Best Sourdough Discard Banana Pumpkin Bread Recipe

Sourdough discard banana pumpkin bread combines the flavor of the tangy sourdough starter with the sweetness of the pumpkin and banana. The added warm spices add a delicious spin on the the traditional banana bread recipe.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

When to add inclusions in sourdough quick bread?

In sourdough quick bread, you typically add inclusions (like nuts, seeds, dried fruit, or chocolate chips) at the same time as the dry ingredients. It is important to note that although this is the "proper" way of mixing the ingredients, I prefer to hand stir the inclusions after the wet and dry have been mixed together, just so nothing gets crushed down by the hand mixer or the stand mixer. However, either way is correct and will yield delicious results! Here’s a quick guide to the "proper" method:

1. Mix Dry Ingredients: Combine your dry ingredients (flour, baking powder, baking soda, spices, etc.) in one bowl.
2. Add Inclusions: Stir in your inclusions with the dry ingredients. This helps to evenly distribute them throughout the batter and prevents them from sinking to the bottom during baking.
3. Combine with Wet Ingredients: Once your inclusions are mixed in, add your wet ingredients (like mashed bananas, pumpkin puree, eggs, and sourdough starter) and mix until just combined.

This method ensures that the inclusions are well incorporated and gives your quick bread a nice, even texture!

Equipment needed For Sourdough Discard 

Bread loaf pan

Large mixing bowl

Medium mixing bowl

Small bowl

Plastic wrap

Kitchen scale (optional)

Ingredients for Sourdough Discard Pumpkin Bread

• 1 cup ripe bananas (about 2-3 bananas, mashed)
• 1 cup canned pumpkin puree (or homemade pumpkin puree, not pumpkin pie filling)
• ½ cup (100g) sourdough starter (active sourdough starter or sourdough starter discard)
• ½ cup butter melted (vegetable oil or melted coconut oil)
• ¾ cup dark brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups (240g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons pumpkin pie spice 
• ¼ teaspoon salt
• Optional Add Ins: ½ raisins, cranberries, chocolate chips, or nuts.

Homemade Sourdough Pumpkin Bread Recipe with Bananas

Quick Bread Version

1. Preheat the oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

1. In a large bowl, combine the mashed banana, pumpkin puree, active starter or discard, melted butter, sugar, eggs, and vanilla. Mix until smooth.

1. In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.
2. Mix in any add ins such as: raisins, cranberries, chocolate chips, or nuts.
3. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in any optional nuts or chocolate chips.

1. Pour the batter into the prepared loaf pan and smooth the top.
2. Bake for 55-70 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Enjoy your delicious sourdough pumpkin banana bread!

Long Fermented Version

Begin the batter 16-18 hours before you plan to bake the banana pumpkin sourdough bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.

In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt.

In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, and vanilla. Mix until well combined.

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

Mix in any add ins such as: raisins, cranberries, chocolate chips, or nuts.

Cover the mixture with a damp kitchen towel or plastic wrap. 

For best results, allow for a 4-6 hour rise time.

Place dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.

The Next Day

The next morning, after the final rise, preheat your oven to 350°F (175°C).

With a Danish dough whisk or a wooden spoon, give the pumpkin banana sourdough dough a few good stirs.

Pour the batter into the prepared loaf pan. 

Bake for 55-70 minutes. Stick a long toothpick in the center and when it comes out clean it is ready. 

Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Slice and enjoy your homemade loaf of bread!

More Delicious Sourdough Quick Bread Recipes

Easy Sourdough Pumpkin Bread Recipe

Sourdough Banana Bread Recipe

Easy Sourdough Discard Peach Quick Bread Recipe

The Best Sourdough Zucchini Bread Discard Recipe

The Best Sourdough Banana Nut Bread Discard Recipe