This sourdough discard banana bread is the perfect way to use up all that extra sourdough discard AND those brown bananas. No need to throw away your discard when you can make this super delicious and flavor-packed quick bread. Your whole family will go crazy for this twist on traditional banana bread.
If there is one thing I have learned these past few months it’s that sourdough has really had a glow up.
But, with the making of sourdough comes the dreaded discard.
That’s why I wanted to start learning a few recipes that could help me use up that discard instead of tossing it into the trash. Or compost pile.
Soooooooo now I give you one of the best ways to use all that discard – sourdough banana bread!
No, you don’t need to add yeast or let the banana bread sit for hours.
This is not a traditional “sourdough” type of recipe.
It’s basically a banana bread that just includes a little of the thrown-away unfed discard.
It brings a tang to the bread and gives it a beautiful texture not normally found in traditional banana bread.
Table of Contents
What is sourdough discard?
Not familiar with sourdough making? That’s ok!
When you feed your sourdough you give it fresh flour and water that gets mixed into a small portion of your starter. The remaining starter can be thrown away, given to a friend, or added to a compost pile.
It seems wasteful but that is just the life of a sourdough.
Since my sourdough sits on my counter I have to feed it 2 times a day.
I obviously don’t want to be wasteful so I started coming up with ideas on how to use my leftover discard.
This is the first recipe I’m sharing but be on the lookout because I went baking crazy and have lots of fun sourdough discard recipes coming up.
How can I adapt this banana bread recipe?
I know you all love to add in mixins so here are a few delicious recommendations!
- Add up to 3/4 cup chopped nuts – pecans and walnuts do best in banana bread.
- Want more spice? Instead of just cinnamon try adding ginger, allspice, or even a mix of spices like pumpkin pie spice.
- Don’t have white whole wheat flour? That’s ok you can all-purpose flour with no changes needed.
- Ran out of brown sugar? White sugar can be in its place.
- Throw in a handful of chocolate chips to get your chocolate fix.
I should also add a few tips that I think making this bread even easier.
If you have ever made banana bread and thought it was fully cooked to only get to the center and realize it was undercooked I have a tip for you!
Instead of just using a toothpick to test pick up an instant read thermometer.
They are so helpful in bread baking and as long as your sourdough discarded banana bread registers 200 degrees F-205 degrees F in the middle of the loaf you’re set to go!
No more undercooked loaves.
More banana bread recipes
- Want to add more veggies to your bread? Try my Carrot Cake Banana Bread.
- Craving a wintertime twist to banana bread? Try my Gingerbread Banana Bread.
- Love tropical tastes? Try my Coconut Rum Lime Glazed Banana Bread.
- Need a classic recipe? Try my Graham Flour Banana Bread.
Sourdough Discard Banana Bread
Ingredients
- 1-1/2 cups 170 grams white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 3/4 cup 160 grams brown sugar
- 1/2 cup 113 grams unsalted butter, room temperature
- 1 large egg
- 1 cup 227 grams unfed sourdough starter
- 1 cup 227 grams mashed ripe banana
- 2 teaspoons vanilla bean paste
Instructions
- Preheat oven to 350 degrees F and spray a 9×5 loaf pan with non-stick spray, set aside.
- In a medium-sized mixing bowl add flour, baking soda, kosher salt, and cinnamon.
- Whisk to combine and set aside.
- In the bowl of an electric mixer add brown sugar and butter.
- Cream together until the mixture is light in color and fluffy in texture.
- Scape down the sides and mix in the egg, sourdough starter, mashed banana, and the vanilla bean paste.
- Mix gently until just combined.
- With the mixer on low, slowly add in the flour mixture.
- Continue mixing just until the batter comes together.
- Spread batter into the prepared loaf pan and bake for 60-75 minutes or until a toothpick comes out clean when tested in the center of the loaf or until the loaf registers 200F-205F with an instant-read thermometer.
Dante
Saturday 28th of May 2022
I’ve tried this twice already and it’s my new go-to sourdough recipe. Super deelish and easy plus I add chocolate chips and walnuts on top for extra fun. Side note that we always half the sugar across all recipes and it still tastes good.
Terrie
Saturday 16th of October 2021
I have been looking for a good banana bread recipe for a long time. This is it! I did add in pecans. And as I didn’t have vanilla paste I used about a tsp of vanilla flavouring. It came out great. I will definitely make this again. It also gave me a sense of accomplishment in that I made use of some of the sourdough starter I had on hand. 😜
Brian
Sunday 16th of May 2021
Great recipe. My go-to recipe now. I follow it as written. But I just noticed, isn't 1.5 cups of flour 210g?
Chelsea
Saturday 2nd of January 2021
This recipe was soo good! I had so much discard to use and didn't know what to do with it until I stumbled upon this recipe. I followed it exactly as written, just added a handful of walnuts in, and it was fantastic!
April
Tuesday 29th of December 2020
This was so good! So moist and I love how the edges get nice and crispy. I ran out of cinnamon so I used cardamom. My starter was getting out of hand and I had some bananas to use up and this was perfect!