The Best Sourdough Banana Bread Recipe (With Discard Starter!)
Enjoy this moist and flavorful sourdough banana bread recipe! Made with discard starter, ripe bananas, and maple syrup for a naturally sweet treat.
If you’re looking for a way to use up your sourdough discard and overripe bananas, this sourdough banana bread recipe is the answer! It’s naturally sweetened, moist, and packed with flavor. Whether you’re a seasoned baker or just starting your sourdough journey, this recipe is simple, wholesome, and absolutely delicious.
Jump to RecipeWhy You’ll Love This Recipe
- Uses sourdough discard: No waste! Perfect for that extra starter in your fridge.
- Naturally sweetened: Made with honey or maple syrup and no processed sugar.
- Customizable: Add nuts, chocolate chips, or spices for your perfect loaf.
- Simple ingredients: Pantry staples and ripe bananas make this easy to whip up.
Ingredients You’ll Need
Here’s what makes this banana bread so special:
- Ripe Bananas: The riper, the better! They add natural sweetness and moisture.
- Sourdough Discard: Adds a subtle tang and makes the bread tender.
- Maple Syrup or Honey: A naturally sweet alternative to sugar.
- Coconut Oil: Keeps the bread moist while adding a light flavor.
- Eggs, Flour, and Leaveners: The building blocks of any good quick bread.
How to Make Sourdough Banana Bread
- Preheat Your Oven:
Preheat to 350°F (175°C) and prepare a 9×5-inch loaf pan with parchment paper. - Mix Wet Ingredients:
Combine melted coconut oil, maple syrup (nearly 3/4 cup for extra sweetness), eggs, sourdough discard, and mashed bananas. Whisk until smooth. - Combine Dry Ingredients:
In a separate bowl, mix flour, baking soda, baking powder, salt, and spices (like cinnamon or nutmeg). - Combine and Fold:
Gradually mix the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing! - Add Optional Mix-Ins:
Fold in chocolate chips, nuts, or even dried fruit for extra texture and flavor. - Bake:
Pour the batter into your prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Enjoy:
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Tips for Success
- Banana Ripeness: Overripe bananas make the best banana bread. If your bananas aren’t quite there, ripen them quickly by baking them in a 300°F oven for 15 minutes.
- Room Temperature Ingredients: This helps everything mix together smoothly.
- Don’t Overmix: Overmixing can lead to dense bread—stir until just combined.
FAQs About Sourdough Banana Bread
1. Can I use active sourdough starter instead of discard?
Yes! Active starter works just as well, but it might slightly increase the tanginess.
2. Can I make this dairy-free?
Absolutely. Substitute the butter for coconut oil, and you’re good to go!
3. How do I store this banana bread?
Wrap it tightly and store it at room temperature for up to 3 days or freeze slices for up to 3 months.
Why Sourdough Discard Works So Well
If you’re diving into the world of sourdough, you know how quickly sourdough discard can pile up. Instead of tossing it, put it to work in your favorite baked goods. The natural fermentation of sourdough adds depth of flavor and tender texture to recipes like this banana bread. Plus, it’s a great way to reduce waste in your kitchen—a win for your baking and the environment!
Variations to Try
- Chocolate Lovers: Add 1/2 cup chocolate chips for a rich twist.
- Nutty Banana Bread: Fold in chopped walnuts or pecans for added crunch.
- Spiced Banana Bread: Increase the cinnamon to 1 teaspoon and add a pinch of cloves.
What to Serve with Sourdough Banana Bread
This banana bread is so versatile, it pairs beautifully with a variety of spreads and sides. Here are some ideas to enjoy your loaf:
- Butter or Coconut Butter: A classic spread that enhances the bread’s natural flavors.
- Cream Cheese or Yogurt Spread: For a tangy twist.
- Homemade Jam: Add a pop of fruitiness with raspberry or strawberry jam.
- Hot Beverages: Pair with a warm cup of coffee, tea, or my homemade hot cocoa recipe.
With its moist texture, natural sweetness, and simple preparation, this sourdough banana bread is bound to become a family favorite. Whether enjoyed as a breakfast treat or an afternoon snack, this recipe proves that sourdough isn’t just for bread—it’s for life’s coziest bakes too.
Sourdough Banana Bread
Ingredients
- 1/2 cup 113g coconut oil, melted and slightly cooled
- 3/4 cup 180ml maple syrup (or 1/2 cup for less sweetness)
- 2 large eggs room temperature
- 1/2 cup 120g sourdough discard, unfed (100% hydration)
- 1 tsp pure vanilla extract optional
- 1 1/2 cups 375g mashed ripe bananas (about 3 large bananas)
- 1 3/4 cups 220g all-purpose flour (or use a mix of all-purpose and whole wheat flour)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon optional
- 1/4 tsp nutmeg optional
- 1/2 cup 75g chopped walnuts, pecans, or chocolate chips (optional)
Instructions
Preheat Your Oven:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
Mix Wet Ingredients:
- In a large bowl, whisk together the melted coconut oil and maple syrup. Add the eggs, sourdough discard, and vanilla (if using), and whisk until smooth. Stir in the mashed bananas.
Combine Dry Ingredients:
- In a separate bowl, mix the flour, baking soda, baking powder, salt, and spices (if using).
Combine Wet and Dry Ingredients:
- Gradually stir the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Add Mix-Ins (Optional):
- Gently fold in any nuts, chocolate chips, or other desired mix-ins.
Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
