Sourdough Banana Bread

Sourdough discard recipes are one of the many perks of making sourdough bread. Sourdough discard makes baked goods incredibly soft and fluffy while also adding moisture and another depth of flavor (but not sour, more like a very mild tang similar to buttermilk or sour cream). You can also use sourdough discard to ferment baked goods making the flour easier to digest.

If you follow me on Instagram, you know that one thing I've been making on repeat this winter is making my Easy Sourdough Bread Recipe. There is nothing quite like fresh homemade sourdough bread, and with making sourdough comes feeding the starter, which means lots of sourdough discard!

No one likes to waste discard and that's how this sourdough banana bread was born. I absolutely love this version of banana bread and hope you do too! It is also a great way to use up older bananas that maybe just sitting on the counter. In addition to this banana bread, my Fluffy Sourdough Discard Pancakes are another one of my favorite sourdough discard recipes that you must give a try!

WHY YOU’LL LOVE SOURDOUGH BANANA BREAD

• Quick Bread. This bread mixes up in only a few minutes and bakes for around an hour. There is no need to let any dough sit or refrigerate for any period of time. The bread is ready to enjoy the same day that it is made.
• Full of flavor. Sourdough banana bread taste incredible and is not sour at all. The discard helps add a layer of subtle flavors along with the sweetness from the bananas to create a very flavorful, light, fluffy and moist loaf.
• Enjoy Anytime. The great thing about this banana bread is that it can be enjoyed anytime of the day. A quick breakfast, a delightful afternoon snack or a delicious dessert to round out a meal. It pairs very well with my Vanilla Chai Hot Chocolate.

Sourdough Discard

Sourdough discard is the portion of the starter that is removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting out, you can end up with a lot of discard and that’s where sourdough discard recipes like this banana bread come in!

HOW TO MAKE SOURDOUGH BANANA BREAD

*Scroll down to the recipe card for full instructions.

Sourdough banana bread comes together in 4 easy steps. This quick bread is ready for your table in a little over an hour. Here is an overview with some helpful hints.

• Step 1: Mix together wet ingredients. First, cream the butter and sugar using a mixer. This helps with the structure of the bread. You can use a whisk if need be. Then add in the eggs and vanilla. Lastly, mix in discard, sour cream, and mashed bananas. Make sure to mix them in this order to ensure they incorporate with well each other.
• Step 2: Mix together dry ingredients. In a separate bowl, combine remaining dry ingredients. Make sure the flour and baking soda are mixed evenly throughout.
• Step 3: Combine wet and dry ingredients. Add the dry ingredients to the wet and fold together until just combined. This is so important because overmixing can lead to a tougher and chewier bread.
• Step 4: Bake the bread. After placing in a greased loaf pan, it’s time to bake in the oven. Insert toothpick in center to check for doneness. You're looking for just a few moist crumbs or a clean toothpick. If center is still not done, place a piece of tin foil over loaf pan and place back in oven. The tin foil will help the sides of the bread to not burn but allows center to bake longer.

VARIATIONS

• Chocolate chips. These are a great addition to any sweet bread but especially banana bread. After you mix the dry and wet ingredients, fold ¾ cup chocolate chips into the batter for a little extra sweetness. You can use milk, semi-sweet, or dark chocolate.
• Nuts. They can be a great addition just like the chocolate chips if you are wanting a little bit of a crunch and nutty flavor. Chopped walnuts are my favorite, but pecans and even almonds go well in banana bread too. Fold in 1 cup of coarsely chopped nuts after you mix the dry and wet ingredients.
• Brown butter. I don't know about you, but I'm obsessed with brown butter and it's a great addition to most baked goods. Swap the melted butter for brown butter to add a subtle nutty flavor to the bread. Make sure you measure the brown butter after it's cooked down to ensure you have a full ½ cup of melted butter. You may need to add an extra 1 tablespoon when browning the butter.

Helpful Tips

• Loaf pan size. This recipe was made with a 9x5 inch loaf pan. I have found this to be the best size to use to ensure the bread bakes evenly and has a nice domed top.
• Ripe Bananas. Ripe bananas are key. They should be speckled with brown spots, or even better, brown all over. You can use bananas that are setting out on the counter or even frozen bananas - just make sure they are un-thawed before using in the recipe. Yellow bananas will not work well for banana bread.
• Don’t overmix batter. When combining wet and dry ingredients, do not overmix. The best way to prevent over-mixing is to use use a spatula to fold all the ingredients together until they're just combined. Over-mixing can create a tough and chewy texture.
• Use toothpick to check on bread. Insert a toothpick into the center of the bread to check for doneness. If it comes out mostly clean with just a few moist crumbs then the bread has finished baking. If you pull out toothpick and it's clean, that's OK too.
• Tin foil over bread. If you discover your bread is not done in the center but your edges are browning, loosely place a piece of tin foil over the loaf so the edges don’t continue to brown while the center continues to bake.

How to quickly ripen bananas

Ripen in a paper bag. As bananas ripen, the peels give off ethylene gas. When the bananas are trapped in a paper bag, the concentration of ethylene is higher causing the bananas to ripen faster. Close the banana tightly in a paper bag and in about 1-3 days the bananas will be ripe.

Ripen in the oven. Preheat oven not 300 degrees and line a sheet pan with parchment paper. Lay the unpeeled bananas on the sheet pan. Bake the banana, checking every 15 minutes or so (more time depending on how green or yellow that banana were to begin with) until the banana peels are black and the insides are soft.

Frequently asked questions

What is the difference between a sourdough starter and sourdough discard?

A sourdough starter is the active portion that needs to be continually fed. The starter being “active” and fed allows it to make bread rise without another leavening agent, such as commercial yeast, baking soda or baking powder. The sourdough discard is the portion you remove when feeding your sourdough starter. You can quite literally discard it into the trash or store it in the fridge to make sourdough discard recipes, which is what I like to do! However, when using discard in banana bread, you will need to add a leavening agent to make it rise.

Why should I use sourdough discard to make other recipes?

The sourdough starter must be fed with water and flour in order to keep it maintained. If some doesn’t get discarded, you will have more starter than you can possibly bake with. Discard recipes are a great way to use up the discard without wasting it. Sourdough discard gives quick breads, cakes, pancakes, etc. a lighter, fluffier texture.

How long can sourdough discard last in the refrigerator?

Sourdough discard can be kept in the fridge indefinitely as long there's no mold. The older the discard, the tangier and sourer tasting it will get. This is considered a fermented discard.

I store my discard in a mason jar with a lid in the fridge. I'll continue to add to it and pull discard from the jar when I need it. You can label the jar with a date, so you can start a new jar every month or so.

What type of bananas are best to use in this banana bread?

Ripe bananas that are speckled brown or brown all over are the best to use. They mash well and have a sweeter flavor compared to yellow bananas.

Can I use bananas that have been frozen?

Yes, discard recipes are a great way to use up old bananas. Just make sure to thaw them on the counter before using in the recipe. 

STORAGE

Room temperature. If you’re planning on eating the banana bread within 3-4 days, it can be left out at room temperature. Store in an an airtight container or ziplock bag.

Refrigerator. If there's any bread left after 3-4 days at room temperature, store in the refrigerator in an airtight container for another few days.

Freezer. Once the loaf has completely cooled, wrap it tightly in plastic wrap then in aluminum foil. For individual slices, wrap each individually in plastic wrap then aluminum foil. It can be stored for up to 3 months.