Sourdough Banana Bread Recipe (with discard/active starter)

Sourdough Banana Bread is moist, flavorful, and a no-waste recipe that uses ripe bananas and sourdough discard for a delicious treat!

One of my mom’s favorite treats to bake during my childhood had to be her banana bread recipe.

This recipe never lasted more than a day…past the afternoon even!

It checks all the boxes—packed with banana flavor, extra moist, easy to make, and absolutely delicious. What more could you want?

Now in my own kitchen, I’m on a mission to give all my family-favorite recipes a sourdough twist. 

Banana bread, just like my Sourdough Banana Cake and Sourdough Peanut Butter Banana Muffins, is the perfect recipe to pull out whenever those bananas have been neglected and its no-waste motto fits perfectly as an easy recipe to use up any sourdough discard as well. 

It’s the perfect recipe for all your favorite mix-ins! We love adding chopped walnuts to our loaf, but chopped pecans, chocolate chips, or just plain are also delicious.

So grab those brown bananas and let’s get baking!

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Why You’ll Love This Recipe

Quick and Easy

Baking sourdough banana bread involves no complicated steps. Just simple ingredients like white sugar, all-purpose flour, and sourdough discard. This easy sourdough discard banana bread recipe comes together pretty fast, a good bet for those hectic days when you still need to eat. 

Super Moist

This banana bread is unbelievably moist and soft. Ingredients like room-temperature butter, sourdough discard, and ripe bananas make every bite rich and tender, while baking soda gives it a light, fluffy rise. Once you try it, you’ll never go back to dry banana bread again!

No Waste Recipe

Sourdough banana bread is one of the best ways to use up overripe bananas without letting them go to waste. This recipe also puts your sourdough discard or leftover starter to good use, adding a subtle, tangy flavor that makes the bread even more delicious.

Ingredients Needed

Here’s an overview of the ingredients:

Sugar: I used white sugar for this recipe, but other types of sugar, such as coconut sugar or demerara sugar, can be substituted for a 1:1 ratio.

Butter at room temperature: Brings creaminess to this tender sourdough banana bread.

All-purpose flour: Gives this sourdough banana bread much-needed structure.

Baking soda: A leavening agent to help the banana bread rise so that it is soft and fluffy.

Salt: Balances the sweetness of the fruit and sugar.

Sourdough discard: Adding sourdough discard to this recipe slows gluten formation in the batter, resulting in extra tender banana bread. You can also use an active sourdough starter—just be sure to use the same amount in grams.

Vanilla extract: For deeper flavor, use vanilla extract instead of imitation.

Ripe bananas, mashed: The more ripe the banana, the better! I will often freeze my overripe bananas. That way, I always have ripe bananas on hand for this delicious sourdough recipe.

Walnuts: I love the crunch that chopped walnuts or pecans add to this sourdough banana bread. These are optional, though—you can swap them for chocolate chunks, chocolate chips, shredded coconut, or any other mix-in you like.

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Supplies

Stand mixer or electric mixer

Mixing bowls

Loaf pan

Kitchen scale

How to Make Sourdough Banana Bread

Preheat the oven to 350 degrees F and grease and line an 9 x 5 inch loaf pan with a parchment paper sling for easy removal. Set aside.

In a bowl of a stand mixer with a paddle attachment, cream room-temperature butter and sugar on medium speed until light and fluffy, about 2-3 minutes.

Once combined, add the eggs to the mixture, one at a time. Continue to beat on medium speed until it is light, fluffy, and pale yellow in color. Stop to scrape the sides of the bowl when necessary.

In a separate bowl, add the flour, baking soda, and salt and whisk until combined. Set aside.

While mixing on stir/low, alternate adding the dry ingredients and sourdough discard to the egg mixture. Occasionally stop mixing to scrape the sides of the bowl. Mix until there are just a few streaks of flour left.

Lastly, add the mashed banana and vanilla extract to the batter. Mix on low until just combined.

If adding mix-ins, gently fold into the batter.

Add the batter to the prepared loaf pan. Sprinkle with additional chopped nuts or chocolate chips, if desired. Bake for 55-65 minutes or until a toothpick comes out clean. 

Remove from the oven and cool on a wire rack for 10 minutes before slicing. Enjoy!

How to Serve

Once your banana bread is out of the oven and cooled, it’s time to serve it! You can enjoy it just as it is, warm and fresh. Or make things even better by spreading a little softened butter or even peanut butter on it. You could also drizzle some honey for a sweet flavor or add a dollop of whipped cream. It’s perfect for breakfast, a snack, or a simple dessert, whatever works for you. 

How to Store

Once your sourdough banana bread has cooled, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It’ll stay fresh at room temperature for about 3 to 4 days. Honestly, it get even better the day after it’s baked!

Want to keep it longer? Slice the bread, wrap each slice in plastic wrap, and store them in a freezer bag. It’ll keep in the freezer for up to 3 months. When you’re ready to enjoy, just thaw it or pop it in the microwave for a few seconds.

FAQs

Can I add mix-ins to this Sourdough Banana Bread recipe?

No one is preventing you to make some fun substitutions and variations. Instead of walnuts, why not use chocolate chips or even shredded coconut for added texture? Chocolate chip banana bread is a thing, you know. Add a teaspoon of cinnamon for a spiced twist.

Can I make mini loaves instead of one big loaf?

Yes, you can make mini loaves instead of using a standard loaf pan. This is a fun way to bake smaller portions of your sourdough bread, and yes, they’re just as delicious! Just make sure to adjust the baking time a little since mini loaves bake a bit faster. Keep an eye on them and check for doneness with a toothpick.

Can I add sourdough starter discard instead of an active starter?

You sure can! Sourdough starter discard works wonders in this banana bread recipe. It slows gluten formation, making your banana bread extra tender. If you prefer, you can also use a fresh, active sourdough starter. Just be sure to measure the same amount in grams for best results.

Can I use brown sugar instead of white sugar when baking sourdough banana bread?

Yes, you can easily swap brown sugar for white sugar. The brown sugar adds moisture and a subtle caramel flavor, making the bread taste even richer. If you don’t have brown sugar, both coconut sugar and demerara sugar are great substitutes, and you can use them in a 1:1 ratio.

Happy baking!

Craving More Banana Recipes?

Sourdough Hawaiian Banana Bread

Sourdough Banana Cake

Sourdough Peanut Butter Banana Muffins