Go Back
Homemade sourdough discard banana bread loaf with sliced pieces

Sourdough Discard Banana Bread

A moist and flavorful banana bread made with sourdough discard, ripe bananas, and simple pantry ingredients. This easy recipe adds a subtle tang and depth of flavor while helping you use up extra sourdough starter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Slices

Equipment

  • 9X5 Loaf pan
  • mixing bowls
  • whisk
  • rubber spatula

Ingredients
  

  • 3 very ripe bananas
  • 1/2 cup unsalted butter (113g) melted and slightly cooled
  • 1/2 cup brown sugar (110g) packed
  • 1/5 cup granulated sugar (50g)
  • 2 large eggs room temp
  • 1 tsp vanilla extract
  • 1/2 cup unfed sourdough discard (120g)
  • 2 cups all purpose flour (240g)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional

Optional Mix-Ins

  • 1 cup chopped toasted walnuts or pecans
  • 3/4 cup chocolate chips
  • 1/2 cup toasted coconut

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
  • Mash the bananas until mostly smooth.
  • In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined.
  • Add the eggs one at a time, then mix in the vanilla, mashed bananas, and sourdough discard until smooth.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Do not over-mix.
  • Fold in any desired mix-ins.
  • Pour the batter into the prepared loaf pan. If desired, slice an extra banana lengthwise and place it on top for a bakery-style finish. Sprinkle with coarse sugar for a crisp top.
  • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil during the last 15–20 minutes.
  • Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

Chef’s Tips

  • The darker the bananas, the sweeter and more flavorful the bread.
  • Sourdough discard that’s up to a week old works well and adds a subtle tang.
  • Don’t overmix the batter—this keeps the loaf tender.
  • The bread is even better the next day after the flavors have had time to develop.

Storage

  • Room temperature: Up to 4 days in an airtight container.
  • Refrigerator: Up to 1 week.
  • Freezer: Wrap slices individually and freeze for up to 3 months.
This recipe also works beautifully as 12 muffins—bake at 350°F for 20–25 minutes.
Keyword discard recipes, easy banana bread, homemade banana bread, sourdough banana bread recipe, sourdough discard banana bread, sourdough starter recipes