Easy Homemade Sourdough Banana Bread (from discard)

Got overripe bananas sitting on the counter? Don’t like throwing away your sourdough starter? My Easy Sourdough Banana Bread recipe will help you use up both!

Get ready to make the most flavorful and moist loaf of Banana Bread ever! Your kitchen will smell heavenly.

Sourdough Banana Bread can sound much fancier than a traditional banana bread. However, it is so much easier than you think! In this recipe, we’ll be using sourdough starter discard straight from the fridge, so no proof time needed. Also, it is a One Bowl recipe. Can’t get any easier than that!

If you are a beginner at Sourdough Baking, this recipe is just for you! I also highly recommend checking out Little Spoon Farm blog for more sourdough recipes and beginner’s tips. My Sourdough Banana Bread is also inspired by her recipe.

Why add Sourdough to your Banana Bread?

First of all, it is a great way to use up your sourdough starter discard. I don’t know about you, but I absolutely hate to through away mine.

Secondly, sourdough starter gives this bread a slightly tangy flavor, which I personally enjoy.

And thirdly, nothing will compare to the taste of fresh sourdough banana bread!

How to make Sourdough Discard Banana Bread?

This recipe makes it so easy! Just mix everything in a large bowl in the order shown in the recipe card below. And then simply bake your bread in the oven.

Make sure to let the bread cool before cutting into it. I know it’s tempting to cut into a hot loaf, but the wait is worth it! Otherwise, your bread might end up soggy.

Optional Add-ins

You might want to fold in some fun add-ins right after mixing all the ingredients for extra flavor or health benefits. Here’s what I like to add to my banana bread:

• Nuts (walnuts or pecans)
• Chia Seeds
• Raisins
• Coconut flakes
• Chocolate chunks
• Blueberries (fresh or frozen)

Tips for Success

Make sure to use very ripe bananas. This will make your bread sweeter and more flavorful. If you don’t have ripe bananas, here’s how you can speed up the process.

I like to use light brown sugar in this recipes, but you can use any sugar you have on hand.

I find adding a little bit of cinnamon brings this banana bread to a whole new level! Feel free to skip this step if you don’t like cinnamon.

I always add a pinch of salt to my baked goods to balance out all the flavors.

When mashing bananas, leave some bigger chunks, if you like more banana texture.

You can make this banana bread into muffins. Simply adjust baking time to 20-25 minutes.

How to store Sourdough Banana Bread?

There’s a few ways you can go about storing your banana bread.

Once your loaf is completely cooled, keep it on the counter for up to three to five days. You just want to make sure to store it in a ziplock bag or airtight container.

My personal favorite way to store this banana bread is to freeze individual slices wrapped in foil or plastic wrap. I then can just warm up a slice in the microwave and enjoy a “freshly baked” banana bread for breakfast or anytime I crave it.

You could also freeze a whole loaf.

What do you eat Banana Bread with?

Typically, I just like to eat my banana bread on its own. It is already so moist and flavorful!

If you want to make it a healthy breakfast, serve a slice with some greek yogurt and berries on a side.

Another great way to serve it would be with some nut butter or Nutella and a sprinkle of chia seeds.

And if you’re feeling extra fancy, go ahead and make it into a french toast. Why not, right?

Here’s more ways to use up overripe bananas

Try making my Healthy Buckwheat Pudding that also calls for a banana. The sweeter the banana, the better.

One of my favorite breakfast dishes is definitely the Vanilla Baked Oatmeal. It tastes just like a slice of birthday cake, while its sweetness comes from a ripe banana. Healthy and delicious start for your day!

Another great breakfast dish that calls for ripe bananas is these Banana Oat Pancakes by Dani, from cleananddelicious.com

Or simply add your ripe bananas to a smoothie. This way, you won’t need to add any additional sweeteners. Also, bananas give a smoothie a very rich and creamy texture.

You can always freeze your bananas to use later.

Print Recipe

Sourdough Banana Bread (from discard)

Easy one-bowl Sourdough Banana Bread recipe. Check out the blog post for more tips and tricks.

Prep Time10 minutes mins

Cook Time45 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: banana, bread, breakfast, cinnamon, discard, easy, moist, muffin, one-bowl, ripe, sourdough, starter, sweet, toast, vanilla

Servings: 12 slices

Author: Cristina

Cost: $2-5

Ingredients

• 100 g Butter melted
• 100 g Light Brown Sugar or any sugar
• 2 large Eggs
• 3 medium Bananas (ripe) mashed
• 55 g Sour Cream
• 1 tsp Vanilla Extract
• 1 tsp Cinnamon
• pinch of Salt
• 125 g Sourdough Starter Discard
• 250 g AP Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda

Instructions

• In a large mixing bowl, whisk the melted butter, mashed bananas, and eggs together.
• Add the sugar, sour cream, sourdough starter discard, and vanilla. Stir until combined.
• Sift in the remaining dry ingredients: flour, salt, cinnamon, baking powder, and baking soda. Mix with a spatula just until combined.
• Gently fold in add-ins of choice, such as walnuts or raisins.
• Transfer the batter into a prepared loaf pan. Bake at 350 F for 45-60 minutes, or until a toothpick inserted in the middle comes out clean. The top and the sides should be golden in color.