Name: Easy Sourdough Discard Banana Bread
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 heaping tsp cinnamon; ¾ cup chopped pecans (optional, save a few for topping); ¾ cup brown sugar (packed); ½ cup salted butter (melted); 2 eggs; ⅓ cup sourdough discard (active or straight from fridge); 4 overripe bananas (mashed); 1 tsp vanilla extract

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A crowd-pleasing quick bread classic with a sourdough twist.

sliced banana bread on a white platter on a marble counter

If you’ve got sourdough discard hanging out in the fridge and some bananas going spotty on the counter, this one’s for you. This sourdough discard banana bread is one of those recipes I come back to again and again—it’s quick to throw together, doesn’t require any special equipment, and always gets rave reviews.

You don’t need to bust out a mixer, knead anything, or even have “active” starter for this one. Discard straight from the fridge works just fine. The sourdough adds just a hint of tang that plays perfectly with the sweet bananas and cozy cinnamon.

And if you’re not a fan of pecans? No worries—swap in walnuts, chocolate chips, or skip them entirely.

Banana bread loaf slices on a white platter on a marble counter

This sourdough banana bread recipe is a guaranteed hit at breakfast, for an afternoon snack, or whenever that banana bread craving hits.

If you’re using freshly milled flour, this recipe handles it like a champ—no special tweaks needed. Just grind up your favorite wheat berries into whole wheat flour and carry on!

No sourdough starter yet? No problem. Check out my Freshly Milled Flour Banana Bread recipe instead—it works beautifully with all-purpose flour too!

Ingredients for Sourdough Banana Bread

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 heaping teaspoon cinnamon
¾ cup chopped pecans (optional – reserve a few for topping the loaf)

Wet Ingredients

¾ cup brown sugar, packed
½ cup salted butter, melted
2 eggs
⅓ cup sourdough discard (active or straight from the fridge)
4 overripe bananas, mashed
1 teaspoon vanilla extract

How to Make It

Preheat your oven to 350°F (175°C).
This ensures the oven is fully heated by the time your batter is ready. While the oven is preheating, grease a standard loaf pan with butter, oil, or nonstick spray. You can also line it with parchment paper for easy removal later.
Mix the dry ingredients.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and chopped pecans (if using). This evenly distributes the leavening and spices, and helps prevent the pecans from sinking during baking.

dry ingredients for banana bread in white bowl on a marble counter

3. Combine the wet ingredients.
In a large mixing bowl, stir together the mashed bananas, melted butter, brown sugar, eggs, sourdough discard, and vanilla. Mix until everything is smooth and well blended. You don’t need a mixer—just a wooden spoon or spatula does the job.

eggs, sourdough starter and mashed bananas in a glass bowl on a marble counter with a jar of sourdough starter

4. Add the dry ingredients to the wet ingredients.
Pour the dry mixture into the wet mixture and stir gently until just combined. Be sure to scrape the sides and bottom of the bowl so no pockets of flour remain. The batter will be thick and slightly lumpy from the banana—that’s okay! Avoid overmixing, as that can make the loaf dense.

adding wet ingredients to dry ingredients in a white bowl on a white marble counter

wet banana bread batter in white bowl on a white marble counter

5. Transfer the batter to the loaf pan.
Spoon the batter into your prepared loaf pan and smooth the top with a spatula. If you reserved a few pecans, sprinkle them over the top now for added crunch and a toasted finish.

unbaked banana bread with pecans on top in a glass loaf pan on a marble counter

6. Bake the banana bread.
Place the pan in the center of your oven and bake for 65 to 75 minutes, or until a toothpick or fork inserted into the middle comes out clean or with just a few moist crumbs.

Check for browning: If the top begins to brown too quickly before the center is fully cooked, tent the loaf with aluminum foil for the last 10–15 minutes of baking. This will prevent burning while allowing the inside to finish baking.

7. Cool the loaf.
Once baked, remove the pan from the oven and let the bread cool in the pan for 10 to 15 minutes. Then gently remove the loaf and transfer it to a wire rack to cool completely before slicing. (If you can wait that long!)

How to Serve It

slices of banana bread with bite missing on a white plate

This banana bread is delicious on its own, but even better:

Warmed up with a pat of salted butter
Topped with fresh banana slices and a drizzle of peanut butter
Next to a hot cup of coffee or tea
Toasted with a smear of cream cheese

sliced banana bread with coffee on a marble counter

How to Store It

On the counter: Store in a Ziploc or airtight bag for 3–4 days.
In the fridge: Keeps up to 1 week, but let it come to room temp before eating (or give it a quick toast).
To freeze: Freeze the whole loaf or individual slices. Wrap well in plastic or foil, then place in a freezer bag. Defrost overnight on the counter or pop a slice straight into the toaster oven.

FAQ

What if my bananas aren’t overripe?
The flavor and moisture of this delicious recipe comes from using the ripest bananas possible, using unripe or yellow bananas won’t give you the best results. You can speed up ripening by baking the bananas (in the peel) at 300°F for 15–20 minutes. Let them cool before using. Brown bananas are worth the effort- they pack in maximum sweetness, fresh banana flavor and add lots of moisture to this quick bread.

Can I use frozen bananas?
Yes! Let them thaw completely and drain off any excess liquid before mashing. I love freezing bananas that ripen faster than we can eat them—then I just stash them away until I have enough to bake another loaf of banana bread.

Can I freeze banana bread?
Absolutely. It freezes beautifully. Just make sure it’s wrapped well to avoid freezer burn. You can choose to freeze in individually wrapped slices for quick grab and go breakfasts, or freeze the entire loaf. You can quickly warm individual slices in the microwave, oven, or allow to thaw to room temperature on the counter.

New to Sourdough?

If this is your first foray into discard baking—welcome! I’ve got plenty of sourdough resources to help you get started. Whether you’re tackling your first loaf or looking for ways to use up discard, check out these beginner-friendly posts:

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