The Sourdough Discard Banana Bread is one of the easiest and most delicious ways to repurpose your leftover sourdough starter. This recipe blends tangy starter with sweet bananas and other pantry staple ingredients for a moist, tender loaf that is perfect for breakfast, snacks and desserts!
If you're anything like me and you hate the idea of throwing away perfectly good sourdough starter this recipe is seriously one of the best and simplest ways to utilize your sourdough discard. It's all mixed by hand so it doesn't require any fancy equipment and it's incredibly versatile. For example, if I don't have enough bananas, I simply substitute with a little pumpkin puree or applesauce. We are big fans of "waste not, want not" over here!
This is Sourdough Banana Bread is one of my son's favorite breakfasts and I hope your family loves it as much as mine does!
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Equipment
For this recipe you will need:
- Mixing bowls: I like these Pyrex Glass Mixing Bowls.
- Measuring cups and spoons
- Whisk and rubber spatula: My favorite Oxo Balloon Whisk.
- Prepared Large loaf pan: This recipe fills a loaf pan that has 1 - 1.5 lb capacity, around 9/10 x 5 x 3. I used this WIlliams Sonoma Goldtouch Loaf Pan. Prepare with parchment paper or use a butter and flour coating to prevent sticking.
Ingredients & Substitutions
- Sourdough starter: Rather than throwing my sourdough discard away, I prefer to keep it another jar in the fridge so that I can cook with it at my convenience. If you leave the discard unused for an extended period of time keep in mind that it could spoil. I feed it very occasionally to keep this from happening.
- Unsalted butter: You could also use a neutral tasting oil such as vegetable oil if preferred.
- Vanilla extract
- Eggs: Room temperature eggs are best for baking with but I've made this recipe with eggs straight from the fridge and it still turns out fine.
- Brown sugar: I like using light brown sugar for this recipe but you can substitute with dark brown or white granulated sugar if you prefer.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
Step-by-Step Photos
Recipe FAQs
Sourdough discard is basically just the starter that you throw away before feeding your sourdough starter. Discarding a little bit of starter before feeding it is a necessary part of maintaining your starter's health because it prevents yeast overgrowth, maintains balance and ensures overall quality.
I like using sourdough discard for this recipe because it's an alternative to throwing away perfectly good starter. But you can use a fed starter for this recipe as well.
No, you do not need to use an active, bubbly starter for this recipe because the starter itself is not the main leavening agent. This banana bread also utilizes eggs, baking soda and baking powder. The sourdough starter primarily adds flavor and moisture.
Yes, you can reduce the amount of sugar if desired for even substitute the brown sugar with a little honey or maple syrup if preferred. Just don't add a significant amount of extra liquid or it will impact the bread's texture.
Absolutely! Two goo options would be nuts or chocolate chips. I also know people who love raisins in their banana bread which would work as well.
This banana bread will last covered at room temperature for about 4 days.
You can also store in the fridge for about a week or in the freezer for 6-8 months. Just be sure to wrap it up tightly to avoid freezer burn.
Serving Suggestions
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Made this Sourdough Discard Banana Bread recipe? Let me know what you think in the comments!
Recipe
Sourdough Discard Banana Bread
Equipment
- Mixing bowls
- Measuring spoons
- Prepared large loaf tin
Ingredients
- 115 grams unsalted butter, melted and slightly cooled (½ cup)
- 200 grams light brown sugar (1 cup)
- 150 grams sourdough starter (½ cup)
- 2 eggs
- 1 teaspoon vanilla extract
- 475 grams mashed, overripe bananas (about 4 bananas)
- 240 grams all-purpose flour (2 cups)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tsp salt
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Melt unsalted butter and set aside to cool.
- In a medium size mixing bowl combine flour, baking powder, baking soda, cinnamon and salt. Stir until well combined then set aside.
- In a large mixing bowl whisk together melted butter and brown sugar. Then add sourdough starter, 2 eggs and vanilla extract. Whisk until well combined. Then fold in the mashed bananas.
- Pour the dry ingredients into the wet ingredients in 2 batches and stir or whisk until well combined, with no white streaks of flour remaining.
- Pour the batter into a prepared bread tin. Bake at 350 F for 50-60 minutes until baked through. Remove from the oven and allow the bread to cool in the tin for about 10 minutes before transferring to a wire rack to finish cooling. Serve and enjoy!
Michele
The best use for leftover starter that I've come across! Made a banana bread that was super moist and tasty.
Nicole
This banana bread is so delicious!
Swathi
Sourdough discard banana bread looks delicious. My family enjoyed it a lot. This is a keeper recipe.
Leslie
I was so excited to give this a try. I am new to sourdough and I have been trying to incorporate in more baking dishes. This came out wonderfully! Thank you!
Lathiya
The banana bread was awesome. It was soft and moist. Baking it again.
jamjarkitchen
So glad you liked it!