If you bake with sourdough, chances are you’ve got a jar of discard waiting for a purpose. This banana bread gives it one—and a delicious one at that. It’s tender, moist, and gently tangy in a way that balances the sweetness of ripe bananas.
Think classic banana bread, but with a little more depth and a slightly lighter crumb. It’s simple to mix by hand, bakes up reliably, and makes your kitchen smell like home.
What Makes This Special
This recipe uses sourdough discard for more than just frugality. It adds a hint of complexity that keeps the loaf from tasting overly sweet.
The acidity helps tenderize the crumb and can even keep the bread moist for longer.
It’s also flexible. You can use white sugar, brown sugar, or a mix. Add nuts or chocolate chips, or keep it simple.
The batter comes together in one bowl, no stand mixer required, and it’s forgiving if your bananas are extra spotty or your discard is a little old.
Ingredients
- 1 cup (240 g) mashed very ripe bananas (about 2–3 medium)
- 1/2 cup (120 g) sourdough discard (unfed, 100% hydration)
- 1/2 cup (100 g) granulated sugar or sub half with brown sugar for deeper flavor
- 1/3 cup (75 g) neutral oil (like canola or light olive) or melted unsalted butter
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon (optional but lovely)
- 1/2 cup (85 g) chocolate chips or chopped walnuts/pecans (optional)
- Turbinado sugar for sprinkling on top (optional)
Step-by-Step Instructions
- Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling for easy removal.
- Whisk the wet ingredients. In a large bowl, mash the bananas until mostly smooth. Add sourdough discard, sugar, oil (or melted butter), eggs, and vanilla.
Whisk until well combined and slightly glossy.
- Combine the dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon to evenly distribute the leavening and spices.
- Bring the batter together. Add the dry ingredients to the wet. Stir gently with a spatula just until no dry streaks remain. The batter should be thick but scoopable.
Fold in chocolate chips or nuts if using. Do not overmix.
- Fill the pan. Scrape the batter into the prepared pan. Smooth the top and sprinkle with turbinado sugar for a delicate crunch.
- Bake. Place the pan on the middle rack and bake for 55–70 minutes. Start checking at 55 minutes.
The loaf is done when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter, and the top springs back lightly.
- Cool properly. Let the bread cool in the pan for 15 minutes, then lift it out to a wire rack. Cool at least 1 hour before slicing to avoid a gummy texture.
- Slice and enjoy. Use a serrated knife for clean slices. Serve warm or at room temperature.
Keeping It Fresh
Room temperature: Wrap the fully cooled loaf in foil or place in an airtight container.
It stays moist for 3–4 days.
Refrigeration: Not necessary and can dry it out. If your kitchen runs hot, wrap well to prevent drying before chilling.
Freezing: Slice the bread, wrap each piece, and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or microwave in short bursts.
For a bakery-style finish, toast slices and add butter.
Benefits of This Recipe
- Reduces waste: Puts sourdough discard to good use without building sour flavor that dominates.
- Great texture: The acidity and hydration from discard make a tender, moist crumb that lasts.
- Flexible sweetness: Adjust sugar or use brown sugar for a caramel note.
- One-bowl ease: Simple steps and no special equipment.
- Customizable: Add nuts, chocolate, spices, or swap oil for butter based on what you like.
Pitfalls to Watch Out For
- Overmixing: This toughens the bread and can cause tunneling. Stir just until combined.
- Underbaking: Banana bread looks set before it is. Check the very center.
If the top browns too quickly, tent with foil.
- Too much banana: More isn’t always better. Exceeding 1 cup can make the loaf dense and gummy.
- Very sour discard: Extremely old, acidic discard can overwhelm the flavor. Use discard that smells tangy, not harsh or alcoholic.
- Cold ingredients: Cold eggs or butter seize the batter.
Room temperature ingredients blend more evenly.
Alternatives
- Dairy-free: Use oil instead of butter and dairy-free chocolate if adding chips.
- Whole wheat twist: Swap up to 1/2 cup (60 g) of the all-purpose flour with whole wheat. Add 1 tablespoon milk if the batter seems too thick.
- Maple or honey: Replace up to half the sugar with maple syrup or honey. Reduce oil by 1 tablespoon to balance the extra moisture.
- Spice blend: Try 1 teaspoon cinnamon plus 1/4 teaspoon nutmeg or cardamom for warmth.
- Muffin version: Scoop into a lined muffin tin and bake at 350°F (175°C) for 18–22 minutes, until the tops spring back.
- Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum.
The texture will be slightly more tender; avoid overbaking.
FAQ
Can I use active, bubbly starter instead of discard?
Yes, but the bread may rise a bit more and taste a touch less tangy. Measure the same amount by weight or volume. The rest of the recipe stays the same.
What if I only have two bananas?
As long as you reach about 1 cup mashed, you’re good.
If you’re short, top off with a few tablespoons of unsweetened applesauce or plain yogurt to hit the volume and moisture.
Do I need to adjust for very wet or very thick discard?
Most discard at 100% hydration works fine. If yours is very thick, add 1–2 teaspoons milk. If it’s very runny, hold back a tablespoon of oil.
The batter should be thick but pourable.
How do I know it’s fully baked?
Look for a deep golden top, slightly cracked center, and a toothpick with a few moist crumbs. An instant-read thermometer in the center should read around 200–205°F (93–96°C).
Can I make it lower sugar?
Yes. Reduce sugar to 2/3 cup total for a lightly sweet loaf, or even 1/2 cup if your bananas are very ripe.
The texture stays moist thanks to the discard and banana.
Will it taste sour?
It shouldn’t. You’ll get a subtle tang that rounds out the sweetness, not a sharp sour flavor. If your discard is very old and acidic, it may come through more strongly.
Can I add mix-ins without sinking?
Toss chocolate chips or nuts with a teaspoon of flour before folding in.
This helps distribute them and prevents sinking, especially in a moist batter.
What’s the best oil to use?
Neutral oils like canola, grapeseed, or light olive oil work well. Melted butter gives a richer flavor and a slightly denser crumb. Both are excellent; it’s a preference call.
Is resting the batter helpful?
A short 10–15 minute rest before baking can hydrate the flour and improve tenderness.
Don’t rest longer than 30 minutes or the leavening can lose power.
Can I double the recipe?
Yes. Bake in two 9×5-inch pans, or use a 9×13-inch pan and start checking around 35–40 minutes. Make sure your oven has space for good airflow.
Wrapping Up
This sourdough discard banana bread is simple, reliable, and just a little special.
The discard adds character without turning it into a science project, and the loaf stays tender for days. Keep this one in your back pocket for busy mornings, quick gifts, or whenever you’ve got bananas going spotty and a starter to feed. It’s the kind of recipe that earns a permanent bookmark.
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