Sourdough Discard Banana Bread Recipe

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Banana bread is already a classic for a reason. It’s soft, fluffy, and sweet with that irresistible caramelized edge when it bakes just right. But when you add sourdough discard to the mix, it takes on a whole new level of flavor and texture. The natural acidity and fermentation from the discard bring out a subtle tang and depth that balance the sweetness perfectly, making each bite taste richer and more complex. Plus, it’s a great way to put your discard to good use instead of tossing it. In this sourdough discard banana bread recipe, you’ll turn what’s often kitchen waste into something downright delicious. Let’s get baking.

Why You’ll Love This Sourdough Discard Banana Bread

This sourdough discard banana bread has everything you love about the classic recipe with a grown up twist. It tastes like the banana bread you remember from childhood but elevated, nostalgic in all the right ways while richer, deeper, and more complex. It’s comfort food that meets you where you are now. This recipe is also completely zero waste, making use of simple pantry staples and that jar of sourdough discard sitting in your fridge. If you freeze your overripe bananas, you probably already have everything you need on hand. You don’t need fancy tools either; a bread pan, a fork, and a kitchen scale will do the job, in a pinch. It’s the perfect base recipe to make your own, whether you want to throw in chocolate chips, walnuts, or anything else that makes banana bread feel like yours.

Storing Instructions

I like to keep my sourdough discard banana bread covered with a clean towel at room temperature. It stays perfectly moist for about three days and can last up to a week with only a slight drop in quality. If you want it to stay soft, limit airflow as much as possible since exposure will dry it out. You can also wrap slices tightly in plastic wrap or store them in an airtight container to help maintain freshness.

FAQ – Sourdough Discard Banana Bread

Can I use an active sourdough starter instead of discard?

Absolutely! This recipe is very forgiving and perfect for using your sourdough discard, but if you have a ripe starter it will work wonderfully.

Why is my banana bread dense?

While banana bread is decently dense, there are things you can do to make sure it’s not too dense. You’re problem is likely because of one of these:

Let your mixture proof for longer. Giving your sourdough starter more time to leaven the bread and make it not as dense
You mixed in your baking soda too soon. This should be done immediately before baking. There’s a chemical reaction with the acid in the load and the base of the baking soda. If you let the mixture sit for awhile before cooking you’ll loose out on the leavening benefits.
Mix the baking soda into the mixture more fully. If you don’t fully mix the baking soda into the dough it won’t leaven consistently and can result in a dense loaf.

Can I make this without eggs?

Yes! Forgo the eggs and instead add another banana to the recipe. Simple as that!

How much sourdough discard should I use?

I recommend using about 100 grams of sourdough discard for this recipe. That amount gives you a nice balance of flavor and texture without making the bread too tangy. If you prefer a more pronounced sour flavor or a lighter, airier texture, you can increase the amount slightly. On the other hand, using less discard will give you a denser, more traditional banana bread. Feel free to experiment to find the ratio that fits your taste.

Does sourdough discard make banana bread sour?

Yes, but not as much as you might think. The sourdough discard adds a gentle tang rather than an overpowering sour flavor. Since this recipe already includes yogurt, there’s a bit of natural acidity built in. The baking soda, which is basic, helps balance that out, creating a subtle tartness that enhances the sweetness of the bananas instead of competing with it. The result is a perfectly balanced loaf with just a hint of complexity.