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Super Moist Sourdough Discard Banana Bread

Close-up of moist sourdough banana bread loaf with two thick slices stacked on a white serving plate.
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You can turn your leftover sourdough discard into this super moist and flavorful banana bread. This easy recipe uses overripe bananas for natural sweetness and stays soft for days, making it a perfect zero-waste bake.

Ingredients

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  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (225g) ripe sourdough discard (unfed starter)
  • 1 1/2 cups (180g) mashed overripe bananas (about 3 large)
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (85g) chocolate chips or chopped walnuts (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, leaving an overhang for easy removal.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Mix in the sourdough discard until just combined. Then, gently fold in the mashed bananas until incorporated. Do not overmix.
  5. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If you are using mix-ins like chocolate chips or nuts, fold them in now.
  7. Pour the batter evenly into the prepared loaf pan.
  8. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • If you prefer a subtle tang, you can use active, bubbly starter instead of discard, but the texture may change slightly.
  • To check for doneness without a skewer, the top of the loaf should spring back lightly when touched.
  • This bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

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