This sourdough discard banana bread comes together quickly and tastes so good! A great way to use up those bananas that are overripe and your extra sourdough discard that you don’t want to throw away!
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Scroll down for step-by-step instructions (with pictures!) and a recipe card!
Banana bread is something that is wonderful to have on hand to add to a breakfast spread or as a quick snacks for littles. It is a classic quick bread and is super soft, fluffy, and moist.
I absolutely love making this in the summer! The windows open, birds singing, bare feet in the kitchen, and the smell of banana bread baking is a combination that is too good to miss!
Bananas are naturally very sweet, especially so if left to ripen well till covered in brown spots. The addition on cinnamon, nutmeg, and ginger add the perfect amount of warmth and spice. This bread is perfectly sweet with the option to substitute the sugar for coconut sugar, rapadura, or sucanat if you prefer.
This is a great way to use up extra sourdough discard! It adds a wonderful flavor that isn’t sour at all. Anything is better with the addition of sourdough in my opinion! I love to know that I am feeding my family well in a way that tastes good too!
Tips:
- In this recipe you can use fed and active starter or sourdough discard that has deflated and maybe even looks a little sad. Either one will work great!
- You can make this quickly or you can let it long ferment for as long as you would like, to get the most nutrients out of your grains.
- If you don’t have brown sugar, make your own! Add 1 tsp. of molasses to the sugar and combine with a fork until well blended.
- Use all-purpose flour, freshly milled whole grain, or a combination of both!
- Want some variety? Add chocolate chips, nuts, or dried fruit to add texture and sweet or nutty flavor!
- Make into muffins instead of bread! Perfect for no-think grab and go snacks.
- Mash bananas until smooth or leave some chunks for a more textured bread with delicious sweet banana pieces.
- Make sure not to overmix! It will result in a bread that is tough.
Ingredients for sourdough discard banana bread:
- Sugar (3/4 cup)– Brown sugar prefered. I use organic cane sugar or coconut sugar. You can also use rapadura or sucanat.
- Molasses (1 tsp. – OPTIONAL!) – If using cane sugar, add 1 tsp. of molasses to the sugar and combine with a fork till well incorporated.
- Coconut oil or butter (1/2 cup) – Softened to room temperature. Either butter or coconut oil works great! Use coconut oil if you prefer a dairy free bread.
- Bananas (3 large ones – approx. 1 cup) – Well ripened and covered with brown spots is best!
- Eggs (2 large) – Helps to make the bread fluffy and binds the ingredients together.
- Sourdough starter (1/2 cup) – active or discard
- Flour (2 cups – if using all freshly milled whole grain add 1/4 cup more) – Organic all-purpose, freshly milled whole grain, or a mixture of both!
- Baking soda (1 tsp.)
- Salt (1/2 tsp.) – I use sea salt or pink himalayan salt
- Nutmeg (1/2 tsp.)
- Cinnamon (1/2 tsp.)
- Ginger (1/4 tsp.)
Optional add-ins:
Add up to 1 cup of any, or a combination, of these:
- Chocolate chips
- Chopped Nuts
- Dried fruit
- Fresh fruit
Instructions:
PIN it for later!
Sourdough Discard Banana Bread
This sourdough discard banana bread comes together quickly and tastes so good! A great way to use up those banana that are overripe and your extra discard that you don't want to throw away!
Ingredients
- 3/4 cup cane sugar or brown sugar
- 1 tsp. molasses (optional if using cane sugar)
- 1/2 cup softened butter or coconut oil
- 3 large bananas (approx. 1 cup)
- 1/2 cup sourdough discard
- 2 large eggs
- 2 cups flour (if using freshly milled whole grain, increase by 1/4 cup)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
Instructions
1. In a large bowl combine sugar (3/4 cup) and butter (1/2 cup) with a mixer or handheld beaters until smooth and creamy.
2. Mash bananas (3 large ones) with a fork then add to the sugar/butter mixture. Add sourdough starter (1/2 cup) and eggs (2). Mix until fully combined.
3. In a separate bowl combine the flour (2 cups), baking soda (1 tsp), salt (1/2 tsp), nutmeg (1/2 tsp), cinnamon (1/2 tsp), and ginger (1/4 tsp).
4. Add the dry ingredients to the wet ingredients and stir gently just until combined. Don't stir too much or else your bread will be tough.
5. Line a 9x5 inch bread pan with parchment paper, pressing it around the edges and into the corners. Pour the batter into the pan and spread out evenly.
6. Bake at 350° for 45-60 minutes until nicely browned and if you press into the middle gently it springs back at you. Let bread cool completely before slicing.
Notes
- In this recipe you can use fed and active starter or sourdough discard that has deflated and maybe even looks a little sad. Either one will work great!
- You can make this quickly or you can let it long ferment for as long as you would like, to get the most nutrients out of your grains.
- If you don't have brown sugar, make your own! Add 1 tsp. of molasses to the sugar and combine with a fork until well blended.
- Want some variety? Add chocolate chips, nuts, or dried fruit to add texture and sweet or nutty flavor! Add up to 1 cup of add-ins.
- Make into muffins instead of bread! Perfect for no-think grab and go snacks.
- Mash bananas until smooth or leave some chunks for a more textured bread with delicious sweet banana pieces.
- Make sure not to over-mix! It will result in a tough bread.
We love banana bread, but I’ve never made it with discard. I’m excited to try this recipe and have another way to use up discard! Thank you for sharing the recipe!
Ooo I love how this is a much healthier version of banana bread! I’d love to try it with the molasses as I’ve never done that before. Thank you for this recipe!
This looks good! I use my sourdough every day. It’s nice to find new recipes that I can add to my agenda!
Peace, Kirsten