The Best Sourdough Banana Nut Bread Discard Recipe

The best banana nut sourdough bread discard recipe combines the tangy flavor of sourdough with the sweetness of bananas, creating a delicious and moist bread. This quick sourdough bread recipe is the perfect twist to the classic banana bread with the added benefits of sourdough.

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What’s the difference between sourdough starter and discard?

Sourdough discard refers to the portion of sourdough starter that is removed and discarded or used in other recipes during the feeding process. When maintaining a sourdough starter, you regularly feed it with fresh flour and water to keep the natural yeast and bacteria alive and active. To prevent the starter from becoming too large, a portion is often removed and discarded before feeding. However, you can discard it after feeding too!

Equipment You Will Need

Stand mixer or hand mixer

Plastic wrap

Airtight container

Large mixing bowl 

Long toothpick

Danish dough whisk (the one I use and love is found here) or a wooden spoon

Rubber spatula

Ingredients for the Best Sourdough Banana Bread

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
• Wet Ingredients:
  • 1 cup sourdough starter (active starter or sourdough discard)
  • 1 cup light or dark brown sugar
  • 1/2 cup melted butter or melted coconut oil (we use organic coconut oil found here)
  • 2 large eggs
  • 1 teaspoon vanilla extract
• Additional Ingredients:
  • 3 overripe bananas (overripe bananas add extra banana flavor)
  • 1/2 cup chopped walnuts (optional)

Sourdough Discard Banana Bread Recipe (Quick Bread Version)

1. Preheat your oven to 350°F (175°C). 
2. Grease a 9×5-inch loaf pan or line it with parchment paper.
3. Mash the bananas and set them aside. 
4. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
5. In another bowl, combine the sourdough starter, sugar, oil, eggs, and vanilla extract. Mix until well combined.
6. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
7. Gently fold in the bananas. If using, add the chopped nuts.
8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake in the preheated oven for 55-65 minutes, or until a long toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
10. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
11. Slice and enjoy your sourdough banana bread!

Long Fermented Version for Easy Sourdough Discard Banana Bread

1. Begin the batter 16-18 hours before you plan to bake. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, combine the sourdough starter, sugar, oil, eggs, and vanilla extract. Mix until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the bananas and the chopped nuts.
6. Cover the mixture with a towel or plastic wrap and let it ferment at room temperature for 4-6 hours.
7. Transfer the batter to the fridge and let it continue fermenting overnight for an additional 12 hours.
8. The next day, preheat your oven to 350°F (175°C).
9. Stir the batter a few times with a Danish dough whisk or a wooden spoon.
10. Pour the batter into a prepared loaf pan and bake for 55-65 minutes. Insert a toothpick into the center, and if it comes out clean, the bread is ready. 
11. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
12. Slice and enjoy your sourdough banana bread!

More Delicious Sourdough Discard Recipes

The Best Sourdough Zucchini Bread Discard Recipe

Discard Sourdough Cinnamon Raisin Quick Bread Recipe

Easy Italian Sourdough Flatbread Discard Recipe

Easy Pepperoni Cheese Pizza Sourdough Discard Recipe

How to Make Dried Sourdough Starter From Scratch

The Best Sourdough Banana Nut Bread Discard Recipe

Print Pin

Course: Appetizer, Breakfast, Dessert, Snack

Cuisine: American

Keyword: Active Sourdough Starter, banana, bananas, bowl, bread, discard, flour, recipe, Sourdough, time

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

16 hours hours

Total Time: 17 hours hours 10 minutes minutes

Author: Stephanie

Equipment

• Stand mixer or hand mixer
• Plastic wrap
• Airtight container
• Large mixing bowl
•  Long toothpick
• Danish dough whisk or a wooden spoon (the one I use and love is found here)
• Rubber spatula 

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1 cup sourdough starter active starter or sourdough discard
• 1 cup light or dark brown sugar
• 1/2 cup melted butter or melted coconut oil (we use organic coconut oil found here)
• 2 large eggs
• 1 teaspoon vanilla extract
• Additional Ingredients:
• 3 overripe bananas overripe bananas add extra banana flavor
• 1/2 cup chopped walnuts optional

Instructions

• Sourdough Discard Banana Bread Recipe (Quick Bread Version)
• Preheat your oven to 350°F (175°C).
• Grease a 9×5-inch loaf pan or line it with parchment paper.
• Mash the bananas and set them aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, combine the sourdough starter, sugar, oil, eggs, and vanilla extract. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Gently fold in the bananas. If using, add the chopped nuts.
• Pour the batter into the prepared loaf pan and spread it evenly.
• Bake in the preheated oven for 55-65 minutes, or until a long toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
• Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and enjoy your sourdough banana bread!
• Long Fermented Version for Easy Sourdough Discard Banana Bread
• Begin the batter 16-18 hours before you plan to bake. 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, and salt.
• In another bowl, combine the sourdough starter, sugar, oil, eggs, and vanilla extract. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Gently fold in the bananas and the chopped nuts.
• Cover the mixture with a towel or plastic wrap and let it ferment at room temperature for 4-6 hours.
• Transfer the batter to the fridge and let it continue fermenting overnight for an additional 12 hours.
• The next day, preheat your oven to 350°F (175°C).
• Stir the batter a few times with a Danish dough whisk or a wooden spoon.
• Pour the batter into a prepared loaf pan and bake for 55-65 minutes. Insert a toothpick into the center, and if it comes out clean, the bread is ready.
• Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and enjoy your sourdough banana bread!