The Best Sourdough Discard Banana Bread Recipe

Trying to figure out what to do with your leftover starter? Tired of using the same sourdough discard recipes over and over again? Well, I’ve got your solution! This banana quick bread uses baking soda as the leavening agent, so you don’t have to wait for an active sourdough starter to rise or even wild yeast for that matter. This recipe is easy and effortless and yields a delicious sweet loaf that the whole family will enjoy. And you’re helping reduce waste at the same time. You can’t really beat that!

If all of that wasn’t reason enough, then hear me out even further. Making banana bread is one of the best ways to incorporate other ingredients. Whether it’s chocolate chips, nuts or seeds, and fresh fruit or dried, it’s a really delicious and easy way to clean up the pantry. You should give this recipe a try if you’re looking for a delicious breakfast, snack, or dessert.

Since you are here and looking for a new sourdough starter discard recipe to try, check out this Sourdough Discard Pancakes Recipe, this Sourdough Discard Biscuits Recipe, or this Sourdough Discard Cinnamon Rolls Recipe.

Ingredients for this easy sourdough discard banana bread

Here are the ingredients you will need to make the best banana bread recipe. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

• Overripe Bananas: is the star ingredient that adds natural sweetness and moisture. Don’t be afraid to use brown bananas for a sweeter taste and softer texture.
• Large Eggs: help bind the ingredients together while providing structure.
• Vanilla Extract: adds a subtle and sweet flavor.
• Melted Butter: brings richness and moisture.
• Sourdough Discard: gives the bread a slight tang which pairs well with the banana flavor.
• Cake Flour: is preferred for this delicious recipe because it creates a tender crumb due to its lower protein content than all-purpose flour.
• Baking Powder and Baking Soda: work as leavening agents to help the bread rise and stay fluffy.
• Brown Sugar and Granulated Sugar: add sweetness to the bread.
• Salt: enhances the flavors and balances the sweetness.
• Honey or Maple Syrup (optional): get brushed on after baking for a hint of extra sweetness and a glossy finish.

How to make this sourdough discard banana bread recipe

This is how you can make the best sourdough banana bread. Make sure to scroll down to the recipe card at the end of this post for the oven temp, baking time, and full step-by-step instructions! 

1. Preheat your oven and prepare a 1 lb loaf pan by greasing it and lining it with parchment paper with an overhang for easy removal.
2. In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth, leaving a few small lumps for texture.
3. Stir the eggs and vanilla extract into the large bowl with the mashed bananas until well combined.
4. Add the melted butter, sourdough discard, and both sugars, mixing until you achieve a smooth consistency.
5. In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the dry ingredients.
6. Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender texture.
7. Pour the batter into the prepared loaf pan, smoothing out the top. Bake until a toothpick inserted in the center comes out clean.
8. While the bread is still warm, brush the top with honey or maple syrup for a glossy look and added sweetness.
9. Allow the banana bread to rest in the pan for 10 minutes before transferring it with the parchment paper sling to a wire rack. Let the bread cool completely to room temperature before slicing.

Serving Tip: Warm each slice up in the microwave for 10-15 seconds before eating; it makes it way better 🙂

Sourdough Banana Bread Recipe Tips and Tricks

• Use a kitchen scale to weigh your flour instead of using measuring cups for the most accurate measurements.
• Use a whisk and rubber spatula instead of an electric hand mixer. You want to mix as minimally as possible or else the cake may become too chewy from the gluten development. If you still want to use an electric mixer because it’s easier on your arm, just make sure you keep it on low speed.
• Check for doneness correctly by gently pressing the top of the loaf.
• I know it might be tempting to cut into it right away, but waiting to let it cool completely will allow the flavors to develop and prevent it from drying out too quickly.

Why do you need to make this recipe?

• The unique tangy flavor from the starter is a great addition and brings a unique depth to banana bread that you’ve never had before.
• It’s one of the most delicious ways to use discard without throwing it away.
• This easy recipe only requires simple ingredients that you can easily find at any grocery store.
• If you’re like me and love the taste of sourdough recipes in general, then I know you’ll love this one.

Frequently Asked Questions – FAQ

Can I prepare this recipe ahead of time?

Absolutely. If you want the loaf to be fresh the next day, you can certainly make the batter the day before and refrigerate it overnight. However, only keep the batter in the fridge for 24 hours before baking. This is a convenience hack, but it is best to mix your batter immediately before you plan on baking it for best results.

What mix-ins can I add?

Try adding chopped nuts like pecans or walnuts, or semi-sweet or milk chocolate chips. You could try shredded coconut or dried fruit like raisins or fresh fruit like blueberries for an extra moist texture.

How do I store my leftover sourdough discard banana bread?

Put your leftovers in an airtight container or ziplock bag. It can stay out at room temperature for a few days, in the fridge for a week, or in the freezer for a few months. If you do choose to freeze it, be sure to wrap it in plastic wrap first and then an airtight container, freezer bag, or aluminum foil to prevent freezer burn.

Why is my banana bread dry?

Dry banana bread can occur from using too much flour. If you can, always measure flour on a kitchen scale when using it in baking recipes, as air pockets and inaccurate measuring can happen from measuring cups. The next culprit would be over-baking your banana bread, so make sure to check for doneness at around the 50-55 minute mark by inserting a wooden skewer or a knife in the center, if it comes out clean, it’s ready!

Can I make muffins instead of a loaf?

Sure, I don’t see why not! Divide the batter into a lined muffin tin or palm-sized mini loaf pans and bake at 350°F for about 20 minutes.

The Best Sourdough Discard Banana Bread Recipe

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