Description

There’s something special about turning overripe bananas into a warm, comforting loaf of banana bread. This version takes things one step further by using sourdough discard—adding moisture, a gentle tang, and helping reduce food waste at the same time.
The result is a soft, tender banana bread that tastes familiar yet just a little more interesting. It’s easy, made in one bowl, and perfect for breakfast, snacks, or sharing with friends.

Ingredients

Scale

1 cup mashed ripe bananas (about 2–3 bananas)
½ cup sourdough discard (unfed, straight from the fridge is fine)
½ cup brown sugar
2 large eggs
⅓ cup melted butter or neutral oil
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon (optional)
½ cup chopped nuts or chocolate chips (optional)

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
In a large bowl, mash the bananas until mostly smooth.
Add sourdough discard, brown sugar, eggs, melted butter (or oil), and vanilla. Whisk until well combined.
Sprinkle in flour, baking soda, salt, and cinnamon. Gently fold just until combined—do not overmix.
Fold in nuts or chocolate chips if using.
Pour batter into the prepared pan and smooth the top.
Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.

Notes

Riper bananas = better flavor. Dark, spotty bananas are ideal.
Don’t overmix. Stirring too much after adding flour can make the bread dense.
Discard flexibility: Thick or thin discard both work—this recipe is forgiving.
Even better tomorrow: The flavor improves after resting overnight.
Storage: Keep wrapped at room temperature for 2 days or refrigerate up to 5 days.