If you keep a sourdough starter at home, you know how quickly sourdough discard can pile up. Instead of throwing it away, this easy sourdough discard banana bread is one of my favorite ways to use it.
It’s soft, simple to make, and the perfect way to use up both sourdough discard and over-ripe bananas.
Sourdough discard recipes are some of my favorites. You invest so much money into making and keeping your starter alive with the organic bread flour, it is such a shame to throw half away when you are feeding it. I’ve made crackers and pancakes, but my new favorite use for my discard is sourdough discard banana bread. You also get to save your brown bananas from the bin, which taste so good. This sourdough discard banana bread is one of my family’s favorite recipes.
Why You’ll Love This Recipe
- Perfect way to use sourdough discard
- Soft, moist banana bread with simple pantry ingredients
- Great for breakfast, snacks, or lunchboxes
- Easy recipe your kids will love
What is Sourdough Discard?
Sourdough discard is the portion of the starter that is removed before feeding your sourdough starter. When maintaining a starter, you typically remove some of it and then feed the remaining starter with fresh flour and water.
Instead of throwing that portion away, sourdough discard can be used in recipes like pancakes, crackers, and quick breads like this sourdough discard banana bread.
For this recipe, you will use 1 cup of sourdough discard to add flavor and moisture to the bread.
If you don’t already have a starter, you can make one yourself or purchase an established sourdough starter and maintain it at home.
Sourdough Discard Banana Bread Ingredients
One of the best things about making banana bread is that you don’t need many ingredients, and most of the ingredients you should already have in your baking cabinet or pantry.
- Sourdough discard
- all-purpose flour
- Baking soda
- Salt
- Cinnamon
- Butter
- Sugar
- 3 very ripe bananas
- Eggs
- Vanilla extract
- Dark chocolate chips
Baking Your Sourdough Discard Banana Bread
Follow the baking directions in the recipe, but also check the center with a toothpick or knife. I like to let it sit in the pan for about 30 minutes to an hour, and then remove it to a cooling rack to finish cooling, or a wooden cutting board if we want a warm slice.
Tips for the Best Banana Bread
• Use very ripe bananas with brown spots for the best flavor
• Do not overmix the batter or the bread can become dense
• Sprinkle chocolate chips on top before baking for a bakery-style loaf
• Let the bread cool before slicing so it holds together
Adding Mix-ins
I am a choco-holic, so I always add chocolate chips, chocolate chunks, and semi-sweet or dark chocolate to this recipe. Other favorites are chopped pecans or nuts that you can add to make it more special. You will want to mix some into the dough at the end before you place it into your bread pan. Don’t forget to sprinkle some on the top to make it look extra cute. If it looks cute, it tastes better. ?
Mix-In Ideas
• Chocolate chips
• Dark chocolate chunks
• Chopped pecans
• Walnuts
• Peanut butter chips
How to Store Banana Bread
Store banana bread in an airtight container at room temperature for up to 3 days.
For longer storage:
• Wrap slices tightly and freeze for up to 3 months
• Reheat slices in the toaster or microwave
Frequently Asked Questions
Can I Use Active Sourdough Starter Instead of Discard?
Yes. An active starter will work, but discard gives a more subtle flavor.
Can I Freeze Banana Bread?
Yes. Wrap slices tightly and freeze for up to 3 months.
Why We Love This Sourdough Discard Banana Bread
This is one of my favorite bread recipes. It is delicious plain, toasted with butter, or even turned into French toast if you want to get a little creative. Our family loves this sourdough discard banana bread, and I hope yours does too.
If you make this recipe, I would love for you to leave a rating and a comment below. Hearing how recipes turn out for your family always makes my day and helps other readers find the recipe, too.
And if you enjoy simple family recipes like this one, be sure to subscribe to the newsletter to be notified when new recipes are published.
You might also enjoy some of our other favorites:
• M&M Cookies – a fun cookie recipe that works for any holiday
• High Protein Pasta – a quick and healthy dinner you can make in about 30 minutes
Sourdough Discard Banana Bread
Equipment
- 1 Stand Mixer Optional
- 1 Hand Held Mixer Optional
- 1 bread pan
- 1 Measuring Cups
- 1 Measuring Spoons
- 1 Bowl
Ingredients
- 1/2 cup butter (softened)
- 1/4 cup sugar
- 3 medium over-ripe bananas
- 2 eggs
- 1 tsp pure vanilla extract
- 1 cup sourdough discard (200g)
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Butter your bread pan.
- In a bowl, whisk together your dry ingredients. Flour, baking soda, salt, and cinnamon. Set aside.
- In a larger bowl, or in your stand mixer. Cream the butter and sugar togethe, until well mixed.
- Add in your bananas and mix until well mashed.
- Add your eggs and vanilla and mix until well combined
- Add in your sourdough discard and mix until incorporated.
- Add your dry ingredients to your wet ingredients and mix on low speed until combined. Then gently fold in your chocolate chips with a spatula. (or your nuts, or both)
- Pour the dough into your bread pan. Add a sprinkle of additional toppings to the top so it looks cute. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
- Enjoy warm, or toasted with butter.