Make the best Sourdough Discard Banana Bread with this easy step-by-step recipe! Perfectly moist, rich in flavor, and naturally enhanced by the tangy depth of sourdough discard or starter. Plus, I’ll show you how to adjust for high altitude so you get perfect results every time!
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Why This Sourdough Discard Banana Bread Stands Out
If you love banana bread but want something with a little extra depth and character, this sourdough discard version is a must-try! The natural fermentation process of sourdough adds a subtle tang that balances the sweetness of ripe bananas, making each bite more complex and satisfying than traditional recipes.
But flavor isn’t the only reason to bake this loaf. Thanks to the magic of sourdough, this banana bread has a lighter, airier texture with a tender crumb that stays moist for days—no dry, dense loaves here! Plus, fermentation helps break down gluten and unlock nutrients, so you might even call this a better-for-you treat.
If you don’t have a sourdough starter yet, don’t worry—I can help! My easy, foolproof sourdough starter recipe walks you through the process step by step, using just flour and water. Once your starter is active, you’ll have a steady supply of discard for recipes like this one. And trust me, once you start baking with sourdough, you’ll never want to stop! I suggest you start with Dutch Oven Sourdough Bread.
I’ve spent years perfecting sourdough discard recipes, and I know the little tricks that make all the difference—like adjusting for high altitude baking, choosing the right bananas, and ensuring just the right amount of tang without overpowering the banana flavor. Whether you’re new to sourdough or looking for a fresh way to use your discard, this recipe is foolproof, delicious, and one you’ll make again and again!
Sourdough Banana Bread Ingredients
- Butter: Grease the loaf pan with butter and add it to the batter to enhance the bread’s taste and texture. Salted or unsalted butter will do the trick.
- Flour: I always use unbleached all-purpose flour in my baking, but you can use bleached flour or another variation, like whole wheat flour, if preferred.
- Leavening: We’ll use baking powder and baking soda.
- Cinnamon: Nothing goes together like banana and cinnamon! Add ground cinnamon for a hint of warm spice.
- Mashed banana: Choose ripe or overripe bananas for the best results.
- Egg: Get a tender crumb and rich flavor by adding a large egg at room temperature.
- Brown sugar: Brown sugar sweetens the bread and gives it a subtle molasses flavor. You can use light or dark brown sugar.
- Sourdough Discard: You can use sourdough starter discard or active starter for this recipe.
Get the full recipe in the recipe card below.
I am not a newbie when it comes to sourdough bread and starters we had a family starter that was in our family for about 50 years, I grew up making these amazing Sourdough Pancakes (you can use active or discard starter) which are still my favorite pancake!
How to Make Sourdough Banana Bread Recipe
Preheat the oven to 350° F (175° C) and grease the loaf pan with butter or line it with parchment paper and set aside. I love these loaf pan liners!
I’ve provided both volume and weight measurements for this sourdough recipe. For precision, I recommend using grams. A good kitchen scale is a worthwhile investment and you’ll find it useful frequently!
My Favorite Kitchen Scale
- This Escali Kitchen Scale is economical and accurate!
Whisk the flour, baking powder, baking soda, and cinnamon in a mixing bowl until well combined, setting it aside for later.
Add the mashed bananas, egg, brown sugar, and melted butter to a separate bowl. Then measure your sourdough discard using a kitchen scale. Whisk them together until thoroughly blended.
Then, form a well in the middle of the flour mixture and pour the wet ingredients inside, folding gently or mixing gently just until the ingredients are well combined.
Fresh Tips
- Do not overmix the batter, overmixing is what causes baked goods to become heavy and dense.
- Make sure your oven heats accurately by using an oven thermometer.
Spoon the batter into the loaf pan and bake it for 50-60 minutes. Once the edges pull away from the pan and the top is golden brown, the banana bread is finished baking. Be sure to insert a skewer into the center of the loaf – if it comes out clean, the bread is ready.
Remove pan to a cooling rack and allow to cool in the pan for one hour for best results, then remove from pan and cool completely on rack. Try to avoid slicing into the bread before it’s completely cooled.
High Altitude Adjustments
I bake at 5280 above sea level, and all of my baking recipes have been tested at both high altitudes and sea level.
- Increase flour by 2 tablespoons or for a total of 156 grams
- Decrease baking powder to 1 ½ teaspoons or 6 grams
- Increase to two eggs, room temperature
- Decrease sugar by 2 Tablespoons
- Bake as directed starting to check for doneness at about 50 minutes.
If you love the idea of not wasting your extra sourdough discard, make more sourdough recipes, like these Overnight Sourdough Pancakes, which are fluffy, light, and tangy. You can use an active sourdough starter or discard.
Variations
Sourdough Banana Nut Bread
Add chopped nuts, like walnuts, almonds, or pecans, for a satisfying crunch. Depending on your preference, you’ll need about ½ cup.
Chocolate Chip Banana Bread
For sweet bits of chocolate in every bite, add ½ cup of chocolate chips or mini chocolate chips. Toss chocolate chips with one tablespoon of the flour mixture before mixing in, this will help keep the chips from sinking to the bottom of the quick bread.
Frosted Sourdough Banana Bread
Icing this delicious bread recipe with my Browned Butter Icing or this easy vanilla buttercream glaze or your favorite frosting or glaze will make it sing!
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Gluten-Free Sourdough Banana Bread
Assuming you already have a good gluten-free sourdough starter, yes, you can adapt this recipe to be gluten-free! Replace the regular flour with your favorite cup-for-cup gluten-free all-purpose flour. I personally like King Arthur Gluten-Free Flour. Be sure to also check out my high-altitude banana bread recipe. It’s been thoroughly tested for gluten-free adaptations.
Substitutions
- Substitute the brown sugar with white sugar, if desired.
- Sprinkle a little cinnamon mixed with turbinado sugar, or sugar in the raw, on top of the loaf before baking for a yummy sweet and spicy crunch topping.
- If you’re out of sourdough starter, you can still make this recipe by replacing with sour cream or Greek yogurt.
- Add more warm spices for a spicier banana bread – nutmeg and allspice are great options. Add up to 1 teaspoon of vanilla extract for a hint of vanilla.
Recommended Tools
- This is my favorite loaf pan!
Frequently Asked Questions
Absolutely! Bake in 4 lined or buttered mini loaf pans reducing baking time to about 20-30 minutes. You can also make banana muffins or mini muffins. Bake for about 18-20 minutes.
Yes, but you need to defrost the bananas first or let them thaw at room temperature before mashing them and adding to the recipe.
The riper the bananas, the better the banana bread! You want the outside of the banana to have lots of brown spots and a soft texture.
Sourdough discards will last indefinitely in the fridge as long as they don’t develop mold. They may develop a gray liquid on top called “hooch,” which may be stirred in or poured off. Stirring it in may provide a more sour taste to the dough.
Storage Tips
Room Temperature – You can keep sourdough banana bread on the counter in an airtight container, bag, or tightly wrapped in plastic wrap or aluminum foil for up to 5 days. Keep it out of direct sunlight; if your home is a little warmer, the bread will spoil more quickly. So watch and move to the refrigerator when needed.
Refrigerator – Refrigerate the bread to save leftovers for up to 7 days.
How to freeze banana bread
This quick bread freezes very well! Let it cool completely, wrap it in plastic wrap and foil, and place it in a freezer-safe bag to store for up to three months. If you store the loaf in individual slices, you can remove single servings from the freezer to thaw and enjoy without having to thaw the entire bread loaf.
What to Serve with Sourdough Banana Bread
Best Brunch Recipes for Easy Sourdough Discard Banana Bread
Banana bread is so versatile! It can be enjoyed for breakfast, brunch, dessert, or a mid-day snack. Serve up a delicious, indulgent brunch complete with this irresistible sourdough banana bread, crispy Cubed Hash Browns, and Mock Eggs Benedict, or Protein Overnight Oats.
More Banana Bread Recipes
- High Altitude Banana Bread
- Banana Nutella Bread
- Banana Graham Oat Bread
- Healthy Chocolate Chip Banana Bread
- Banana Bread Bundt Cake
Remember to check the bread at around 45 to 50 minutes. All ovens heat differently, know if your oven runs accurate by using an oven thermometer.
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Print PinIngredients
- 1 tablespoon Butter for greasing the pan or use loaf pan parchment liners
- 137 g unbleached all-purpose flour 1 ⅛ cups (increase 2 TBL/or 156 g total for high altitude)
- 12 g baking powder 2 teaspoons (decrease to 1 ½ teaspoon HA or 8 grams)
- 1.5 g baking soda ¼ teaspoon
- 2 g ground cinnamon 1 teaspoon
- ¼ teaspoon kosher salt
- 225 g mashed bananas about 1 ½ cups, 3-4 bananas
- 1 large egg room temperature (increase to 2 eggs for HA)
- 156 g brown sugar packed, ¾ cup (reduce by 2 TBL for High Altitude)
- 100 g sourdough discard ⅓ cup (may also use active starter)
- 22 g butter 1 ½ tablespoons, melted – increase to 2 TBL for high altitude
Instructions
- Preheat the oven to 350° F (175° C). Grease a 1 pound loaf pan with butter, line with parchment paper or use loaf pan liners.1 tablespoon Butter
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon until well combined, and set aside.137 g unbleached all-purpose flour, 12 g baking powder, 1.5 g baking soda, 2 g ground cinnamon, ¼ teaspoon kosher salt
- In another mixing bowl, add the mashed bananas, egg, brown sugar, melted butter and sourdough discard. Whisk together until thoroughly combined and blended.225 g mashed bananas, 1 large egg, 156 g brown sugar, 100 g sourdough discard, 22 g butter
- Make a well in the flour mixture, and pour the mixed wet ingredients into the center. Gently stir until just combined.
- Pour into the greased loaf pan, and bake for 50-60 minutes. It’s finished when the edges have pulled away from the pan, the top is golden brown, and a skewer inserted into the center comes out clean.
- Allow the bread to cool in the pan on a rack for one hour for best results, but at least 15 minutes, then carefully remove it from the pan and let it cool completely on the rack.
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Notes
- You can use sourdough discard or active bubbly sourdough for this recipe.
- You can substitute white sugar for the brown sugar if desired.
- Try sprinkling a little cinnamon mixed with turbinado sugar (sugar in the raw) on top before baking for a yummy, sweet, and spicy crunch topping.
- Add ½ cup of chopped nuts to the batter for sourdough banana nut bread.
- Likewise, add ½ cup of chocolate chips or mini chocolate chips to the batter for sourdough chocolate chip banana bread.
Store banana bread on the counter, in an airtight container or baggie or wrapped well in plastic wrap or foil for up to 3-5 days. The warmer the house the quicker your bread can spoil, so keep an eye on it. If needed refrigerate well wrapped for up to 7 days. Freeze Sourdough Banana Bread: Cool your quick bread completely before freezing, then wrap well in plastic wrap and again in foil, and store in a freezer Ziplock baggie for up to 3 months. I like to slice the loaf into thirds and wrap them individually for smaller servings. Thaw on the counter. High Altitude Sourdough Banana Bread Recipe:
This recipe has been tested at altitude and at sea level! For high altitude adjustments follow the below instructions:
- Increase flour by 2 tablespoons
- Decrease baking powder to 1 ½ teaspoons
- Increase to two eggs, room temperature
- Decrease sugar by 2 Tablespoons
- Bake as directed, but start checking at about 50 minutes for doneness
Nutrition
Vicky
I recently tried this and it was a delightful treat! The blend of sourdough discard and ripe bananas resulted in a moist, flavorful bread that my family adored.
So glad you loved it, thanks Vicky!
Paula
This tasted AMAZING! Will be making it this way from now on!
So glad you liked it!
Liz
This was such a good banana bread and a great way to make the most of my starter! Thanks!
YAY! Thanks, Liz!
Adri
I’m so happy I found this recipe! I always have freezer full of overripe bananas and a fridge full of sourdough discard. And this is the perfect recipe to use up both, the crumb is so moist and tender. I’ll be making it again this weekend. 😂
That’s me exactly!! Glad you liked it!
Ned
What a delicious and moist banana bread! Thank you!
Glad you liked it Ned, thank you!