Moist Sourdough Discard Banana Bread

By Amanda Paa – Updated June 3, 2023
5 from 12 votes
This soft, moist sourdough discard banana bread is easy to make with a bowl and whisk, plus full of banana flavor! It comes together in just 20 minutes before going into the oven and baking into a tall and lofty loaf, just like the bakery. This recipe is great for beginners and a delicious way to use up sourdough discard.
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two slices of sourdough discard banana bread stacked on top of a blue plate
sourdough discard banana bread on a teal cutting board with white knife

I developed this banana bread using my Sourdough Discard Pumpkin Bread as a starting point, and it is just as delicious. Pumpkin and mashed banana have relatively similar moisture content, which makes it a natural adaptation with bananas. This bread is tall and moist, perfectly sweet and full of banana flavor, and reminiscent of a bakery style loaf.

This bread is tall and moist, perfectly sweet and full of banana flavor, and reminiscent of a bakery style loaf.

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This soft and delicious banana bread recipe uses a small portion of almond flour to add additional moistness and give the banana bread a lovely tight crumbed texture. I do the same with my sourdough discard banana chocolate chip muffins! A good amount of vanilla extract to bring out the true flavor of the bananas, and the loaf is finished with raw sesame seeds for subtle crunch and toastiness at the top of each slice.

Why use sourdough discard in banana bread?

Sourdough discard (unfed sourdough starter that has been removed from active sourdough starter to rebalance the acidity levels)can be a magical ingredient, making cakes and baked goods fluffy and soft because it increases the acidity of the batter, which weakens the gluten in flour. 

Because it has already been fermented, the gluten in the sourdough discard itself has also been weakened. It has the same effect in this fabulous Sourdough Discard Pumpkin Bread and Sourdough Discard Rhubarb Cake. Contrary to what one might think sourdough discard doesn’t make cake or quick bread recipes sour!

sourdough discard banana bread on teal cutting board
sourdough discard banana bread sliced

Main Ingredients for Sourdough Banana Bread

  • Sourdough starter discard
  • All-purpose flour
  • Almond flour
  • Very ripe bananas
  • Eggs
  • Neutral oil (such as sunflower or grapeseed oil)
  • Sugar
  • Vanilla and cinnamon

How to Make Moist Sourdough Banana Bread:

  • Mash the ripe bananas in a large bowl until mostly smooth.
  • Add sourdough discard, vanilla and oil. Whisk until combined. Then add eggs and sugars, and whisk again until combined.
  • In a separate bowl, whisk together dry ingredients. Add dry ingredients to wet ingredients in two increments, using a spatula to fold in until no streaks remained.
  • Pour batter into a loaf pan. Sprinkle with sesame seeds if desired.
  • Preheat oven to 375 degrees F. When oven is preheated, place loaf pan inside and turn heat down to 350 degrees F. Bake for 55-65 minutes, until a toothpick comes out mostly clean, with no wet batter.
  • Remove from oven and let pan cool on a wire rack for 10 minutes, then remove bread to finish cooling.
sourdough banana bread in a loaf pan, on a cooling rack
sourdough banana bread in pullman pan
sourdough discard banana bread, sliced and on parchment paper

How long does sourdough discard last in the fridge?

You can keep sourdough discard in your refrigerator for up to 10 days. The discard will be more sour the longer it stays in the fridge. So for something like these pumpkin scones or sourdough discard muffins, where I don’t want the sourness to come through, I use discard that is less than 5 days old.

Your discard might accumulate a little liquid on the top while it’s in the fridge, which is called hooch, simply meaning alcohol that is the byproduct of fermentation. You can simple pour the liquid off into garbage, and scrape the very top off, and use the rest as discard.

sourdough banana bread on blue plate

More Sourdough Discard Recipes:

sourdough discard banana bread slices stacked on blue plate

Moist Sourdough Discard Banana Bread Loaf

This incredibly soft and moist banana bread is easy to make with sourdough discard and full of banana flavor! It comes together in just 20 minutes before going into the oven. Great beginner recipe for using leftover sourdough starter, and makes a tall and lofty loaf, just like the bakery.
5 from 12 votes
Prep Time :20 minutes
Cook Time :1 hour
Yield: 8 servings
Author: Amanda Paa

SCALE:

Ingredients

  • 350 grams mashed very ripe bananas mashed (weight taken when bananas are out of their peel)
  • 140 grams sourdough discard (unfed sourdough starter)
  • 1/2 cup + 1 tablespoon sunflower oil or grapeseed oil
  • 2 large eggs room temperature
  • 90 grams granulated sugar
  • 90 grams brown sugar
  • 2 teaspoons pure vanilla extract

Dry Ingredients

Instructions 

  • Preheat oven to 375 degrees F. In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth.
  • Add sourdough discard, vanilla extract, and oil. Whisk well, until fully combined and mixture is cohesive. Then add eggs and sugars, and whisk again until combined.
  • In a separate bowl, whisk together dry ingredients. Add dry ingredients to wet ingredients in two increments, using a spatula to fold in until no streaks remained.
  • Pour batter into a greased loaf pan, lined with parchment paper. Sprinkle with sesame seeds if desired.
  • Turn oven heat down to 350 degrees F and for 55-65 minutes (if you are using the pullman loaf pan like I did. If you are using a standard loaf pan it will likely be done around 45-50 minutes), until a toothpick comes out mostly clean, with no wet batter. A few light crumbs is okay. (If you don't have an oven thermometer, start checking bread at 45 minutes in case your oven runs hot.)
  • Remove from oven and let pan cool on a wire rack for 10 minutes, then remove bread to finish cooling. Store bread sealed in foil on the counter or in a sealed container in the fridge, for 4 days.

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January 30, 2023

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21 comments

  1. AP

    5 stars
    Perfectly moist and delicious recipe! I even held back bit of the oil and it was so great. Sesame on top adds a nice crunch. Use a pull man pan as recommended if you have one (it’s a good investment if you bake loaves regularly at all) for nice tall bakery quality loaf.

    • Amanda Paa

      Yes, couldn’t agree more on the pullman pan! So glad you liked the recipe, thanks for making it.

  2. Camille

    5 stars
    This is the best banana bread I’ve ever made, such a fantastic recipe!!! Super moist and flavorful – the only thing I changed was I used browned butter instead of oil just as a personal preference.

    • Amanda Paa

      I’m so glad you enjoyed it, Camille! And I can’t wait to try it with browned butter.

  3. Jim

    5 stars
    Great banana bread! Very flavorful and very moist. Could you add chopped walnuts without changing any of the other ingredients and baking time/temperature? If so, how many would you add?

    • Amanda Paa

      So glad you enjoyed it, Jim! If you wanted to add chopped walnuts, I think it would be safe to start with 50 grams, and to sprinkle some on top instead of the sesame seeds. If you try that and it turns out great but you’d like a little more walnut, you could increase by 20 grams.

  4. Linda Hopkins

    5 stars
    I just made this and it was delicious! The only thing I did different was I substituted butter for the oil and left out the espresso powder because I am not a coffee drinker. Next time I will add more sesame seeds because I went light on them because I was a little hesitant, but now wish I would’ve added more! So excited that I have another recipe to add to my discard recipes.

    • Amanda Paa

      I’m so glad it turned out well for you!

  5. Lisa Kite

    5 stars
    I made this because I hate wasting the discard. I don’t even like banana bread! But I do now!!! This is delicious! Not too sweet with a wonderful texture.

    • Amanda Paa

      yay! glad this became the recipe that converted you. :)

  6. Loni

    5 stars
    I am always looking for recipes for my discard. I made this yesterday and brought it to work. I got several compliments on it!! People loved the crust on the top. Next time I am going to experiment with more espresso because I love coffee. Great recipe!!

  7. Lorna

    5 stars
    Beautiful, moist and light…the sesame crust is the best!

    • Amanda Paa

      Yay! I love that little added crunch too.

  8. KAT

    5 stars
    Super super good! I didn’t have any almond flour so I just used wheat. Was out of vanilla and baking powder. Still was amazing and rose nice and high. Used the espresso
    Powder. It was prob one of the best banana breads I’ve had in awhile

    • Amanda Paa

      Yay, glad you like the sourdough banana bread!

  9. Tamra

    This banana bread is amazing! I made it twice in the last week and we love it. However, I didn’t have almond flour so I used additional AP flour in its place and the bread was still very moist. I highly recommend this recipe as you won’t be disappointed!
    Can the eggs in this recipe be replaced with a vegan substitution (ground flax and water)?

    • Amanda Paa

      5 stars
      I’m so glad you enjoyed the recipe, Tamra! Such a delicious way to use up sourdough discard. I haven’t tested a vegan version, sorry.

  10. Kellie

    5 stars
    Literally the fluffiest, springiest, tastiest banana bread I’ve ever had!!! Cannot recommend enough!

    • Amanda Paa

      Yay, so glad to hear that you enjoyed it Kellie!

  11. Kari

    5 stars
    OMG!!! Amanda has really outdone herself with this recipe. The combination of both brown and granulated sugar gives an almost caramelized flavor to this fabulous tasting banana bread. It is the best banana bread I’ve EVER eaten in my life! No joke, the absolute best EVER!!!

    • Amanda Paa

      So glad you enjoyed it! I’m just waiting for some bananas to ripen to make it again. :)