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Fluffy & Moist Sourdough Discard Banana Bread

If you’ve got spotty bananas and some sourdough discard sitting in the fridge, this sourdough banana bread recipe is about to be your new favorite. It’s moist, fluffy, and has just the right amount of sweetness — the kind of loaf that disappears by the slice. Perfect for busy mornings, after-school snacks, or a cozy treat with your afternoon coffee.

This banana bread is made with sourdough discard, which gives it a subtle tang and helps keep it tender without tasting too “sourdough-y.” Plus, no waste! Just simple ingredients, one bowl, and a loaf pan.

 Why You’ll Love This Recipe

• Uses up ripe bananas and sourdough discard you have collectig in the fridge 
• Moist, soft crumb (thanks to the sour cream!)
• Easy to mix by hand — no mixer needed
• Totally customizable with your favorite mix-ins
• Freezes beautifully for a make-ahead breakfast or snack

Ingredients for sourdough banana bread

Here’s a closer look at what makes this banana bread so fluffy, flavorful, and foolproof:

Wet ingredients:

• 1 cup or 3 Ripe Bananas – The riper, the better. Think heavily spotted or nearly black — that’s where the real flavor lives.
• 1/2 cup Sourdough Discard – Use unfed discard straight from the fridge or room temperature. It adds depth and helps with moisture. Use fresh discard, meaning don’t use discard that has been unfed for longer than a few days.
• 1/2 cup Melted Butter – Butter adds rich flavor
• 2/3 Brown Sugar—Light or dark, both work. It adds a little molasses richness that pairs beautifully with bananas.
• 2 large Eggs – Help bind and add lift.
• 1 tsp Vanilla Extract – For that cozy, bakery-style aroma.
• 1/2 cup Sour Cream or Greek Yogurt – This is the key to a super moist, tender loaf.
  

Dry ingredients:

• 1 1/2 cups All-Purpose Flour – Just the right amount for structure without being dense.
• 1 tsp Baking Soda– helps the banana bread to rise
• 1/2 tsp baking powder
• 1 tsp Salt – Always essential to balance sweetness.
• 1/2 tsp Cinnamon (Optional) – Adds a warm, cozy touch that complements banana and vanilla so well.
• 1/2 cup chocolate chips (optional)
• 1/2 cup chopped walnuts

 Sourdough Banana Bread Recipe

Yield: 1 standard 9×5-inch loaf
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Total Time: About 1 hour 15 minutes

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Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix Wet Ingredients

In a large bowl, mash the ripe bananas. Add sourdough starter discard, melted butter, brown sugar, eggs, vanilla, and sour cream. Whisk until smooth and well combined.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using). Gently fold the dry mix into the wet mix until just combined. Be careful not to overmix — that’s the secret to a soft crumb!

Step 4: Add Extras

If you’re adding chocolate chips or nuts, fold them in now.

Step 5: Bake

Pour the batter into your prepared loaf pan. For a pretty touch, you can slice a banana lengthwise and lay it gently on top of the batter.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 6: Cool

Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Why Use Sourdough Discard?

Sourdough discard isn’t just a zero-waste trick — it actually enhances your bakes.

• Adds moisture for a softer crumb
• Contributes a light tang that balances sweetness
• Gives depth of flavor you can’t get from regular banana bread
• Naturally fermented = easier to digest for some people

This recipe is perfect if you’ve been feeding your sourdough starter and don’t want to toss the extra. It’s a delicious way to reduce food waste and still enjoy something bakery-worthy at home.

 How to Store It

• Room Temp: Wrap the cooled loaf in foil or plastic wrap and store at room temp for up to 3 days.
• Fridge: Store in an airtight container for up to 1 week (great if your kitchen runs warm).
• Freezer: This banana bread freezes beautifully! Wrap tightly in plastic, then foil, and freeze for up to 3 months. You can also freeze individual slices for quick grab-and-go snacks.

To thaw: Let the whole loaf thaw at room temp overnight, or microwave individual slices for 20–30 seconds.

Frequently Asked Questions

Can I use all-purpose flour instead of whole wheat?
Yes! This recipe is written for all-purpose flour, but you can substitute up to ½ cup with whole wheat flour if you’d like a heartier texture.

Can I use sourdough starter that’s been fed?
Totally — just make sure it’s not bubbly and active when you use it (you don’t want the batter to ferment). Room temp, fed or unfed discard both work fine here.

Can I make this dairy-free?
Yes! Use oil instead of butter, and a plant-based yogurt instead of sour cream.

Can I double the recipe?
Absolutely. Just divide the batter between two loaf pans and bake as directed — check for doneness around the 55-minute mark.

What if I don’t have sourdough discard?
No worries — sub in ½ cup plain Greek yogurt, sour cream, or even mashed banana. It won’t have that same depth of flavor, but it’ll still be tasty!

This sourdough discard banana bread is one of those recipes you’ll come back to again and again. It’s easy, comforting, and always a crowd-pleaser — the kind of bake that turns a slow morning or busy afternoon into something just a little more special.

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If you loved this recipe, be sure to check out more of my sourdough discard bakes here, and don’t forget to tag me on Instagram @Liza_sourdoughqueen or TikTok @sourdoughqueen when you make it!