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Sourdough Discard Banana Bread

Don’t discard your extra sourdough starter! It makes a great addition to easy baking recipes, including this banana bread recipe.

sourdough discard banana bread

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.

King Arthur Flour (who by the way has the MOST amazing baking resources ever) 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 beauty was born:

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.

King Arthur also has a fresh sourdough starter that I’ve heard wonderful things about. You *might* be able to snag the one I used 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

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sourdough discard banana bread

Sourdough Discard Banana Bread


  • Author: Regan Jones, RD
  • 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

  1. Preheat oven to 350 degrees F. Coat a loaf pan with cooking spray and set aside.
  2. In a medium-size mixing bowl, combine flour, baking soda and salt.
  3. In a separate mixing bowl (or stand mixer) beat oil and sugar until well combined. Beat in eggs, sourdough starter discard, bananas and vanilla.
  4. Gradually beat in flour mixture, scraping down sides of bowl as necessary. Fold in chocolate chips.
  5. 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.
  6. 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

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29 Comments

      1. 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. 😋

  1. 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!

  2. 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!

  3. 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!

        1. 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.

  4. Great recipe. I omitted the chocolate and added chopped walnuts and soft dried apricots. The texture was lovely and it wasn’t too sweet.

      1. 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.)

  5. 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.

  6. 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.

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