Super Moist Sourdough Discard Banana Bread Recipe

This sourdough discard banana bread recipe is moist, flavorful, and easy to make—perfect for using up extra discard and overripe bananas!

Got a pile of brown bananas and a jar of unfed sourdough starter staring you down? Perfect.

Let’s turn that into the most moist and fluffy banana bread you’ve ever had. It’s soft, lightly tangy, and packed with real banana flavor!

Why You’ll Love This Sourdough Discard Banana Bread Recipe

• A great way to use up extra sourdough discard—because I don’t know about you, but I hate throwing discard away!
• Easy to make – No fancy techniques or special equipment—just mix, bake, and enjoy!
• Incredibly moist and tender – the sourdough discard adds a soft, bakery-style texture you won’t get with regular banana bread.

Sourdough Discard Banana Bread Ingredients

• Ripe Bananas – The riper, the better! Overripe bananas bring natural sweetness and make the bread incredibly soft.
• Sourdough Discard – Adds a hint of tangy depth and enhances the texture. You can also use an active sourdough starter—it’ll work just as well!
• Melted Butter – Classic richness and flavor. Want a dairy-free option? Swap for a neutral-flavored oil like avocado oil, vegetable oil, or light olive oil.
• Eggs – The glue that holds everything together while keeping the bread soft and fluffy.
• Brown Sugar – Either light or dark brown sugar. Adds deep caramel notes and keeps the bread from drying out. Swap with white sugar if needed.
• Sour Cream – The secret to that extra tangy flavor. No sour cream? Use plain yogurt, kefir, or even an extra mashed banana.
• Pure Vanilla Extract – Enhances the flavors and gives that cozy, bakery-style taste.
• All-Purpose Flour – The base that gives structure. You can use einkorn, spelt, or whole wheat flour, but it’ll change the texture and require extra liquid.
• Baking Powder & Baking Soda – The leavening agents that make this quick bread rise beautifully.
• Salt – Don’t skip it! A little salt balances the sweetness and makes all the flavors pop.
• Chocolate Chips or Nuts (optional, ½ cup) – Want extra texture? Toss in chocolate chips, walnuts, or pecans—whatever floats your boat!

How to Make the Best Sourdough Banana Bread Recipe

1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan. Got mini loaf pans? Those work, too—just check for doneness sooner.

2. In a small bowl, combine the flour, salt, baking powder, and baking soda, then whisk until evenly mixed and set aside.

3. In a separate bowl, mash those bananas until smooth (chunky bits are fine if you like texture; I do!)

4. In a large mixing bowl, combine all the wet ingredients: the sourdough discard, melted butter, brown sugar, eggs, sour cream, and pure vanilla extract. Mix until smooth.

5. Then add the mashed bananas to it and stir to incorporate.

6. Add the dry ingredients to the wet ingredients a little at a time, stirring just enough to combine without overmixing. If using a stand mixer, keep it on low speed. Otherwise, mix by hand with a light folding motion.

7. Fold in those chocolate chips or nuts (if using), then pour the batter into your prepared pan. Smooth out the top and pop it into the oven.

8. Bake 50-65 minutes for a regular loaf and 30-45 minutes for mini loaves, or until a toothpick comes out clean.  

Let the bread rest in the pan for at least 20 minutes before moving it to a cooling rack to finish cooling.

Enjoy this delicious treat warm with a slab of butter and a glass of milk or coffee—homemade goodness at its best!

How to Store

Once fully cooled, wrap it in foil or plastic wrap or in a sealed container on the counter for about 4 days.

For longer storage, cut into individual slices, and store in a freezer bag—this stuff thaws great and makes for an easy grab-and-go treat!

FAQs