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This sourdough banana bread is super easy to throw together and a great way to use up your sourdough discard. I used white whole wheat flour but you can use 100% whole wheat flour or regular all-purpose. Ready to be baked in about 15 minutes!
When it came to dreaming up sourdough discard recipes for my new cookbook, Whole-Grain Sourdough Made Simple, (that’s officially available for pre-order!!!) I knew immediately I needed to have a sourdough banana bread in it.
Banana bread is such a wonderful, easy way to use up your discard, sneak in some healthy whole grain flour, and the best way ever to use up those browned bananas that are on your counter right now.
And banana bread, in general, is always amazingly quick to whip up. Mix your dry. Mix your wet. Combine the two. Easy peasy…ready for the oven.
So if you have some sourdough discard chilling away in your fridge begging for a home. I’m going to suggest making this sneak peak sourdough banana bread recipe from my upcoming cookbook!
Why You Will Love This Recipe
- Ready To Baked In Minutes – I love quick breads like banana breads because they take minutes to whip up and throw in the oven.
- Use Sourdough Discard – No yeast needed! This bread uses up your sourdough discard you have sitting in the fridge!
- Best Way To Use Up Browned Bananas – I don’t know about you but I always have some extra bananas lying around. Wait until they are dark and speckled and use them in this easy sourdough banana bread recipe made with whole wheat flour.
Use Sourdough Discard
We are using our discard from when we feed our starter to make this banana bread recipe. When I feed my starter fresh flour and water I remove half of the original starter and move it to a second jar. That jar is my “discard” and I keep this in my fridge for about a month.
I keep a jar of discard in the fridge and when I have enough built up I love throwing it into so many great recipes. So this means it’s not “active” and isn’t what is responsible for making our banana bread rise, but replacing some of the flour and liquids called for in the recipe.
We will use baking powder to help the bread rise instead. The sourdough discard can give the bread a hint of sourdough flavor. The amount of “sourdough” taste will depend on how sour your discard is to begin with. I, personally, don’t detect it.
HEATHER’S BAKING TIP: If you find your discard has some gray liquid on top, called hooch, just simply pour it off. It’s harmless and won’t affect your discard.
If you haven’t gotten around yet to making your sourdough starter, and have no discard then let’s get going! What are you waiting for? It will take about 5 days to make your starter and have a discard worth using. But it will be worth it. Here is the full guide on How To Make Sourdough Starter From Scratch.
Once you have your starter raring to go then you will need to feed and mantain your starter.
Want to jump in to sourdough but don’t want to make your own starter? Totally fine! Just buy a sourdough starter and it will be ready to use faster.
- Sourdough Discard – These are of course sourdough so we are using our discard from when we feed our starter. I keep a jar of discard in the fridge and when I have enough built up I use it in my muffins. So this means it’s not “active” and isn’t what is responsible for making our muffins rise, but replacing some of the flour and liquids called for in our muffin recipe.
- Greek Yogurt – I used Greek yogurt but sour cream would also work well.
- Flour – I used white whole wheat flour (it’s a variety of wheat that’s softer in texture than 100% whole wheat flour) but regular 100% whole wheat flour would also work, or all-purpose flour would also work. If substituting I recommend substituting by weight or use 2 cups of either whole wheat or all-purpose.
- Bananas– You want to use bananas that are very ripe, black and speckled. These are sweeter than bananas that are not as ripe and more yellow. You can use frozen bananas, but they need to be thawed first. And I recommend blotting the liquid after as it can contribute too much moisture. The bananas should look like this bunch below…⬇️
How To Make Sourdough Banana Bread
1. Combine Your Dry Ingredients
You want to start by whisking together the flour, baking soda, salt, and cinnamon.
HEATHER’S BAKING TIP: It’s important that you measure your flour correctly. Over-measuring flour is one of the biggest mistakes bakers make. I always recommend using a digital scale and weighing your ingredients. It’s faster, and much more accurate! But if you do measure using measuring cups (aka by volume) then be sure to do it correctly. Spoon the flour into your cup and then level off. Do not pack it down in the cup. You can read How To Measure Flour.
2. Mash your bananas.
You want to mash these separately. You will need about 4 large, overripe bananas. You can use a fork or a potato masher.
3. Combine The Wet Ingredients
In a second mixing bowl, combine the mashed bananas, oil, brown sugar, granulated sugar, egg, vanilla, and discard. Just simply whisk it together.
3. Combine The Wet And Dry Ingredients
Next you want to combine the wet and dry ingredients. I like to create a well first by pushing the dry ingredients aside and then pouring the wet ingredients into the hole. And then just stir together using a spatula.
If you wanted to add anything else to your batter, now is the time! Toasted pecans, chocolate chips, or dried cranberries would all be a delicious addition!
HEATHER’S BAKING TIP: Be careful to NOT overmix. Overmixing will create a tough muffin. Stop mixing once the last of the flour has been incorporated.
4. Scoop The Batter
Go ahead and spoon the batter into your prepared loaf pan.
Heather’s Best Baking Tips
- Measure your flour correctly – The best way is to use a scale and measure by weight. If you do use your measuring cups, then be sure to give your flour a stir as it can settle and get packed in while it’s in the container. Then scoop with a spoon into the cup and then level off with a flat edge. For more on how and why to measure your flour you can read this post.
- Prepare your pan first. You want to make sure to get your loaf pan ready before you start measuring. I like to use grease with non-stick cooking spray, line with parchment paper, and then give it one more spray.
- Do not overmix. Once you add the wet ingredients to the dry ingredients, you want to make sure to mix just until the flour is mixed in. If you keep mixing, then you activate the gluten protein in the flour which can make your banana bread tough and chewy.
- Test for doneness. It can be tough to tell if your banana bread is done. I like to use a toothpick inserted into the middle of the tin and look for moist crumbs clinging to the toothpick. If you see batter still then pop them into the oven for a few minutes.
Add In Ideas
Mix and match up to 1 cup of any off the following:
- chocolate chips (semi-sweet, white or dark)
- toasted nuts (almonds, pecans, walnuts)
- shredded coconut
- dried cranberries (or raisins)
I find it’s great wrapped up for a week at room temperature as long as they are well covered.
Yes! Allow the bread to cool completely and place them in a resealable plastic bag and freeze for up to 3 months. When ready to enjoy, I just let mine thaw at room temperature and enjoy.
This probably means you did not bake it long enough. Make sure to test with a toothpick, and touch the top. It should spring back when touched. Also, different ovens can run at different temperatures. So it’s best to use an oven thermometer!
More Recipes To Try
Sourdough Banana Bread
- 240 g (2 cups + 2 tablespoons) white wheat flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1/2 cup (100 g) granulated white sugar
- 3/4 cup (160 g) packed light brown sugar
- 1/2 cup (120 mL) vegetable oil
- 2 large eggs room temperature
- 340 g about 4 large very ripe bananas
- 1/3 cup (95 g) Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 cup + 1 Tablespoon (120 g) sourdough discard
- Preheat and prepare pan. Preheat oven to 350oF. Spray a 9”x5” loaf pan with non-stick cooking spray or grease with butter and set aside.
- Mash bananas. In a small mixing bowl, mash bananas with a fork. Set aside.
- Combine dry ingredients. In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
- Combine wet ingredients. In the same mixing bowl with the bananas, whisk in the sugars, oil, eggs, vanilla extract, yogurt, starter and stir until smooth.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula until just combined. Stir in chocolate chips.
- Bake. Pour batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick inserted in the center of the bread comes out clean. Remove from the oven and allow the bread to cool completely in the pan set on a wire cooling rack. Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
- Storage: Store the bread, and any leftovers, covered at room temperature for 2 days, or in the refrigerator for up to 1 week.
- Flour: I use white whole wheat flour to achieve a tender texture, but you can substitute 2 cups whole wheat flour or all-purpose if you do not have any on hand.
- Greek Yogurt: Can also substitute with sour cream.
- Freezing: Freeze any leftover bread for up to 3 months. Wrap well. Thaw at room temperature