugars, melted butter, and vanilla until smooth and glossy.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt. Add spices if using.
Fold Everything Together
- Add dry mix to wet and fold gently until just combined. A few flour streaks are okay!
- Add Optional Mix-ins
- Stir in chocolate chips, nuts, or both. Pour into loaf pan and smooth the top.
Bake
- Bake for 55–65 minutes, or until a toothpick comes out clean or with moist crumbs.
Cool & Slice
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Dairy-Free? Use coconut oil or vegan butter.
- Gluten-Free? Sub a 1:1 gluten-free flour blend.
- Make it Muffins: Bake at 350°F for 20–25 minutes in a muffin tin.
- Storage: Wrap tightly and store at room temp up to 3 days or freeze slices for 2 months.
Nutrition
FAQ
How should I store Sourdough Discard Banana Bread?
Wrap tightly in plastic or store in an airtight container at room temp for up to 3 days, or refrigerate for up to 1 week. It also freezes beautifully for up to 3 months.
Can I make this recipe ahead of time?
Absolutely. Bake it a day in advance—the flavors deepen and the texture improves overnight.
Can I use active sourdough starter instead of discard?
Yes, but discard is preferred for its mellow tang. If using active starter, reduce the baking soda slightly.
My loaf sunk in the middle—what happened?
That’s usually from underbaking or overmixing. Check your oven temp and ensure your loaf bakes fully before removing.
Can I make muffins instead of a loaf?
Yes! Divide the batter into a lined muffin tin and bake at 350°F for 18–22 minutes.
Is this recipe sweet enough for dessert?
Totally! The rich banana flavor and optional chocolate chips make it a lovely sweet treat.
Closing Thoughts
The first time I shared this Sourdough Discard Banana Bread at a family brunch, everyone thought it was some new bakery secret. When I told them it was made from sourdough discard—something most people throw away—they were stunned. My grandmother, skeptical at first, took one bite and nodded. “That’s how banana bread should taste,” she said.
This recipe blends tradition and innovation, turning a common kitchen “waste” into something comforting, flavorful, and deeply satisfying. Whether you’re baking to avoid waste or simply to enjoy a soft, rich slice with your coffee, this is a recipe that connects heart, home, and heritage.
Bake it once, and I bet you’ll be saving your discard on purpose.