Sourdough Banana Bread (Starter Discard Recipe) - Umami Girl (2024)

/ Updated Sep 17, 2021 / by Carolyn Gratzer Cope / 3 Comments / This post may contain affiliate links. Learn more.

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Our chocolate chip banana bread has been flying off the shelves worldwide for over a decade. I adapted that recipe into sourdough banana bread — a classic, tender, delicately flavored quick bread that doubles as an easy way to use up sourdough discard (unfed starter).

Sourdough Banana Bread (Starter Discard Recipe) - Umami Girl (1)

Why we love this recipe

The sourdough process has so much to recommend it. But one challenge — especially when you're in the process of creating a new sourdough starter — is using the unfed portion (also called discard) instead of wasting it.

This wonderful, classic-tasting banana bread recipe is a great way to use it. This bread is:

  • Tender
  • Delicately flavored
  • Mixed with a single fork in a single bowl
  • Ready in about an hour

What you'll need

Here's a glance at the ingredients you'll need to make sourdough discard banana bread.

Sourdough Banana Bread (Starter Discard Recipe) - Umami Girl (2)
  • Use extremely ripe bananas. Fresh or frozen and defrosted are both fine.
  • You can use whatever 100% hydration sourdough starter you have. Mine is made with hearty rye flour, and the banana bread still turns out delicate and mild. The purpose of this recipe is to hep use up unfed starter (sourdough discard), but you can also use ripe, bubbly starter. The bread will rise a little more if you do that.
  • If you like, you an add half a cup of chopped walnuts and/or half a cup of chocolate chips.

How to make it

Here's what you'll do to make a great loaf of sourdough banana bread. You can see the steps in action in the video that accompanies this post, and get the all the details in the recipe card below.

Sourdough Banana Bread (Starter Discard Recipe) - Umami Girl (3)
  1. In a large mixing bowl, mash the bananas well. Add the sourdough starter and mix it in. (You can use a fork to mix the whole recipe.)
  2. Stir in the melted butter, then crack the eggs into the bowl and mix until well-incorporated. Stir in the brown sugar and vanilla.
  3. Sprinkle the baking soda and salt evenly over the mix and then tip in the flour. Mix until combined.
  4. Pour batter into a greased, medium-sized loaf pan (see recipe card below for dimensions). Bake in the center of a 350°F oven for about 55 minutes. A tester inserted into the bread won't come out totally clean because of the banana, but it shouldn't be covered with batter.
Sourdough Banana Bread (Starter Discard Recipe) - Umami Girl (4)

Expert tips and FAQs

Can you taste the sourdough in this banana bread?

Honestly? It just tastes like banana bread, with perhaps the slightest bit of additional tang — even though my starter is made from hearty whole grain rye flour. The acidity of the starter contributes to a tender crumb, but since we bake the bread right after mixing, the dough doesn't have a chance to ferment.

What if my starter isn't 100% hydration?

This recipe uses half a cup (112 grams) of 100% hydration starter, which is 56 grams of flour and 56 grams of water. If your starter has a different hydration level, you can do the math. Add enough starter to contribute 56 grams of flour, along with additional water to make up the difference.

How long does sourdough starter banana bread keep?

Once completely cool, this loaf will keep well for three or four days wrapped in foil at room temperature. You can toast slices of it on subsequent days. For longer-term storage, wrap in foil, place into a zip-top freezer bag, and freeze for up to about six months.

More sourdough resources

  • Rye sourdough starter
  • My favorite crackers for using unfed starter
  • Scallion pancakes (discard recipe)
  • The perfect loaf of sourdough rye bread
  • Life-changing sourdough bagels
Sourdough Banana Bread (Starter Discard Recipe) - Umami Girl (5)

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Yield: 12

Sourdough Banana Bread

Sourdough Banana Bread (Starter Discard Recipe) - Umami Girl (6)

Our super-popular banana bread with chocolate chips has been a favorite of many families for over a decade. For times when you have an abundance of unfed sourdough starter, I developed this adaptation to merge the best of all possible worlds.

Prep Time10 minutes

Cook Time55 minutes

Total Time1 hour 5 minutes


  • 1 pound (454 grams) very ripe bananas (3 to 4 large, weighed with skins still on)
  • ½ cup (112 grams) unfed 100% hydration sourdough starter
  • 4 tablespoons (56 grams) butter, melted
  • 2 large eggs
  • ½ cup (100 grams) lightly packed brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 ¼ cups (150 grams) all-purpose flour


  1. Preheat the oven to 350°F with a rack in the center. Grease a medium (8-cup/9 x 5 x 3 inch) loaf pan.
  2. In a large bowl, mash the bananas with a fork.
  3. Mix in the sourdough starter.
  4. Mix in the melted butter.
  5. Crack the eggs into the bowl and mix well.
  6. Add the brown sugar and vanilla and mix with the fork to combine well.
  7. Sprinkle the baking soda and salt over the batter.
  8. Add the flour and mix with the fork until just combined.
  9. Pour the batter into the loaf pan and bake for about 55 minutes, until a tester inserted in the center comes out with only banana on it, not raw batter.
  10. Cool in the pan on a rack for ten minutes, then remove from pan to cool completely.


  1. You can use refreshed (fed) sourdough starter if you like. The bread will rise a little more.
  2. When possible, it's best to weigh your ingredients for baking. If you don't have a kitchen scale, use the spoon and level method to measure the flour.
  3. If you like, you can add ½ cup chopped walnuts and/or ½ cup chocolate chips to the batter after mixing in the flour.
  4. Once completely cool, store any leftovers at room temperature, wrapped in foil, for up to four days. You can toast slices in subsequent days if you like. For longer-term storage, wrap well in foil, place inside a zip-top freezer bag, and freeze for up to about six months.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 127Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 163mgCarbohydrates: 26gFiber: 2gSugar: 9gProtein: 3g

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More Sourdough

  • Sourdough Scallion Pancakes
  • Sourdough Rye Bread
Sourdough Banana Bread (Starter Discard Recipe) - Umami Girl (11)

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food. More about me.

Reader Interactions


  1. Chari says

    Sounds yummy. If I make 3 smaller loaves can you tell me how long they should bake? 46 min.?


  2. Julie says

    Can I fix this and let the dough rest in the fridge overnight? To help the starter incorporate?


    • Carolyn Gratzer Cope says

      Hi, Julie! There's no need to let the starter incorporate more than it would with a normal mixing process, but you can make the batter in advance if you'd like, as long as you follow a few tips. First, baking soda needs to be added shortly before baking, so don't mix it in until the last minute. Second, the longer the batter rests in the fridge, the more pronounced any sourdough flavor will be. This is especially true if you're using active starter but still applies to a lesser degree with discard. If you follow these guidelines it's fine to let the batter chill overnight, but you'll notice a bit more tang in the final result.


Leave a Reply

Sourdough Banana Bread (Starter Discard Recipe) - Umami Girl (2024)


How much of your sourdough starter should you discard? ›

Experts recommend feeding a starter twice daily. And at each feeding, you hold onto 1/2 cup of your original starter, discard the rest, and then add its same weight in water and flour. With this schedule, you'd discard almost a cup of sourdough starter every day.

What is the secret to a good sourdough starter? ›

There is no single best ratio, but I've found a ratio of 1:5:5 fed twice daily at 12-hour intervals to produce a sourdough starter that's strong and healthy. This ratio corresponds to 20% ripe starter carryover, 100% water, and 100% flour (a mix of whole grain rye and white flour) at each feeding.

What is the difference between sourdough starter and discard? ›

The starter is a mixture of flour and water that captures wild yeast and bacteria over time, creating a leavening agent for bread. On the other hand, sourdough discard refers to the portion of the starter that is removed and discarded before feeding the remaining starter during regular maintenance.

Is sourdough starter discard good for you? ›

It adds a delicious flavor and imparts moisture to recipes which keeps bakes tasting fresher for much longer. You can also use sourdough discard to ferment recipes which makes them healthier and easier to digest.

Can you use 2 day old sourdough discard? ›

Can I Use Old Sourdough Discard? You can use old sourdough discard if it's been stored in the fridge, however, you really want to use it up within a week - 2 weeks max. It's better to use "fresh" discard in a sweet sourdough discard recipe.

Can I leave sourdough discard out overnight? ›

I left my sourdough discard out at room temperature for a few days. Is it okay? As long as your kitchen isn't too warm (I'd say 78°F or higher) your starter/discard will be fine stored at room temperature for at least a few days without feeding. The flavor will get more acidic the longer it sits.

How often should I stir my sourdough starter? ›

Your starter is like a baby, don't forget to feed, stir every day and treat him with love. You can give your starter a name, I called mine Lemmy. Discard half of the mixture and feed your starter. If you don't notice significant growth each time, feed the starter twice a day.

Is 70 degrees too cold for sourdough starter? ›

maybe 68-70ºF (20-21ºC). "Room Temperature" makes our starters sluggish and our baking even harder. Goldie elegantly warms your starter jar, bringing your starter up to the “Goldilocks Zone" of 75-82ºF / 24-28ºC - not too hot, not too cold.

What makes a sourdough starter more sour? ›

The longer you go in between feedings, the more acetic acid your starter will develop. This acid creates a more sour flavor.

What happens if you bake sourdough starter discard? ›

Similar to case #2, above, discarded sourdough is used in recipes with no additional flour called for, so it can be baked immediately. The discarded starter's flour is already fermented and it adds sourdough flavor to the recipe.

Why discard half of sourdough starter? ›

If you don't discard your sourdough starter, it will grow too big and be unmanageable. Not to mention you will go through an unmentionable amount of flour.

Why bake with sourdough discard? ›

Instead of throwing away (or composting) your excess sourdough starter during the feeding process, bake with it! Unlock the power of sourdough discard to both enhance your bakes with a subtle tang and make the most of those leftovers.

Do you refrigerate sourdough starter discard? ›

Store it for future baking: You can store sourdough discard in an airtight container in the refrigerator for future baking with sourdough discard recipes. When you're ready to use it, let the discard come to room temperature before using it to bake. I will keep sourdough discard in the fridge for about one week.

Can I refrigerate sourdough starter discard? ›

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

How long can sourdough discard sit? ›

Room temperature sourdough discard should be used, refrigerated, or thrown away after 36-48 hours. Sourdough discard can be kept in the fridge for weeks, BUT it continues to get sourer as time passes.

Why do you discard half of your sourdough starter? ›

Discarding half is wayyyy LESS wasteful than keeping it around or “sharing” the other half with a friend because… The sourdough starter is not a viable starter until 3 to 5 days old and sometimes longer. It takes that long for the organism balance to get established.

Should I stir my sourdough starter between feedings? ›

stir your starter in between feedings - try stirring it twice in between feedings and really give it a chance to get oxygen into the mix. This will help to activate your starter without too much effort.

Can you use day 1 sourdough discard? ›

I recommend keeping sourdough discard for about one week, but I do know others who keep it for much longer. After one week, there is a higher risk of mold or bad bacteria growing on the discard.

Can you overfeed sourdough starter? ›

Premature discarding and overfeeding will weaken your starter and elongate the process. Don't discard and re-feed a weak starter before it shows increasing bubble activity or height from the previous feeding. If you don't see more bubbles or a faster rise each day, skip a feeding, and give it more time.

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