Starter Discard Banana Bread

If you’ve got some leftover sourdough starter and need a way to use it, then this recipe is perfect for you. This is a delicious and simple banana bread that calls for 8 ounces of unfed starter. 

What is Sourdough Starter? 

Consummate bread makers already know the answer to this, of course. Instead of relying on yeast, sourdough bread uses a “starter” (fermented flour and water). 

It’s a fun process that starts with combining flour and water then letting it sour (ferment), creating air bubbles. 

At this point starter is fed with more flour and water. And every time a starter gets fed, you usually pull some off the top and discard it to make room for the new. 

And that’s when recipes like this come in handy. A discard recipe takes that excess starter and uses it up instead of discarding it. (Win!)

You can absolutely use up that excess sourdough starter to make this delicious banana bread. 

How is this Recipe Different from Regular Banana Bread? 

It’s different in a couple of ways: 

First, taste: Sourdough starter has a tangy, sour-ish flavor. So, when you combine it with the sweetness of the sugar and bananas it gives the best an incredible depth of flavor you just won’t find elsewhere. 

Second, texture: I have had a lot of banana bread over the past year or so, since I started this baking blog. It seems I’m always buying up bananas and not using them. This time, however, the bread had a tighter, firmer texture. Not like a loaf of bread, however, but just sturdier. 

This was my first time to make this delicious bread but I can assure you, I have no qualms recommending it, y’all! And so do my friends. (I took it to my church small group and they loved it!)

So, let’s get busy baking!

Starter Discard Banana Bread Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple ingredients you might already have on hand. 

• sugar
• softened butter
• ripe mashed bananas
• sourdough starter discard
• large egg
• vanilla extract
• all purpose flour
• baking soda
• cinnamon
• salt
• semi-sweet chocolate chips
• chopped pecans

How to Make Starter Discard Banana Bread

This is such a simple and delicious banana bread, y’all. Here’s how I made it. 

Preheat your oven to 350 degrees Fahrenheit. Prep your pan. If you’re using a 5-inch loaf pan you’ll want to spray it with nonstick spray and then add a piece of parchment paper for easy lifting.

If you’re using a bundt, you can spray it with Baker’s Joy.

In a small bowl combine dry ingredients: flour, baking soda, cinnamon, and salt. Mix well and set aside. 

Put your white sugar into the bowl of a stand mixer (or a large mixing bowl). 

Cube your butter and place it into the mixer, along with the vanilla extract. 

Cream the two together until light and fluffy. 

Now it’s time to add the overripe bananas. (You can mash them in advance but I forgot to do so. Mine got plenty mashed in the mixer!)

Now add the starter. You’ll want to be working with an unfed starter.

Add the egg and mix in well. 

Slowly work the dry ingredients into the wet ingredients, a little at a time. 

Make sure it’s well incorporated.

Now the extras (the nuts and chocolate chips) can be folded in with a rubber spatula. 

Scoop batter into your prepared loaf pan or bundt pan, leveling it out as best you can with the spatula. 

Place in preheated 350 degree oven and bake for 50 – 60 minutes or until cake is golden and springs back to the touch. A toothpick (or cake tester) should come out clean. 

Remove from oven and place on a wire rack to cool. 

After about ten minutes turn the cake out of the pan. 

Allow to continue to cool. 

Sprinkle with powdered sugar after it cools completely. 

Slice and serve. 

Store leftovers covered in plastic wrap (or in an airtight container) in the refrigerator. It should stay good for up to four days. 

What to Expect from this Simple Recipe

This is a delicious banana bread, y’all. I loved the rich texture and lovely banana flavor. The started added a whole depth you just don’t find in traditional banana breads. 

I was especially happy with the chocolate and pecans. I’m all about the texture of the nuts and the creaminess of the chocolate. 

This bread baked up rich and dark. . .and I think perhaps I over-baked mine by a few minutes. But it tasted divine, regardless. 

I can’t wait to try this again. It’s the perfect way to use up that leftover starter. (And let’s face it, sourdough discard recipes are perfect on days like that!)

Variations on this Recipe

This was a perfect banana bread and I think it would serve as a base for all sorts of add-ins. Here are a few that come to mind right away. 

Blueberries: I love a good banana blueberry bread and I think berries would be perfect with the starter. 

Raspberries: I think the colors would pop if you added raspberries to this banana bread. 

Caramel: I love caramel with banana bread so I think you could swirl some into the batter and then also use some on top as a drip. 

Chocolate banana bread: Add some cocoa powder to the recipe to turn it into a chocolate banana bread. 

Brown sugar: You can easily add brown sugar in place of white for more depth of flavor.

Brown butter: If you really want to send this over the edge, add brown butter. (I did this in my Brown Butter Banana Bread recipe and it’s amazing!)

Maple syrup: Stir in a quarter cup to add more sweetness and flavor.

Sour cream: Throw in a couple tablespoons to add to the tangy flavor!

Other Banana Bread Recipes from Out of the Box Baking

• Caramel Pecan Banana Bread
• Cranberry Banana Bread
• Easy Banana Bread Maui
• Strawberry Banana Bread
• Classic Banana Bread with Walnuts

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That’s it for this post, friends! I hope you enjoyed this delicious sourdough discard banana bread recipe. It’s amazing!

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

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See this recipe at

Full Plate Thursday 

Weekend Potluck

The Lazy Gastronome

Busy Monday 

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Learn more about doctored cake mixes, the theme of this blog. 

For the master list of all doctored cake mix recipes on this site, visit Doctored Cake Mix Recipes, Master List. 

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.