Sourdough Banana Bread (made with discard)

Finding a forever banana bread recipe is no small feat. Banana bread is the definition of a cozy classic – simple, nostalgic, and endlessly comforting. This sourdough banana bread recipe may just be the treasure you’ve been searching for.

Made with ripe bananas, butter, brown sugar, and sourdough starter, this loaf is incredibly moist, lightly tangy, and easy to make in one bowl. Whether you use active sourdough starter or discard, the result is a tender, flavorful banana bread that’s perfect for slow mornings, afternoon coffee, or sharing with friend.

Ingredient Notes

• Overripe bananas with brown spots produce the best flavor and texture.
• Greek yogurt or sour cream adds richness and keeps the bread extra moist.
• This recipe works beautifully with discard, making it a great zero-waste sourdough bake.

Why You’ll Love This Sourdough Banana Bread

• Moist, tender crumb (never dry)
• Uses sourdough starter or discard
• Subtle tang that enhances banana flavor
• Easy, beginner-friendly recipe
• Perfect for cozy mornings and snacking

If you’re searching for “sourdough banana bread,” “banana bread with sourdough starter,” or “sourdough discard banana bread,” this recipe belongs in your kitchen.

This sourdough banana bread recipe is the kind you’ll come back to again and again. It’s simple, comforting, and just a little elevated thanks to sourdough starter.

If you’ve been looking for a reliable way to use sourdough discard while baking something truly cozy, this loaf is it.

Happy baking 🤍

Sourdough Banana Bread

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 1 Loaf

This easy sourdough banana bread uses active starter or discard for a moist, flavorful loaf. Simple steps, no stress, and perfect every time.

5 from 7 votes

Print Pin Rate

Ingredients

• 250 g flour 2 cups
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 tsp Ground Cinnamon
• 3-4 Ripe Bananas
• 75 g Sourdough Starter ⅓ cup – active or discard
• 113 g Softened Butter 1 stick
• 150 g Brown Sugar ¾ cup
• 2 Eggs room temp
• 60 g Greek Yogurt or Sour Cream ¼ cup – room temp
• 1 tbsp Vanilla Extract

Instructions

1. Pre-heat the oven to 350°F.
2. Whisk together the dry ingredients (flour, baking soda, salt, cinnamon) in a large bowl.
3. In a medium sized bowl, mash your bananas.
4. Add the wet ingredients (starter, butter, eggs, yogurt, vanilla) and brown sugar in a medium sized bowl.
5. Pour the wet ingredients into the dry, and gently fold it together until it’s just combined. Do not over-mix!
6. Pour into a greased loaf pan.
7. Bake at 350° for 50-60 minutes. Gently cover with foil halfway through baking to avoid the top from burning.

Notes

This recipe was developed using the metric system. Using cup measurements instead of the scale will result in a less accurate finished product.

 

Course: Dessert

Cuisine: American

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