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Sourdough Banana Bread

This Sourdough Banana Bread is made with discard, so it’s a wonderful way to use up any extra starter you have hanging around!

Sourdough banana bread in loaf pan on a cooling rack on a marble surface.

Do you have extra sourdough starter discard that you just hate to throw out?

Here’s something delicious you can make with it: Sourdough Discard Banana Bread!

This recipe doesn’t require a long fermentation time, so it’s a great beginner’s sourdough recipe.

And the flavor and texture are wonderful. My dad described it as “smooth.”

Here are the really simple steps for making this yummy treat:

Sourdough Discard Banana Bread Ingredients:

Ingredients on a marble surface.

First, here are the ingredients you’ll need to make it:

  • flour
  • salt
  • baking soda
  • cinnamon
  • sugar
  • butter
  • eggs
  • vanilla
  • chocolate chips
  • very ripe bananas

Active sourdough starter on a marble surface.

And not to forget: active sourdough starter!

An active sourdough starter means it’s been fed 8-12 hours previously, is bubbly, and passes the float test.

Since this recipe doesn’t rely on the sourdough discard to raise the banana bread, it’s less important that it’s at ideal maturity.

But bubbly and active is ideal!

If you’re new to sourdough, you can check out my How to Make a Sourdough Starter From Scratch post.

How to Make Sourdough Banana Bread:

Dry ingredients for the banana bread in a bowl on a marble surface.

Start by mixing together the dry ingredients in a small bowl.

You’re going to use less flour than you usually would in a loaf of banana bread because the sourdough starter contains some flour.

Butter and sugar creamed together in a bowl.

Next, beat the butter and sugar together until light.

Bananas in the butter/sugar mixture.

Add the bananas and mix well.

I’m so glad that I discovered this method of “mashing” the bananas – there’s no need to dirty up a potato masher!

Make sure to watch the video at the end for a demonstration of this mashing method!

Batter for the sourdough banana bread all mixed up.

Add the rest of the wet ingredients to the bowl.

Then add the dry ingredients and mix just until combined. You don’t want to over-mix the batter!

Gently fold in the chocolate chips.

Sourdough banana bread in loaf pan on a cooling rack on a marble surface.

Bake in a greased and floured loaf pan at 350°F for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

Don’t over-bake it or (obviously) it will be dry!

Sourdough banana bread on a cooling rack.

Allow the bread to cool in the pan on a rack for 10 minutes before inverting and allowing to cool at least until just warm.

I won’t ask you to do what I cannot and wait until it’s completely cool to slice.

But please wait until it’s warm, not hot!

 

Sourdough banana bread in loaf pan on a cooling rack on a marble surface.

NOTES:

  • I used chocolate chips in this sourdough banana bread, but you could totally substitute soaked pecans or any other nut you prefer. The chocolate chips are really good, though.
  • I only used 1/4 cup of cane sugar in my recipe, which is plenty for me. The original recipe called for 1 cup, so if you prefer things on the sweeter side, feel free to increase the sugar amount.

Here’s a video tutorial for you!

MORE SOURDOUGH RECIPES:


Sourdough banana bread in loaf pan on a cooling rack on a marble surface.
5 from 3 votes
Print

Sourdough Banana Bread with Chocolate Chips

A super easy sourdough recipe - great for beginners!

Course Breakfast, Dessert
Cuisine American
Keyword banana bread, quick bread, Sourdough
Prep Time 15 minutes
Cook Time 1 hour
Servings 1 loaf
Calories 280 kcal
Author Erica Kastner

Ingredients

  • 1 1/2 cups organic all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp unrefined salt
  • 3/4 tsp cinnamon
  • 1/2 cup grass-fed butter, softened
  • 1/4 cup cane sugar
  • 3 medium very ripe bananas
  • 2 large pastured eggs
  • 1 tsp pure vanilla extract
  • 1 cup active sourdough starter (see note)
  • 1 cup dark chocolate chips

Instructions

  1. Preheat oven to 350°F. Butter and flour an 8.5x4.5-inch loaf pan, tapping out the excess flour.

  2. In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

  3. In a large bowl, cream the butter and sugar together until light. Add the bananas and beat until the bananas are well "mashed." Add the eggs and vanilla and beat until well combined. Add the sourdough starter and mix just until incorporated.

  4. Add the dry ingredients and gently mix on low speed just until combined. Add the chocolate chips and gently fold them in with a spatula.

  5. Scrape the batter into the prepared loaf pan. Bake in preheated oven for 60-70 minutes, or until a toothpick inserted near the center comes out clean.

  6. Allow the loaf to cool in the pan on a rack for 10 minutes before inverting on the rack to cool completely (or at least until just warm). Serve with grass-fed butter.

Recipe Notes

  • An active sourdough starter is one that has been fed about 8-12 hours beforehand, and is bubbly and passes the float test.
  • I keep my starter at 100% hydration, which means that I feed it equal weights, not volumes, of water and flour.
  • Recipe adapted from Pinch My Salt.
Recipe Rating




Mansoor

Saturday 11th of September 2021

Mine came out fluffy like cake. But still happy with the delicious taste. Can we add whole wheat flour instead of all-purpose?

Erica Kastner

Sunday 12th of September 2021

Yes, you should be able to use at least part whole wheat flour. If you use whole wheat pastry flour, you could probably successfully substitute all whole wheat flour. Or you could start with half and half if you have hard red or white wheat.

Sourdough Tortillas (Video + Printable Recipe) - Buttered Side Up

Monday 14th of September 2020

[…] Chocolate Chip Sourdough Banana Bread […]

Corrie

Friday 19th of June 2020

Would you just double everything to make a double batch for 2 loafs ?

Erica Kastner

Monday 22nd of June 2020

Yep! That's what I would do. :)

Kat Jones

Thursday 18th of June 2020

I used measuring cups for measurements since the recipe didn’t have it by weight. I didn’t see the comment of using 240g of starter for 1cup. I measured mine and it was at 186g. Not knowing I used less starter than expected, I thought the bread was perfect. I loooove the crispy crust and how springy the bread was. It’s not as dense as the other banana breads. This is my absolute favorite. Will definitely add this onto my rotation of baking items! THANK YOU. It’s a keeper!

Erica Kastner

Monday 22nd of June 2020

Isn't it amazing that it's even better than "regular" banana bread?!

Kathy Craig

Tuesday 16th of June 2020

Yum! Made this exactly as written, came out yummy and beautiful. Thanks a "bunch"!

Erica Kastner

Tuesday 16th of June 2020

Awesome, so happy you enjoyed it, Kathy! ?❤

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