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Sourdough Discard Banana Bread
This sourdough discard banana bread turns 1 cup (240 g) of unfed starter and 2 to 3 ripe bananas into one moist, tender loaf, all in a single bowl. You whisk melted butter and sugar with eggs, vanilla, mashed banana, and the discard, fold in flour, baking soda, and salt, then bake at 350°F (175°C) for about an hour. The discard is the secret to the crumb: it adds real moisture and a whisper of tang that keeps the loaf soft for days without making it taste sour. Hands-on time is about 15 minutes and the bake runs 55 to 65, so from bowl to cooling rack you are looking at a little over an hour. It is the perfect landing spot for a jar of fridge discard and a few over-ripe bananas at the same time. Cool it before slicing so the crumb sets.
Ingredients
| Ingredient | Metric | US |
|---|---|---|
| Sourdough discard (unfed) | 240 g | 1 cup |
| Ripe bananas, mashed | ~300 g | 2 to 3 |
| Unsalted butter, melted | 113 g | 1/2 cup |
| Sugar | 150 g | 3/4 cup |
| Large eggs | 2 | 2 |
| Vanilla extract | — | 1 tsp |
| All-purpose flour | 180 g | 1.5 cups |
| Baking soda | 6 g | 1 tsp |
| Salt | 3 g | 1/2 tsp |
Instructions
- Preheat and prep. Heat the oven to 350°F / 175°C. Grease a 9 by 5 inch loaf pan or line it with parchment.
- Mix the wet ingredients. In a large bowl, whisk the melted butter and sugar, then whisk in the eggs, vanilla, mashed bananas, and discard until well combined.
- Add the dry ingredients. Add the flour, baking soda, and salt. Fold gently just until no dry streaks remain. Do not overmix, or the loaf turns tough.
- Bake. Pour into the pan and bake 55 to 65 minutes, until a skewer in the center comes out clean or with a few moist crumbs. Tent loosely with foil if the top browns too fast.
- Cool. Cool in the pan 10 minutes, then turn out onto a rack and cool at least 20 minutes more before slicing.
Nutrition (estimate)
Per slice, based on 10 slices: about 230 calories, 35 g carbohydrate, 4 g protein, and 9 g fat. This is a rough estimate that changes with banana size and any add-ins like nuts or chocolate.
Frequently asked questions
Does sourdough discard banana bread taste sour?
No. The discard adds a very subtle background tang and a lot of moisture, but the bananas, sugar, and vanilla dominate the flavor. Even with older, tangier discard the finished loaf tastes like banana bread, not sourdough.
Can I reduce the sugar or make it healthier?
Yes. With very ripe bananas you can drop the sugar to 1/2 cup and the loaf is still sweet enough for most people. You can also swap up to half the all-purpose flour for whole wheat, though the crumb becomes a little denser.
How do I store sourdough discard banana bread?
Wrap it well and keep at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months; slice first so you can thaw one piece at a time.
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