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This is sourdough banana bread with a little extra depth. The discard adds a subtle tang that balances the natural sweetness, and the texture stays soft and tender. No mixer required. Just a simple recipe with a sourdough twist that takes it up a notch.
Like most quick breads, this sourdough banana bread recipe comes together without a mixer and you only need one bowl.
Here’s Why This Sourdough Banana Bread Recipe Works
No wasted starter: This recipe puts sourdough discard to good use, just like these sourdough banana pancakes. No need to toss it.
Moist, tender texture: The starter adds structure and softness, balanced by just the right ratio of wet and dry ingredients.
Bold banana flavor: Mashed bananas in the batter and a decorative one on top give this loaf real banana flavor without tipping into overly sweet.
Flexible and forgiving: Use fresh discard or older, tangier starter. The sugar and spices are easy to tweak to suit your taste.
Craving something bite-sized? These sourdough blueberry muffins are another great way to use up your sourdough discard.
Recipe Tips
Use very ripe bananas: The spottier, the better. They’re sweeter and pack more flavor.
Don’t overmix: Fold the dry ingredients in gently, just until combined, to keep the crumb soft.
Watch your discard: If there’s hooch (the gray liquid) on top, pour it off first. It adds too much moisture and can throw off the balance.
Line the pan: A parchment sling makes cleanup easier and helps the loaf lift out cleanly.
Check early: Start testing around 55 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
Sourdough Discard Banana Bread
This sourdough banana bread keeps the classic flavor but adds more depth with the sourdough starter. The discard adds a subtle tang, the texture stays soft and balanced, and it works whether your starter is fresh or well-aged. It’s banana bread with a little more character.
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Sourdough Banana Bread
If you make this recipe, please leave a star rating and comment.
Ingredients
Wet ingredients
- 2 to 3 bananas, 1 cup mashed
- 8 tablespoons butter, melted
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 cup sourdough discard
- 2 teaspoons vanilla extract
Dry ingredients
- 1 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
Optional
- 1 to 2 bananas, for the top
Instructions
- Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan or line it with parchment paper.
- Combine the mashed banana, melted butter, sugar, brown sugar, eggs, and sourdough starter in a bowl. Stir well.
- Sift the flour, baking powder, baking soda, and salt over the wet mixture.
- Gently fold the dry ingredients into the wet mixture.
- Pour the batter into the prepared pan.
- Split a whole banana in half vertically and place on top of the batter.
- Bake 55 to 60 minutes or until a toothpick inserted into the middle comes out clean or with only a few crumbs attached.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
My oh my! This recipe makes a gorgeous loaf of banana bread ❤️
Love that it uses 1 cup of sourdough discard. I’ll be making this as a part of my regular baking lineup! Thank you for the recipe!
That’s so great to hear! I’m glad you love the recipe. Thanks for the comment.
This was excellent…loved the flavor
Thank you! I’m so glad you enjoyed it. Thanks for the comment.
Yes, this is five star recipe! Very delicious and appreciated to use 1 cupful Sourdough discard, too! Just overflowed from my baking mold, so I won’t put all of batter next time. Yes, I will bake as soon as I get enough discard:) Thanks for great recipe♪
Glad you enjoyed it. Thanks for the comment.
That’s one of my favourites to use up the discard (another one is to make pancakes :-)) The banana bread looks really super, Dahn.
Thanks Angie, it’s one of my favorites too 😉
Wow, best banana bread ever! And I love the banana embedded in the top of the loaf. 🙂 Very nifty recipe — thanks.
Thanks John 😉