This sourdough banana bread recipe is the perfect way to use up overripe bananas and sourdough discard. Moist, sweet, and easy to make, it’s sure to become a family favorite. You’re going to love how this recipe adds a little extra depth and flavor thanks to the sourdough starter discard.

Why You’ll Love This Sourdough Banana Bread Recipe
If you often have sourdough discard on hand, you’ll appreciate this easy recipe that combines the flavors of banana bread with the tangy depth of sourdough. Plus, it’s a great way to use up ripe bananas that might otherwise go to waste. This bread is perfectly sweet, moist, and tender with a delicious twist!
Two things I always have too much of in my kitchen are over-ripe bananas and sourdough discard. I love this recipe because it uses a good amount of discard. This bread has become a staple in our house. It is perfectly warmed up with coffee in the morning or an easy and filling snack to take with us to the park or museums.
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What is Sourdough Discard?
Sourdough discard refers to the portion of sourdough starter that’s removed before feeding the starter. It has a tangy flavor, which adds complexity to baked goods like this banana bread. Using sourdough discard is an excellent way to reduce waste and bring a unique flavor profile to your baked treats.
How to Make Sourdough Discard Banana Bread
This simple recipe will walk you through the steps of turning ripe bananas and sourdough starter discard into a loaf of delicious, flavorful banana bread. Let’s get baking!
Sourdough Banana Bread Ingredients
- Unsalted butter-softened for easy mixing
- Brown sugar-it really compliments the banana and pumpkin spice seasoning
- Vanilla extract
- Pumpkin spice seasoning– I like pumpkin spice because it is a mixture of cinnamon, nutmeg, ginger, and cloves but feel free to add whatever spices you would like
- Baking soda and Baking powder- help the bread rise
- Salt
- Ripe bananas– they are best when spotted but not all-black (frozen bananas are just fine)
- Maple syrup– make sure are using real maple syrup
- 2 large eggs
- Sourdough starter discard
- All-Purpose Flour– prefer unbleached but regular all-purpose will work just fine
Optional Additions
You can pick one or two to add:
- Chocolate chips – around half a cup or as much as your heart desires
- Peanut butter– 1/4 cup mixed in or swirled on top
- Nuts– about 1/4 cup
- Dried Fruits-about 1/4 cup

Instructions:
- Preheat the oven to 325°F and grease a 9×5 loaf pan with softened butter.
- In a large bowl, mash the bananas. You can mash them as fine or chunky as you prefer. If you are using frozen bananas make sure they are at room temperature because your softened butter will harden when you try to add it (this is from experience).
- Add the butter, eggs, vanilla extract, maple syrup, sourdough discard, and brown sugar to the mashed bananas. Stir until evenly combined.
- In a separate bowl, mix the flour, pumpkin spice, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into your prepared loaf pan and place it in the oven.
- Bake for 45 minutes, then cover with foil and bake for another 25 minutes or until a knife or toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack.


Sourdough Banana Bread Recipe Notes:
- Maple syrup substitution: You can swap maple syrup for honey, or a mix of both.
- Frozen bananas: If you’re using frozen bananas, make sure to thaw them to room temperature to avoid hardening the butter.
- Add-ins: Feel free to get creative with chocolate chips, nuts, or dried fruits.
- Don’t over-mix: Using a bowl and spoon works best for this recipe.
Tips for the Best Banana Bread with Sourdough Starter
To get the best results, consider these helpful tips for perfecting your sourdough banana bread:
- Don’t overmix: Gently stir the batter to avoid dense banana bread. The less you mix, the fluffier it will be.
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for smoother mixing.
- Banana ripeness: The riper the bananas, the better! Overripe bananas add more sweetness and moisture to your bread.
How to Store Banana Bread
This sourdough banana bread rarely lasts long in our house, but if you need to store it, follow these tips:
- In the freezer: Slice the banana bread and wrap individual pieces in plastic wrap. Store them in a freezer bag for up to 3 months. Simply thaw before enjoying!
- At room temperature: Wrap the bread tightly in plastic wrap and store it on the counter for up to 4-5 days.

Have you tried making this sourdough banana bread? Share your thoughts, any modifications you made, or tips for others in the comments below!
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Sourdough Banana Bread
This sourdough banana bread recipe is the perfect way to use up bananas and sourdough discard. It is perfectly sweet and moist. You’re honestly never going to make another banana bread recipe again.
Ingredients
- 8 tablespoons (113g) unsalted butter
- 1/3 cup (142g) packed brown sugar
- 1 teaspoon vanilla extract
- 1.5 teaspoon pumpkin spice seasoning
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 3/4 cups (400g) mashed ripe banana
- 1/4 cup (85g) maple syrup
- 2 large eggs
- 1/2 cup (115g) sourdough starter discard
- 2 cups (240g) Unbleached All-Purpose Flour
Instructions
- Preheat the oven to 325°F and grease a 9×5 loaf pan with softened butter.
- In a large bowl, mash the bananas. You can mash them as fine or chunky as you prefer.
- Add the butter, eggs, vanilla extract, maple syrup, sourdough discard, and brown sugar to the mashed bananas. Stir until evenly combined.
- In a separate bowl, mix the flour, pumpkin spice, salt, baking soda, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into your prepared loaf pan and place it in the oven.
- Bake for 45 minutes, then cover with foil and bake for another 25 minutes or until a knife or toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack.
Notes
Instead of maple syrup, you can use equal parts honey or half honey half syrup
If you are using frozen bananas make sure they are at room temperature because your softened butter will harden when you try to add it
Change it up by adding chocolate chips, nuts, or other spices
Don't over-mix the batter. I just use a bowl and spoon to make this whole recipe
My husband absolutely loves banana bread. I haven’t made any with sourdough before, but I can’t wait to try now!
Oh my goodness that banana bread looks so moist and delicious. I can tell. This has got to be a great recipe. Banana bread is pretty much the favorite in this household, but I’m always looking for a new recipe to try. Thanks so much for this!
This looks amazing! I can’t wait to try it! Thank you for sharing!