This Sourdough Discard Banana Bread is moist, sweet, and easy to make. This recipe combines ripe bananas with sourdough discard for a delightful twist on a classic favorite.
The sourdough discard adds extra flavor but the sweet bananas and brown sugar keep the banana bread from tasting too sour. Sourdough discard mostly helps with the rise and texture of the bread.
Love banana bread? I also have a Chocolate Sourdough Banana Bread which tastes amazing!
If you don't have a sourdough starter, try my One-Bowl Banana Bread with Frozen Bananas.
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Why You Will Love This Recipe
- This Sourdough Banana Bread Recipe is sweet and moist with a caramelized crust.
- This loaf stays moist for days and makes a thoughtful and delicious gift.
- This recipe uses a full cup of sourdough discard making it a great way to use up extra discard.
- Learn how to freeze both batter and baked loaves for convenient future use.
What's great about this sourdough banana bread is it won't take hours to make and doesn't need any additional yeast. This is not a traditional “sourdough” bread that takes a long time to make.
It is simply a quick bread that just happens to include a cup of sourdough discard.
Need some more quick bread recipes that are easy to make? Try this Sourdough Pumpkin Bread, these Sourdough Apple Cinnamon Muffins, these Apple Raspberry Muffins, these Mango Blueberry Muffins or these Jumbo Blueberry Muffins.
Want to reduce your sourdough discard? I recommend trying this No Waste Sourdough Starter Method.
Recipe Ingredients
All you need are a few simple ingredients to make these Sourdough Discard Banana Bread.
All-Purpose Flour: For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Brown Sugar: Brown sugar contains more moisture and adds a deep caramel flavor. Feel free to substitute the same amount of regular white granulated sugar for the brown sugar although the bread may not be as moist. You can also reduce the amount of sugar if you prefer your banana bread less sweet.
Large Egg: Room-temperature eggs are easier to incorporate. Be sure to fully incorporate each egg before adding the next egg.
Sourdough Discard (Fed or Unfed): If you don't have any sourdough discard, you can substitute sour cream, yogurt, unsweetened applesauce, or even canned pumpkin puree.
Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.
See the recipe card for full information on ingredients and quantities.
Are you new to sourdough? I have plenty of information to help you on your sourdough journey.
- How to Create Your Own Micro Sourdough Starter
- How to Dehydrate Sourdough Starter
- Scrapings Method for Sourdough Starter
- Storing Sourdough Starter in the Refrigerator
- Storing Sourdough Starter on the Counter
- Best Containers for Storing Sourdough Starter and Discard
- How Long Does Sourdough Discard Last?
- What is the Difference Between Sourdough Starter and Sourdough Discard?
- Best Gifts for Sourdough Bakers
Substitutions and Variations
Flour: For a nuttier flavor swap up to half of the AP flour for whole wheat flour.
Spices: Often I will use just cinnamon and nutmeg but warm fragrant spices like cardamon, ginger, cloves, or allspice could work well too.
Frozen Bananas: You can use frozen bananas instead of fresh ones. Thaw them at room temperature and drain off any excess liquid before using them in the recipe. How Ripe Should Bananas to Make Banana Bread?
Neutral Oil: Swap the oil for the same amount of softened unsalted butter.
Vanilla Extract: For a nuttier flavor swap the vanilla extract for an equal amount of almond extract.
Mini Loaves: Pour the batter into three mini loaf pans and bake for 45 minutes.
Muffins: Use this sourdough discard banana bread recipe to make 24 banana muffins. Pour the batter into lined or greased muffin pans and bake for 5 minutes at 425°F then reduce the oven temperature to 350°F and bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean. The total bake time is about 20-23 minutes.
Mix-ins and Additions
This recipe for banana bread is a great base for all sorts of additional flavors. For an added flavor twist, try adding a cup of any combination of the following:
- peanut butter
- chopped chocolate or chocolate chips
- raisins, craisins, or other chopped dried fruit
- chopped nuts
- seeds like sunflower or pumpkin seeds
- sliced fresh fruit
- shredded coconut
Stir in any additions just before pouring the batter into the pan.
Step by Step Directions
Step 1: Move the oven rack to the middle position and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan with butter or nonstick cooking spray.
Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment mix the bananas on low speed, gradually increasing the speed to medium-high. Continue mixing until the bananas have broken down and look like lumpy baby food.
Step 2: Add the brown sugar and oil and mix until smooth and creamy, approximately two minutes.
On medium speed, add the eggs one at a time, mixing until each egg is fully incorporated.
Mix in the sourdough discard and vanilla extract on medium speed until combined.
Tip: I always use a metal pan to bake banana bread. If you use a glass pan, reduce the oven temperature to 325°F (165°C).
Tip: If you don't have a mixer, you can use a potato masher to mash the bananas and then mix the batter by hand.
Step 3: Stir in the flour, cinnamon, nutmeg, baking soda, and salt. Do not overmix the batter.
Step 4: Pour the batter into the prepared loaf pan and place in the preheated oven to bake for 60 to 65 minutes.
There are several Ways to Tell When Banana Bread is Done which is why I have written a whole post describing each clue and method.
Tip: If the top of your sourdough banana bread is browning too quickly check your oven temperature it may be too hot. You could also cover the top of the bread with a piece of foil for the last few minutes of baking to reduce the risk of the bread burning.
Step 5: Remove from the oven and allow the bread to cool in the pan for 15 minutes. Remove the bread from the pan and cool completely on a wire rack.
If you don't want to bake your banana bread right away, check out this post on Freezing Banana Bread Batter.
Storage and Freezing Instructions
Do not refrigerate banana bread. The refrigerator is a very dry environment. When baked goods like these Condensed Milk Brownies or this banana bread are refrigerated they dry out quickly.
Sourdough Banana Bread is best when stored at room temperature.
Wrapped in plastic wrap or in an airtight container it will keep for 4-5 days. Any longer, especially when temperatures are warmer, it will start to have a fermented flavor.
To Freeze: Banana bread freezes really well. Having a couple of frozen loaves or slices in your freezer means you always have a quick and easy breakfast or snack ready.
- Once the banana bread has cooled, tightly wrap the whole loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
- Place the wrapped banana bread in a large freezer zip-top bag or reusable container.
- Label with the date and contents and freeze for up to 6 months.
- To thaw, place the frozen banana bread on the counter. It will thaw in about 30 minutes if it’s sliced or about two to four hours if it’s a full or partial loaf.
Recipe FAQs
In my opinion no. The riper the banana the sweeter and more intense the banana flavor is. Of course, you should toss or compost any bananas that are moldy or have a strange odor.
If you have ripe bananas but aren't ready to use them you can freeze them for later. My family is pretty picky when it comes to bananas. If they are completely yellow with no green they are too ripe for us. Because of this, I am always tossing brown bananas in the freezer to use for this Strawberry Banana Smoothies or banana bread.
To Freeze Bananas: Peel and break the bananas into large chunks.
Place them on a parchment-lined baking sheet and freeze for one hour. Transfer the bananas to a freezer zip-top bag and label it with the date and contents.
If you really want to make banana bread but don't have any ripe bananas you can ripen bananas quickly using one of these two methods.
1. The fastest way to ripen bananas is to bake them in the oven. Place under-ripe bananas still in their peel on a baking sheet and bake at 250˚F (121˚C) for 15 to 20 minutes depending on the initial ripeness of the bananas.
2. Place under-ripe bananas in a paper bag, seal the bag, and leave it at room temperature for a couple of days. Trapping the ethylene gas emitted by the bananas in a paper bag will cause the bananas to ripen more quickly.
Check the date on your baking soda to make sure it isn't expired and make sure you are adding the correct amount of baking soda. Adding too much will cause the bread to rise too high with too many internal air pockets which will cause it to collapse as it cools.
Don't over-mix the batter. Over-mixing incorporates too much air into the batter and can cause it to collapse.
Use the correct size pan and do not overfill it. If your pan is too full, there will not be enough support from the sides of the pan as the bread rises.
When banana bread and all loaves of quick bread bake they rise and the sugar caramelizes to form an outer crust, which darkens and crisps as the bread bakes. The bread can look fully baked even though it isn't. If you remove the bread from the oven too soon before the middle has had enough time to fully bake and set it will not have enough structure to support the crust.
Grease your pan well. I usually use a nonstick spray but you could also use shortening, softened butter, or oil.
Line the pan with parchment paper. Leave two of the sides long to create a sling which makes removing the loaf of banana bread from the pan a breeze.
Allow the bread to cool in the pan for at least ten minutes. As the bread cools, steam will condense along the edges and help the bread release more easily.
If the bread does stick, run a thin knife around the outer edges of the pan to loosen it.
Expert Tips
- For accuracy, the best way to measure the flour is by using a digital kitchen scale. If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense banana bread.
- If you don't have any sourdough discard, you can substitute sour cream, yogurt, unsweetened applesauce, or even canned pumpkin puree.
- Flour: For a nuttier flavor swap up to half of the AP flour for whole wheat flour.
- Frozen Bananas: You can use frozen bananas instead of fresh ones. Thaw them at room temperature and drain off any excess liquid before using them in the recipe.
- Customize this banana bread by adding your favorite mix-ins. See the list above for suggestions.
- If you don't have a mixer, you can use a potato masher to mash the bananas and then mix the batter by hand.
- If the top of your sourdough banana bread is browning too quickly, cover it with a piece of aluminum foil.
Comment below and tell me which is your favorite way to use up ripe bananas or sourdough discard.
More Sourdough Recipes
Thanks for Reading!
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📖 Recipe
Sourdough Discard Banana Bread
Ingredients
- 4 ripe bananas broken into large pieces
- ¾ cup brown sugar
- ½ cup neutral oil canola, vegetable, etc.
- 2 large eggs room-temperature
- 1 cup sourdough discard fed or unfed at room-temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Instructions
- Move the oven rack to the middle position and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan with butter or nonstick cooking spray.
- Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment mix the 4 ripe bananas on low speed, gradually increasing the speed to medium-high. Continue mixing until the bananas have broken down and look like lumpy baby food.
- Add the ¾ cup brown sugar and ½ cup neutral oil and mix until smooth and creamy, approximately two minutes.
- On medium speed, add the 2 large eggs one at a time, mixing until each egg is fully incorporated.
- Mix in the 1 cup sourdough discard and 2 teaspoon vanilla extract on medium speed until combined.
- Stir in the 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Do not overmix the batter.
- Pour the batter into the prepared loaf pan and place in the preheated oven to bake for 60 to 65 minutes.
- Remove from the oven and allow the bread to cool in the pan for 15 minutes. Remove the bread from the pan and cool completely on a wire rack.
Kat says
Yummy! I only had two bananas so I halved the recipe. I'm going to need to buy more bananas!
Erica Schramek says
Yay! I am so glad you liked it!
Amanda says
I don’t know what I did wrong but my loaf was busting out of the pan. I did use big bananas, but it was by far the best banana bread I’ve ever made!
Erica Schramek says
I am so glad you enjoyed it. It's crazy how much the size of a banana can vary.
Donna says
The best tasting banana bread I have made ever! Adding sourdough discard to baked goods is a game changer. Makes a huge loaf and baked in an hour. 😋😋
Erica Schramek says
I am so happy you liked it!
Traci says
Delicious
Erica Schramek says
I am so glad you enjoyed it!
Barbara says
Perfect for using up my starter! Trouble is bananas come in different sizes. How many grams of banana would that be? I prefer to use grams when I bake, which has made all of my baked items turn out just right. Somehow I am not good with measuring with cups!
Erica Schramek says
Bananas do come in different sizes but the recipe is pretty forgiving so the amount of banana used doesn't need to be super exact. I will say if all you have are jumbo bananas you may want to reduce the number to 3.
Melissa Kendall says
Delicious!! Mine took about 15 minutes longer in the oven than the recipe stated but I just covered with aluminum footlocker during that time and it turned out great! Will make again.
Erica says
Yay! I am so happy you liked it!