From Discard to Delight: How to Make Perfect Banana Bread with Sourdough Starter

If you're anything like me, you probably have a couple of overripe bananas sitting on your counter, waiting for their moment of glory. Instead of letting them go to waste, why not transform them into a deliciously moist and dense banana bread with a twist? By using your extra sourdough starter discard, you not only reduce waste but also add a subtle tang that makes this classic treat even better. One of the things I love most about this recipe is that it's nearly impossible to mess up. It’s forgiving, flexible, and a great way to experiment with flavors—especially if you like a bit of crunch from added nuts, just like we do. Whether you're planning a weekend brunch or looking for a satisfying afternoon snack, this banana bread is bound to become a new favorite.

EQUIPTMENT

• 9" x 5" loaf pan
• Spatula
• Mixing bowls
• Measuring cups or scale
• Hand or stand mixer (optional)

INGREDIENTS

• 8 Tbsp (113g) room temperature unsalted butter
• 1 cup (200 g) dark brown sugar (you can substitute granulated white sugar or light brown sugar)
• 2 large eggs
• 2-3 large ripe bananas
• 3 tablespoons (45 g) sour cream
• 1 teaspoon (5 g) vanilla extract
• ½ cup (125 g) unfed sourdough starter (aka sourdough discard)
• 2 cups (240g) all-purpose flour (I like to substitute 1 cup whole wheat flour for an even denser bread)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp (5g) sea salt
• Optional: 1/2 cup walnuts, pecans or chocolate chips

INSTRUCTIONS

1. Preheat oven to 350℉. Lightly grease the loaf pan, or use our small oval bread sling to line the loaf pan.
2. Whisk the flour, salt, baking soda, and baking powder together and set aside.
3. Mash the bananas with a masher or fork in a medium to large mixing bowl.
4. Add the butter, sugar, eggs, sour cream, vanilla extract and sourdough discard to the mashed bananas. Using a hand or stand mixer on low-medium speed, thoroughly mix the wet ingredients together.
5. Fold in the dry ingredients. I use a spatula for this, but you may gently use a mixer on low speed. If adding nuts or chocolate chips, now is the time to fold these in too.
6. Pour the batter into the loaf pan and bake for 50-60 minutes. A good test for doneness is to stick a toothpick in the center and if it comes out clean and easy, it should be fully baked.
7. Leave the banana bread in the loaf pan for 15 minutes. Then run a knife around the edges to release the bread and cool on a wire rack. It's nice to let it set for an additional 15 minutes, but truthfully I can never wait that long!

STORAGE

• We like to store ours in a covered cake dish. Alternatively you can store it in our reusable bread bags, wrapped in foil or plastic wrap or in Tupperware.
• Store in the freezer for up to 2 months in our reusable bread bags or tightly wrapped in foil.

I hope this sourdough banana bread recipe brings a little extra joy to your kitchen, whether it's for a cozy brunch or a quick afternoon treat. It's always fun to see how different bakers make recipes their own, so don’t forget to snap a picture of your creation and share it on Instagram! Be sure to tag us at @_modkitchn so we can see and share your beautiful banana bread. We love celebrating your baking successes and can’t wait to see what you whip up! Happy baking!