How to Make Sourdough Discard Banana Bread

I wanted a banana bread recipe that didn't just use up discard, but actually earned its place as the one I'd make again and again. I wanted real banana flavor that comes through in every bite, a tender crumb that stays moist for days, and a rise that doesn't quit halfway through baking.

It took over twenty tests to build my perfect sourdough banana bread, a journey that was well worth it!

The reasons this recipe wins

• A low-and-slow bake at 325°F for an even rise with no sunken middle.
• A 10-minute rest before the oven to let the batter stabilize.
• An easy technique that turns brown sugar and ripe bananas into a caramelized flavor base before anything else goes in the bowl.

Every time it bakes up with a shiny, crackled top and banana flavor that’s deep and rich.

I shared a loaf with our family's piano teacher and this was her response:

An Easy Beginner Sourdough Recipe

If you're maintaining a starter, you know that discard is an inevitable part of the process. If you're new to Sourdough, get the scoop in my Sourdough Beginners Guide.

Discard recipes are famously beginner friendly because they often don't rely on the wild yeast for leavening. This banana bread, for example, gets its rise from baking soda. But it still has that extra depth of flavor and happy gut bacteria thanks to the sourdough discard.

If you're into discard recipes, check out my cinnamon rolls, breadsticks, and crackers, too!

Ingredients and Substitutions

Sourdough baking is a bit of a science. Unlike a standard loaf, the acidity in the sourdough discard interacts with the other ingredients to create a specifically tender crumb. Here is what you need and why it matters:

The Sourdough Element

• Sourdough Discard: This recipe is designed for unfed discard straight from the fridge. Since the rise comes from baking soda, we are using the starter purely for that tangy flavor depth and gut-healthy bacteria, not for yeast power. Active, bubbly starter works fine, too!
• Greek Yogurt or Sour Cream: The extra acidity helps to fully activate the baking soda and neutralize the flavor of the discard. It also ensures the gluten stays tender so the bread isn't tough.

Pantry Staples

• Bread Flour: Unlike many quick bread recipes that use all-purpose flour, this recipe calls for bread flour. The higher protein content provides the necessary structure to support the heavy batter (weighed down by bananas and discard), ensuring a better rise and a chewier, more satisfying texture. That said, all-purpose will still work though the loaf will have a flatter top.
• Brown Sugar: We use brown sugar specifically to mash with the bananas. The molasses content creates a deeper, caramel-like flavor profile that white sugar just can't match. Light or dark brown sugar both work.
• Oil: I use a neutral oil (like avocado, vegetable, or canola). Oil remains liquid at room temperature, whereas butter solidifies. This means an oil-based loaf stays moist and soft on your counter for days longer than a butter-based loaf.

Note on Coconut Oil: If you prefer to substitute the neutral oil with melted coconut oil (or melted butter), you must use room temperature eggs, yogurt, and discard. If you mix melted coconut oil with cold ingredients, it will solidify and seize up the batter.

How to Quickly Ripen Bananas in the Oven

I tested this recipe using both naturally over-ripened bananas as well as oven-ripened bananas.

Naturally ripened bananas do have just a little extra magic owing to the sugars that come through in the ripening process.

That said, if you have a hankering for banana bread and need over ripe bananas in a flash, you can force the process in the oven.

Preheat your oven to 300F and place the unpeeled (very important!) bananas on a baking sheet lined with parchment, foil or a silicone baking mat. Bake them for 20 minutes until the skins are completely black and the fruit is softened. Depending on the size and ripeness of your bananas, it might take a few minutes longer. Once they're ready, take them out of the oven and give them 10 minutes to cool before using them in your recipe.

How to Avoid Gummy Banana Bread

Because sourdough discard adds weight and moisture to the batter, it is harder to bake through than a traditional quick bread. If you have struggled with sinking centers or gummy textures in the past, here is how this recipe solves it:

Let it Cool: Sourdough baked goods continue to "cook" and set as they cool. If you slice it while hot, the steam escapes too fast and the texture can turn gummy. Wait at least an hour (hard, I know!) before slicing.

The "Low and Slow" Bake: We bake at 325°F (160°C) instead of the standard 350°F. This lower temperature allows the heat to penetrate to the center of the loaf before the outside crust burns.

The 10-Minute Rest: Do not skip the resting step! Letting the batter sit in the pan for 10 minutes before baking allows the baking soda to activate and the flour to hydrate. This helps create a better rise and a more even crumb.

Use a Thermometer: This is my best tip for perfect baking. Verification is better than guessing! Insert an instant-read thermometer into the center of the loaf. It is perfectly done when it reaches 195°F to 200°F (90°C - 93°C). If it is under 195°F, it needs more time.

Freezing Banana Bread

This recipe is fantastic for freezing. Because sometimes I get an itch to bake or use up some over-ripe bananas but I know my family isn't going to eat up this bread on account of other baked goods already hanging out in the pantry.

To freeze sourdough banana bread, it's important to first wait for the loaf to fully cool. Once it's cool, wrap it in aluminum foil to help prevent freezer burn, and then pop it into a freezer bag. It can stay in the freezer up to 3 months.

When you're ready to enjoy it, take it out of the freezer, leaving it in the bag, and let it thaw at room temperature for 3 - 4 hours.

Variations to Try

This recipe is a robust base that handles mix-ins beautifully. Here are a few ways to customize your loaf:

• Chocolate Chip: Fold in 1 cup of semi-sweet or dark chocolate chips during the final folding step. I like to reserve a small handful to press into the top of the batter right before baking for that bakery look.
• Nutty Banana Bread: Add ¾ cup of chopped walnuts or pecans. For extra flavor, toast the nuts in a dry pan for 3-4 minutes before adding them to the batter.
• Cinnamon Sugar Swirl: Mix ¼ cup sugar with 1 tablespoon cinnamon. Pour half the batter into the pan, sprinkle with the cinnamon sugar, and top with the remaining batter. Swirl with a knife for a marbled effect.

More Cozy Baking Recipes from My Kitchen

• Cinnamon Streusel Oatmeal Cookies
• No Chill Chocolate Chip Cookies
• Sourdough Discard Cinnamon Rolls
• Discard Chocolate Chip Cookies