The BEST Sourdough (Discard) Banana Bread

Posted byLori Posted onDecember 16, 2020 Comments0

Are you ready for the best?

The best banana bread ever?


How about the best banana bread that’s super moist, loaded with flavor, perhaps healthy-ish, and definitely needs to be made and shared? I think yes.

If you’re like me, and just about every other person stuck at home making sourdough bread, you have plenty of sourdough starter discard that either needs to be thrown away OR used in any recipe you can find.

Using plenty of that sourdough discard, this bread is slightly tangy but also laced with sweetness from ripe banana and dark brown sugar.

I hope you make this, love it, and make it again! It’s a winner in my kitchen and with all the sourdough starter discard I have (and I’m sure a lot of you also have!) it’s an amazing way to repurposed that magical, mysterious mixture.

I also hope you’re baking up a storm in this holiday season. There’s a zillion amazing looking recipes out there and most of them are ready to be made. I’m certainly baking… a lot. Not only because I don’t have quite as much to do and I’m home all the time, but my sweet-tooth has been turned up to 100. It may or may not be a problem. A sweet, sweet problem…

This recipe has been lovingly adapter from The Clever Carrot’s recipe for Sourdough Banana Bread

The BEST Sourdough Banana Bread

Author: Lori
Using sourdough discard, this bread is full of flavor, moist, and luxuriously good. Feel free to throw in walnuts, chocolate chips, and/or grated zucchini for a fun variation.
To make this without the sourdough discard, simply increase the oat milk to 125ml (1/2 cup) total. It'll still be delicious!
For baking, I've used a standard 9 x 5 loaf pan and muffin tins. For muffins, bake for 25 - 35 minutes.
Course Breakfast, Dessert
Cuisine American
Servings 1 Giant Loaf


  • 325 grams ripe bananas, peels removed (about 2-3 medium bananas) the more overripe the better
  • 225 grams (1 ¼ cup) brown sugar
  • 1 ½ tsp vanilla extract
  • 2 large eggs
  • 100 grams (about ½ cup) active, bubbly 100% hydration sourdough starter or use leftover discard
  • 250 grams (2 cups) all-purpose gluten-free flour may sub in regular white flour
  • 1 ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 125 ml (½ cup) olive oil
  • 60 ml (¼ cup) oat milk or milk of choice


  • Preheat oven to 350°F.
  • Lightly coat a 9×5-inch loaf pan with olive oil or cooking spray, set aside.
  • Add bananas, sugar, and vanilla to a bowl. Cream with a hand held mixer or stand mixer fitted with the paddle attachment, about 30 seconds to 1 minute (some small chunks of banana are okay). Alternately, mix by hand until well combined - again, small chunks of banana is ok and welcomed.
  • Add eggs, one at a time, until fully incorporated. Add the sourdough starter and mix again.
  • Sift the flour, baking soda, and salt together in a separate bowl. Working in batches, add these dry ingredients to the banana mixture.
  • Add milk and oil and mix until just combined. Do not over mix; the banana bread will be tough. It's better to leave the batter a bit unmixed than to over mix.
  • Pour the batter into the prepared pan.
  • Bake for 60- 65 minutes (for the standard 9×5-inch pan) or 25-35 for muffins, until rich golden brown and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
  • Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.
  • Serve and enjoy!
Keyword banana bread, sourdough, sourdough discard, discard, banana, gluten free, diary free


Need some baking equipment? These are my favorites! And these are also affiliate links so I get a tiny commission if you purchase from my links. 🙂

What about you? Do you have any fun holiday recipes? Any delicious baked goods recipes? What about sourdough discard uses?

Comment below! The more the merrier!



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