Half Pint Mama

There’s something so satisfying about finding ways to use up sourdough discard—especially when it turns into something as cozy and nourishing as banana bread. This recipe is sweetened naturally with ripe bananas and maple syrup, uses no seed oils, and is perfect for a slow morning or a wholesome afternoon snack. It’s easy to make, adaptable, and full of that warm, slightly tangy flavor that sourdough lovers appreciate.

Whether your discard is freshly stirred down or has been waiting in the fridge for a few days, this banana bread welcomes it.

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Step-by-Step Sourdough Discard Banana Bread

Step 1: Prepare your ingredients and pan
Preheat your oven to 350°F (175°C). Lightly grease a standard 9×5″ loaf pan with coconut oil or line it with parchment paper for easy removal.

Step 2: Mash the bananas
In a large mixing bowl, mash 2 ripe bananas. The riper the better—they’re the main source of sweetness and flavor.

Step 3: Add the wet ingredients
To the mashed bananas, add:

• 1/2 cup sourdough discard (unfed)
• 1 egg
• 1/3 cup melted coconut oil
• 3/4 cup maple syrup
• 2 teaspoon vanilla extract

Stir until everything is smooth and well combined. The mixture should look creamy and slightly glossy.

Step 4: Mix the dry ingredients separately
In a medium bowl, whisk together:

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 teaspoon cinnamon 

This step ensures even distribution of the leavening agent.

Step 5: Combine wet and dry ingredients
Gently add the dry ingredients into the wet. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix—you want the batter to stay tender.

Step 6: Pour and smooth
Transfer the batter to your prepared loaf pan and smooth the top with a spatula.

Step 7: Bake
Place in the preheated oven and bake for 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. If the top is browning too quickly, tent it with foil in the last 10 minutes.

Step 8: Cool and enjoy
Let the banana bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Slice once cooled—or sneak a warm slice if you just can’t wait. I love adding a little butter to my slice while it’s still hot!

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Quick-Reference Recipe

Sourdough Discard Banana Bread (No Refined Sugar, No Seed Oils)

Ingredients:

• 2 mashed ripe bananas
• 1/2 cup sourdough discard
• 1 egg
• 1/3 melted coconut oil
• 3/4 cup maple syrup
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 tsp baking soda
• Pinch of salt
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 350°F. Grease or line a loaf pan.
2. In a large bowl, mash bananas. Stir in discard, eggs, melted fat, maple syrup, and vanilla.
3. In a separate bowl, mix flour, baking soda, salt, and cinnamon.
4. Add dry to wet and stir gently to combine.
5. Pour batter into pan, smooth top.
6. Bake for 50 min, until toothpick comes out clean.
7. Cool 10–15 minutes in pan, then transfer to wire rack.

Storage: Keeps 2–3 days at room temp, or up to 1 week in the fridge. Freezes beautifully in slices.