Sourdough Discard Banana Bread

This sourdough discard banana bread is simple, easy, and beyond delicious. It goes beyond the standard loaf pan and makes a larger batch in an 8×8 inch pan that’s perfect for a crowd.

Using simple pantry staples, ripe bananas, and sourdough discard, you can have a crowd-pleasing sourdough banana bread everyone will love. It’s perfect for holiday brunch, weekend breakfast, or a yummy after-school snack!

With no fermentation time or chilling required, you can make and bake this sourdough discard banana bread in under an hour!

One of the best parts about this recipe is how much it makes. It can serve 9 to 18 people depending on how you slice it. The portions are generous!

If you love this recipe, you’ll love my other sourdough breakfast recipes including my super popular sourdough cinnamon roll sourdough focaccia. Think sourdough cinnamon rolls but easier! My classic sourdough discard coffee cake is a crowd pleaser and the muffin version kicks it up a notch. My sourdough blueberry coffee cake muffins, pumpkin coffee cake muffins, and sourdough pumpkin coffee cake are all great sourdough breakfast recipes options for whenever you need something special!

Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos). 

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Sourdough Discard Banana Bread Recipe

Sourdough Discard Banana Bread

Hello Honeycomb

This sourdough discard banana bread is simple, easy, and delicious. It brings together simple pantry staples, ripe bananas, and sourdough discard or active starter into the perfect sourdough banana bread for a crowd.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 9 large servings, 18 smaller servings

Calories 360 kcal

Ingredients

  

• 3-4 very ripe bananas soft with brown spots, not too mushy
• ½ cup butter 1 stick, melted
• 1 cup brown sugar packed
• 2 eggs
• 2 teaspoons vanilla extract
• ⅔ cup sourdough discard or active starter
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1¾ cup all purpose flour
• 2 Tablespoons white sugar for topping

Instructions

 

• Preheat the oven for 350℉ (180℃). Line an 8×8 inch baking pan with parchment paper.
• Peel bananas and add to stand mixer bowl fitted with a paddle attachment. Lightly beat the bananas until they are broken up and still have large pieces. Add melted butter, brown sugar, eggs, and vanilla extract. Mix to combine.
• Add sourdough discard (or active starter), salt, and baking soda. Mix until combined, scraping down the sides of the bowl with a spatula as needed.
• Add half the flour and mix. Add the other half and mix. Scrape down the sides of the bowl to make sure everything is evenly mixed. Don't over mix.
• Pour batter into lined baking pan and spread evenly to the edges. Sprinkle the top with white sugar.
• Bake 40-50 minutes at 350℉ (180℃) until a toothpick inserted into the center comes out clean. Let the banana bread cool completely before slicing and serving.

Notes

• Bananas – The KEY to banana bread that is cooked perfectly all the way through is to use ripe (but not super overripe) bananas. The best ripeness of bananas for this recipe is dark yellow peels with brown spots. The bananas are very soft but not mushy yet.
• Don’t over mash the bananas – When beating the bananas, less is more. Don’t turn them into mush! Leave some larger pieces of banana. They will continue to mash as the batter is mixed up.
• Bake low and slow – This 8×8″ pan recipe needs time to bake all the way through. Baking at a lower temperature for longer keeps the banana bread soft and moist while making sure it is baked through the center.
• Servings – You can cut this sourdough discard banana bread into 9 large square pieces. Or you can cut it into 18 smaller slices (similar to the slice from a loaf pan). Just slice depending on how many servings you want to have.

Most banana bread recipes are for standard bread pan size. But this recipe is larger and uses an 8×8″ pan which 1) makes more sourdough banana bread and 2) provides an even bake. Nothing is more frustrating than spending all the time and effort to make banana bread only to realize the center is underbaked while the edges are over baked. But enter the 8×8″ pan. It’s magic.

Well, maybe not magic, but it IS amazing for baking banana bread that is perfectly done every. time. I only make sourdough banana bread in a square pan now and I never have to worry about the center being gooey again.

Why you’ll love this recipe:

• It’s quick and simple. This is an easy, delicious sourdough banana bread recipe. It uses pantry staples and ripe bananas to make a soft, filling recipe everyone will love. You don’t need to ferment the batter or do any fancy steps. Simply mix, pour, and bake. It’s fool proof!
• It’s perfect for feeding a crowd. Regular banana bread recipes only make a standard loaf pan size. But this recipe is almost double that amount. It’s ideal for a holiday brunch or after-dinner party dessert.
• You can make ahead for a stress-free morning. This recipe keeps really well overnight and is still fresh and soft the next day. Simply make the day before you need it and allow to completely cool before wrapping it in plastic wrap. Leave at room temperature and whenever you’re ready to eat, simply slice and serve! It’s that simple.

Important Ingredients

This sourdough discard banana bread is made with pantry staples and ripe bananas. It’s easy to whip up in no time, but take note for:

• Bananas – Use ripe but not overripe bananas. You want to use bananas that have dark yellow peels and brown spots. Avoid using dark brown, mushy bananas or they will make the batter too wet.
• Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand. 
• Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.

A full ingredient list with exact amounts can be found in the recipe card above.

Top Tips

• Don’t over mash the bananas. You want to beat the bananas just enough to break them apart and soften into a thick paste. But don’t puree them! You will have a few pieces of banana that aren’t completely mashed and that’s good. They will continue to be broken up as you mix the rest of the batter.
• Use parchment paper to line the pan. Using parchment paper in the pan helps the sourdough banana bread 1) not stick and 2) be easily lifted out of the pan to slice. If you want to arrange it on a wooden serving board or slice it up to gift in an adorable bakery box, the parchment paper makes getting it out of the pan a breeze.
• Crystalize the top. Sprinkling a little white sugar on top of the sourdough discard banana bread before baking adds the perfect touch. Don’t skip it, believe me!

How to Make Sourdough Discard Banana Bread

Preheat the oven for 350℉ (180℃). Line an 8×8 inch baking pan with parchment paper. Set aside while you make the batter.

Step 1: Peel the bananas and add to stand mixer bowl fitted with a paddle attachment. Lightly beat the bananas until they are broken up and still have large pieces. They will continue to be broken up as the batter is mixed. Add melted butter, brown sugar, eggs, and vanilla extract. Mix to combine.

Step 2: Add sourdough discard (or active starter), salt, and baking soda. Mix until combined, scraping down the sides of the bowl with a spatula as needed.

Step 3: Add half the flour and mix. Add the other half and mix. Scrape down the sides of the bowl to make sure everything is evenly mixed. Don’t over mix the batter.

Step 4: Pour the batter into the lined baking pan and spread evenly to the edges. Sprinkle the top with white sugar.

Step 5: Bake 40-50 minutes at 350℉ (180℃) until a toothpick inserted into the center comes out clean. Allow the banana bread cool completely before slicing. Once cooled, slice, serve, and enjoy!

How to Serve

Sourdough discard banana bread is best served with warm cup of coffee or tea. It’s an excellent side dish to a special breakfast menu or can stand alone as a sourdough afternoon snack. We love to pair it with a cold glass of milk for a snack!

It can also be an easy sourdough dessert. If you want to make it more like a sourdough banana cake, you can add a drizzle of easy cinnamon vanilla glaze on top. It’s what I use to top my sourdough pumpkin coffee cake and would be extra special touch for this recipe.

How to Store

Store at room temperature in an airtight container for up to 4 days.

Frequently Asked Questions

Banana bread is one of the most homey, comforting baked goods I know. It feels like a staple childhood recipe for many of us and we can now carry on the tradition in our own homes but with the delicious sourdough twist! This sourdough banana bread recipe can be made with active starter or sourdough discard so you can bake any day at any time. Whip up a warm, comforting homemade sourdough banana bread anytime you need a sweet treat or quick sourdough breakfast. I hope you love it as much as we do!

Remember to leave a rating and review letting me know how you enjoyed this recipe. Remember to pin to save for later!