Sourdough discard banana bread is a delicious treat that is great to enjoy anytime, from a quick breakfast to a midnight snack. It’s a classic baked good everyone loves – and my sourdough banana bread recipe always gets requests for more!
Why We Love Sourdough Discard Banana Bread
Every home cook should have a good go-to banana bread recipe. One that is nearly effortless to prepare and you know will come out just right… But makes more than “just” a loaf of bread with bananas.
Today we are sharing that recipe with you. In fact, this sourdough discard banana bread is the best quick bread you’ll ever taste!
You will be amazed at how incredibly moist and flavorful it is. And that it only takes about 45 minutes to bake a loaf in the oven!
Adding sourdough discard to the batter makes it even better than a classic banana bread with self rising flour.
The sourdough also adds a tangy flavor, and helps the sourdough quick bread stay fresh for up to 5 days at room temperature. Plus, because it’s a fermented food, sourdough discard adds healthy enzymes.
The crumb is soft and fluffy but hearty – perfect for cutting into thick slices and enjoying at room temperature or lightly toasted.
Mix in all kinds of goodies, like chocolate chips or nuts, to make your family’s favorite loaf. Then enjoy it as a healthy treat for breakfast, dessert, or anytime snack!
Love bananas?
Make some Bisquick Banana Bread, Bisquick Banana Muffins, Sourdough Banana Muffins, or Bisquick Banana Pancakes.
Ingredients for Sourdough Banana Bread
- Unsalted butter – room temperature
- Brown sugar – packed
- Vanilla extract – a classic flavor enhancer for baking
- Baking powder and Baking soda – to get the perfect fluffy rise
- Salt – just a bit to balance the sweetness
- Super ripe bananas – mashed
- Honey – or maple syrup
- Eggs
If you want to make a vegan bread (or if you’re out of eggs), there are two egg substitutes that work well.
The first option is to substitute 1/4 cup unsweetened applesauce for each egg in the recipe. We use this egg substitute in our eggless chocolate chip cookies recipe.
The second option is to make two flax eggs (a combination of flaxseed meal and water). - Sourdough discard – unfed discard from a sourdough starter recipe.
- All-purpose flour – This recipe also works substituting a cup-for-cup gluten free flour.
Plus any extra add-ins you want to mix in, like chopped nuts or mini chocolate chips.
Tips for Making Banana Bread with Sourdough Discard
- Don’t over mix the batter.
Mix in the butter, sugar, vanilla extract, baking powder, baking soda, and salt in a large bowl.
Mix by hand until smooth, about 2 minutes. Or use a stand or hand mixer on low speed for 1-2 minutes, just until the mixture is smooth.
Stir in mashed bananas, honey, eggs, and sourdough starter discard. Mix until smooth, though there might be small lumps of banana.
Add all-purpose flour, 1/2 cup at a time, stirring in between. Then add nuts, if using.
- Remember to grease your loaf pan.
Pour the banana bread mixture into the prepared loaf pan. - Let the batter rest before baking.
Smooth the top and then let the batter rest at room temperature for 10 minutes.
Bake for 45 to 60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If the banana loaf gets too brown, cover it with foil during baking.
Allow the quick bread to cool for 10 minutes in the pan before removing and slicing to serve.
Frequently Asked Questions
Typically sourdough starters are made with wheat flour, which has gluten. However, if you use a GF-friendly sourdough starter you can certainly use your preferred gluten-free all purpose flour substitute for a gluten-free loaf.
Store the banana sourdough quick bread in an airtight container, or wrap in plastic cling wrap and store at room temperature for up to 5 days.
Absolutely! Homemade banana bread is great to freeze for up to 3 months. Let it cool completely before wrapping it in plastic wrap or transfer to an airtight plastic zipper bag. I suggest you also wrap in a layer of foil for extra protection from freezer burn.
To make sourdough discard banana bread, Renae recommends these tools
Buy Now →
Buy Now →
Buy Now →
Buy Now →
Sourdough Banana Bread
Equipment
- 1 loaf pan, approx. 9" x 5"
Ingredients
- ½ cup unsalted butter room temperature, (1/2 cup = 8 tablespoons = 4 ounces = 1 US stick)
- ⅔ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 medium bananas mashed (the riper, the better)
- ¼ cup honey or maple syrup
- 2 large eggs beaten (for vegan bread, substitute 1/2 cup unsweetened applesauce or 2 flax eggs)
- ½ cup sourdough starter unfed discard
- 2 cups all-purpose flour
optional
- ½ cup chopped nuts
Instructions
- Preheat the oven to 325ºF. Lightly grease your loaf pan.
- Combine the butter, sugar, vanilla extract, baking powder, baking soda, and salt in a large bowl. Mix by hand until smooth, about 2 minutes. Or use a stand or hand mixer on low speed for 1-2 minutes, until the mixture is smooth.
- Stir in mashed bananas, honey, eggs, and sourdough starter discard. Combine until smooth, though there might be small lumps of banana. Add all-purpose flour, 1/2 cup at a time, stirring in between. Then add nuts, if using.
- Pour the banana bread mixture into the prepared loaf pan. Smooth the top and let rest at room temperature for 10 minutes.
- Bake for 45-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If banana loaf gets too brown, cover it with foil during baking.
- Allow bread loaf to cool for 10 minutes in the pan before removing and slicing to serve.
Video
Notes
Nutrition
PREVIOUS
lara says
Hi, sorry if I am missing it, but where is the note if we need to substitute the eggs? thanks!
Bec @ The Feathered Nester says
Hi Lara!
We sincerely apologize, because somewhere along the way, that lovely “note” went missing in action! There are two possible egg substitutes. You can either use 1/2 cup unsweetened applesauce to replace the two eggs, OR make two flax eggs by combining 2 tablespoons ground flax meal with 5 tablespoons water. Stir and let the mixture sit for 10-15 minutes before using it.
Hope this helps!
Erin says
Very yummy and easy to make recipe. It was devoured at Mother’s Day lunch. This may be our new go-to banana bread recipe. Thank you for sharing!
Lori says
Great recipe for starter discard. It came out great and will be my go to for banana bread now! So easy and great texture. Thanks for this one!’
Lauren says
Can this rest for 24hrs to be fully fermented before baking?
Renae says
I have not tried letting it ferment for 24 hours. If you do, I hope you’ll share how it turned out.
Joyce says
I did a 12 hour ferment in the fridge and the bread turned out great! Here’s how I did it (similar to how I’ve done it with other discard recipes):
Mix butter, brown sugar, vanilla, honey, discard & flour. Mixture is rather dry but comes together to form a ball. Cover with beeswax wrap & refrigerate. After a 12 hour ferment (I’m sure 24 hours would be just as good), mix the rest of the ingredients in a stand mixer. Add the dough from the fridge, broken into egg size pieces. This takes a few minutes to mix but it’ll incorporate eventually. Mine took an extra 10 minutes to bake, so just over an hour. Delicious!
Stephanie Gaston says
Hi there!
I’m excited to try this recipe! I noticed you have the eggs in 2 different steps in the recipe. Do I add it with the first step or second step? I’m assuming I add it with the honey but, just want to make sure. Thank you!
Renae says
Thank you for letting me know about that. I corrected the recipe. It is in step 2 you add them.