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

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 Instructions

Step 1: Prepare your ingredients and pan

Preheat your oven to 350°F (175°C). Lightly grease a standard 9x5" 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 teaspoons 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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Storage Tips

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