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 the 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 not a traditional “sourdough” type of recipe.
It’s basically a banana bread that just includes a little of the thrown away unfed discard. I
t brings a tang to the bread and gives it a beautiful texture not normally found in traditional banana bread.
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 200F-205F in the middle of the loaf you’re set to go!
No more undercooked loaves.
Love this sourdough discard banana bread?
Why not give a few of my other banana bread recipes a try!
- Carrot Cake Banana Bread
- Gingerbread Banana Bread
- Coconut Rum Lime Glazed Banana Bread
- Graham Flour Banana Bread
- Banana Bread Crisp
- Banana Bread Granola
- 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
- Preheat oven to 350 degrees F and spray a 9x5 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.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 438mgCarbohydrates: 37gFiber: 5gSugar: 3gProtein: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.