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5.0 from 12 votes

Best Sourdough Discard Banana Bread Recipe

Making Sourdough Discard Banana Bread is a great way to keep your starter going while adding a tangy twist to a classic treat. The sourdough discard brings a depth of flavor and moisture, taking your classic banana bread to a new level of deliciousness!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 8 servings
Calories: 203 kcal
Course: Breakfast , Bread
Cuisine: American

Ingredients

  • 1 tablespoon butter for greasing the pan or use loaf pan parchment liners
  • 137 g unbleached all-purpose flour 1 ⅛ cups (increase 2 TBL/or 156 g total for high altitude)
  • 12 g baking powder 2 teaspoons (decrease to 1 ½ tsp HA or 8 grams)
  • 1.5 g baking soda ¼ teaspoon
  • 2 g ground cinnamon 1 teaspoon
  • ¼ teaspoon kosher salt
  • 225 g mashed bananas about 1 ½ cups, 3-4 bananas
  • 1 large egg room temperature (increase to 2 eggs for HA)
  • 156 g brown sugar packed, ¾ cup (reduce by 2 TBL for High Altitude)
  • 100 g sourdough discard ⅓ cup (may also use active starter)
  • 22 g butter 1 ½ tablespoons, melted - increase to 2 TBL for high altitude

Instructions

    Cup of Yum
  1. Preheat the oven to 350° F (175° C). Grease a 1 pound loaf pan with butter, line with parchment paper or use loaf pan liners.
  2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon until well combined, and set aside.
  3. In another mixing bowl, add the mashed bananas, egg, brown sugar, melted butter and sourdough discard. Whisk together until thoroughly combined and blended.
  4. Make a well in the flour mixture, and pour the mixed wet ingredients into the center. Gently stir until just combined.
  5. Pour into the greased loaf pan, and bake for 50-60 minutes. It’s finished when the edges have pulled away from the pan, the top is golden brown, and a skewer inserted into the center comes out clean.
  6. Allow the bread to cool in the pan on a rack for one hour for best results, but at least 15 minutes, then carefully remove it from the pan and let it cool completely on the rack.

Notes

  • TIP:
  • To keep nuts or chocolate chips from sinking to the bottom of quick bread, toss first with 1 tablespoon of the flour mixture before incorporating into the batter.
  • Storage:Store banana bread on the counter, in an airtight container or baggie or wrapped well in plastic wrap or foil for up to 3-5 days. The warmer the house the quicker your bread can spoil, so keep an eye on it. If needed refrigerate well wrapped for up to 7 days.
  • Freeze Sourdough Banana Bread:
  • Cool your quick bread completely before freezing, then wrap well in plastic wrap and again in foil, and store in a freezer Ziplock baggie for up to 3 months. I like to slice the loaf into thirds and wrap them individually for smaller servings. Thaw on the counter.
  • High Altitude Sourdough Banana Bread Recipe:This recipe has been tested at altitude and at sea level! For high altitude adjustments follow the below instructions:
  • You can use sourdough discard or active bubbly sourdough for this recipe.
  • You can substitute white sugar for the brown sugar if desired.
  • Try sprinkling a little cinnamon mixed with turbinado sugar (sugar in the raw) on top before baking for a yummy, sweet, and spicy crunch topping.
  • Add ½ cup of chopped nuts to the batter for sourdough banana nut bread.
  • Likewise, add ½ cup of chocolate chips or mini chocolate chips to the batter for sourdough chocolate chip banana bread.
  • Increase flour by 2 tablespoons
  • Decrease baking powder to 1 ½ teaspoons
  • Increase to two eggs, room temperature
  • Decrease sugar by 2 Tablespoons
  • Bake as directed, but start checking at about 50 minutes for doneness

Nutrition Information

Serving 1serving Calories 203kcal (10%) Carbohydrates 42g (14%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 2g (10%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 29mg (10%) Sodium 316mg (13%) Potassium 156mg (4%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 122IU (2%) Vitamin C 2mg (2%) Calcium 115mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 203

% Daily Value*

Serving 1serving
Calories 203kcal 10%
Carbohydrates 42g 14%
Protein 3g 6%
Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.1g 5%
Cholesterol 29mg 10%
Sodium 316mg 13%
Potassium 156mg 3%
Fiber 1g 4%
Sugar 22g 44%
Vitamin A 122IU 2%
Vitamin C 2mg 2%
Calcium 115mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.