25+ Delicious Sourdough Discard Banana Bread Recipes You Need to Try

Banana bread is a classic favorite in many households, and for good reason—it’s delicious, easy to make, and endlessly versatile.

But what if you could give this tried-and-true treat a unique twist?

Enter sourdough discard banana bread!

Using sourdough discard adds a subtle tang and depth of flavor, transforming the traditional banana bread into something a bit more complex and satisfying.

Whether you’re an avid sourdough baker or just looking to use up some discard, these recipes are perfect for creating moist, flavorful banana bread with a unique twist.

This collection of 25+ sourdough discard banana bread recipes includes a range of flavors and add-ins to suit any craving.

From classic chocolate chip to zesty lemon poppy seed, and even rich peanut butter swirl, there’s something here for everyone.

Each recipe has been crafted to bring out the best qualities of both the bananas and the sourdough discard, balancing sweetness with a hint of tang.

Let’s dive in and explore these fun and creative recipes that are sure to elevate your banana bread game!

25+ Delicious Sourdough Discard Banana Bread Recipes You Need to Try

Using sourdough discard in banana bread not only reduces waste but also adds a new dimension of flavor to an already beloved recipe.

The natural acidity from the discard enhances the sweetness of the bananas, creating a perfectly balanced, moist, and flavorful bread that’s anything but ordinary.

With over 25 recipes to choose from, you’ll find countless ways to keep your banana bread exciting and delicious, whether you prefer it with chocolate, nuts, spices, or fresh fruit.

These sourdough discard banana bread recipes are the perfect excuse to put your starter to good use, giving you delightful homemade bread every time.

So next time you’re faced with extra sourdough discard and ripe bananas, grab a recipe from this list and enjoy the magic of sourdough baking!

Classic Sourdough Discard Banana Bread

This classic sourdough discard banana bread is a delightful way to use up leftover sourdough starter, creating a tender, flavorful loaf with just a hint of tang. The mild sourdough flavor complements the sweet bananas, adding a unique depth to the classic recipe without overwhelming the familiar flavors of banana bread. This recipe yields a loaf that’s perfect for breakfast, a snack, or a dessert.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 medium ripe bananas, mashed
• 1/2 cup melted butter (or coconut oil)
• 1 cup granulated sugar (or brown sugar)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/2 cup walnuts or chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the mashed bananas, sourdough discard, melted butter, sugar, eggs, and vanilla until smooth.
3. In another bowl, sift together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. If adding walnuts or chocolate chips, gently fold them in now.
4. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
5. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This classic sourdough discard banana bread brings all the comforts of a traditional loaf, with a subtle sourdough twist that makes each slice deliciously unique. The soft crumb and rich banana flavor make this recipe an ideal go-to whenever you have ripe bananas and sourdough discard to use up. Serve it warm with a smear of butter for an extra treat!

Maple Walnut Sourdough Discard Banana Bread

Maple syrup and walnuts add rich flavors to this sourdough discard banana bread, creating a warm, cozy loaf perfect for chilly mornings or afternoon tea. The maple syrup provides a caramel-like sweetness that pairs beautifully with bananas, while the walnuts add a satisfying crunch. This recipe is also a bit lower in sugar due to the natural sweetness of the syrup, offering a wholesome twist on a beloved classic.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/3 cup pure maple syrup
• 1/4 cup brown sugar
• 1/2 cup melted butter (or oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the mashed bananas, sourdough discard, maple syrup, brown sugar, melted butter, eggs, and vanilla until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly incorporate the dry ingredients into the wet mixture until just combined. Add the chopped walnuts and gently fold them in.
4. Pour the batter into the prepared pan and smooth the surface.
5. Bake for 55–65 minutes, or until a toothpick comes out clean when inserted into the center.
6. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Maple walnut sourdough discard banana bread brings a deeper, more complex flavor profile to a traditional recipe. The warmth of maple syrup and the crunch of walnuts elevate each bite, making this bread feel indulgent and nourishing at once. Enjoy it as a breakfast treat or as a hearty snack with a hot cup of coffee or tea!

Chocolate Chip Sourdough Discard Banana Bread

This chocolate chip sourdough discard banana bread is a dessert-like treat that satisfies any sweet tooth while using up sourdough discard. The sourdough adds a subtle tanginess that balances the sweetness of chocolate chips, creating a moist, rich loaf with a soft crumb. Ideal for chocolate lovers, this bread is sure to be a hit with family and friends.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/2 cup melted butter (or oil)
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
2. In a large bowl, mix together the mashed bananas, sourdough discard, melted butter, sugar, eggs, and vanilla until well combined.
3. In another bowl, sift the flour, baking soda, and salt. Slowly fold the dry ingredients into the banana mixture until just combined. Stir in the chocolate chips.
4. Pour the batter into the loaf pan and spread it evenly.
5. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack.

Chocolate chip sourdough discard banana bread combines a hint of tangy sourdough with the decadence of chocolate, creating a loaf that’s rich and irresistible. This recipe is perfect for dessert, or even as a morning indulgence paired with a cup of coffee. Each slice is moist and bursting with chocolate, making it an excellent way to satisfy cravings while putting your sourdough discard to great use!

Honey Almond Sourdough Discard Banana Bread

This honey almond sourdough discard banana bread has a lovely hint of sweetness from honey and a rich, nutty flavor from almond flour. This recipe is naturally sweetened with honey, making it a bit lighter and healthier without sacrificing flavor. The almond flour adds a delicate, moist texture that pairs beautifully with the sourdough and bananas, giving this bread a sophisticated twist that’s perfect for a light breakfast or snack.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/4 cup honey
• 1/4 cup melted coconut oil (or butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sliced almonds

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, mix together the mashed bananas, sourdough discard, honey, melted coconut oil, eggs, and vanilla until smooth.
3. In another bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Fold the dry ingredients into the wet mixture until just combined.
4. Pour the batter into the prepared loaf pan and sprinkle the top with sliced almonds.
5. Bake for 55–65 minutes or until a toothpick comes out clean when inserted into the center.
6. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This honey almond sourdough discard banana bread is a nourishing option with a subtle almond and honey flavor that’s both sweet and wholesome. The almond flour makes this bread moist and slightly denser, while the honey adds a touch of natural sweetness. Try a slice with a drizzle of extra honey or a smear of almond butter for an extra-special treat!

Cinnamon Streusel Sourdough Discard Banana Bread

This cinnamon streusel sourdough discard banana bread combines the classic comfort of banana bread with a crumbly, cinnamon-infused streusel topping that adds texture and flavor. The tangy sourdough discard balances perfectly with the sweet cinnamon streusel, making this loaf an ideal option for a cozy breakfast or afternoon snack.

Ingredients:

For the bread:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/2 cup melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the streusel topping:

• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 2 tablespoons melted butter

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas, sourdough discard, melted butter, brown sugar, eggs, and vanilla until smooth.
3. In another bowl, whisk together the flour, baking soda, and salt. Gently fold the dry ingredients into the banana mixture until just combined.
4. Pour the batter into the loaf pan and smooth the top.
5. In a small bowl, mix the streusel ingredients (brown sugar, flour, cinnamon, and melted butter) until crumbly, then sprinkle it evenly over the batter.
6. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack.

The cinnamon streusel topping takes this sourdough discard banana bread to the next level, adding a sweet and crunchy layer that contrasts beautifully with the soft, moist bread. With each bite, you get the classic banana flavor balanced with cinnamon-spiced sweetness, making it an irresistible treat that’s hard to resist!

Peanut Butter Sourdough Discard Banana Bread

This peanut butter sourdough discard banana bread combines the flavors of peanut butter and banana for a rich, creamy twist on a traditional favorite. The peanut butter not only enhances the taste but also adds a bit of protein, making this bread more filling and nutritious. With just the right amount of sweetness, this bread is perfect for a quick breakfast, snack, or dessert.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/2 cup peanut butter
• 1/4 cup melted butter (or oil)
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Optional: 1/2 cup chocolate chips or chopped peanuts for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the mashed bananas, sourdough discard, peanut butter, melted butter, sugar, eggs, and vanilla until smooth and creamy.
3. In a separate bowl, combine the flour, baking soda, and salt. Fold the dry ingredients into the wet mixture until just combined.
4. Pour the batter into the prepared loaf pan and, if desired, sprinkle chocolate chips or chopped peanuts on top.
5. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This peanut butter sourdough discard banana bread is a deliciously rich and creamy variation that satisfies both peanut butter and banana lovers. The peanut butter adds a hearty, nutty taste that pairs perfectly with the sweet bananas and slight tang of the sourdough. Try this bread as a midday snack or a comforting dessert—each slice is sure to hit the spot!

Chai-Spiced Sourdough Discard Banana Bread

This chai-spiced sourdough discard banana bread is infused with the warm, aromatic spices of chai, making it perfect for cozy mornings or chilly evenings. The blend of spices—cinnamon, cardamom, ginger, and cloves—adds a fragrant and spicy twist that pairs wonderfully with the subtle tang of the sourdough and sweetness of bananas. It’s an aromatic treat that fills your kitchen with warmth!

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/2 cup melted butter (or coconut oil)
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Optional: 1/4 teaspoon black pepper (for a stronger chai flavor)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mix together the mashed bananas, sourdough discard, melted butter, brown sugar, eggs, and vanilla until smooth.
3. In another bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, cardamom, ginger, cloves, and optional black pepper).
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This chai-spiced sourdough discard banana bread is a delightful fusion of traditional banana bread and aromatic chai spices. The warm spices elevate each bite, giving this loaf a cozy, comforting flavor perfect for pairing with a cup of tea or coffee. It’s a must-try for those who enjoy spiced flavors!

Coconut Lime Sourdough Discard Banana Bread

This coconut lime sourdough discard banana bread brings a tropical twist to the classic recipe, with the sweetness of shredded coconut and the bright, zesty flavor of lime. The combination of banana, coconut, and lime creates a refreshing flavor that feels like a mini-vacation in each bite. This unique bread is great for summertime brunches or to brighten up any dreary day.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/2 cup melted coconut oil (or butter)
• 3/4 cup sugar
• 2 large eggs
• Zest and juice of 1 lime
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup shredded coconut (plus extra for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, sourdough discard, coconut oil, sugar, eggs, lime zest and juice, and vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined.
4. Add the shredded coconut and gently fold it in.
5. Pour the batter into the prepared loaf pan and sprinkle extra shredded coconut on top for added texture.
6. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.

This coconut lime sourdough discard banana bread is a refreshing and tropical twist on the classic loaf. The coconut and lime bring brightness and flavor, making it an ideal bread to enjoy on warm days or when you’re craving a taste of the tropics. Serve it with a smear of coconut butter for an extra tropical treat!

Espresso Chocolate Chip Sourdough Discard Banana Bread

This espresso chocolate chip sourdough discard banana bread combines coffee and chocolate for a rich, indulgent loaf that’s perfect for coffee lovers. The espresso powder enhances the flavor of the chocolate and gives the banana bread a mocha-like richness, making it ideal for breakfast or an afternoon pick-me-up. It’s a decadent twist that’s sure to be a favorite!

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/2 cup melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon instant espresso powder (or instant coffee)
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips (plus extra for topping, if desired)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, mix together the mashed bananas, sourdough discard, melted butter, brown sugar, eggs, vanilla, and espresso powder until smooth.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
4. Add the chocolate chips and gently fold them in.
5. Pour the batter into the prepared loaf pan and sprinkle extra chocolate chips on top if desired.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack.

This espresso chocolate chip sourdough discard banana bread is a decadent and flavorful treat that combines the best of coffee and chocolate. Each bite is moist, rich, and infused with the warm flavors of espresso and chocolate, making it an ideal treat for coffee lovers. Enjoy it with a cup of coffee for an extra indulgent experience!

Maple Pecan Sourdough Discard Banana Bread

This maple pecan sourdough discard banana bread combines the rich flavor of maple syrup with crunchy pecans, creating a cozy, sweet, and nutty loaf perfect for fall mornings. The deep maple syrup flavor complements the natural sweetness of the bananas, while the sourdough discard adds a slight tang for balance. The added pecans give each slice a satisfying crunch, making it a delightful treat to enjoy any time of day.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/2 cup melted butter
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans (plus extra for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas, sourdough discard, melted butter, maple syrup, eggs, and vanilla until smooth.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Fold the dry ingredients into the wet mixture until just combined.
4. Gently fold in the chopped pecans.
5. Pour the batter into the prepared loaf pan and sprinkle a few extra pecans on top.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This maple pecan sourdough discard banana bread is cozy and flavorful, with the perfect balance of maple sweetness, nutty crunch, and a hint of cinnamon spice. It’s an ideal breakfast or snack, especially during cooler weather. Enjoy a slice with a spread of butter or a drizzle of extra maple syrup for an extra-special treat.

Chocolate Hazelnut Sourdough Discard Banana Bread

For chocolate lovers, this chocolate hazelnut sourdough discard banana bread is an indulgent twist on the classic loaf. The addition of cocoa powder and chocolate chips makes the bread rich and chocolaty, while the hazelnuts bring a delightful crunch and nutty flavor. This decadent banana bread is perfect for dessert or when you’re craving something sweet and satisfying.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/2 cup melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips
• 1/2 cup chopped hazelnuts (plus extra for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
2. In a large bowl, mix together the mashed bananas, sourdough discard, melted butter, brown sugar, eggs, and vanilla until smooth.
3. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
4. Fold in the chocolate chips and chopped hazelnuts.
5. Pour the batter into the prepared loaf pan, and sprinkle extra hazelnuts on top.
6. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This chocolate hazelnut sourdough discard banana bread is a decadent, chocolaty delight that’s perfect for dessert or as an afternoon treat. The rich cocoa flavor pairs beautifully with the sweetness of bananas and the crunch of hazelnuts, making each bite a satisfying indulgence. Try serving it warm with a dollop of whipped cream or chocolate spread for an extra treat!

Carrot Cake Sourdough Discard Banana Bread

This carrot cake sourdough discard banana bread brings together two classic baked goods: banana bread and carrot cake. With shredded carrots, walnuts, and warm spices, this recipe delivers a moist, flavorful bread that’s as nutritious as it is delicious. The addition of sourdough discard adds a slight tang that complements the spices and natural sweetness of the carrots and bananas.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 2 ripe bananas, mashed
• 1 cup shredded carrots (about 2 medium carrots)
• 1/2 cup melted butter (or oil)
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/2 cup chopped walnuts (optional, plus extra for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed bananas, sourdough discard, shredded carrots, melted butter, brown sugar, eggs, and vanilla until smooth.
3. In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually fold the dry ingredients into the wet mixture until just combined.
4. Fold in the walnuts if using.
5. Pour the batter into the prepared loaf pan, and sprinkle extra walnuts on top if desired.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This carrot cake sourdough discard banana bread is a delicious blend of sweet and spicy flavors, with the added texture of shredded carrots and walnuts. The spices add warmth, while the sourdough discard provides a slight tang that balances the sweetness. Each slice is like a comforting bite of carrot cake and banana bread all in one—perfect for breakfast or an afternoon snack!

Apple Cinnamon Sourdough Discard Banana Bread

This apple cinnamon sourdough discard banana bread combines the classic flavors of banana bread with juicy chunks of apple and a fragrant cinnamon spice. Perfect for fall, this bread is moist, flavorful, and ideal for cozy mornings. The sourdough discard adds a slight tang that balances the sweetness of the apples and bananas, making each bite warm and comforting.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/2 cup melted butter (or oil)
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup chopped apple (peeled, if desired)
• Optional: 1/4 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas, sourdough discard, melted butter, brown sugar, eggs, and vanilla until smooth.
3. In another bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet mixture until just combined.
4. Fold in the chopped apple and optional walnuts or pecans.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This apple cinnamon sourdough discard banana bread brings together the best of autumn flavors with its soft, moist texture and hints of warm spice. The apple chunks provide bursts of natural sweetness, while the cinnamon and nutmeg add warmth to each bite. Perfect for breakfast or a cozy snack, this bread is a delicious seasonal twist on classic banana bread.

Peanut Butter Swirl Sourdough Discard Banana Bread

This peanut butter swirl sourdough discard banana bread is a rich, creamy twist on traditional banana bread. The peanut butter swirls add an extra layer of flavor and texture, making it a perfect treat for peanut butter lovers. The sourdough discard lends a subtle tang that balances the sweetness and richness, creating a deliciously indulgent loaf.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/2 cup melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup creamy peanut butter (or chunky for added texture)
• Optional: 1/4 cup chocolate chips or chopped peanuts for extra flavor

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas, sourdough discard, melted butter, brown sugar, eggs, and vanilla until smooth.
3. In another bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
4. Pour half of the batter into the loaf pan. Dollop half of the peanut butter over the batter and use a knife to gently swirl it.
5. Add the remaining batter on top and dollop the remaining peanut butter, swirling it again.
6. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This peanut butter swirl sourdough discard banana bread is perfect for those who love the combination of peanut butter and banana. The rich swirls of peanut butter throughout the bread make it an indulgent and satisfying snack. Whether enjoyed on its own or with a smear of extra peanut butter, this loaf is sure to be a hit!

Lemon Poppy Seed Sourdough Discard Banana Bread

This lemon poppy seed sourdough discard banana bread brings a bright and tangy twist to traditional banana bread with the addition of fresh lemon zest and poppy seeds. The lemon zest adds a refreshing citrus flavor, while the poppy seeds give the bread a subtle crunch. It’s a wonderful choice when you’re in the mood for something lighter and fresher.

Ingredients:

• 1 cup sourdough discard (100% hydration)
• 3 ripe bananas, mashed
• 1/2 cup melted butter (or oil)
• 3/4 cup granulated sugar
• 2 large eggs
• Zest and juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon poppy seeds

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan.
2. In a large bowl, mix together the mashed bananas, sourdough discard, melted butter, sugar, eggs, lemon zest and juice, and vanilla until smooth.
3. In another bowl, whisk together the flour, baking soda, salt, and poppy seeds. Fold the dry ingredients into the wet mixture until just combined.
4. Pour the batter into the prepared loaf pan and smooth the top.
5. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.

This lemon poppy seed sourdough discard banana bread is bright, zesty, and refreshingly different from traditional banana bread. The lemon flavor adds a unique twist, and the poppy seeds provide a delicate crunch that makes each slice a delightful treat. Perfect for springtime or any time you’re craving a light, refreshing bread!

Note: More recipes are coming soon