Sourdough Discard Banana Bread

Sourdough Banana Bread is the best way to use up excess discard and overripe bananas. Moist, tender with a rich banana and molasses flavor thanks to the addition of brown sugar, this bread comes together quickly with ingredients you probably already have in your pantry.




180 g (1 ⅓ cup) all-purpose flour

8 g (1 tsp) baking soda

¼ tsp ground cinnamon

4 g (½ tsp) kosher salt

200 g (1 cup) Imperial Sugar Extra Fine Granulated Sugar

25 g (2 tbsp) Imperial Sugar Light Brown Sugar

2 large eggs

75 g (⅓  cup) sourdough discard

113 g (½ cup) vegetable oil

340 g (1 ⅓ cup) overripe bananas

100 g (1 cup) walnuts (optional)


Prep: Preheat the oven to 350 F/177 C. Grease and line one 9 by 4-inch loaf pan with parchment paper. Mash bananas and set aside.

Mix the dry ingredients: Whisk the all-purpose flour, baking soda, cinnamon and salt together until no clumps remain. Set aside.

Mix the wet ingredients: Beat the eggs and sugars together until the mixture appears fluffy and lighter in color. Slowly drizzle in the vegetable oil, whisking constantly. Fold the mashed bananas and sourdough discard in until no traces of discard remain.

Make batter: Fold flour mixture in a third at a time. Add the walnuts in with the last addition of the flour mixture (if using). Only stir the batter until the last traces of flour remain, be careful not to overwork the batter or your banana bread may turn out dense and rubbery.

Bake: Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool in the pan for 15 minutes and then remove the banana bread from the pan and transfer to a wire rack to cool.

Enjoy and store: Slice and serve the banana bread warm. Store leftover slices in an airtight container at room temperature for up to 1 week.


  • Fold the sourdough discard thoroughly into the batter until fully incorporated or you may end up with rubbery spots in your cake
  • Don’t be tempted to open the oven door too soon or your cake will sink and may end up dense
  • When in doubt, always use the weight measures over volume measures


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