Sourdough Discard Banana Bread

Ingredients

Wet Ingredients

• 340g (1⅓ cups (about 3 large)) ripe bananas, mashed — The darker and mushier, the better
• 113g (½ cup) sourdough discard, unfed — 100% hydration, straight from the fridge
• 113g (½ cup (1 stick)) unsalted butter, melted — Slightly cooled
• 150g (¾ cup) light brown sugar, packed
• 2 large (2 large) eggs, room temperature
• 60g (¼ cup) sour cream or plain Greek yogurt
• 10ml (2 tsp) vanilla extract

Dry Ingredients

• 240g (2 cups) all-purpose flour
• 5g (1 tsp) baking soda
• 2g (½ tsp) baking powder
• 3g (½ tsp) fine sea salt
• 3g (1 tsp) ground cinnamon (optional)

Optional Add-Ins

• 85g (½ cup) chocolate chips, walnuts, or pecans — Or a combination

Total flour: ~295g (including flour in discard)

Hydration: N/A

Pro tip: The darker and mushier your bananas, the better this bread will taste. Black, spotted skins mean the sugars have fully developed. If your bananas aren't ripe enough, roast them unpeeled at 300°F (150°C) for 20 minutes until the skins turn black.

Equipment

• 9x5-inch Loaf Pan
• Mixing Bowls
• Whisk
• Spatula
• Parchment Paper
• Digital Scale (optional)

Method

Prep

Get your oven and pan ready.

1. Preheat Oven. Set your oven to 350°F (176°C). Position a rack in the center.
2. Prep the Pan. Line a 9x5-inch loaf pan with parchment paper, leaving overhang on the long sides for easy removal. Lightly grease any exposed surfaces.

Tip: The parchment sling makes it easy to lift the whole loaf out cleanly. No stuck bottoms, no broken slices.

Mix the Batter

Combine wet and dry ingredients separately, then bring them together.

1. Mash the Bananas. In a large bowl, mash the bananas with a fork until mostly smooth. A few small lumps are fine and actually give better texture.
2. Add Wet Ingredients. To the mashed bananas, add the melted butter, brown sugar, eggs, sourdough discard, sour cream, and vanilla extract. Whisk until smooth and well combined.
3. Combine Dry Ingredients. In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
4. Fold Together. Add the dry ingredients to the wet ingredients. Use a spatula to fold gently until just combined. No dry streaks, but don't overmix. A few small lumps are fine.
5. Add Mix-Ins. If using chocolate chips, nuts, or other add-ins, fold them in now.
6. Transfer to Pan. Pour the batter into the prepared loaf pan and smooth the top with the spatula.

Tip: The sourdough discard adds extra moisture, so don't be alarmed if the batter looks wetter than typical banana bread. That's what makes this version so tender.

Bake

Low and steady baking for an even rise with no sunken center.

1. Bake. Place the pan in the center of the oven. Bake for 55-65 minutes.
2. Check for Doneness. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should be deep golden brown and the internal temperature should read 200-205°F (93-96°C).
3. Tent if Needed. If the top is browning too quickly before the center is set, loosely tent with aluminum foil around the 40-minute mark.

Tip: Sourdough discard adds extra moisture to the batter, which means the center takes longer to set. Don't pull it early. A slightly underdone center will be gummy once it cools.

Cool and Slice

Let the bread finish setting before you slice.

1. Cool in Pan. Let the bread cool in the pan for 15 minutes.
2. Remove and Cool. Use the parchment overhang to lift the loaf onto a wire rack. Cool for at least another 15 minutes before slicing.

Wait: Cooling Time

Tip: Cutting too early means a gummy center. The bread continues to cook as it cools.

Bake the Banana Bread

Low and steady baking for an even rise with no sunken center.

Oven: 176°C / 350°F. Internal temperature when done: 93-96°C / 200-205°F.

Bake time: PT60M

Equipment: 9x5-inch loaf pan with parchment paper

1. Preheat to 350°F (176°C). Bake 55-65 minutes.

Standard Loaf Pan (recommended)

Classic banana bread bake in a standard loaf pan

Equipment: 9x5-inch loaf pan, parchment paper

1. Preheat. Preheat oven to 350°F (176°C) with rack in center position.
2. Bake. Pour batter into lined pan. Bake 55-65 minutes until toothpick comes out with moist crumbs.
3. Tent. If top is browning too fast, tent with foil at the 40-minute mark.
4. Cool. Cool in pan 15 minutes, then transfer to wire rack.

Muffins

Great for portion control and lunchboxes

Equipment: Standard 12-cup muffin tin, paper liners

1. Fill. Fill liners ¾ full with batter.
2. Bake. Bake at 350°F (176°C) for 20-25 minutes until a toothpick comes out clean.

Storage

• Room temperature: 3-4 days wrapped in plastic wrap or in an airtight container. The discard helps this bread stay moist longer than regular banana bread.
• Frozen: Up to 3 months. Slice first, then freeze with parchment between slices for easy grab-and-go portions. Thaw at room temperature or toast from frozen.

Frequently Asked Questions

Can I use active (freshly fed) sourdough starter instead of discard?

Yes. The bread will be slightly less tangy and a touch lighter in texture, but it still works. Measure the same amount by weight.

My banana bread sinks in the middle. What happened?

This is usually from underbaking or opening the oven door too early. The discard adds extra moisture, so this bread needs the full bake time. Check with a thermometer: 200-205°F (93-96°C) in the center means it's done.

Can I use whole wheat flour?

You can substitute up to half the all-purpose flour with whole wheat. The bread will be denser and slightly drier, so consider adding an extra tablespoon of sour cream to compensate.

How ripe do the bananas need to be?

Very ripe. You want bananas with brown-to-black spotted skins. They should be soft enough to mash easily with a fork. Green or yellow bananas won't have enough sugar or moisture.

Can I make this dairy-free?

Substitute the butter with coconut oil (melted) and the sour cream with plain coconut yogurt. The texture will be slightly different but still delicious.

Nutrition

Per serving (1 slice): 285 calories, 42g carbohydrates, 4g protein, 12g fat, 1g fiber, 280mg sodium. Makes 10 servings.