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 overripe bananas so they don't go to waste.
This easy quick bread can be prepped in just 15 minutes and will leave your home smelling amazing with its brown butter and banana flavors!
Whether you make sourdough bread at home or just keep a starter around to make discard recipes (like me), you'll want to save this one in your recipe book!
Thanks to the sourdough discard, this banana bread is extra moist and isn't overly sweet.
If you have ¼ cup to use up after making this recipe, I highly recommend my sourdough chocolate chip cookies!
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. It's a great way to eliminate food waste!
- 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.
- It isn't super sweet, making it a great homemade brunch recipe!
You'll need the following ingredients to make this delicious Sourdough Banana Bread recipe:
- 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 a few days. Dump any excess liquid before using it!
- Brown sugar sweetens this banana bread, giving it more of a caramelized flavor. It doesn't use any white sugar. Light and dark brown sugar both work, so use whatever you have on hand!
- Brown butter adds to this loaf's nutty, caramely flavor. It pairs so well with bananas, just like in my banana chocolate chip bundt cake recipe!
- Ground cinnamon adds a nice warm spice that complements the caramel notes so well!
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.
- Use a mini loaf pan to make mini sourdough banana breads! The bake time may differ, so keep an eye on them after 30 minutes or so.
- See instructions in the recipe card notes to bake them into sourdough muffins!
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!
How to Make Sourdough Discard Banana Bread
These step-by-step instructions will help you make the best banana bread with sourdough discard in your own kitchen!
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.
- Want to make this recipe but your bananas aren't quite ripe enough yet? Try browning them in the oven. Just preheat to 350°F, 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.
- 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.
- 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.
- 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!
If you have local bakeries that sell sourdough bread, chances are they'll have sourdough discard to spare! I'd recommend stopping by, or calling ahead, to see if they have any to give away.
I use the King Arthur Baking starter containing 113 grams of each sourdough, all purpose flour, and water. The results may differ depending on the type of sourdough you're using.
This recipe isn't meant to be a sourdough bread that relies on it to rise, it's merely a way to use up discard so that it doesn't go to waste.
You can, but unfed works better in my experience!
It tastes best the day after you make it! This gives the flavors and moisture time to develop.
Wrap the cooled sourdough discard banana bread tightly in a sealed bag or airtight container for up to 1 week.
Slice and store in a freezer-safe container for up to 3 months. Thaw at room temperature or in the microwave before enjoying.
The Best Sourdough Discard Banana Bread
- Loaf pan 8.5-9 inches
- Parchment paper recommended
- Mixing bowls
- Measuring spoons
- ½ cup unsalted butter measured then browned
- ⅔ cup brown sugar light or dark, packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1⅔ cups overripe mashed bananas about 3 medium bananas
- ½ cup sourdough discard
- 2 cups all-purpose flour weighed in grams or spooned and leveled
- 1½ teaspoons baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- Brown the butter in a pan over medium-low heat while stirring frequently until brown specks form on the bottom and it gives off a nutty aroma. Remove from heat and let cool to room temperature.
- While the browned butter cools, preheat oven to 325°F. Grease a loaf pan with nonstick spray and line with a sheet of parchment paper folded over the sides.
- In a large bowl, whisk together the cooled brown butter and brown sugar. Mix in the eggs and vanilla extract. Then stir in the mashed bananas and sourdough discard.
- Gently fold the flour, baking soda, salt, and cinnamon into the wet ingredients using a spatula. Stop as soon as the flour streaks are all gone.
- Pour the batter into the prepared pan and bake until a toothpick comes out of the center clean (about 55-65 minutes).To prevent the top from burning, carefully place a sheet of aluminum foil loosely over the top about 30 minutes into the bake time.
- Let the bread cool in the pan with the foil on top for about 20 minutes, then transfer to a wire cooling rack.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.