The Best Sourdough Discard Banana Bread

I'm always looking for delicious recipes to make with my sourdough starter, and this Sourdough Discard Banana Bread is a new favorite! It's the best way to use up sourdough discard and brown bananas so they don't go to waste. This easy quick bread will leave your home smelling amazing with its brown butter and banana flavors!

Why You'll Love This Recipe

• You've worked hard to keep your sourdough starter alive! This recipe won't let any of it end up in the trash.
• After only 15 minutes of prep and an hour of baking time, you'll have the most delicious banana bread. No stand or hand mixer required!
• It requires just 10 basic ingredients and can be made in one bowl.
• It's as tasty and moist as my grandma's banana bread! Growing up, we'd enjoy it by heating a slice in the microwave for a few seconds and spreading a slab of salted butter on top.

Ingredients

• Bananas are the star of this recipe! Overripe bananas that have browned naturally on your counter work best, but you can also use frozen bananas.
• Sourdough discard shares the spotlight with bananas since you can't make sourdough discard banana bread without it! This recipe is best with starter that hasn't been fed in about a week and try not to get too much liquid in it.
• Brown butter gives this loaf a nutty, caramely flavor that pairs so well with bananas, just like in my Chocolate Chip Banana Bundt Cake recipe!

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• If you use frozen bananas instead of fresh ones, let them thaw in a bowl until they're soft before using them. Leave behind as much liquid as possible.
• Instead of browning the butter, it can be melted in the microwave and then cooled at room temperature.
• Not a fan of cinnamon? Feel free to leave it out!
• If you love banana bread with chocolate chips or nuts, try folding ½ cup of your favorite ones into the batter before baking!
• Next time, sprinkle a cinnamon sugar mixture or streusel on the top before placing it in the oven.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

Step 1: Place the unsalted butter in a pan over medium-low heat and stir frequently until brown specks start to build up on the bottom and it gives off a nutty scent. Transfer to a heatproof bowl and let cool to room temperature.

Step 2: In a large mixing bowl, whisk together the browned butter and brown sugar really well. Then, mix in the eggs and vanilla extract.

Step 3: Whisk the mashed bananas and sourdough discard into the brown butter mixture until combined.

Step 4: Using a spatula, gently fold the dry ingredients (flour, baking soda, salt, and cinnamon) into the wet ingredients. Stop stirring as soon as the flour streaks disappear.

Step 5: Pour the batter into a greased and parchment paper-lined loaf pan. Place it on the middle rack of a 325°F preheated oven.

Step 6: Bake the sourdough banana bread until a toothpick comes out of the center clean (about 55-65 minutes). Let it cool in the pan with foil over the top for 20 minutes, then remove the foil and transfer the bread to a cooling rack.

Expert Tips

Tip #1: Want to make this recipe but your bananas aren't quite ripe enough yet? Try browning them in the oven. Just preheat to 350F, place them on a foil-lined baking sheet, and bake until they're brown (about 15 minutes). See this tutorial on how to ripen bananas in the oven for more info. P.S. Make sure they're completely yellow (no green parts) otherwise they may not have developed their flavor yet.

Tip #2: For the easiest bread removal, create a parchment paper sling in your loaf pan. Grease your pan with nonstick spray and then place a sheet of parchment across the bottom and over the sides. Be sure to crease the sides or place plain metal binder clips over them so they don't fold over and stick to the batter while baking.

Tip #3: To prevent the top from burning, carefully place a sheet of aluminum foil loosely over the top after 30 minutes in the oven, then continue to bake.

Tip #4: For extra moist banana bread, place a clean kitchen towel over the loaf while it cools on the wire rack. I like to fold the parchment sides over top and then place the towel over that. Then, put it in an airtight container right after it's cooled and sliced. This will help trap the heat and moisture and give it the best soft top!

Recipe FAQs

Storage

Room Temperature

Wrap the cooled sourdough discard banana bread tightly in a sealed bag or airtight container for up to 1 week.

Freezing Instructions

Slice and store in a freezer-safe container for up to 3 months. Thaw at room temperature or in the microwave before enjoying.

More Recipes You'll Love