The Best Sourdough Discard Banana Bread Recipe

Name: The Best Sourdough Discard Banana Bread Recipe
Prep time: 10 min
Cook time: 50 min
Ingredients: 3 ripe bananas; 2 eggs; 1/2 C. Maple syrup or honey; 1/2 C. Greek yogurt; 1/2 C. Oil (such as avocado or canola oil); 1 tsp. Vanilla extract; 2/3 C. Sourdough discard; 2 C. All-purpose flour; 1/2 tsp. Baking soda; 1 1/2 tsp. Baking powder; 1/2 tsp. Cinnamon; 1/2 tsp. Salt

BySara February 23, 2026February 24, 2026

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This is the best sourdough discard banana bread recipe I have made! It is moist, lightly sweetened, and uses tangy sourdough starter discard. The recipe takes only about 10 minutes prep time. The hardest step of the this sourdough banana bread is waiting for the bread to bake!

Slice of sourdough discard banana bread on a plate.

Banana bread but make it sourdough! If you have sourdough starter, you likely need new recipes to use up that discard. And this recipe takes a classic banana bread, and combines it with the sourdough discard to create a flavorful and moist quick bread. It is always a hit with the whole family and has easy to find wholesome ingredients.

Why You’ll Love This Recipe

Reduces waste: No need to toss out your sourdough discard! Or those old brown bananas sitting on your counter. This recipe helps reduce wasting these ingredients and turns them into a decadent and tender banana bread.

Moist: This sourdough banana bread comes so moist. And it stays moist for the days following baking, so you can have a slice of banana bread that taste just as good as the day it came out of the oven.

Lightly Sweetened: This recipe is only sweetened with the bananas and honey (or maple syrup). It is not too sweet. This allows you to boost the sweetness if you wish after baking by adding on a chocolate spread, honey, whipped cream or even ice cream for dessert.

What I Love:

The simplicity and wholesome ingredients in this banana bread really make banana bread simple yet so delicious. The sourdough discard also provides a touch of tangy flavor while making it tender and moist.

All the ingredients needed to make the sourdough discard banana bread.

Ingredients and substitutions

Ripe bananas: You will need 3 ripe bananas for this recipe.

Eggs: Eggs provide structure for the bread.

Greek Yogurt: Greek yogurt adds to the moisture.

Oil: Another layer of moisture for the banana bread. You will want to use a neutral oil, such as avocado, canola or vegetable oil.

Sourdough Discard: You will need 2/3 cup of inactive sourdough discard. You can also use active and fed starter in this recipe.

Vanilla extract: Vanilla extract adds flavor.

Maple Syrup or Honey: You can use either honey or maple syrup to lightly sweeten the banana bread.

All-Purpose Flour: Just a simple all-purpose flour is needed in this sourdough banana bread recipe. If you need to make the recipe gluten-free, replace with a 1:1 ration gluten free flour.

Baking powder & baking soda: The leavening agents used.

Salt: Enhances the flavors.

Cinnamon: Adds just a touch of cinnamon flavor to the bread.

Sourdough discard banana bread batter in a loaf pan.

How to make sourdough banana bread

Preheat the oven to 350 degrees F. Grease or line with parchment paper a 9×5 loaf pan.
In a medium mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Whisk together and set aside.
Add the bananas to a separate large mixing bowl. Smash the bananas completely with a fork. Add the eggs, honey (or maple syrup), Greek yogurt, oil, vanilla extract, and sourdough discard. Whisk together until fully combined. Add the dry ingredients into the wet and stir until just combined.
Pour the banana bread batter into the bread pan. Bake for 45-55 minutes or until the batter is fully set. Let the loaf cool slightly before enjoying.

Sara’s Tip

The loaf pan you use to bake the banana bread makes a difference! Have you ever made a quick loaf and the edges are brown or a little discolored? This can happen sometimes by using the wrong type of loaf pan. For best results, use a dark metal pan. This heats more evenly, and will reduce the chances of getting the brown ring on the edges of your bread.

What is sourdough discard?

Sourdough discard is the extra starter that is removed prior to feeding the sourdough starter. It is inactive and unfed starter that is often thrown out. However, instead of tossing the discard out, you can place it into a air tight container and store it in the fridge. This keeps the discard from going bad and allows you to bake with it when it is convenient for you.

You can safely store the discard in the in the fridge for 1-2 weeks. I try to use any I have in the fridge within one week if possible.

Sourdough discard banana bread cut into on a cutter board.

Do I need sourdough discard to make this banana bread?

Yes, you do need sourdough discard for this recipe. The recipe is built around the discard, and leaving it out would not work. The flour and liquid ratio is adjusted for the added discard.

If you do not have sourdough discard, I have other banana bread recipe that do not use sourdough discard that you can try! My almond poppy seed banana bread or chocolate marled banana bread are delicious banana bread recipes to try!

Can I turn the bread into muffins?

Yes, you can make this quick bread into muffins if you wish. To do this, line the muffin tin and evenly divide the batter. Bake in the oven at 415 degrees for 5 minutes, then reduce the heat to 375 degrees and bake an additional 12-15 minutes or until the batter has fully set.

How can I customize the recipe?

You can add in chocolate chips or nuts, such as walnuts or pecans, to the banana bread batter. Just fold into the batter after mixing the wet and dry ingredients together.

Another delicious option is swirling in a chocolate or hazelnut spread, such as Nutella, into the batter. The best way to add the chocolate spread in by pouring about 3/4 of the batter into the loaf pan, then adding in dollops of the chocolate spread (you will need roughly 1/2 cup of the spread). Top with remaining batter and swirl together with a knife.

Up close shot of a slice of sourdough discard banana bread on a plate.

How to store the sourdough discard banana bread

You can store the sourdough banana bread at room temperature in an air tight container for about 3 days or 4 days stored in the refrigerator.

You can also freeze the banana loaf up to 3 months. To freeze the bread, let it cool completely. You can slice it or keep the loaf whole. Wrap tightly with plastic wrap followed by foil. Label the date on the foil and freeze. When ready to eat, you can defrost in the refrigerator.

If you give this sourdough discard banana bread recipe a try, let me know your thoughts in the comments below.

And be sure to tag me on Instagram so I can see your creations.

From my kitchen to yours, happy baking! I hope you love this sourdough banana bread as much as we do!