This sourdough banana bread recipe uses discard sourdough for a thrifty quick bread that uses ingredients that might otherwise be wasted. It’s moist, sweet, and delicious.
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One of my favorite sayings it “use it up, wear it out, make it do, or do without.” Not that I am able to live by it, but I love the sentiment and I think it’s a worthy goal. And that is one of the frustrating parts of keeping a sourdough starter… you have to discard some of it every day! So any recipe that can use up that discard starter is always welcomed.
And of course, we all have a few overripe bananas in the house. Or is it just me? Anyway, this recipe uses up all those things in the kitchen that were not destined for greatness.
By the way, I know the word “sourdough” can be off-putting when we talk about sweet baked goods. But this recipe tastes just like the sweet, moist, classic banana bread we all know and love.
💡Are you unfamiliar with the world of sourdough? Visit the beginners guide to sourdough baking, or get started with a sourdough starter of your own from scratch!
Step by step sourdough banana bread:
You can use either a stand mixer or hand mixer for this, whichever is easier for you.
It is a quick and easy recipe, so go ahead and preheat the oven to 350 degrees before you get started.
Beat the butter and sugar in a large mixing bowl until fluffy and well combined. It should look light yellow.
Then add the egg and the vanilla extract
Then the mashed banana and discard sourdough starter.
In a separate medium bowl, combine the flour, salt, baking soda, and baking powder.
Gently add the flour mixture to the wet ingredients, stirring until just combined.
Pour into a greased loaf pan, smooth out the top with a spatula, and bake for one hour. The top usually splits. A toothpick inserted should come out clean or with just a few moist crumbs. (Here are good guidelines on how to tell when quick bread is done.)
Cool completely before slicing.
Here’s the recipe!
If you love this recipe, please give it five stars!
Classic Sourdough Banana Bread
Ingredients
- 1/3 cup softened butter
- 1 cup white sugar
- 1 teaspoon vanilla
- 1 egg
- 3 bananas mashed
- 1 cup discard sourdough starter stirred
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350. Prepare a loaf pan my greasing with vegetable oil spray or butter.
- Beat the butter and sugar in a large mixing bowl with an electric mixer on medium speed. Add the egg and vanilla, mixing until combined. Add the mashed banana and sourdough starter, mixing on low.
- In a separate medium mixing bowl mix the flour, salt, baking soda, and baking powder. Add it to the wet ingredients and mix on low until just combined.
- Pour into loaf pan, smoothing out the top with a spatula, and bake in preheated oven for 1 hour, or until a toothpick comes out clean. The top will split. Allow to cool before slicing. Store at room temperature, tightly wrapped, for up to three days,
Video
Notes
Nutrition
Need more recipes to use up discarded starter?
- Sourdough carrot cake cupcakes are similar but use vegetable oil and lots of delicious additions for a delicious dessert.
- Sourdough pizza dough is made ahead and can be made with your discard if you just a add a pinch of yeast.
- If you don’t like the idea of sourdough banana bread, these banana muffins are a similar recipe and have a delicious caramel icing.
Anonymous says
Toasted with na little vegan butter, this is the most aromatic and flavorful bread! Not the moist banana bread for dessert but a bread that has banana flavors! Be sure to add a little nutmeg!!
Lindsey says
This recipe makes a fantastic banana bread! I’ve made it several times in the last 4 months and it has become my favorite way to use my sourdough starter. So good!
Diane says
This is just the very best BB I have made, ever and I am an old person.
I, like many people these days, have been making banana bread for my husband until I want to scream “No More!” However, I just started making sourdough breads and feeding my starter, etc. Just dumping the discard seemed like such a waste.
Not only does the recipe use up some of that discard and those freckled bananas, but it is absolutely delicious. It will probably have to be made at least once a week.
Thanks for sharing.
Katie Shaw says
aw thank you Diane! I am so happy you enjoyed the banana bread! its one of our favorite ways to use sourdough starter too 🙂
Marcelle says
This recipe is AMAZING and is now on regular rotation in my house. In fact, I make 2 at a time and share with friends, neighbors and street folk. It is a very versatile recipe. I add 1 tsp of mixed spice and/or half to 3/4 cup of mixed seeds
Delicious!! Thank you so much!
Katie Shaw says
I’m so happy you like it! love the seeds idea I will have to try that 🙂
Hana S says
I have only just started collecting my discard. I dont have a cups worth yet! I guess we have to wait longer…..must feed Martha (the starter) more!
Lynn says
Did I miss what size loaf pan you use with this recipe?
T says
My family said this was the best banana bread EVER!
Katie Shaw says
yay! thanks for letting me know! 🙂
Carol says
Once sourdough is established and stored in refrigerator how often should i feed it? Should it be fed on the counter at room temperature and left out overnight? What will be the flour water ratio to maintain active starter.
Katie Shaw says
Carol, there are 3 main ways to maintain a starter. They all work, it’s just personal preference. I think this will help: https://heartscontentfarmhouse.com/maintaining-a-sourdough-starter-on-the-counter/
Joanna says
This is delicious! Nice and tangy. I used 1/2 cup white refined sugar and 1/4 cup maple syrup instead of the full cup of sugar. I also sprinkled cinnamon sugar on top before baking.
Thanks so much!
Katie Shaw says
so happy you liked it Joanna, I’m going to try the cinnamon sugar 🙂
Sharla says
This was excellent. I made some substitutions to accommodate being gluten free. So I used a gf mix of cassava, coconut, and oat flour, leftover starter, and used powdered stevia and only 1/4 sugar. I also threw in some pecans and some sugar free choc chips and put it in my muffin tin. DELICIOUSNESS- wow! My hubby was thrilled and immediately pulled out the butter. Thank you for this delightful recipe!! It was a happy weekend treat for sure!!!
Katie Shaw says
Sharla I am so happy to hear this! Thank you so much for the gluten free tweaks! Happy baking 😍
Sharon says
The recipe says 1/3 cup butter, the video says 1/4 cup, which is correct?
Katie Shaw says
1/3 is what I use but both are. actually fine 🙂 thanks for letting me know
Kayla Wilson says
Do you think this batter would make enough for muffins instead of a loaf?
Katie Shaw says
yes! I would start checking them at 25 minutes
TLC says
I just made one dozen muffins with the recipe. Delicious.
Pam says
Yes yes..this recipe was perfect.Thank you
Katie Shaw says
glad you liked it!
Antonita says
This was delicious!!Thank you for the step by step instructions and tips! I love the airy, chewy taste. I used Sourdough starter discard I had collected in the freezer then thawed in fridge. So happy to not waste any of it. My butter and sugar didn’t cream very well as the butter was too soft I think and it still turned out beautifully!
I used the starter right from the fridge. Should it have been at room temperature?
Thank you for sharing!
Katie Shaw says
no straight from the fridge is just fine 🙂 glad you liked it!
antonita says
Hi Katie,
Thank you for your prompt reply!
Stay safe!
Antonita
Maran says
This looks so good! I want to try this out, but help me out on one thing – what is the equivalent of that sourdough discard (1 cup) in grams? 🙂
Katie Shaw says
about 200 grams 🙂
Maran says
Thanks Katie, I did this a few weeks back and here I am again wanting to recreate the magic. The family loved it and it was gone in less than a few hours! I’m just about to bake this again, and for the benefit of those who have been asking if this recipe can be done with half the sugar, the answer is a resounding YES! That’s exactly what I did it and it was sweeter than what we’re used to eating (I mean, isn’t the whole point of baking at home is so that you can you make it the way you want it?) I am actually thinking of reducing it a little bit more, but just make sure your bananas are really ripe (as Katie noted in one of the comments below)
Thank you so much for this awesome recipe, and it is a keeper!
Mary says
I added about a 1/4 cup of peanut butter to the mix and it was delicious
Katie Shaw says
ooh I’ll have to try that!
Karen says
This was delicious. I will definitely make it again. I made a couple of changes to make it vegan. Substituted vegan butter for dairy and 1/4 c of applesauce for the egg. I also added 2/3 c vegan chocolate chips. Thanks for a great recipe!
Katie Shaw says
glad you liked it Karen! great to know the vegan changes!
Helen says
A quick question. I am new to sour dough (only one day 4 of starter) is the discard your talking about the 1/2 you take out before the feed each day?
Katie Shaw says
yep that’s the discard! 🙂
Elise says
This is my first time using my sourdough starter discard and it turned out soooo delicious. I am a banana bread snob so I am so happy to find a sourdough version that is delicious!
Katie Shaw says
I’m so glad you liked it! I’m a banana bread snob too! (It needs sugar, people!)
Maria C Chaves says
Is it possible to make this banana bread with less sugar (1/2 cup).
Katie Shaw says
it will definitely taste different, but you can try it. especially if your bananas are very ripe and sweet it should still be good 🙂
Maria says
I have made it twice now, both times with excellent results. Perfect way to use both discard starter and over ripe bananas, my two top pet peeves when it comes to throwing away food. Thank you for sharing this recipe with us!
Katie Shaw says
Yes isn’t wasting bananas so irritating! I’m glad you enjoyed the recipe, thanks for letting me know. 🙂