This banana bread takes a little bit of time to bake, but it’s worth every second. It’s a moist, flavorful, special loaf of bread that the whole family will love. Banana bread is one of those dishes that can be made in any season, for any meal. We eat this for breakfast, an after-lunch snack, or even dessert. My hope is that this will become a delicious staple in your home.

❤️ Why You’ll Love Sourdough Discard Banana Bread

Banana bread is one of those special dishes that can be enjoyed in every season, and for every meal. My whole family loves this loaf, the only complicated thing about it is getting the bananas to brown enough before they get eaten. We’re a big banana family – which means we’re a banana bread family.

🍲 Ingredients

Sourdough Discard – unfed, inactive sourdough starter either room temperature or straight from the fridge.

Butter – 1 stick of melted butter.

Brown Sugar – this adds a sweet molasses flavor that pairs so well with banana bread.

Bananas – It wouldn’t be banana bread without bananas, and the riper the better.

Vanilla Yogurt – Yogurt is one of my favorite secret ingredients to add to dishes. Yogurt adds moisture and flavor to this loaf.

Flour – unbleached, all-purpose flour.

White Chocolate Chips – we’re a big white chocolate chips family, it’s our favorite kind of chocolate. But this is a great base banana bread recipe where you can switch out the chocolate flavors to whatever you like.

Baking soda + baking powder – the leavening agents for the loaf.

Cinnamon – optional, but I think it belongs in almost every banana dish there is 🙂

👩‍🍳 How to Make White Chocolate Banana Bread

  • Preheat your oven to 350 degrees.
  • Melt the butter and set aside.
  • Whisk together the dry ingredients (flour, salt, baking soda, baking powder, cinnamon) in a mixing bowl and set aside.
  • In a large mixing bowl, mash down the ripe bananas with a fork. Add in brown sugar, eggs, melted butter, vanilla extract, yogurt, and sourdough discard. Whisk together until there are no streaks left.
  • Add in all the dry ingredients to the wet ingredients and mix together until there are no dry bits of flour. Add in the white chocolate chips and mix together until everything is just incorporated.
  • Cover the batter and let rest for 15 minutes. This will relax the gluten in the batter and create a fluffier texture in the bread. If you can’t do this step, it’s okay. But if you have time, it’s worth it.
  • Transfer to a buttered/ greased loaf pan and bake at 350 degrees for 45 minutes – 1 hour until the loaf passes the toothpick test.
  • Serve with a healthy smear of butter and a drizzle of honey!

🪄 Tips and Tricks

  • Letting the batter rest for 15 minutes makes a world of difference in texture, if you can’t do it – it’s okay. But if you can – it’s worth it.
  • Try not to overmix, the more you mix the denser the bread will be.

🗒 Variations

I think the beauty of this loaf is that it’s a solid base recipe where you can add any flavors you want to it. My family loves white chocolate chips, but this could work with the flavors you love!

  • Peanut Butter Banana Bread.
  • Strawberry Banana Bread.


🗒 Substitutions

There are many swaps that can happen, and still make a delicious banana bread!

  • Brown Sugar – Granulated sugar or Maple syrup
  • White Chocolate chips – your favorite chocolate chips
  • Vanilla Yogurt – Plain Greek yogurt or sour cream.


🗒 Best served with

  • Breakfast
  • Dessert
  • Butter and Honey

🤔 Common Questions

Faq question 1?

Answer 1

Faq question 2?

Answer 2

4.75 from 4 votes

Sourdough Discard Banana Bread

Print Recipe
This is a moist, flavorful loaf of banana bread that uses your sourdough discard and is filled with tasty white chocolate chips.
Prep Time:15 minutes
Cook Time:45 minutes
Resting time:15 minutes
Total Time:1 hour 15 minutes

Equipment

Ingredients

  • ½ cup melted butter 1 stick
  • ¾ cup brown sugar
  • 2 eggs
  • 2 – 3 ripe bananas
  • ¾ cup vanilla yogurt 5 oz container
  • 1 tsp vanilla extract
  • 1 cup sourdough discard
  • 2 ¼ cup all-purpose flour
  • ½ tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 cup white chocolate chips

Instructions

  • Preheat your oven to 350 degrees.
  • Melt the butter and set aside.
  • Whisk together the dry ingredients (flour, salt, baking soda, baking powder, cinnamon) in a mixing bowl and set aside.
  • In a large mixing bowl, mash down the ripe bananas with a fork. Add in brown sugar, eggs, melted butter, vanilla extract, yogurt, and sourdough discard. Whisk together until there are no streaks left.
  • Add in all the dry ingredients to the wet ingredients and mix together until there are no dry bits of flour. Add in the white chocolate chips and mix together until everything is just incorporated.
  • Cover the batter and let rest for 15 minutes. This will relax the gluten in the batter and create a fluffier texture in the bread. If you can't do this step, it's okay. But if you have time, it's worth it.
  • Transfer to a buttered/ greased loaf pan and bake at 350 degrees for 45 minutes – 1 hour until the loaf passes the toothpick test.
  • Serve with a healthy smear of butter and a drizzle of honey!

Notes

We like this recipe with white chocolate chips, my husband prefers white chocolate over every other chocolate. But we’ve also made it with peanut butter chips and milk chocolate chips. Use what you have, and especially use what you love! 
Course: Snack
Cuisine: American
Keyword: banana bread, discard, Sourdough, Sourdough Discard
Servings: 5

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Recipe Rating




11 Comments

  1. This recipe looks delicious and I can’t wait to try it. I was wondering if I could use plain yogurt in place of the vanilla yogurt? It’s the only ingredient I don’t have on hand and I don’t want to have to run to the store before I can start on it…

  2. 5 stars
    Delicious! So light and fluffy! I’ve been waiting and hoping for a sourdough discard muffin recipe with yogurt, so I was super excited to try this. Substituted 1/2 the butter with coconut oil. Made as mini muffins and baked at 350 for 10 minutes.

    1. Bread flour has a higher protein content so it’s able to absorb more liquid, it fill definitely work and have a fluffy texture! Let us know how it goes 🙂

  3. 5 stars
    This is delicious! I substituted the yogurt for banana flavored greek yogurt as that is all I had at the moment. It was perfect! Thank you for sharing this recipe!