Rich banana flavor with just a hint of sourdough tang; chocolate chips add just the right amount of decadence to bring this classic to the next level! If you’ve got ripe bananas and some sourdough discard in your kitchen to use up, this Sourdough Discard Banana Bread is the recipe for you!

An all-time favorite, banana bread is right up there with zucchini bread and pumpkin bread. This recipe uses sourdough discard – bonus points in my book! I love a good discard recipe – like these sourdough oat nut muffins. So if you don’t have ripe bananas, head on over to my sourdough oat nut muffin recipe. These muffins are made using kitchen staples you probably already have on hand.

Now, back to the banana bread.

Why I Love This Sourdough Discard Banana Bread

This sourdough discard banana bread is extra rich and moist, and it somehow gets even more delicious after a day or two. With a little butter and a hot cup of coffee or tea, you’re in for an amazing treat.

The best part about this bread is that it’s so easy to throw together. While I love the convenience of stand mixers, it’s almost just as easy to mix this recipe by hand! You can have this bread mixed and baking in the oven in 10 minutes or less. No fuss!

Tips

Preheat your oven to 350 degrees F first – this recipe comes together quickly.

Grease your loaf pan (I like to use coconut oil).

As with most discard recipes, don’t overmix your batter.

Let the bread cool in the loaf pan after baking for 10 minutes or so, then turn out onto wire rack to cool completely.

Ingredients

Butter – melted

Brown sugar

Eggs

Vanilla extract

All purpose flour

Baking powder

Salt

Sourdough starter discard – active starter would also work for this recipe.

Ripe bananas – the riper the bananas, the sweeter their flavor. Banana bread is great for when you have bananas that are too ripe for your liking!

Chocolate chips – you can use other mix ins as well, like chopped walnuts. But chocolate chips make this banana bread a special treat.

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Tools

Mixing bowls and spoon – can also use a stand mixer

Measuring cups and spoons

Loaf pan – I love this loaf pan!

Directions

In a large bowl or a stand mixer fitted with paddle attachment, mix the melted butter and brown sugar. Add eggs and vanilla, mixing well.

In a separate bowl, mix the dry ingredients (flour, baking powder and salt). Stir the dry ingredients into the butter mixture until smooth.

Fold in discard, sliced bananas and chocolate chips until combined. Spread evenly into your loaf pan, and bake at 350 degrees F for 1 hour, or until toothpick inserted in center comes out clean.

FAQ – Sourdough Discard Banana Bread Recipe

What is sourdough discard?

Sourdough discard is just a term to describe sourdough starter that is past its prime. When keeping a starter, you will have some discard every time you feed your starter. You can still use active sourdough starter for this recipe, but it’s a great way to use up that discard.

Can you freeze banana bread?

Once baked, you can freeze the bread up to 2 months. Just make sure it is wrapped tightly or stored in an airtight bag or container.

Can banana bread be fermented?

While I haven’t tried it with this particular recipe yet, fermentation would likely increase the sourdough tang while also adding the well-loved benefits of sourdough fermentation. Once I try it, I’ll report back!