Amazing Sourdough Discard Banana Bread Recipe
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There’s nothing quite like the smell of banana bread baking in the oven—especially when it’s rich, moist, and studded with melty chocolate chips. This sourdough banana bread recipe has become one of my go-to quick bread recipes. It’s simple, comes together in one bowl, and makes great use of sourdough starter discard, which adds a subtle depth without making it taste “sour.”
If you’re like me and always seem to have a few brown bananas or very ripe bananas sitting on the counter, this is the perfect recipe to turn them into something comforting and delicious. With ingredients like sour cream, melted butter, and just the right amount of cinnamon, this loaf turns out incredibly soft and flavorful every time. Whether it’s your first time baking with sourdough or you’re looking for new sourdough discard recipes, this banana bread is an easy way to try something new without much fuss.
Serve it fresh, freeze a few slices for later, or bake a batch in mini loaf pans to share. However you slice it, this chocolate chip banana bread is a cozy, satisfying way to use up excess sourdough starter and bake something your whole family will love.
Why You’ll Love This Recipe
This is truly the best sourdough banana bread I’ve made—and I’ve tested a lot of sourdough recipes over the years. The crumb is tender and moist, thanks to the combo of sour cream, melted butter, and overripe bananas. Using sourdough starter discard is a great way to avoid waste and add just a hint of that tangy flavor we love in fermented foods. Whether you’re working with an unfed sourdough starter or active, it blends right in with the other wet ingredients. You don’t need a stand mixer or fancy tools—just a large mixing bowl, a spoon, and a little time. This is a dependable quick bread recipe that always delivers the best results, even if it’s your first time baking with sourdough.
Serving Suggestions
There are so many favorite ways to enjoy this chocolate chip banana bread. Straight from the oven, it’s soft and rich with bold banana flavor and gooey chocolate chips throughout. I love letting it cool slightly on a wire rack, then serving warm slices with a bit of butter. You can also slice it and pack it in a ziplock bag for lunches or snacks on the go. This bread also works beautifully in mini loaf pans or a 5-inch loaf pan if you want to make mini loaves as gifts or freeze extras. For something fun, dip thick slices in an egg mixture and fry them up like banana bread French toast—especially if you have a bit of a sweet tooth. You could also try spreading it with coconut oil, maple syrup, or even olive oil for a different twist.
Storage and Reheating
This delicious recipe stores really well, which makes it perfect for meal prep or make-ahead baking. Once the whole loaf has cooled on the cooling rack, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. You can also refrigerate it for a week, or wrap in aluminum foil and freeze it for up to three months. If freezing, I recommend wrapping individual slices so you can pull one out at a time—super handy for busy mornings. To reheat, just pop a slice in the microwave for 10–15 seconds, or toast in a pan for that just-baked feel. If you’re baking in smaller loaf pans, adjust the baking time to around 50–60 minutes, checking with a cake tester for doneness.
Step-by-Step Instructions
1. Preheat your oven and prepare your pan.
Set your oven to 350°F (175°C). Grease a standard bread loaf pan or line it with a parchment paper sling for easy removal. You can also use mini loaf pans or a smaller loaf pan, just be sure to adjust the baking time accordingly.
2. Mash your bananas.
In a small bowl, mash 3 very ripe bananas (about 1½ cups). Overripe bananas with lots of brown spots will give the best flavor and texture.
3. Mix the wet ingredients.
In a large bowl or large mixing bowl, whisk together ½ cup melted butter and 1 cup dark brown sugar (or white sugar, if you prefer). Add 2 eggs, 2 teaspoons pure vanilla extract, and mix well. Stir in the mashed bananas, ½ cup sour cream, and ½ cup sourdough starter discard (you can use unfed sourdough starter or active sourdough starter).
4. Combine the dry ingredients.
In a separate bowl, mix together 1½ cups all-purpose flour (or use a mix of purpose flour and whole wheat flour), 1½ teaspoons baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, and ¼ teaspoon baking powder. These act as your leavening agents.
5. Combine wet and dry ingredients.
Add the dry ingredients to the wet mixture and stir just until combined. Don’t overmix—the batter should still be a little lumpy for the best results.
6. Fold in the chocolate chips.
Stir in 1 cup chocolate chips (or more, depending on your preference). You can also use demerara sugar or chopped nuts for a different texture.
7. Pour the batter into your pan.
Transfer the batter to your prepared loaf pan. Smooth the top with a spatula.
8. Bake the banana bread.
Bake for 55–65 minutes (or 50–60 minutes for smaller pans), or until a cake tester or toothpick inserted into the center comes out mostly clean with a few moist crumbs.
9. Cool before slicing.
Remove the banana bread from the oven and let it cool in the pan for 10–15 minutes. Then transfer it to a cooling rack or wire rack to cool completely before slicing. This helps the texture set and gives that perfect crumb.
Notes
Sourdough discard: This recipe works best with unfed sourdough starter (also called sourdough starter discard), but active starter will work too. It won’t affect the rise much since the leavening agents here are baking soda and baking powder.
Bananas: For the richest banana flavor, use very ripe bananas or brown bananas with plenty of dark spots. If using frozen bananas, thaw and drain excess liquid before adding.
Chocolate chips: Semi-sweet, milk, or dark chocolate all work well. You can also leave them out or swap for chopped nuts.
Flour options: While the recipe calls for all-purpose flour, you can replace up to ½ cup with whole wheat flour for added texture and a slightly nuttier taste.
Oil alternatives: You can substitute the melted butter with coconut oil, vegetable oil, or even olive oil for a dairy-free version.
Loaf pans: If using mini loaf pans, a 5-inch loaf pan, or making mini loaves as gifts, reduce the baking time and begin checking around 40 minutes. Use a cake tester to make sure they’re done.
Storage tips: Wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a ziplock bag wrapped in aluminum foil.
This easy sourdough discard banana bread is more than just a way to use excess sourdough starter—it’s become a regular in our kitchen rotation. I’ve even made variations like sourdough discard pumpkin bread and sourdough zucchini bread. But this one—with chocolate chips, a tender crumb, and rich banana flavor—is still my favorite. It’s the perfect recipe to keep on hand. Especially when you’ve got very ripe bananas on the counter and no idea what to do with them. You can make it with purpose flour or even sub in a little whole wheat flour for some extra texture. If you try it, let me know how it turns out—and don’t forget to print the recipe card below for next time.
Sourdough Discard Banana Bread
This moist and flavorful sourdough banana bread is the perfect way to use up your sourdough starter discard. Made with overripe bananas, sour cream, and chocolate chips, it bakes up soft with a tender crumb and just the right amount of sweetness. An easy, one-bowl recipe that’s great for breakfast, snacking, or sharing—this will quickly become your go-to banana bread.
Ingredients
- 1/2 cup melted butter,
- 1 cup brown sugar,
- 2 eggs
- 1 teaspoon salt
- 2 teaspoons vanilla
- 3 bananas (about 1.5 cups)
- 1/2 cup sour cream
- 1/2 sourdough discard
- 1.5 cups AP flour
- 1.5 teaspoons baking soda,
- 1/2 teaspoon cinnamon
- 1 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a standard loaf pan or line with parchment.
- In a large bowl, whisk together the melted butter and brown sugar until well combined.
- Add the eggs and vanilla, mixing until smooth.
- Stir in the mashed bananas, sour cream, and sourdough discard.
- In a separate bowl, combine flour, salt, baking soda, and cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Stir in the chocolate chips.
- Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick comes out mostly clean (a few crumbs are okay).
- Let cool in the pan for 10–15 minutes before turning out onto a wire rack.
