Don’t toss your sourdough discard—turn it into something delicious! This Sourdough Discard Banana Bread is a brilliant way to use that leftover starter while creating a loaf that’s moist, sweet, and just a little tangy. The sourdough discard gives the bread a tender texture and adds a depth of flavor that sets it apart from traditional banana bread.
Perfect for breakfast, a snack, or dessert, this easy recipe is a great way to reduce food waste and enjoy the benefits of sourdough baking without needing a long fermentation.
Ingredients:
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ½ cup sourdough discard (unfed, room temperature)
- ½ cup unsalted butter, melted (or neutral oil)
- ¾ cup brown sugar (or granulated sugar)
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- Optional: ½ cup chopped nuts or chocolate chips
Preparation:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk together mashed bananas, melted butter, sourdough discard, sugar, eggs, and vanilla until smooth and fully combined.
Step 3: Combine Dry Ingredients
- In a separate bowl, mix flour, baking soda, salt, and cinnamon if using.
Step 4: Mix Wet and Dry
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Step 5: Add Optional Mix-ins
- Fold in chopped nuts or chocolate chips if desired.
Step 6: Pour and Bake
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Variation:
- Maple walnut version: Add 1 tsp maple extract and ½ cup chopped walnuts.
- Chocolate banana: Stir in ½ cup chocolate chips and 2 tbsp cocoa powder.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Vegan version: Use flax eggs and plant-based butter.
COOKING Note:
Use discard that’s no more than 5–7 days old for best flavor. Too old can add an overpowering sour taste. Room-temperature discard blends more easily into the batter.
Serving Suggestions:
- Toasted with butter: Warm slices and spread with salted butter or honey.
- With coffee: Perfect pairing for a cozy breakfast or break.
- As dessert: Serve with whipped cream or a scoop of vanilla ice cream.
- For gifting: Wrap in parchment and ribbon—makes a lovely homemade gift.
Tips:
- Use very ripe bananas for the best natural sweetness.
- Don’t overmix the batter—overmixing can make the bread tough.
- Let the bread cool completely before slicing for clean cuts.
- Store at room temperature for 3 days or refrigerate for up to a week.
- Freeze slices individually for grab-and-go snacks.
⏱️ Time Overview:
- Prep Time: 10 minutes
- Cooking Time: 50–60 minutes
- Total Time: ~1 hour 10 minutes
🍽️ Nutritional Information (per slice, approx. 10 slices):
- Calories: ~215
- Protein: ~3g
- Carbohydrates: ~29g
- Fat: ~9g
- Sugar: ~15g
- Fiber: ~1g
- Sodium: ~160mg
Nutrition may vary based on mix-ins or substitutions.
❓FAQs
Can I use active sourdough starter?
- Yes, but discard is preferred. Active starter may rise more and slightly change the texture.
Can I leave out the eggs?
- Yes—use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) for a vegan version.
Can I double the recipe?
- Yes! Bake in two loaf pans or one large Bundt pan. Adjust bake time as needed.
How do I store it?
- Wrap tightly in foil or plastic wrap. Store at room temperature for 2–3 days or refrigerate up to a week.
Can I make this as muffins?
- Yes—pour batter into lined muffin cups and bake for 18–22 minutes.
Conclusion:
Sourdough Discard Banana Bread is a delicious way to reduce kitchen waste and add unique flavor to a classic favorite. The tangy notes from the sourdough discard blend beautifully with the natural sweetness of bananas, making this a recipe you’ll want to make again and again.
Whether you’re managing an active starter or just love banana bread, this easy recipe belongs in your regular rotation