Bake Delicious Sourdough Discard Banana Bread!
If you feed a sourdough starter daily, save the discard to make delicious sourdough discard banana bread!
Combine sourdough with banana bread for a yummy breakfast idea!
If you regularly bake sourdough bread, then you probably maintain a sourdough starter. When you feed the starter fresh water and flour, typically a portion is discarded first. Instead of throwing away this discard, save it in a container in the fridge.
You can use this “discard” for other recipes, including this amazing banana bread! The discard adds a subtle tang and extra depth of flavor to the banana bread, making it a unique twist on the classic.
I recently shared how to make a sourdough starter and bread. The discard recipes are another brilliant reason to get into baking sourdough!
The result is a fluffy delicious banana bread all will LOVE!
What I love about this recipe is that it only requires one mixing bowl, making cleanup super easy. Unlike traditional sourdough, there’s no long proofing time involved—this banana bread can be baked right away. The flavor is amazing, with just the right level of sweetness (not too much). If you want to make it even more special, you can add chopped walnuts or chocolate chips, but it’s also delicious as is!
This sourdough discard banana bread recipe is adapted from the King Arthur baking website, and Collin is a big fan of it too!
Sourdough Discard Banana Bread
yield: 12 SERVINGS
prep time: 20 MINUTES
cook time: 1 HOUR 10 MINUTES
total time: 1 HOUR 30 MINUTES
Tender soft and delicious banana bread made from sourdough discard or unfed starter.
Ingredients
- 1/2 cup butter, softened
- 2/3 cup (142g) light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups (397g) mashed ripe banana (about 3 bananas)
- 2 eggs
- 1/2 cup (113g) sourdough starter discard
- 2 cups (240g) all-purpose flour
Directions
1
Preheat the oven to 325°F. Lightly grease a 9 x 5 loaf pan.
2
To a large mixing bowl, combine the butter, brown sugar, vanilla extract, cinnamon, baking soda, baking powder, and salt. Use a hand mixer to beat until smooth.
3
Add the mashed bananas, eggs, and sourdough starter discard. Beat again until smooth. Add the flour and stir with a spoon until smooth.
4
Spread the batter evenly in the prepared loaf pan, smoothing the top. Let it rest at room temperature for 10 minutes.
5
Bake in the oven for 45 minutes. Cover the top with foil to prevent browning and bake again for 25 minutes or until baked through. (You'll know it's done when a toothpick inserted into the center comes out clean or with a few wet crumbs.)
6
Let the loaf cool for ten minutes before removing from the pan. Enjoy!
Extra tips for baking sourdough starter banana bread:
- You can use your bubbly and fed sourdough starter or the unfed discard to make this bread.
- If you don’t have any browned bananas, try this hack in a pinch! Bake yellow/firm bananas in the oven at 325 degrees for about 25 until they brown and become sweetened. It works!
- Want to bake sourdough banana bread muffins instead? Try baking them in a muffin tin at 350 degrees for 23 minutes.
- Do you prefer sourdough banana nut bread? Add 3/4 cup chopped walnuts into the batter before baking.
This sourdough banana bread recipe is a winner!
There is something so comforting and yummy about a slice of warm banana bread with butter for breakfast or as a snack. I love this as a special homemade treat. I think your family will love this idea too!
Do you make something special with your sourdough discard? Be sure to share with us in the comments!
This sounds delicious, I will try it. Thank you for sharing. Besides making my Sourdough bread with the recipe you guys share, I make sliced bread. I recently made sourdough mini bagels and were a hit in my house. I also make pizza crust with my starter and freeze it, then I pull it out for and easy and quick lunch
Please keep sharing your Sourdough adventures! Thank you for all you do!
Oh yay! This makes me so happy Anak! I know you’ll enjoy the banana bread too
thanks for stopping by!
I want to make this! But I’m wondering if I can use my sourdough discard that I’ve had in my fridge for several weeks. I’ve never made anything with discard. And I wasn’t sure how long it would keep.
Sourdough discard can usually last in the fridge for several weeks, but after about a month, it can get pretty acidic. As long as there’s no mold or off smell, you should still be good to use it! Hope it turns out delicious, Lisa!
