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Close-up of sliced sourdough banana nut bread revealing a soft, tender crumb and rich banana flavor—great for breakfast, snacking, or using ripe bananas and sourdough discard.

The Best Sourdough Banana Nut Bread Discard Recipe

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Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: Active Sourdough Starter, banana, bananas, bowl, bread, discard, flour, recipe, Sourdough, time
Prep Time: 15 minutes
Cook Time: 55 minutes
16 hours
Total Time: 17 hours 10 minutes
Servings: 0
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
  • ½ 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
  • ½ cup chopped walnuts optional

Instructions

  • Sourdough Discard Banana Bread Recipe (Quick Bread Version)
  • Preheat your oven to 350°F (175°C).
  • Grease a 9x5-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!