Ingredients

Dry Ingredients:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon

Wet Ingredients:

• 1 stick (½ cup) unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup full-fat yogurt
• 1 cup sourdough starter discard (unfed, 12–24 hours after feeding)
• 2 teaspoons vanilla extract
• 2 large eggs
• 4 large very ripe bananas (about 2 cups, mashed)

Directions

Prepare the Batter:

1. Preheat the oven to 350°F (175°C). Prepare a 9×5-inch loaf pan with non-stick spray or butter and flour.
2. In a small bowl, mix the dry ingredients (flour, salt, baking soda, cinnamon). Set aside.
3. In a large bowl, cream the butter and sugar with a hand mixer until light and fluffy.
4. Add the yogurt, sourdough discard, and vanilla extract to the butter mixture, and mix until fully combined.
5. Mix in the eggs one at a time, blending until incorporated. Avoid overmixing.
6. Mash the bananas in a separate bowl, leaving small lumps. Gently fold them into the wet mixture with a spatula.
7. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix to prevent a dense texture.

Bake the Bread:

8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake for 55–60 minutes. Check doneness with a toothpick inserted into the center—it should come out clean.
   • Tip: If the top begins browning too quickly, tent the loaf with aluminum foil.
10. Remove from the oven and let the bread cool in the pan for 10 minutes.
11. Run a knife along the edges to loosen the bread, then transfer it to a wire rack to cool completely.

Nutrients (Per Slice, Makes 12 Servings)

• Calories: 201 kcal
• Carbohydrates: 45 g
• Protein: 4 g
• Fat: 1 g
• Cholesterol: 1 mg
• Sodium: 125 mg
• Potassium: 203 mg
• Fiber: 2 g
• Sugar: 19 g
• Vitamin A: 36 IU
• Vitamin C: 4 mg

This sourdough discard banana bread is the perfect combination of flavors and textures, with a subtle tang from the sourdough. Serve warm with butter, and enjoy!

What is Sourdough Discard Banana Bread?

Sourdough discard banana bread takes the traditional banana bread recipe and incorporates sourdough starter discard, the portion of starter that’s typically removed before feeding. This ingredient not only reduces food waste but also adds a subtle tanginess and depth of flavor to the bread. The result is a loaf that is moist, flavorful, and slightly more complex than standard banana bread.

Why Use Sourdough Discard in Banana Bread?

Sourdough discard is often overlooked as a byproduct of sourdough baking, but it’s a versatile ingredient that enhances recipes in multiple ways:

• Adds Flavor Complexity
  The natural tang of sourdough discard complements the sweetness of bananas, creating a well-rounded flavor profile.
• Improves Texture
  The discard contributes moisture and tenderness to the bread, ensuring every slice is soft and fluffy.
• Reduces Waste
  Instead of throwing away sourdough discard, you can incorporate it into recipes like this banana bread, making the most of your ingredients.
• Boosts Nutritional Value
  Sourdough starter contains beneficial bacteria and natural fermentation byproducts that may aid digestion and enhance nutrient absorption.

A Symphony of Flavors and Textures

Sourdough discard banana bread combines classic ingredients with a unique twist to deliver a loaf that’s packed with flavor and texture:

• Sweet and Tangy
  The ripe bananas provide natural sweetness, while the sourdough discard adds a gentle tang that balances the overall flavor.
• Moist and Tender
  The addition of yogurt, bananas, and sourdough discard ensures a moist crumb that stays fresh for days.
• Hints of Warm Spice
  A touch of cinnamon enhances the natural sweetness of the bananas, adding warmth and depth to the loaf.
• Golden-Brown Crust
  The loaf bakes to perfection with a slightly crisp, golden-brown crust that contrasts beautifully with the soft interior.

Why This Recipe Stands Out

This sourdough discard banana bread recipe is special for several reasons:

• Accessibility
  The recipe uses simple pantry staples, making it easy to whip up whenever you have sourdough discard and ripe bananas on hand.
• Customizable
  Whether you like your banana bread plain, with nuts, or studded with chocolate chips, this recipe is highly adaptable to suit your preferences.
• Beginner-Friendly
  No advanced baking skills are required—just mix, bake, and enjoy! It’s a great recipe for those new to using sourdough discard.
• Versatile Serving Options
  Serve this banana bread as a breakfast treat, midday snack, or even a light dessert. It pairs perfectly with coffee, tea, or a pat of butter.

Nutritional Benefits

This sourdough discard banana bread is more than just delicious—it also offers some nutritional perks:

• Rich in Potassium
  Bananas are an excellent source of potassium, which supports heart health and muscle function.
• High in Fiber
  The bread contains dietary fiber from bananas and all-purpose flour, aiding digestion and promoting a feeling of fullness.
• Low in Saturated Fat
  Made with yogurt and sourdough discard, this recipe is lower in saturated fat compared to traditional banana bread recipes that rely on heavy cream or large amounts of butter.
• Moderate Sugar Content
  The natural sweetness of bananas means you can use less added sugar while still achieving a deliciously sweet loaf.

Tips for Perfect Sourdough Discard Banana Bread

Achieving the best results with this recipe is simple when you follow these tips:

• Use Overripe Bananas
  The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
• Avoid Overmixing
  When combining the wet and dry ingredients, mix until just combined. Overmixing can result in a dense loaf.
• Monitor Baking Time
  Check the bread after 55 minutes by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.
• Cool Before Slicing
  Allow the loaf to cool completely before slicing to prevent it from crumbling.
• Enhance with Mix-Ins
  Add chopped nuts, chocolate chips, or dried fruit for extra flavor and texture.

Storage and Freezing

Sourdough discard banana bread stores beautifully, making it a great option for meal prep or gifting:

• Room Temperature: Wrap the loaf tightly in plastic wrap or store in an airtight container for up to 3 days.
• Refrigeration: Keep the bread in the fridge for up to 5 days, but let it come to room temperature before serving for the best texture.
• Freezing: Slice the bread and wrap each slice individually in plastic wrap. Store the slices in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the microwave.

Perfect for Any Occasion

This sourdough discard banana bread is a versatile recipe that fits into countless scenarios:

• Breakfast on the Go
  Grab a slice and pair it with your morning coffee for a quick, satisfying breakfast.
• Afternoon Snack
  Enjoy a slice with tea or milk for a comforting midday pick-me-up.
• Gifting
  Wrap the loaf in parchment paper and tie it with twine for a thoughtful homemade gift.
• Celebrations
  Serve it as part of a brunch spread or potluck, and watch it disappear.
• Zero-Waste Baking
  Make this recipe part of your effort to reduce food waste by utilizing overripe bananas and sourdough discard.

Conclusion: The Perfect Combination of Flavor and Sustainability

Sourdough discard banana bread is a recipe that checks all the boxes: it’s delicious, easy to make, and reduces food waste. The subtle tang of sourdough starter discard adds depth to the classic banana bread flavor, while the moist texture and tender crumb make every slice irresistible.