This Sourdough Discard Banana Bread combines ripe bananas with tangy sourdough starter for the most incredible texture! Perfectly moist with a tender crumb and subtle sourdough flavor, it's one of the best ways to use up extra starter.
Love banana bread? Try my super moist Banana Nut Bread or Chocolate Chip Oatmeal Banana Bread next!
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Why I love this recipe
- No waste baking: Perfect way to use up sourdough discard.
- Extra moist: The sourdough starter keeps it tender for days.
- Simple ingredients: Use basic pantry staples you already have.
- Make ahead-friendly: It tastes better the next day!
- Great for beginners: New to sourdough? This is an easy way to use your discard.
Recipe ingredients
All ingredients for this sourdough banana bread recipe are shown in the pic below, and special notes are made in the bulleted list below to assist you.
- Sourdough Discard. Use room temperature discard. A cold starter straight from the fridge won't mix well. This is one of the first recipes I made as soon as I had usable discard from my Homemade Sourdough Starter Recipe.
- Mashed bananas. The riper, the better! You want them quite spotted for maximum sweetness.
- Flour. Regular all-purpose flour works perfectly.
- Oil. Vegetable oil creates a moister bread than butter. Substitute with any neutral oil.
- Sugar. Regular granulated sugar lets the banana and sourdough flavors shine.
See the recipe card below for full information on ingredients and quantities.
How to make sourdough discard banana bread
- Preheat your oven to 325°F and set the rack to the middle position. Grease a 9x5 inch loaf pan and dust with flour, tapping out excess. Note: A well-greased and floured pan ensures your bread releases easily after baking. You can also use parchment paper if you like.
- In a medium bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt until well combined. Set aside.
- In a large mixing bowl, whisk together 1 egg, ¾ cup granulated sugar, ⅓ cup vegetable oil, ¾ cup room temperature sourdough discard, and 1½ teaspoons vanilla extract. Add mashed bananas and mix until well combined and smooth. Whisk until the mixture is smooth and well combined. Note: Room temperature ingredients will blend the best.
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently stir everything together until no flour streaks remain. Be careful not to overmix - this ensures a tender crumb. Pour the batter into your prepared loaf pan.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Start checking at 55 minutes, as all ovens bake differently. Note: If the top begins browning too quickly, tent it with foil for the remainder of the baking time.
- Remove from the oven and let the bread cool in the pan for 15 minutes. Turn it out onto a cooling rack and let it cool completely for about 1 hour before slicing. The wait is worth it - cutting too soon can make the bread gummy! Enjoy for dessert or as a snack with unsalted butter or honey!
Top tips
- Use room temperature ingredients. I highly recommend letting your sourdough discard and egg come to room temperature for at least an hour before baking. This ensures even mixing and the best possible texture.
- Mash those bananas well. The riper and more thoroughly mashed your bananas are, the more moisture and flavor they'll add to your bread. I prefer them almost liquid.
- Mix with care. When combining wet and dry ingredients, fold gently just until combined. Overmixing develops gluten, which can make your bread tough instead of tender.
- Watch the baking time. Every oven bakes differently, so start checking your bread at 55 minutes. It's done when a toothpick comes out clean and the top is golden brown.
- Let it rest. The hardest part is waiting, but allowing your bread to cool completely before slicing makes all the difference in texture. I promise it's worth the wait!
Variations
- Add mix-ins: Fold in chocolate chips, walnuts, or pecans.
- Make it healthier: Swap half the flour for whole wheat flour.
- Spice it up: Add cinnamon, nutmeg, or ginger.
- Muffins: Bake in muffin tins for 20-25 minutes.
Storage instructions
Store bread tightly wrapped at room temperature for up to 4 days. The sourdough helps it stay fresh longer than traditional banana bread!
For longer storage, you can freeze it as a whole loaf or in individual slices. Wrap in plastic wrap then aluminum foil, then place in a freezer bag. Store in the freezer for up to 3 months. Thaw slices at room temperature. Warm in the microwave whenever you get a craving.
Recipe FAQs
Yes! While this recipe is perfect for discard, active starter works too. The bread might rise a bit more and have a stronger tang.
The spottier, the better! Very ripe bananas are sweeter and mash more easily. Black bananas are perfect for this.
You'll need to try my regular Banana Nut Bread recipe instead. The liquid ratios are different when using sourdough discard.
More sourdough recipes you'll love
- Sourdough Chocolate Chip Cookies - Another delicious way to use your discard.
- Sourdough Stuffing - Perfect for the holidays.
- No Knead Sourdough Bread - A foolproof recipe for the perfect sourdough loaf.
- Fluffy Sourdough Discard Pancakes - Delicious breakfast idea!
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Printable Recipe
Sourdough Discard Banana Bread
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- ¾ cup sourdough discard room temperature
- 1½ teaspoons vanilla extract
- 3 ripe bananas peeled and mashed (about 1¼ cups)
Instructions
- Preheat oven to 325°F and set rack to middle position. Grease a 9x5 inch loaf pan and dust thoroughly with flour, tapping out excess.
- In a medium bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt.
- In a large mixing bowl, whisk together 1 egg, ¾ cup granulated sugar, ⅓ cup vegetable oil, ¾ cup room temperature sourdough discard, and 1½ teaspoons vanilla extract. Add mashed bananas and mix until well combined and smooth.
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold together just until no flour streaks remain. Do not overmix the batter.
- Pour batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Let the bread cool in the pan for 15 minutes. Turn it onto a wire rack and let it cool completely for about 1 hour before slicing.
- When completely cool, slice and serve. Store leftovers in an airtight container at room temperature for up to 4 days. Enjoy!
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Notes
- Very ripe bananas are key to this recipe - they should be heavily speckled or even black. They'll be sweeter and mash more easily.
- Room temperature sourdough discard and egg create a better texture in the final bread. Let them sit out for an hour before baking.
- If your bread browns too quickly, tent with foil during the last 15-20 minutes of baking.
- Don't own a 9x5 pan? This recipe also works in mini loaf pans (bake time 30-35 minutes) or muffin tins (bake time 20-25 minutes).
- Store bread at room temperature, tightly wrapped, for up to 4 days. There is no need to refrigerate - doing so can make it dry out faster! For longer storage, freeze slices for up to 3 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Martina says
Can one use melted butter instead of veg oil?
Jeri Walker says
Yes, absolutely!
Sydney Hunter says
I followed the recipe exactly and it was perfect - moist and sweet and not too dense, probably from the discard. I stirred in a handful of chocolate chips.
Jeri Walker says
I'm so glad you liked it! I love the addition of chocolate chips! ❤️
Kay says
I added chocolate chips as well for the grandkids. Loved it!!!! Always love ways to use my discard! 🩷
Jeri Walker says
I'm so glad you loved it Kay! And I love the addition of chocolate chips too!