Sourdough Discard Banana Bread
Don’t discard your extra sourdough starter! It makes a great addition to easy baking recipes, including this 5-star banana bread recipe.
When did sourdough become so popular?
In 2020, it took me a few days to figure out why Instagram was filling up with sourdough starters.
At the time, amateur bakers found themselves scrambling to buy all the yeast they could find on store shelves. (I guess they quickly realized that weeks/months at home provided a great time to bake.)
There was one major problem, though. The yeast “supply chain” wasn’t equipped to accommodate a massive baking surge in the spring. And so, much like the story of toilet paper, there developed a yeast shortage.
Enter sourdough.
Would-be bakers quickly caught on to the natural yeast that lives around us every day. With some patience and daily nurturing, you can basically turn flour + water into a vibrant sourdough mixture that can leaven bread all on its own. It’s pretty special when you think about it.
I’m NOT a sourdough expert.
In fact, when I reconstituted an Alaskan sourdough starter that I brought back from my last trip to Alaska (be sure to listen to the end of The Supplements Episode to learn more about that) it was the first time I’d ever successfully gotten a sourdough starter, started.
Why do you need Sourdough Discard recipes?
What I found (as any sourdough baker will tell you) is that you end up with A LOT of “discard” as you continually feed your starter. And while yeast was nowhere to be found, flour wasn’t far behind in those early days of lockdown.
In other words, I didn’t want to waste a single ounce of flour if I didn’t have to. Hence the reason I started searching for sourdough discard recipes.
New to sourdough baking? If you’re still figuring out the whole process—feeding, maintaining, and troubleshooting your starter—be sure to check out my Foolproof Sourdough guide. It’s my most comprehensive post on all things sourdough and will help you feel more confident with your starter!
King Arthur Flour (who has some really good baking resources) also has a great guide to sourdough AND has some yummy ideas for sourdough discard recipes. I made their Sourdough Discard Crackers, but if you’ve ever looked through my Instagram feed, you know I love me a good quick bread recipe!
So with a little research, my own baking knowledge, and a plentiful supply of frozen bananas and chocolate chips, this 5-Star recipe was born:
Hi, I’m Regan — a registered dietitian, professional recipe developer, and the creator of This Baking Life.
I bake with less sugar and smarter carbs in mind (though you’ll find plenty of full-sugar favorites here too!), so you can enjoy a real dessert without overthinking every bite.
If you make this recipe, tag me @ReganJonesRDN so I can see what you’re baking!
Making Your Own Sourdough Starter
If you’re interested in getting started making your own sourdough starter, definitely start with King Arthur Flour’s tutorial.
OR… do as I did. “Cheat” a little and begin with a dry sourdough starter that you can reconstitute. There’s this dry sourdough starter available on Amazon or Ballerina Farm sells “Willa”, the starter I’m currently using as of 2024.
King Arthur also has a fresh sourdough starter that I’ve heard good things about. You *might* be able to snag the one I used back in 2020 by purchasing this Sourdough Cookbook. (They include a packet of the same starter I used with every purchase of the cookbook).
And lastly, it looks like breadtopia has a dry sourdough starter in stock.
Of course, if you’re not really in the mood for chocolate chips in your banana bread, then I recommend making this Healthy Banana Bread from my friend Olena at ifoodreal instead!
Or better yet, make them both! ~Regan
Regan · The Baking Dietitian This recipe was personally developed and tested by me. I never use AI to write or alter the recipe itself. Some photos on this site use AI to adjust the background. The food/recipe is real and not generated by AI.
Sourdough Discard Banana Bread
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf
Description
Don’t discard your extra sourdough starter! It makes a great addition to easy baking recipes, including this banana bread recipe.
Ingredients
- 2 cups (240 g) all-purpose or cake flour
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (3 g) salt
- 1/2 cup (100 g) oil
- 1/2 cup (100 g) lightly packed brown sugar
- 2 large flax eggs or eggs, if preferred (I actually like this best with homeade flax eggs)
- 3/4 cup (125 g) sourdough starter discard*
- 3 very ripe medium-size bananas, mashed (about 350 g)
- 1 teaspoon (4 g) vanilla extract
- 1 cup (170 g) chocolate chips**
Instructions
- Preheat oven to 350 degrees F. Coat an 8-inch loaf pan with cooking spray and set aside.
- In a medium-size mixing bowl, combine flour, baking soda and salt.
- In a separate mixing bowl (or stand mixer) beat oil and sugar until well combined. Beat in eggs, sourdough starter discard, bananas and vanilla.
- Gradually beat in flour mixture, scraping down sides of bowl as necessary. Fold in chocolate chips.
- Pour batter into prepared pan. Bake for 55 minutes or until wooden pick inserted in center comes out mostly clean. Be careful not to overbake.
- Let cool in pan 10 minutes then remove to wire rack to cool completely.
Notes
*This is a large amount of “discard.” If you don’t have that much discard, you can supplement with some of your fed starter. I accumulate my daily discard in the fridge to have plenty to bake with when ready.
**If preferred, substitute chopped walnuts or pecans for chocolate chips.
HOW TO bake this bread WITHOUT sourdough discard: use an additional 1/3 cup (63 g) all-purpose flour and add in 1/3 (63 g) water to the recipe with the other wet ingredients.
- Prep Time: 10
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Shop My Kitchen Curious what I bake with? From my go-to mixer to the pans I reach for most, I've rounded up the tools and equipment I actually use on my Amazon storefront. As an Amazon Associate I earn from qualifying purchases.
More Delicious Sourdough Discard Recipes You'll Enjoy
Sourdough Discard Waffles
Sourdough Discard Chocolate Bundt Cake
Want to learn about the health benefits of Sourdough? Subscribe to my FREE guide!
Affiliate Disclosure
Disclosure: Some of the links on this site are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
My first banana bread done this way and it is amazing! 😉
I’m so glad you enjoyed it! Thanks for rating and commenting 🙂
Love this recipe! What I did differently is made muffins instead of bread. They are easier to take on the go. Might want to add that option. I baked them for 25 minutes at 350. It made 16 total.
Tried to show the picture but it won’t let me. I did take you in my story as requested on IG. 😋
Forgot to rate it! ☺️
⭐️⭐️⭐️⭐️⭐️
Thank you!
Delicious! Finally a recipe that come out moist and rich like store bought ones, without the junk. I’ve made them as muffins as well and they were also delicious. Thanks for the recipe!
So glad you enjoyed it! ~Regan
I’ve lost count of how many times I’ve made this recipe. It’s SO good! By far my favorite banana bread recipe I’ve found. I usually mash some warming spices (cinnamon, cardamom, nutmeg, ginger) in with the banana and it gives it an extra special something as well. Thanks for a great recipe!
So glad you enjoy it! ~Regan
So good and easy! Great way to use discard.
So glad you enjoyed it! ~Regan
Hi, I hat size loaf pan did you use for this recipe? 8×4 or 9×5?
I used an 8-inch loaf pan.
My banana bread was a huge success! I tweaked and used 40g of wholewheat flour, 150g of chopped mixed nuts, and a hint of cinnamon. Plus 20g of golden syrup brushed on after cooking. Another excellent way to use my weekly starter discard. Thanks Susan. I’ll def be baking this again!
Thanks for the feedback. So glad it turned out well!! ~Regan
What kind of oil do you use?
I’ve used a neutral oil, such as canola, but I’ve also used olive oil. Both work well for texture. Depending on the flavor of the olive oil, sometimes that flavor can break through a little. I don’t mind it, but if you prefer no flavor from the oil, use something neutral like canola.
Anyone use regular sugar instead of brown sugar? I don’t have brown sugar at home at the moment
It should work with regular sugar. You may notice a slightly lighter color, but it should still taste good. ~Regan
Great recipe. I omitted the chocolate and added chopped walnuts and soft dried apricots. The texture was lovely and it wasn’t too sweet.
So glad you enjoyed it! Love these variations 🙂 ~Regan
Amazing! Comes out perfect every time! This is now a family favorite!!
I’m so glad, Haley. Nothing makes me happier than sharing family favorite recipes! ~Regan
About how many grams of mashed banana should 3 medium bananas should it be?
Around 350 g
It would be helpful to included this weight of bananas in the recipe. (cuz I’ll probably forget to look through the comments for it next time.)
Added. Thanks!
Just getting into sourdough baking and love that this uses a good amount of discard. In the words of my husband biting into it now “excellent” ! I enjoyed how this is moist and not too sweet either. The rise is nice too and makes for a very pretty loaf.
I’m so glad you and your husband enjoyed it! ~Regan
Such a great banana loaf! The flax eggs worked like a charm. For the oil I melted coconut oil, and used coconut sugar instead of brown sugar. So glad I doubled the recipe. My loaf pans are 13×4.5″ and they baked up perfectly in just under 55 minutes.
So glad you enjoyed it! ~Regan
Not the best banana bread recipe I have used. It was pretty blan, but still edible.
Sorry you didn’t enjoy it, but thanks for stopping by!
This came out great even with my substitutions. I used whole wheat pastry flour I’ve been trying to get rid of, and applesauce for half the oil. It’s a keeper.
So glad it turned out great for you! ~Regan
Its beautiful and delightfully delicious!
Thank you for a wonderful discard recipe.
I’m so glad you enjoyed it!
Can you use butter instead of oil ?
It might make the bread just slightly drier. If it does, warm the bread a bit and that should soften the butter.
I made muffins and split the batter into halves – did chocolate for 8 muffins, and walnuts and raisins for the other 8 muffins. Husband and I preferred the batch with the walnuts and raisins, but both were delicious. Thanks!!
These variations sound yummy! Thanks for sharing 🙂 Glad you enjoyed this recipe!
Made them again this weekend – this time for the cup of mix ins I did a combo of dried cherries, dark chocolate, and pecans. I love these so much!! Did muffins again just for easier sharing and freezing but the last batch I made froze so well! Heat up 30 seconds and good as new. But this recipe really is a keeper for discard muffins! (Or bread, as it was supposed to be lol)
Love all these tweaks. Sounds yummy!!
I just mixed mine and I’m letting it rest for an hour prior to baking it so flour has a chance to absorb the sourdough and some moisture. Also made some changes instead of oil I used coconut oil and am going to put nuts in it. And sprinkle some nuts on top. I’m excited to enjoy it once it’s baked.
This was great! I only had two banana so grated up a medium apple- thot I’d need more flour due to that but a very stiff batter so I kept the rest per recipe- wish I could add a photo here- it’s so pretty!
I’m so glad you enjoyed it! ~Regan
I absolutely loved this recipe! I converted it to gluten free using an equal weight of gluten free flours/gluten free sourdough discard, and I was shocked at how great the texture was! It was tall and fluffy too instead of dense and short. One of my favorite banana breads overall, not just gluten free!
Wonderful to know it’s just as good GF! Thanks for sharing this info with me and other bakers who might want to make this gluten-free. ~Regan