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Healthy and Delicious Sourdough Discard Banana Bread

BySoha

Transforming kitchen leftovers into something extraordinary is the mark of a resourceful cook. This Healthy and Delicious Sourdough Discard Banana Bread is the perfect way to use your sourdough starter discard while creating a moist, tender loaf bursting with natural banana sweetness. With a balance of tangy sourdough undertones and wholesome ingredients, this recipe is both sustainable and incredibly satisfying. Ideal for breakfast, snacks, or an anytime treat, it turns waste into wonder.

Ingredients List

• 3 medium ripe bananas, mashed
• ½ cup sourdough discard, unfed
• 2 large eggs or flax eggs
• ¼ cup melted coconut oil or butter
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 ½ cups all purpose flour or gluten free flour blend
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup walnuts or dark chocolate chips optional

Step-by-Step Instructions

Step 1: Preheat and prepare

Set your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.

Step 2: Mash the bananas

In a large mixing bowl, mash the ripe bananas until smooth and creamy.

Step 3: Mix wet ingredients

Add the sourdough discard, eggs, coconut oil, maple syrup, and vanilla extract. Whisk until fully combined.

Step 4: Prepare dry mixture

In another bowl, whisk together flour, baking soda, cinnamon, and salt.

Step 5: Combine the batter

Gently fold the dry mixture into the wet mixture. Stir only until incorporated to avoid overmixing. If desired, fold in walnuts or chocolate chips.

Step 6: Bake the bread

Transfer the batter into the prepared loaf pan. Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean.

Step 7: Cool and serve

Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Slice once cooled for best texture.

Cook Time

Prep time: 10 minutes
Bake time: 50 to 55 minutes
Total time: about 1 hour

Servings

Yields approximately 10 slices

Nutritional Information (approx. per serving)

Calories: 215
Carbohydrates: 30g
Protein: 4g
Fat: 9g
Fiber: 3g
Sugar: 14g

Storage Instructions

Keep the loaf in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to one week. This bread also freezes beautifully; slice and freeze portions individually for up to two months.

Suggestions

• Add a sprinkle of rolled oats on top for a rustic finish
• Use almond flour in place of part of the all purpose flour for a nutty twist
• Stir in dried fruit like raisins or cranberries for added texture
• Serve with a spread of nut butter for extra protein

Seasonal Relevance

This banana bread is perfect for all seasons. Its comforting warmth makes it a cozy companion in fall and winter while its natural sweetness and light texture make it just as enjoyable in spring and summer. Since bananas are available year round, this recipe is always in season.

Conclusion

Healthy and Delicious Sourdough Discard Banana Bread is more than just a clever way to reduce waste. It is a tender, flavorful loaf that brings together the sweetness of ripe bananas with the subtle tang of sourdough. Easy to prepare and nourishing to enjoy, it is the kind of recipe that deserves a permanent spot in your baking repertoire.

Healthy and Delicious Sourdough Discard Banana Bread
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Healthy and Delicious Sourdough Discard Banana Bread

Recipe by Soha
Servings

10

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories

200

kcal
Total time

1

hour 

10

minutes

This Healthy and Delicious Sourdough Discard Banana Bread is a great way to use up extra sourdough starter. It’s moist, lightly tangy, naturally sweetened with ripe bananas, and perfect for breakfast or snacking. Packed with flavor and nutrients, it’s a wholesome twist on the classic loaf.

Ingredients

  • 1 cup (240 g) mashed ripe bananas (about 2–3 bananas)

  • 1 cup (240 g) sourdough discard (unfed starter)

  • 2 large eggs

  • ¼ cup (60 ml) melted coconut oil or olive oil

  • ¼ cup (60 ml) honey or maple syrup

  • ¼ cup (50 g) brown sugar or coconut sugar

  • 1 tsp vanilla extract

  • 1 ½ cups (190 g) whole wheat flour (or all-purpose flour)

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 1 tsp ground cinnamon

  • ½ cup (60 g) chopped walnuts or pecans (optional)

  • ½ cup (90 g) dark chocolate chips (optional)

Directions

  • Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  • In a large bowl, mash bananas until smooth.
  • Add sourdough discard, eggs, oil, honey/maple syrup, brown sugar, and vanilla. Mix well.
  • In another bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  • Fold dry ingredients into the wet mixture until just combined (do not overmix).
  • Stir in nuts or chocolate chips if desired.
  • Pour batter into the prepared pan and smooth the top.
  • Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Video

Notes

  • Use very ripe bananas with brown spots for the sweetest flavor.
  • For added texture, sprinkle oats or seeds on top before baking.
  • Store covered at room temperature for 3 days or refrigerate for up to a week.
  • Freeze slices individually for up to 2 months.

FAQs

Can I use fed sourdough starter instead of discard
Yes, but discard is preferred as it reduces waste and provides the same flavor. Fed starter may make the loaf rise slightly more.

What can I substitute for eggs in this recipe
Flax eggs or chia eggs work perfectly, making this recipe suitable for a plant based diet.

Can I use whole wheat flour instead of all purpose flour
Yes, but the texture will be denser. Consider using half whole wheat and half all purpose for balance.

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