This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

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.

A freshly baked sourdough banana bread with starter in a loaf pan.
Email this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Stack of six banana bread slices with banana baked on top.

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.

Slices of banana bread from a recipe for how to use sourdough discard.

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.

Pin this now to find it later!

Pin It
Slices of banana bread from a recipe for how to use sourdough discard.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
4.92 from 12 votes

Sourdough Banana Bread

Banana bread made with sourdough discard is ultra-tender and moist. This foolproof recipe has the best flavor and texture of any banana bread ever.

If you make this recipe, please leave a star rating and comment.

Servings: 16 slices (1 Loaf)
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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

Discard age matters: The longer sourdough discard sits, the more acidic and sour it becomes, which can affect the texture of your banana bread. For best results, use discard that’s no more than 7 days old.
If your discard has hooch: That grayish liquid on top? Pour it off before using the discard. Leaving it in adds too much moisture and can throw off the batter.
If you like this recipe, try my sourdough banana scones

Nutrition

Serving: 1 serving, Calories: 191kcal, Carbohydrates: 31g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 36mg, Sodium: 322mg, Potassium: 111mg, Fiber: 1g, Sugar: 16g, Vitamin A: 219IU, Vitamin C: 2mg, Calcium: 44mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

You May Also Like

4.92 from 12 votes (11 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. Rita Vanscyoc says:

    5 stars
    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!

    1. Dahn Boquist says:

      That’s so great to hear! I’m glad you love the recipe. Thanks for the comment.

  2. Tim says:

    This was excellent…loved the flavor

    1. Dahn Boquist says:

      Thank you! I’m so glad you enjoyed it. Thanks for the comment.

  3. june-aloha says:

    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♪

    1. Dahn Boquist says:

      Glad you enjoyed it. Thanks for the comment.

  4. angiesrecipes says:

    That’s one of my favourites to use up the discard (another one is to make pancakes :-)) The banana bread looks really super, Dahn.

    1. Dahn Boquist says:

      Thanks Angie, it’s one of my favorites too 😉

  5. John / Kitchen Riffs says:

    Wow, best banana bread ever! And I love the banana embedded in the top of the loaf. 🙂 Very nifty recipe — thanks.

    1. Dahn Boquist says:

      Thanks John 😉