Sourdough discard banana bread is so incredibly soft and bursting with banana flavor. The discard gives this iconic bread the perfect rise and texture. Put this powerful ingredient to work by incorporating it into your next loaf of banana bread. Don't let your extra sourdough discard, or overripe bananas, go to waste anymore.
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What is there not to love about banana bread? It has to be the best and most popular quick bread. And for good reason. This recipe is a great way to use both your leftover starter and those overly ripe bananas. It's just like traditional banana bread, but with a twist.
This version of banana bread has all the classic flavors and tastes or regular banana bread but is made with an unfed sourdough starter or what is typically called the discard. The sourdough starter discard is added to give it the perfect rise and texture.
What is a sourdough starter? A sourdough starter is a mix of flour and water that over time has fermented and come to life. When it is added to baked goods it acts as a leavening agent. Just like baking powder, soda, or yeast.
It is mostly used in making sourdough bread, but can also be used in lots of different ways. Learn how to make your own sourdough starter.
What does discard mean? A sourdough starter is ready to be used, and at its full baking power, about 6-8 hours after it has been "fed." After this point, it falls and loses some of its baking potential for bread, like a loaf of sourdough, and needs to be fed again.
Learn everything you need to know about a discard and other recipes to try.
When a portion is removed to be fed what is left over is referred to as the discard. Some will dump it but others will harness what baking potential it still has. That's where this sourdough banana bread recipe and my other sourdough recipes come in handy! Next time you have an unfed starter sitting around whip up a loaf of this bread.
Ingredients
Everything you need to make this banana bread.
Dry Ingredients
- All Purpose Flour
- Salt
- Baking Soda
- Cinnamon
- Sugar
Wet Ingredients
- Butter
- Yogurt
- Sourdough Starter Discard
- Vanilla Extract
- 2 Large Egg
- Ripe Mashed Banana, the softer the better.
Notes on ingredients:
When measuring the flour make sure to scoop flour out with a spoon into the measuring cup and level with a knife.
This recipe calls for about 2 cups of mashed bananas. That will be about 4 larger size bananas. The softer the banana the better. If they are too firm it will be difficult to mash.
Make sure butter is soft and at room temperature. The butter and sugar need to be creamed together. Softer butter will allow it to come to a creamy consistency. You shouldn't see any lumps of butter.
Full ingredient amounts and notes in the recipe card.
Instructions
Preheat oven to 350 degrees Fahrenheit.
Prepare a loaf pan by spraying with non-stick spray or a coating of butter with a dusting of flour. Whichever way you prefer to prepare baking pans. Set aside.
In a small bowl, mix together the flour, salt, baking soda, and cinnamon. Set aside.
In a large glass bowl, mix together the butter and sugar with a hand mixer until it's fully combined and has a soft, fluffy texture.
Next, add in the yogurt, sourdough starter, and vanilla extract. Mix well with a hand mixer until everything is fully combined.
Add in eggs and mix again with the hand mixer just until they are fully incorporated. Don't overmix.
In a medium bowl mash bananas with a fork until they are a creamy consistency. Some smaller lumps are okay. The softer the bananas are the easier they will be to mash.
With a wooden spoon or spatula, fold in the mashed bananas just until everything is fully incorporated.
Dump in the flour mixture, and with a wooden spoon, fold everything together until the flour is fully incorporated. Use a spoon or spatula at this point because we don't want to overmix the batter. That can lead to a dense texture.
Pour batter into the prepared 9 x 5-inch loaf pan and using a spoon or spatula scrape the bottom of the bowl so all the batter makes it in the pan.
Give the pan a good shake so the batter settles and is evenly distributed. The top of the batter should be even and as smooth as possible. You can also use a spatula to spread it out.
Place pan in the preheated oven and bake for 55-60 minutes. About halfway through if the top of the bread starts to turn golden brown, make a tent out of tin foil and place it over the top. This will allow the inside of the bread to continue to cook but will protect the top from burning.
The bread is done when a toothpick is inserted into the center of the loaf and comes out clean.
When done, place the pan on a wire rack and allow the bread to cool inside the pan for 10 minutes.
Take a knife and run it between the bread and the side of the pan. Just to get any piece that may be stuck.
Remove loaf from the pan and allow it to cool. If you can wait...
Slice and serve with a little butter and enjoy!
Variations
Add a special touch to your bread by adding in either chocolate chips or chopped walnuts. About a cup of either.
This bread does stand on its own, but every now and then we do enjoy the addition of chocolate chips. Especially my kids.
Equipment
Hand mixer: A stand mixer can also be used with the paddle attachment. I find a hand mixer works great.
Glass Bowls: A few different-sized bowls to mix this batter.
- Large mixing bowl for the butter and sugar and eventually all the mix
- Small-Medium to mash bananas
- Small-Medium to mix flour.
Loaf Pan: 9"x5" nonstick loaf pan.
Storage
Banana bread will last 3-4 days on the counter and up to a week in the refrigerator. To store, make sure the bread has completely cooled. I like to wrap mine in aluminum foil, plastic wrap, or place it in a cake stand with a lid to keep it fresher.
Can banana bread be frozen? Yes! I love to freeze banana bread. I will often make two loaves and freeze one to keep for future camping trips.
To freeze make sure the loaf is completely cool, wrap tightly in aluminum foil, and then place in a gallon zip lock bag or airtight container. Make sure to remove as much air as possible and stick it in the freezer.
It will last a long time in the freezer but is best to be used within 3-4 months.
Did you try it? I would love to hear how it went and what you think! Leave me a comment below or tag me on social media @dirt.dough.
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Other Sourdough Discard Recipes:
Recipe
Sourdough Discard Banana Bread
Equipment
Ingredients
- 2 & ¼ Cup All Purpose Flour Scooped and leveled.
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 Stick (½ Cup) Butter Softened
- ¾ Cup Granulated Sugar
- ¼ Cup Full Fat Yogurt
- 1 Cup Sourdough Starter Discard 12-24 hours after feeding
- 2 teaspoons Vanilla Extract
- 2 Large Eggs
- 4 Large Very ripe, soft bananas Will equal about 2 cups of mashed bananas.
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a loaf pan by spraying with non-stick spray or a coating of butter with a dusting of flour. Whichever way you prefer to prepare baking pans. Set aside.
- In a small bowl, mix together the flour, salt, baking soda, and cinnamon. Set aside.
- In a large glass bowl, mix together the butter and sugar with a hand mixer until it's fully combined and has a soft, fluffy texture.
- Next, add in the yogurt, sourdough starter and vanilla extract. Mix well with a hand mixer until everything is fully combined.
- Add in eggs and mix again with the hand mixer just until they are fully incorporated. Don't overmix.
- In a medium bowl mash bananas with a fork until they are a creamy consistency. Some smaller lumps are okay. The softer the bananas are the easier they will be to mash.
- With a wooden spoon or spatula, fold in the mashed bananas just until everything is fully incorporated.
- Dump in the flour mixture, and with a wooden spoon, fold everything together until the flour is fully incorporated. Use a spoon or spatula at this point because we don't want to overmix the batter. That can lead to a dense texture.
- Pour the batter into the prepared loaf pan and using a spoon or spatula scrape the bottom of the bowl so all the batter makes it in the pan.
- Give the pan a good shake so the batter settles and is evenly distributed.
- Place pan in the oven and bake for 55-60 minutes.
- About halfway through if the top of the bread starts to turn brown, make a tent out of tin foil and place it over the top. This will allow the inside of the bread to continue to cook but will protect the top from burning.
- The bread is done when a toothpick is inserted in the middle and comes out clean.
- When done, place the pan on a cooling rack and allow the bread to cool inside the pan for 10 minutes.
- Take a knife and run it between the bread and the side of the pan. Just to get any piece that may be stuck.
- Remove loaf from the pan and allow it to cool.
- Slice and serve with a little butter and enjoy!
Notes
- When measuring the flour make sure to scoop flour out with a spoon into the measuring cup and level with a knife.
- This recipe calls for about 2 cups of mashed bananas. That will be about 4 larger size bananas. The softer the banana the better. If they are too firm it will be difficult to mash.
- Make sure butter is soft and at room temperature. The butter and sugar need to be creamed together. Softer butter will allow it to come to a creamy consistency. You shouldn't see any lumps of butter.
This is my first time seeing a sourdough discard banana bread recipe, can't wait to try this as my children love banana bread and I have been getting into sourdough, thanks!
My kids love it as well. It's a perfect recipe to get started with. Very simple to make. Hope you enjoy it!
This looks delicious! I have several bananas that are past their prime and was just thinking banana bread sounded perfect. Using sourdough discard to make the bread is even better! Thanks for this recipe! 🙂
You are welcome! I hope you enjoy it.
I love finding new ways of using sourdough starter! Thank you for the recipe!
I love finding ways to put it to work as well! I hope you enjoy it.
I love banana bread. This is great because I never liked the idea of throwing out sourdough discard!
I agree! I do not like tossing discard as well.
Yum!! I will make this today! I have some bananas that need to be used up and some starter that needs a place to go as well! Thank you for this recipe! 🙂
Such a great way to put both ingredients to work. Would love to hear what you think!
This looks delicious! I'm super excited to try this one out! 🙂 Thank you for sharing!
Thank you, Sadie! I hope you love it. Let me know how it turns out.