Sourdough Discard Banana Bread in loaf pan fresh from oven

Easy Banana Bread with Sourdough Discard – Super Moist Recipe

Banana bread is a timeless favourite—and when you add sourdough discard into the mix, it becomes even better. This Sourdough Discard Banana Bread is extra moist, rich in flavour, and a great way to reduce food waste. It's perfect for using up overripe bananas and leftover sourdough starter in one go.

Whether you’re a seasoned sourdough baker or just getting started, this recipe is an easy and satisfying bake you’ll want to repeat.

Why You'll Love This Recipe

✅ Great use for sourdough discard

✅ No mixer needed – just a bowl and whisk

✅ Soft, moist, and never dry

✅ Can be made ahead and freezes well

✅ Less food waste, more flavour!

Slice of moist banana bread with sourdough discard

How To Make Banana Bread using Sourdough Discard

Ingredients (Yields: 1 Loaf)

(A)

150g all-purposed flour

2 tsp baking powder or double action baking powder

1/2 tsp baking soda

1/2 tsp salt

(B)

240g - 250g overripe banana (about 4 big banana)

200g sourdough discard (cold from fridge)

90g fine brown sugar or caster sugar

110g butter, melted

2 large eggs (about 108g without shell)

1 tsp vanilla extract or paste

Utensils Needed:

8” Loaf Pan (approx. 21.3cm x 11.2cm x 5.8cm)

Parchment Paper – for easy removal and cleanup

Spatula – for folding and scraping the batter

Hand Whisk – to mix wet and dry ingredients

Potato Masher or Fork – to mash the bananas

Note:

The step-by-step instructions and images shown in this post are based on baking 2 loaves of banana bread. However, the recipe below is written for 1 standard loaf. If you’d like to bake two loaves, simply double the ingredients and divide the batter evenly between two loaf pans.

Step-by-Step Instructions

1. Preheat the Oven & Line Loft Pan

Preheat your oven to 175°C (top and bottom heat). Line a loaf pan with parchment paper for easy removal after baking.

2. Prepare the Dry Ingredients

In a mixing bowl, whisk together all-purpose flour, baking powder, and baking soda. Stir in salt and set aside.

3. Melt the Butter

Melt the butter in the microwave and set it aside to cool slightly while you prepare the rest of the ingredients.

4. Mash the Bananas

In a large mixing bowl, mash the ripe bananas using a fork or a potato masher until smooth with a few small lumps remaining.

5. Add the Wet Ingredients

To the mashed bananas, add the sourdough discard and mix well. Then add the vanilla extract (or paste) and eggs, and whisk until well combined. Add the sugar, stir to combine, followed by the melted butter. Mix until fully incorporated.

6. Combine Wet and Dry Mixtures

Sift in the dry flour mixture into the wet ingredients in few batches. Gently fold with a spatula or whisk until just combined. Do not overmix.

7. Fill the Loaf Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

8. Bake

Bake in the preheated oven for 50–55 minutes, or until a skewer inserted into the centre of the bread comes out clean.

9. Cool

Remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then lift it out using the parchment paper and transfer to a wire rack to cool completely.

Sourdough Discard Banana Bread cooling on the rack

10. Serve

Once cooled, slice and enjoy your moist and flavorful sourdough discard banana bread.

Tips for the Best Sourdough Discard Banana Bread

Use overripe bananas – The browner, the better! They add sweetness and moisture.
Don't overmix – This keeps the crumb soft and tender.
Let it cool before slicing – Banana bread firms up as it cools, making it easier to slice neatly.
Optional Add-ins – Feel free to add chopped walnuts, chocolate chips, or cinnamon for extra flavour.

FAQs

Q: Why use sourdough discard in banana bread?

A: Sourdough discard adds a subtle tang and enhances moisture and flavour. It’s a great way to avoid waste and use up extra starter.

Q: Can I make this recipe vegan?

A: You can try using flax eggs and plant-based yogurt and butter. However, texture may vary slightly.

Q: How do I store this banana bread?

A: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. It also freezes beautifully—just wrap tightly and freeze for up to 2 months.

Have a question or tried this recipe?

Let me know in the comments below or tag me on Instagram @bakewithpaws – I’d love to see your bakes!

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More Banana Recipes to Try

Looking for more ways to use ripe bananas? Try these delicious banana-based bakes from the blog:

BAKE WITH PAWS

Sourdough Discard Banana Bread – Moist, Easy & No Waste