Sourdough starters have become increasingly popular among home bakers, but one common issue arises: what do you do with all the sourdough discard? Instead of throwing it away, you can create delicious meals using that discard to reduce waste and add unique, tangy flavors to your dishes. Below are three sourdough discard recipes that will make the most of your leftover starter while impressing your taste buds!

Sourdough discard banana bread takes the classic banana bread recipe to a new level by adding a subtle tang and depth of flavor from the sourdough discard. It’s soft, moist, and perfect for breakfast, dessert, or an afternoon snack.

Sourdough Discard Banana Bread

Sourdough discard banana bread is a great way to use up overripe bananas and sourdough discard in one go. The natural fermentation from the discard adds complexity to the flavor, while the bananas provide natural sweetness. This loaf is incredibly moist and perfect with a cup of coffee or tea.

Servings 4 people

Prep Time 10

Cook Time 50

Total Time 1

Equipment

Loaf pan
Mixing bowls
Whisk
Spatula
Measuring cups and spoons

Ingredients

1 cup sourdough discard
1 cup mashed ripe bananas about 2 large bananas
1 cup all-purpose flour
½ cup sugar or coconut sugar
¼ cup melted coconut oil or vegetable oil
1 tsp baking soda
½ tsp salt
1 tsp vanilla extract
Optional: ½ cup chopped walnuts or chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
In a large bowl, whisk together the sourdough discard, mashed bananas, sugar, oil, and vanilla extract until smooth.
In another bowl, whisk the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
Fold in any optional add-ins, such as walnuts or chocolate chips.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a gluten-free version, substitute all-purpose flour with gluten-free flour. This banana bread also freezes well; just slice it, wrap the slices individually, and freeze for up to 3 months.

Calories: 180kcal

Cost: $7

Course: Breakfast, Dessert, Snack

Cuisine: American (classic comfort food)

Keyword: banana loaf, discard banana bread, Sourdough banana bread, zero-waste baking

ourdough discard recipes are a wonderful way to reduce waste and explore the versatility of your sourdough starter. From fluffy pancakes to crunchy crackers and moist banana bread, these recipes are easy to make, flavorful, and perfect for any occasion. Not only will you save on ingredients, but you’ll also add unique flavors to your meals thanks to the sourdough discard. Give these recipes a try and turn your sourdough waste into culinary masterpieces!

Did you make this recipe?

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Sourdough Discard Banana Bread