Sourdough Banana Bread: A Delicious Way to Use Up Sourdough Discard

I absolutely love the world of sourdough baking, and I am fully committed to the goodness of whole grains. So when the two collide so perfectly, I’m almost giddy. Because while I love baking healthy and wholesome treats for my family, I also want them to be delicious. And moist, full of flavor, and perfectly sweet. I want my kids to love eating the things that are good for them! This sourdough banana bread recipe fits the bill.

So every time I look over at my fruit bowl and see the bananas getting a little sad, I reach for this recipe. And the result is so rewarding. After all, is there anything better than a warm slice of sourdough banana bread, fresh from the oven? Maybe just one thing: knowing you’re using up sourdough discard and filling bellies with fermented grains!

Whether you’re looking for the best sourdough banana bread recipe or just want a delicious treat that’s good for your gut, you’re in the right place. In this post, we’ll dive into why sourdough baking is a great way to support your health, the difference between using sourdough starter as a leavening agent vs a fermentation tool, and a bonus option for using freshly milled whole wheat flour. Plus, you’ll get a full sourdough banana bread recipe — packed with tips for best results — that’s sure to become your new favorite.

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Quick Summary: Sourdough Banana Bread

Feature	Details
Recipe Type	Quick bread using sourdough starter discard
Key Ingredients	Overripe bananas, brown sugar, purpose flour, sourdough discard
Flavor Profile	Moist, slightly tangy, rich banana flavor
Prep Time	15 minutes
Baking Time	50–60 minutes
Storage	Airtight container for 3–4 days or freeze in a freezer bag
Special Equipment	Large mixing bowl, prepared loaf pan
Optional Upgrades	Freshly milled whole wheat flour, chocolate chips, coconut sugar
Health Benefits	Supports gut health thanks to sourdough fermentation
Great For	Consuming fermented grains, whole wheat baking, using up sourdough starter discard, a delicious treat anytime

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Why Sourdough Baking is Good for Your Gut Health

A lot of the time when I see a sourdough discard recipe, the author writes that the starter adds tang to the product. I feel like this isn’t an accurate representation of what sourdough discard brings to a recipe. Anytime you incorporate slow fermentation into a recipe, especially with a sourdough starter, you are changing and developing the flavor of your flour.

I don’t think flour was really meant to be mixed and baked in a quick manner. It takes time for the sugars to be released, for the enzymes to activate. Unfermented flour has a raw characteristic that once you notice, you can’t un-notice. Fermentation and time change the quality of your baking by giving it a depth of flavor that no single ingredient can replicate. Not to mention, they provide great health benefits.

The fermentation process behind a good active sourdough starter breaks down gluten and phytic acid in grains. This means the bread (or banana bread!) becomes easier to digest and its nutrients become more bioavailable. Sourdough fermentation also introduces beneficial bacteria that help support a healthy gut microbiome.

Choosing sourdough discard recipes like this one is a great way to add some of that gut-friendly magic into your daily life — all while making a delicious recipe.

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Sourdough Starter: Leavening Agent vs Fermentation Tool

When we talk about sourdough starter, it’s important to understand its two main roles in baking:

• Leavening Agent: In traditional sourdough bread, the starter replaces commercial yeast, creating rise through natural fermentation.
• Fermentation Tool: In recipes like sourdough discard banana bread, the starter is used primarily for its tangy flavor and health benefits rather than rising power.

Since banana bread is a type of quick bread recipe, it relies on baking powder and baking soda (our dry ingredients) for its lift, not the starter. So don’t worry if your starter isn’t super bubbly. Just make sure you don’t use starter that has been sitting unfed at room temperature longer than 24 hours or in the fridge longer than a week. The flavor can become too acidic and ruin your banana bread.

Next time you’re wondering if your fed sourdough starter is needed or if you can use sourdough starter discard, just think: leavening or flavor?

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How to Make the Best Sourdough Banana Bread

Ready for the perfect recipe? Here’s everything you need to make your best sourdough banana bread yet.

Ingredients

Dry Ingredients:

• All-purpose or whole wheat flour: This recipe is awesome with either, but I always opt for whole wheat. That way if our lunch becomes nothing more than a slice of banana bread in the middle of a busy day, I feel great knowing there was a little extra protein involved.
• Baking powder and baking soda: Remember, our quick bread gets its rise from baking powder and baking soda, not the sourdough starter.
• Cinnamon: Feel free to dump in a little extra!
• Salt: Don’t forget the salt!

Wet Ingredients:

• Melted Butter: This sourdough banana bread recipe gets a lot of flavor from the butter, so I do not recommend substituting oil.
• Maple Syrup: Serves two functions–adds moisture to the bread and gives a beautiful depth of flavor.
• Eggs
• Vanilla
• Mashed Bananas: The riper the better!
• Sourdough Starter: Your starter can be active and bubbly, or older discard.

Optional Add-ins:

• ½ cup chocolate chips (for chocolate chip banana bread!)
• ¼ cup chopped nuts
• ¼ cup white chocolate chips
• Sprinkle of demerara sugar on top for a crunchy finish

Equipment

• Large bowl and separate bowl for mixing
• Prepared loaf pan (9×5 inches) or 5-inch loaf pans/mini loaf pans for mini loaves
  • I love THIS mini loaf pan 🙂
• Parchment paper sling (optional but recommended)
• Non-stick spray or butter to grease the loaf pans
• Wire rack for cooling
• Kitchen scale for best accuracy
  • Have you heard? We’re obsessed with our kitchen scale!
• Plastic wrap or aluminum foil for storage
• Freezer bag or ziplock bag if freezing leftovers

Mixing Your Sourdough Banana Bread

Making a quick bread is so simple, and sourdough banana bread is no different. Start by melting your butter. You can do this in the microwave or on the stove, and if you do it first thing it should be cool enough to add in at the end without scrambling your eggs! Next, combine all of your dry ingredients into a large mixing bowl and whisking them together. The main thing here is we want to make sure the small ingredients (baking powder, soda, salt) are well distributed.

In another bowl combine all wet ingredients except the melted butter. Starter, syrup, eggs and vanilla can all be stirred together to break up the eggs and incorporate the starter. Once mixed, dump the mixture into the middle of your dry ingredients and begin to stir them together, working from the middle out. Stir until just combine. Finally, pour in the melted butter and stir it in gently.

To Ferment, or Not to Ferment…

At this point, you could go ahead and throw your banana bread batter in a pan and bake it. However, you have another option if you like fermented sourdough goodness! To increase digestibility and have true sourdough banana bread, let your batter sit on the counter anywhere from 4-24 hours. The longer it sits, the more fermented the grains will be resulting in a final product that’s extra gentle on your belly.

The acidity of the sourdough starter will keep any ingredients from spoiling. Another option is to place the batter in the fridge and let it cold-ferment for 24 hours, up to 3 days. When you’re ready to bake your banana bread, simply pull it out and throw it in a loaf pan and bake as usual. This is also a convenient way to prep ahead, by mixing the batter for multiple batches and storing it in the fridge to bake throughout the week.

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Using Freshly Milled Whole Wheat Flour

Learn all about milling your own flour! (It will change your life!)

Sourdough banana bread is one of my favorite recipes to make with my grain mill. Freshly milled whole wheat flour adds incredible depth and a slightly nutty flavor to your sourdough banana bread recipe. I love that I can grind the wheat on the finest setting, so that the final product is extra soft.

If you’d like to get your family started on eating more whole wheat flour, I think it’s awesome to start by adding in a little bit at a time. Don’t be discouraged if you don’t just love baking with 100% whole wheat. start with 25% and go from there! Every little bit counts!

Sifting your freshly milled flour is another great, though not necessary option. I like to think of sifted freshly milled flour as the best of both worlds when it comes to baking pastries and quick breads. Removing just a little of the bran results in a lighter loaf without sacrificing flavor.
➡️ Learn how to sift freshly milled flour for lighter baking

Final Thoughts

I’ve found that my home runs so much smoother when I have something laying around that the kids can grab on the run. That’s why things like sourdough banana bread, muffins, granola bars, etc. are constants in my baking rotation. My family loves banana bread, and I love watching them eat it, knowing it’s full of good stuff!

Sourdough baking isn’t just for crusty boules and fancy breads — it’s a great addition to your favorite quick bread recipes like this easy and delicious treat. Whether you’re using your bubbly fed sourdough starter or just cleaning out your sourdough starter discard, this is one simple recipe you’ll come back to again and again.

Remember to grab the printable recipe card below and let me know how your sourdough discard banana bread turns out!

Happy baking!