Discard Banana Bread Recipe
This sourdough banana bread recipe transforms ripe bananas and sourdough discard into a moist, tender loaf perfect for breakfast or snacking. It’s a delicious way to reduce kitchen waste.
With rich banana flavor, subtle tang from the sourdough, and a soft crumb, this loaf offers comfort in every slice. Add-ins like walnuts or chocolate chips are welcome but not required.
Key Ingredients in This Sourdough Banana Bread Recipe
Very ripe bananas – The darker, the better. They lend natural sweetness and moisture to the bread.
Sourdough starter – Adds a light tang and helps create a softer texture. Either active or discard can be used.
Dark brown sugar – Offers deeper flavor and extra moisture compared to white sugar. Light brown or white sugar also work.
Butter – Melted unsalted butter enriches the batter and keeps the loaf tender.
Eggs – Provide structure and stability while contributing to a fluffy crumb.
Sour cream – Introduces more moisture and a subtle creaminess that complements the banana and sourdough.
All-purpose flour – The ideal base for structure while keeping the texture soft.
Baking powder and baking soda – These ensure the loaf rises well and has the right lift and lightness.
Optional walnuts or pecans – Add crunch and nutty flavor, making each slice even more satisfying.
How to Make Sourdough Banana Bread: A Step-by-Step Overview
Start by whisking together the dry ingredients in one bowl and mashing the bananas in another. In a third bowl, melt the butter, then mix in sugar, eggs, sour cream, vanilla, starter, and mashed bananas.
Fold the dry ingredients into the wet just until combined. Stir in chopped nuts if desired. Bake the batter in a greased loaf pan at 350°F for about 50–60 minutes. Cool before slicing.
Recipe Tips for Perfect Sourdough Banana Bread
When baking sourdough banana bread, avoid overmixing the batter—this ensures the loaf stays tender and avoids gumminess. Use bananas with lots of black spots for optimal sweetness and flavor.
If your sourdough starter is unfed or discard, that’s perfectly fine—it contributes moisture and slight tang without overwhelming the banana. For more texture, gently fold in chopped walnuts or even a handful of chocolate chips.
How to Store Leftovers of This Sourdough Banana Bread Recipe
Store the cooled banana bread at room temperature, wrapped in plastic wrap or kept in an airtight container, for up to 3 days. For longer storage, freeze slices wrapped tightly in foil and plastic wrap for up to 3 months. Thaw at room temperature or reheat in a toaster oven.
Frequently Asked Questions
Can I use fed sourdough starter instead of discard?
Yes, both fed and unfed starter work well. The fed starter may give a slightly more airy texture.
Can I substitute yogurt for sour cream?
Absolutely. Greek yogurt or plain yogurt can replace sour cream in equal amounts.
How ripe should the bananas be?
They should be very ripe with dark skins and soft flesh—this ensures natural sweetness and moisture.
Can I bake this into muffins instead of a loaf?
Yes! Divide the batter into muffin tins and bake at 350°F for about 18–22 minutes, checking for doneness with a toothpick.
Sourdough Banana Bread
Ingredients
- 1 teaspoon 5 g fine sea salt
- 3 medium 350 g very ripe bananas, mashed
- 1 cup 200 g dark brown sugar (or light brown or white sugar)
- ½ cup 125 g sourdough starter (unfed or active)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 large eggs
- 1 teaspoon 5 g vanilla extract
- 2 cups 240 g all-purpose flour
- 3 tablespoons 45 g sour cream
- 8 tablespoons 113 g unsalted butter
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat the oven to 350°F (176°C) and prepare a 9″ x 5″ loaf pan by lightly greasing it. In a mixing bowl, combine the flour, sea salt, baking powder, and baking soda, whisking them together thoroughly. In a separate container, mash the ripe bananas until smooth using a fork and set aside. Melt the butter in a microwave-safe bowl. Into the melted butter, incorporate the brown sugar, eggs, sourdough starter, vanilla extract, sour cream, and the mashed bananas. Stir these components together with a spatula until the batter becomes homogenous. Gradually fold the dry ingredients into the wet mixture, stirring just enough to combine without overmixing. If desired, gently integrate chopped nuts. Transfer the batter into the prepared loaf pan, smoothing the top. Bake in the center of the oven for 50 to 60 minutes, or until a toothpick inserted into the center emerges clean. Once baked, let the loaf cool in the pan for 15 minutes. Run a knife carefully along the edges to loosen it, then lift it onto a wire rack. Allow the bread to cool completely before slicing.
