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Super Moist Sourdough Discard Banana Bread: The Easiest No-Waste Recipe

A close-up of a moist sourdough banana bread loaf, partially sliced, showing its rich brown crust and soft crumb.
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Welcome! I’m Sarah, and I’m so happy you’re here. This recipe transforms your overripe bananas and sourdough discard into a tender, flavorful loaf with a subtle, pleasant tang. It is the best sourdough banana bread recipe for using up starter waste.

Ingredients

Scale
  • 1 cup (225g) very ripe bananas, mashed (about 3 large)
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) sourdough discard (unfed starter)
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (85g) chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add the melted butter and granulated sugar to the mashed bananas. Whisk until combined.
  4. Whisk in the egg and vanilla extract until smooth.
  5. Stir in the sourdough discard until just mixed. This is the one-bowl step where you build confidence!
  6. In a separate small bowl, whisk together the flour, baking soda, salt, and cinnamon.
  7. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  8. If using, gently fold in the walnuts or chocolate chips.
  9. Pour the batter into your prepared loaf pan.
  10. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  11. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Use bananas that are heavily spotted or nearly black for the best moisture and sweetness.
  • This bread freezes well. Wrap the cooled loaf tightly in plastic wrap and then foil before placing it in a freezer bag for up to three months.
  • For a richer flavor, you can substitute half of the granulated sugar with brown sugar.

Nutrition

Find it online: https://cutcooktaste.com/sourdough-banana-bread-recipe-moist-easy/