Sourdough Discard Banana Bread is a delicious way to use up some of your sourdough discard, as well as some of those overly ripe bananas you've been avoiding! You'll have a delicious loaf ready in no time with this easy quick bread recipe. And if you're in the mood for a little chocolate, you can easily add chocolate chips!
If you're looking for other sourdough discard recipes, try these Sourdough Discard Blueberry Bagels, Sourdough Discard Pumpkin Bread, and this Sourdough Discard Cinnamon Roll Focaccia.
And if you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
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Why you'll love this recipe
- This is an easy, quick bread recipe with no rise time needed. Plus it's a great way to use up those overly ripe bananas!
- You can easily adapt this recipe to use sourdough discard or active sourdough starter.
- In the mood for chocolate chips? Add some! We've included directions in the variations section below for adding chocolate chips or chunks.
Ingredients
There are only a few things you'll need to bring this Sourdough Discard Banana Bread together.
- All-purpose flour: This will be the base of the banana bread.
- Brown sugar: You can use either light or dark brown sugar.
- Mashed bananas: Overly ripe bananas are ideal! You'll need 1 cup of mashed bananas, which is about 2-3 medium-sized bananas.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water).
- Unsalted butter: This helps add some much-needed fat (for flavor, texture and color) to the recipe.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active sourdough starter, you can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (in a 1:1 substitute).
- Add chocolate chips - After mixing in the dry ingredients, fold in ¾ cup chocolate chips or chocolate chunks. Continue with the baking directions as written.
- Add walnuts - After mixing in the dry ingredients, fold in ½ cup coarsely chopped walnuts (or another nut of your choice!).
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Banana Bread
With no rise time needed, you'll have this delicious loaf ready in no time! See the full recipe card at the bottom of this post.
- Step 1: In a small bowl, mix together the flour, baking soda and salt. Set aside.
- Step 2: In a large bowl, combine the mashed bananas, sourdough discard, sugars, and egg. Whisk to combine. Add the melted butter and mix until smooth.
- Step 3: Add the flour mixture to the bowl of wet ingredients and mix until just combined and no dry spots remain. Pout the batter into the prepared baking pan.
- Step 4: Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Expert Baking Tips
- Mashing the bananas completely will give you a much smoother texture. I find larger banana chunks to be an unwelcome texture here.
- If you're adding chocolate chips, fold them in after you've mixed in the dry ingredients.
- The turbinado sugar on top is optional, but adds nice crunch and a little extra sweetness.
Equipment
Quick breads like this Sourdough Discard Banana Bread need only a few pieces of equipment. You'll need a kitchen scale, a few mixing bowls, a whisk, spatula, and a 9x5-inch loaf pan. I also recommend lining the pan with parchment paper.
kitchen essentials
My Favorite 9x5-inch Loaf Pan
My go-to loaf pans for any kind of bread baking!
Storage
Room Temperature Storage: Store this bread in an airtight container or bag at room temperature for 3-4 days. You can reheat the bread in the microwave for about 30 seconds to make it warm and soft again.
Freezer Storage: Ensure the bread has cooled fully, then store in a freezer-safe container or bag and freeze for up to 3 months. You can freeze individual slices or the full loaf. When you're ready to eat it, let the loaf thaw in the refrigerator overnight. You can reheat individual slices in the microwave for about 30 seconds to make them warm and soft again.
Recipe FAQ
Yes, you can. To do so, replace the sourdough discard with active sourdough starter (in a 1:1 substitute).
Yes! After mixing in the dry ingredients, fold in ¾ cup of chocolate chips or chocolate chunks, then continue with the baking directions as listed.
Measuring by weight (grams) is much more accurate than using cups! I highly recommend a kitchen scale.
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (compost, or throw it in the trash) or use it in sourdough discard recipes like this one.
And if you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Sourdough Discard Banana Bread
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup mashed, ripe bananas from 2-3 medium bananas
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ½ cup light or dark brown sugar packed
- ¼ cup granulated sugar
- 1 egg room temperature
- 2 Tablespoons unsalted butter melted, and cooled
- ¾ cup dark chocolate chips optional
- 1 Tablespoon turbinado sugar for topping
Instructions
- Preheat the oven to 350℉. Line a 9x5-inch loaf pan with parchment paper and spray with cooking spray. Set aside.
- In a small bowl, mix together the flour, baking soda and salt. Set aside.
- In a large bowl, combine the mashed bananas, sourdough discard, brown sugar, granulated sugar, and egg. Whisk to combine. Add the melted butter and mix until smooth.
- Add the flour mixture to the bowl of wet ingredients and mix until just combined and no dry spots remain. If adding chocolate chips (optional), fold them in until evenly distributed.
- Pour the batter into the prepared baking pan. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove the loaf from the pan (you can lift it up with the parchment paper), and transfer to a cooling rack to cool fully before slicing and serving.
Jamy says
We buy extra bananas weekly JUST for this recipe. A family favorite. Even my in laws ask for a weekly loaf. We add cinnamon and walnuts to our loaves. A perfect recipe for your extra discard! You wont regret it.
Jessica Vogl says
I love that! Thank you so much for sharing!
Rema says
Delicious! A wonderful use for extra bananas and sourdough discard.
Desi says
forgot to rate in my first comment!
TOP RECIPE!
Desi says
my 2 loafs are IN THE OVEN!
i only had 350g active starter for the 2 but its a strong starter so i think it will be fine!
thank you so much for this recipe..i ate so much of the raw batter..yes..that is how good it is.
oh yeah. i added 1 teaspoon of cinnamon..because im addicted to cinnamon.
xxx
Deb says
I just made this banana bread and it is so good! The flavor and texture are perfect. I did sub Bob’s Red Mill Egg Replacer and Earth Balance plant butter to make it vegan. I also added Enjoy Life mini chocolate chips, and a big handful of unsweetened shredded coconut. It’s delicious!