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–+ servings
Sliced Sourdough Banana Bread loaf in foreground with whole small loaves in background.

Sourdough Discard Banana Bread

By Tammy Spencer
Moist sourdough banana bread flavored with warm baking spices and studded with chocolate chips, finished with a creamy vanilla glaze. No one will notice the sourdough starter discard!
5 from 3 votes
Prep Time20 minutes
Cook Time55 minutes
Cooling Time1 hour
Total Time2 hours 15 minutes
Servings: 16 slices
Calories: 206kcal

Special Equipment

Ingredients

For the bread

  • 1½ cups (180 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • ½ cup (110 grams) brown sugar
  • 2 teaspoons (2 teaspoon) baking soda
  • 1 teaspoon (1 teaspoon) ground cinnamon
  • ½ teaspoon (½ teaspoon) kosher salt
  • ½ teaspoon (½ teaspoon) ground cloves
  • ¼ teaspoon (¼ teaspoon) ground ginger
  • ⅛ teaspoon (⅛ teaspoon) ground nutmeg
  • 1 to 1½ cups (300 grams) bananas, ripe, mashed (about 3), see Recipe Notes
  • 1 cup (227 grams) sourdough starter discard, at room temperature, see Recipe Notes
  • 1 (50 grams) large egg, at room temperature
  • ¼ cup (56 grams) canola oil, see Recipe Notes
  • ¼ cup (61 grams) sour cream or plain yogurt, at room temperature
  • 1 teaspoon (1 teaspoon) pure vanilla extract
  • 6 ounces (170 grams) chocolate chips, (1 cup), see Recipe Notes

For the glaze (optional)

  • 1 cup (120 grams) powdered sugar, sifted
  • 2 tablespoons (30 grams) unsalted butter, melted
  • 1 teaspoon (1 teaspoon) pure vanilla extract
  • 1 to 2 tablespoons (15 grams) milk

Instructions

  • Make the bread: Preheat oven to 350 °F and spray a standard loaf pan with baking spray. You can line it with parchment paper also if you'd like, leaving a 2-inch overhang on the long sides. Note: This recipe will make one extra-large loaf. See the Recipe Notes for alternative sizes and baking times.
  • In a large mixing bowl, whisk together 1½ cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ½ teaspoon ground cloves, ¼ teaspoon ground ginger, and ⅛ teaspoon ground nutmeg. If necessary, mash any large lumps of brown sugar.
  • In a medium sized mixing bowl, combine 1 to 1½ cups bananas, 1 cup sourdough starter discard, 1 large egg, ¼ cup canola oil, ¼ cup sour cream or plain yogurt, and 1 teaspoon pure vanilla extract. Mix together until smooth.
  • Add the banana mixture to the flour mixture and stir until just combined. Fold in 6 ounces chocolate chips.
  • Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean.
  • Cool the bread in the pan on a wire rack for about 10 minutes, then remove it from the pan and allow it to cool completely.
  • Make the glaze: Sift 1 cup powdered sugar into a bowl, then add the 2 tablespoons unsalted butter (melted) and 1 teaspoon pure vanilla extract. Drizzle in 1 to 2 tablespoons milk (starting with the lesser amount) and stir. Continue to add milk, 1 teaspoon at a time, until you have a consistency of a smooth, flowing glaze.
  • Once the bread has completely cooled, use a spoon to drizzle on the glaze, allowing some to drip down the sides.
  • Allow the glaze to set. Slice, serve, and enjoy!
  • Storage instructions: Sourdough banana bread keeps well in an airtight container in the refrigerator for up to a week. For longer storage, wrap the loaves well in plastic wrap, put in an airtight bag, and freeze up to 3 months. These loaves also make great gifts and ship well!

Recipe Notes

If you’ve had your bananas frozen, drain them of the excess water in a fine mesh strainer after they defrost. What if you don't like bananas? You can omit them and make Sourdough Spice Cake, or replace it with canned pumpkin for Sourdough Pumpkin Cake. Have fun with it!
To make banana bread without sourdough discard, just substitute a scant 1 cup of flour (114 grams) and ½ cup of warm water (118 grams) for the 1 cup of starter.
You can substitute applesauce for the canola oil for a lighter bread.
You can substitute chopped walnuts or pecans for the chocolate chips (but really, no chocolate?), or use mini chocolate chips if you're making mini loaves or mini muffins.
Size variations: This recipe will make one extra-large quick bread, but you have lots of choices for other sizes and shapes:
  • Full recipe
    • One extra large loaf in a standard loaf pan. Bake for 45 to 55 minutes
    • One large loaf in a standard loaf pan and two mini loaves using mini loaf pans. Bake the large loaf for 35 to 40 minutes and the mini loaves for 25 to 30 minutes.
    • 12 muffins in a standard muffin pan. Bake for 18 to 23 minutes
    • 48 mini muffins in two mini muffin pans. Bake for 15 to 18 minutes
    • One large bundt cake in a 10- to 12-cup bundt pan. Bake for 55 to 65 minutes
  • Half recipe
    • One large loaf in a standard loaf pan. Bake for 35 to 40 minutes
    • Two mini loaves using mini loaf pans. Bake for 25 to 30 minutes
    • One small bundt cake in a 6-cup bundt pan. Bake for 35 to 45 minutes

Nutrition

Serving: 1slice | Calories: 206kcal | Carbohydrates: 36g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 240mg | Potassium: 81mg | Fiber: 1g | Sugar: 22g | Vitamin A: 91IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg