If you’ve ever wondered how to transform those overripe bananas and that leftover sourdough starter into something downright irresistible, let me introduce you to my absolute favorite, the Sourdough Discard Banana Bread. This recipe turns humble ingredients into a moist, tender loaf bursting with warm cinnamon notes and a delightful crunch from a brown sugar pecan topping. Every bite captures the perfect balance of sweet, slightly tangy, and deeply comforting flavors that make banana bread feel like a warm hug from the inside out. Trust me, once you try this, it will become a staple for using up starter and bananas in the most delicious way possible.

Sourdough Discard Banana Bread Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple but come together to create a complex texture and depth of flavor. Each one plays an important role, from the richness of butter to the tang of sourdough discard and the cozy warmth of cinnamon and vanilla.

1 stick butter, softened: Adds richness and moisture for a tender crumb.
1 cup brown sugar: Brings a deep sweetness with hints of molasses for color and flavor.
2 eggs: Provides structure and helps everything bind beautifully.
4-5 mashed ripe bananas: The star of the show, lending natural sweetness and moisture.
1 tsp pure vanilla extract: Enhances all the flavors with a warm, aromatic touch.
1/2 cup sourdough starter: Adds subtle tang and helps create a tender, moist texture.
1/2 tsp cinnamon: Offers a cozy spice note that complements the bananas perfectly.
1/2 tsp salt: Balances sweetness and enhances all the other flavors.
1 tsp baking soda: Leavens the bread to a perfect rise and fluffy crumb.
1 3/4 cups all purpose flour: The body of the bread providing structure with just the right bite.
Brown Sugar Pecan Topping: 1 cup chopped pecans and 1/3 cup brown sugar, combined to add sweet crunch and a beautiful finish.

How to Make Sourdough Discard Banana Bread

Step 1: Prepare Your Pan and Topping

Start by preheating your oven to 350 degrees Fahrenheit. Lightly grease an 8 x 8-inch baking pan with a nonstick spray—I recommend avocado oil spray for a clean, subtle flavor. Next, whisk together the chopped pecans and brown sugar in a small bowl to prepare the crunchy topping that will make this banana bread irresistibly special. Set it aside for now.

Step 2: Cream Butter and Sugar

Using a stand mixer fitted with a paddle attachment or a trusty handheld mixer, cream the softened butter and brown sugar together until the mixture looks light, fluffy, and utterly creamy. This usually takes around two minutes. This step is crucial since it incorporates air that helps your bread rise and gives it a tender crumb.

Step 3: Add Bananas, Eggs, and Flavorings

To the creamed butter and sugar, add in your ripe mashed bananas, eggs, sourdough discard, vanilla extract, baking soda, salt, cinnamon, and flour. Mix gently just until the ingredients come together—be mindful not to overmix, which could lead to a tougher texture. The tang from the sourdough discard subtly brightens the banana flavor and lifts the loaf beautifully.

Step 4: Assemble and Bake

Pour or spread your batter evenly into the prepared pan, smoothing out the top gently. Then sprinkle the brown sugar and pecan mixture across the surface, creating a hopeful promise of sweet crunch to come. Bake in the preheated oven for 55 to 60 minutes. Knowing your bread is done when a toothpick or sharp knife inserted into the center comes out clean with only a few crumbs clinging is the trick to perfect baking every time.

Step 5: Cool and Enjoy

Once baked, allow your Sourdough Discard Banana Bread to cool slightly—this not only sets the crumb but also lets those wonderful flavors settle. Slice it up and, if you’re anything like me, add a generous slab of butter that slowly melts into every nook and cranny. Now, dig in and savor every bite!

How to Serve Sourdough Discard Banana Bread

Garnishes

A simple spread of butter is classic and divine, but you can also try a smear of cream cheese for tangy creaminess or a drizzle of honey for a delicate sweetness. Fresh banana slices or a sprinkle of powdered sugar on top make for a charming, photo-worthy presentation.

Side Dishes

This banana bread pairs beautifully with a warm cup of coffee or tea, making it a perfect breakfast or afternoon treat. For a more substantial brunch, serve alongside scrambled eggs or a fresh fruit salad to balance out the sweetness and add freshness to your plate.

Creative Ways to Present

For a delightful twist, slice the banana bread thick and toast it lightly before serving. Top with nut butter and a handful of fresh berries for a vibrant, nourishing snack. You can even transform slices into bread pudding by soaking them in custard and baking until golden and custardy.

Make Ahead and Storage

Storing Leftovers

Your Sourdough Discard Banana Bread keeps beautifully at room temperature, wrapped tightly in plastic wrap or stored in an airtight container, for up to 3 days. This helps retain moisture and the wonderful crumb texture.

Freezing

If you want to save some for later, banana bread freezes like a dream. Wrap the loaf or individual slices tightly in plastic wrap, then place them in a freezer bag or container. They will stay fresh for up to 3 months. Just thaw overnight in the fridge before enjoying.

Reheating

To bring back that freshly baked warmth, reheat slices in the toaster or oven at 325 degrees Fahrenheit for about 10 minutes until warmed through. A few seconds in the microwave can work too, but the oven or toaster keeps the texture the best.

FAQs

Can I use regular flour instead of all purpose flour?

All purpose flour works best for this bread because it provides the right balance of protein for structure and tenderness. Using cake or whole wheat flour might alter the texture and density slightly, but you can experiment if you prefer!

What if I don’t have sourdough discard on hand?

The sourdough discard adds a subtle tang and moistness that’s hard to replicate. If you don’t have any, you can substitute with an equal amount of yogurt or buttermilk for similar moisture, though the flavor will be slightly different.

Can I add nuts or chocolate chips inside the batter?

Absolutely! Adding 1/2 cup of chopped walnuts, pecans, or chocolate chips inside the batter makes the banana bread even more fun and indulgent. Just fold them in gently before pouring the batter into the pan.

How ripe should the bananas be?

The riper the bananas, the better—ideally they should be heavily spotted or almost completely brown. This ensures maximum sweetness and moisture, which makes the bread deliciously soft and full-flavored.

Can I make this recipe into muffins instead?

Definitely! Use a muffin tin lined with paper cups or greased, fill each about two-thirds full, and bake at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick comes out clean. Muffins are perfect for grab-and-go breakfasts or snacks.

Final Thoughts

I hope you are as excited about this Sourdough Discard Banana Bread as I am every time I pull a loaf from the oven. It’s a terrific way to use up those sourdough leftovers and overripe bananas, turning them into a deeply comforting, flavorful treat everyone will love. Baking this bread fills your kitchen with joy, and sharing slices with friends or family is simply the best. So, go ahead—make a batch, savor each bite, and let this recipe become your new favorite go-to!

Sourdough Discard Banana Bread Recipe

★★★★★

4.8 from 18 reviews

Author: Olivia
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Sourdough Discard Banana Bread is a moist and flavorful twist on the classic banana bread recipe, incorporating tangy sourdough starter discard for enhanced texture and taste. Topped with a crunchy brown sugar pecan mixture, this bread offers a perfect balance of sweetness and nutty richness, ideal for breakfast or a comforting snack.

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8 x 8 inch baking pan with nonstick spray, such as avocado oil spray, and set it aside.
Make the Pecan Topping: In a small bowl, combine the chopped pecans and 1/3 cup brown sugar. Mix until well combined and set aside for later use.
Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment or using a large mixing bowl with an electric mixer, cream together the softened butter and 1 cup brown sugar. Beat until light and fluffy, about 2 minutes, to incorporate air and achieve a smooth texture.
Add Wet Ingredients and Mix: Add the mashed ripe bananas, eggs, sourdough discard, and vanilla extract to the creamed mixture. Blend until combined but do not overmix, preserving the texture.
Add Dry Ingredients: Sprinkle in the baking soda, salt, cinnamon, and all-purpose flour. Mix gently until just combined to avoid overworking the batter, which can result in dense bread.
Transfer Batter and Add Topping: Pour and spread the batter evenly into the prepared baking pan. Evenly sprinkle the brown sugar pecan topping over the surface of the batter.
Bake the Bread: Bake in the preheated oven for 55-60 minutes. Check doneness by inserting a toothpick or sharp knife into the center; it should come out clean or with just a few moist crumbs.
Cool and Serve: Allow the banana bread to cool slightly in the pan before slicing. Serve warm with an optional generous slab of butter for extra richness. Enjoy!

Notes

Use ripe bananas with brown spots for maximum sweetness and moisture.
Do not overmix the batter to keep the bread tender and avoid toughness.
Let the bread cool enough to slice cleanly, but it can be enjoyed warm.
The sourdough discard adds a subtle tang and improves texture, but if unavailable, plain yogurt can be a substitute.
Store leftover banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Category: Bread, Snack, Breakfast
Method: Baking
Cuisine: American