The Best Sourdough Banana Bread Recipe – Discard Starter

Looking to transform your overripe bananas and sourdough discard into a delectable treat… This moist and delicious sourdough banana bread is the perfect solution! With the tangy goodness of an active sourdough starter, this recipe brings together the best of both worlds – the beloved classic flavors of banana bread and the rich depth of sourdough.

This simple recipe incorporates the naturally fermented grains of your sourdough starter, resulting in a unique banana bread that boasts an incredible depth of flavor. The mixture of wet ingredients, including melted butter, mashed bananas, and vanilla extract, perfectly complements the tanginess of the active starter.

The combination of dry ingredients, like all-purpose and whole wheat flour, along with baking soda, guarantees a soft, moist crumb and a beautiful rise. You can even add a touch of chocolate chips for an extra indulgent twist on the classic.

The preparation is straightforward: simply combine the wet and dry ingredients, then transfer the sourdough banana bread batter into a prepared loaf pan. After baking to a golden brown, let the loaf cool on a wire rack. The result? A mouthwatering treat that’s perfect for breakfast or as a snack.

Not only does this recipe provide a wonderful way to utilize your sourdough discard, but it also adds a new dimension to your repertoire of favorite banana bread recipes. Whether you’re a seasoned sourdough baker or trying out sourdough recipes for the first time, our sourdough discard banana bread is a fantastic addition to your collection.

Explore the full recipe card below and enjoy the most delicious way to savor your overripe bananas and sourdough starter. 

Using a mostly 100% hydration bubbly active sourdough starter to make banana bread can result in a wonderful, tangy flavor. Here’s a recipe for a delicious sourdough banana bread using primarily sourdough starter!

Why I LOVE This Sourdough Banana Bread Recipe

This sourdough banana bread recipe uses half the sugar of most sourdough or classic banana bread recipes… but you wont miss it one bit!

I also love that this sourdough banana bread recipe uses twice the amount of 100% hydration sourdough starter! More fermented grains, and less flour make for easer digestion of this easy quick bread recipe!

All that extra sourdough starter makes this banana bread more moist and flavorful too!

Sourdough Banana Bread Ingredients

For the sourdough starter:

• 1 cup active sourdough starter at 100% hydration, can be fed or unfed. 

For the banana bread batter:

• 2-3 ripe bananas, mashed
• 1/4 cup neutral oil (such as vegetable or avocado oil)
• 3/4 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chopped nuts (walnuts or pecans), optional

How to Make Sourdough Banana Bread

Prepare the Banana Bread Batter

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large mixing bowl, combine the mashed bananas, oil, brown sugar, vanilla extract, and egg. Mix well until the mixture is smooth and well combined.

Add Sourdough Starter

Add 1 cup of your active sourdough starter to the banana mixture and mix until incorporated.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon (if using).

Combine Wet and Dry Mixtures

Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.

Add Nuts (Optional)

If you’re using nuts, gently fold in the chopped nuts.

Bake the Banana Bread

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Once baked, remove the banana bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Enjoy

Slice the cooled banana bread and enjoy the unique tangy flavor that the sourdough starter adds to the classic banana bread!

Using a mostly sourdough starter in this recipe might result in a slightly denser texture compared to traditional banana bread, but it also provides a distinctive taste that sourdough enthusiasts appreciate. Feel free to adjust the ingredients and proportions based on your preferences and the activity of your sourdough starter.

If you try this recipe and love it, I’d love if you give it 5 stars! Tag me on Instagram @farmhouse_harvest with your delicious creation!

More Sourdough Favorite’s From The Farmhouse!

Soft Sourdough Rolls

Easy Sourdough Bread for Beginners

Sourdough Starter Pancakes

Easy Sourdough Waffles

Sourdough Pumpkin Coffee Cake

Perfect Sourdough Pumpkin Bread

Sourdough Baguette

Recipe Card

Sourdough Banana Bread Nutritional Information (Per Slice)

Here’s an approximate breakdown per slice (assuming 12 slices per loaf):

• Calories: ~220-250 kcal
• Total Fat: ~9-11 g
• Saturated Fat: ~1-2 g
• Cholesterol: ~15-20 mg
• Sodium: ~150-200 mg
• Total Carbohydrates: ~31-35 g
• Dietary Fiber: ~2-3 g
• Sugars: ~15-18 g
• Protein: ~4-5 g

Please note that these values are rough estimates and can vary based on factors such as the specific brands of ingredients used and any modifications to the recipe.

Sourdough Banana Bread Recipe Tips

That’s great to hear that you’re trying out the recipe! Here are some tips to help you along the way:

Starter Activity

Make sure your sourdough starter is active and bubbly before using it in the recipe. This will ensure that it contributes the desired tanginess and leavening to the banana bread.

Mashed Bananas

Use ripe bananas that are well-mashed. Ripe bananas not only provide sweetness but also moisture to the bread.

Mixing Technique

When combining wet and dry ingredients, be sure to mix until just combined. Overmixing can lead to a denser texture.

Baking Time

Keep a close eye on the baking time. Baking times can vary depending on your oven and the specific moisture content of your bananas. Use the toothpick test: insert a toothpick into the center of the bread, and if it comes out clean (with no wet batter clinging to it), the bread is done.

Cooling

Allow the banana bread to cool in the pan for a bit before transferring it to a wire rack. This helps prevent it from breaking apart due to sudden temperature changes.

Texture & Flavor

Remember that using sourdough starter might result in a slightly denser texture and a unique tangy flavor compared to traditional banana bread. Embrace the differences as part of the charm of incorporating sourdough.

Experimentation

Baking with sourdough can sometimes involve a bit of experimentation. If you find that the bread isn’t rising as much as you’d like or has a different texture, you can adjust the amount of starter, fermentation time, or other factors in your next attempt.

Customization

Feel free to customize the recipe by adding your favorite mix-ins, such as chocolate chips, dried fruit, or different types of nuts.

Patience

Baking with sourdough requires a bit of patience, especially if you’re new to sourdough baking. Be patient with the fermentation process and allow the sourdough to work its magic.

Enjoy the Process

Baking is not only about the final product but also about the joy of the process. Enjoy the experience of creating something delicious from scratch!

Remember, baking is an art as well as a science, and practice makes perfect. Don’t be discouraged if your first attempt isn’t exactly what you envisioned. Each time you bake, you’ll learn more about the process and improve your skills. Good luck, and I hope your sourdough banana bread turns out delicious!

Tools You Will Need

For preparing and storing your delightful sourdough banana bread, you’ll need a few essential tools:

Baking & Prep Tools

• Mixing Bowl: A large mixing bowl is essential for combining your wet and dry ingredients to create the banana bread batter.
• Measuring Cups and Spoons: Accurate measurements are crucial for the success of your recipe, so ensure you have these on hand.
• Loaf Pan: A 9×5-inch loaf pan or a smaller loaf pan is needed to bake your banana bread to perfection. You can also use mini loaf pans for smaller portions.
• Parchment Paper: Line your loaf pan with parchment paper to prevent sticking and make it easy to remove the bread after baking.
• Wire Rack: A cooling rack allows your banana bread to cool evenly and prevents moisture buildup on the bottom.
• Plastic Wrap or Foil: Wrap your cooled banana bread in plastic wrap or aluminum foil before storing to maintain its moisture and freshness.
• Airtight Container: If you prefer, store your wrapped banana bread in an airtight container to keep it protected.

Optional Tools

• Chocolate Chips: If you’re adding chocolate chips, have these ready for folding into the batter.
• Kitchen Scale: For precise measurements, especially if using grams of flour or other ingredients.
• Stand Mixer or Hand Mixer: While not necessary, a mixer can make combining wet and dry ingredients more efficient.

Storage Tools

• Zip-Top Freezer Bags: If you plan to freeze individual slices, zip-top freezer bags keep them protected.
• Aluminum Foil or Plastic Wrap: Wrapping individual slices before freezing helps maintain their freshness.
• Reheating Options: Toaster or microwave for thawing and reheating frozen slices.

Having these tools at your disposal ensures you’re well-equipped to create, bake, and store your sourdough banana bread with ease. Whether you’re an experienced baker or trying this recipe for the first time, these tools will help you achieve the best results and enjoy your homemade treat over time.

How to Store Sourdough Banana Bread

If you’re lucky enough to have leftovers, store your sourdough banana bread and keep it fresh, follow these steps:

Cool Completely

Allow the banana bread to cool completely on a wire rack before storing it. This helps prevent moisture buildup that could lead to a soggy texture.

Wrap in Plastic Wrap or Foil

Once cooled, wrap the banana bread tightly in plastic wrap or aluminum foil. This helps retain moisture and prevents the bread from drying out.

Use an Airtight Container

Alternatively, you can place the wrapped banana bread in an airtight container. Make sure the container is large enough to fit the bread without squishing it.

Room Temperature Storage

If you plan to consume the banana bread within a day or two, it’s safe to store it at room temperature. However, if the temperature is warm and humid, it’s best to store it in the fridge to prevent spoilage.

Refrigerator Storage

For longer-term storage, keep the banana bread in the refrigerator. It can stay fresh for up to a week when stored properly.

Freezer Storage

If you want to store the banana bread for an extended period, freezing is a great option. Slice the bread into individual portions and wrap each slice tightly in plastic wrap or aluminum foil. Place the wrapped slices in a zip-top freezer bag. The slices can be thawed as needed.

Thawing Frozen Banana Bread

To thaw frozen banana bread, remove the desired number of slices from the freezer and let them thaw at room temperature or gently reheat them in a toaster or microwave.

Prevent Moisture

To prevent the bread from becoming too moist in storage, avoid placing it in a location where it might be exposed to excessive humidity.

If you try this recipe and love it, I’d love if you give it 5 stars! Tag me on Instagram @farmhouse_harvest with your delicious creation!