10 Moist Sourdough Discard Banana Bread That’s Always a Hit

You know that moment when bananas have gone too spotty, but you also have leftover sourdough discard in the fridge? Instead of tossing either, you can make something everyone reaches for. These Moist Sourdough Discard Banana Bread recipes turn two kitchen leftovers into one crowd-pleasing loaf.

Moist Sourdough Discard Banana Bread brings tangy depth and tender crumb to classic banana loaf flavor. You'll find 10 different spins here — from classic to chocolate-studded, nutty, spiced, and even breakfast-style options. Each recipe uses sourdough discard for natural flavor and extra moisture.

Scroll for quick tips, exact measurements, and simple steps so you can bake with confidence. Pin the recipe you love, save the whole collection, and bake the loaf that fits your taste and pantry. Let’s get baking — you’ll have a warm, fragrant loaf in under an hour and a half.

1. Classic Moist Sourdough Discard Banana Bread

This Classic Moist Sourdough Discard Banana Bread is your go-to loaf. It’s simple, tender, and reliably moist with a gentle tang from the discard. The flavor balances sweet ripe banana, brown sugar warmth, and a whisper of vanilla. It’s perfect for weekday breakfasts, coffee breaks, or neighbor gifts. If you love traditional banana bread with a bit more depth, this loaf will become familiar comfort. Expect a golden top and a moist, pull-apart crumb.

Ingredients (sourdough discard banana bread)

• 1 cup sourdough starter discard (100% hydration, room temperature)
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, melted and cooled to warm (about 95°F)
• 3/4 cup brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 3 medium)
• 1/4 cup plain yogurt or sour cream, room temperature
• Optional: 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment, leaving an overhang.
2. In a bowl, whisk 1 3/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Set aside.
3. In a large bowl, whisk melted butter and 3/4 cup brown sugar until combined.
4. Add 2 eggs, one at a time, whisking until smooth. Stir in 1 cup discard, 1 tsp vanilla, and 1/4 cup yogurt.
5. Fold in 1 cup mashed bananas until mixed. Add dry ingredients and stir until just combined. Do not overmix.
6. Fold in walnuts if using. Batter should be thick and moist.
7. Transfer batter to prepared pan and smooth the top. Bake 50–60 minutes, until top is golden and a toothpick inserted in center comes out with a few moist crumbs.
8. If edges brown too fast, tent with foil after 35 minutes.
9. Cool in pan 10 minutes, then lift out using parchment and cool on a rack at least 30 minutes before slicing.
10. Slice when slightly cooled for cleaner cuts and best texture.

How to Serve It

Serve thick slices warm or at room temperature. Garnish with a smear of butter or a drizzle of honey. Pair with coffee, chai, or a glass of cold milk. Store wrapped at room temperature for 2 days, or refrigerate for up to 5 days. To make ahead, freeze the baked loaf (sliced) for up to 3 months; thaw at room temperature.

2. Chocolate Chip Moist Sourdough Discard Banana Bread

This Chocolate Chip Moist Sourdough Discard Banana Bread is a sweet, crowd-pleasing twist. Soft banana crumb meets pockets of melted chocolate for indulgence without heaviness. The discard adds a subtle tang that balances the chocolate. Great for brunch or a sweet afternoon bite. Kids and chocolate lovers will reach for seconds. Expect a soft, slightly gooey interior with speckles of dark chocolate.

Ingredients (sourdough discard banana bread)

• 1 cup sourdough starter discard (100% hydration, room temperature)
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, melted and cooled to warm
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 3)
• 1/4 cup milk (room temperature)
• 1 cup semi-sweet chocolate chips, plus extra for topping
• Optional: 1/2 tsp espresso powder (enhances chocolate)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Whisk flour, baking soda, and salt in a bowl. Set aside.
3. Mix melted butter and 2/3 cup sugar until smooth. Add eggs one at a time, then stir in vanilla.
4. Stir in 1 cup discard, mashed bananas, and 1/4 cup milk.
5. Fold dry ingredients into wet until just combined. Avoid overmixing.
6. Fold in 1 cup chocolate chips (toss in a tablespoon of flour first to prevent sinking).
7. Pour batter into pan, sprinkle extra chips on top, and bake 50–60 minutes. A toothpick should come out with moist crumbs but not wet batter.
8. If top browns quickly, tent with foil after 30–35 minutes.
9. Cool in pan 10 minutes, then transfer to rack to cool 30 minutes before slicing.
10. For gooier chips, warm slices slightly in microwave for 8–10 seconds.

How to Serve It

Serve warm with a pat of butter or a scoop of vanilla ice cream for dessert. Garnish with a dusting of powdered sugar or a few whole chips. Pairs well with espresso or hot chocolate. Store at room temperature for 2 days in an airtight container, or freeze slices for up to 3 months.

3. Walnut Moist Sourdough Discard Banana Bread

This Walnut Moist Sourdough Discard Banana Bread adds crunchy texture and warm nutty flavor to a classic loaf. The walnuts give a rustic mouthfeel against a soft, moist crumb with mild sour tang. It’s perfect for weekend breakfasts or gifting. Nut lovers, coffee mornings, and cozy brunches will love it. Smell the toasted walnuts and cinnamon hint while slicing.

Ingredients (sourdough discard banana bread)

• 1 cup sourdough starter discard (100% hydration, room temperature)
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter, melted and warm
• 3/4 cup brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 3)
• 1/3 cup buttermilk or milk
• 1 cup chopped toasted walnuts (plus extra for top)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
2. Toast walnuts in a dry skillet over medium heat 3–4 minutes, until fragrant. Cool and chop.
3. Whisk flour, baking soda, salt, and cinnamon.
4. Beat melted butter and brown sugar until smooth. Add eggs one at a time.
5. Stir in discard, vanilla, mashed bananas, and buttermilk.
6. Fold dry ingredients into wet until just combined. Stir in toasted walnuts.
7. Pour into pan, sprinkle extra walnuts on top, and bake 50–60 minutes, until a toothpick comes out clean or with a few moist crumbs.
8. Tent with foil after 35 minutes if browning too fast.
9. Cool in pan 10 minutes, then transfer to rack and cool 30 minutes before slicing.
10. Store at room temperature 2–3 days or refrigerate to extend life.

How to Serve It

Slice and serve with cream cheese spread or ricotta and honey. Garnish with a few whole toasted walnuts. Pair with black coffee or a nutty tea. Keeps well wrapped in foil at room temperature for 2 days. Freeze slices in a single layer for quick breakfasts later.

4. Cinnamon Swirl Moist Sourdough Discard Banana Bread

This Cinnamon Swirl Moist Sourdough Discard Banana Bread introduces a sweet ribbon of cinnamon sugar through the loaf. The swirl gives bursts of spiced sweetness against a tender banana base. It’s cozy and slightly festive, perfect for brunch or holiday mornings. You'll love the aroma of cinnamon while it bakes. The crumb stays moist thanks to the discard and yogurt.

Ingredients (sourdough discard banana bread)

• 1 cup sourdough starter discard (100% hydration, room temperature)
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, melted and warm
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 3)
• 1/4 cup plain Greek yogurt, room temperature
• For swirl: 1/4 cup brown sugar + 1 tsp ground cinnamon mixed together

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk flour, baking soda, and salt in a bowl.
3. Mix butter and sugar in a large bowl. Add eggs one at a time, then stir in discard, vanilla, mashed bananas, and yogurt.
4. Fold dry ingredients into wet until just combined.
5. Spoon half the batter into pan, sprinkle half the cinnamon sugar swirl evenly.
6. Add remaining batter, then top with remaining cinnamon sugar and use a knife to gently swirl.
7. Bake 50–60 minutes, until a toothpick shows a few moist crumbs.
8. Tent with foil if the top browns too quickly after 30 minutes.
9. Cool in pan 10 minutes, unmold, then cool on rack 30 minutes before slicing.
10. If swirl sinks, try chilling batter briefly next time before baking.

How to Serve It

Serve warm with a light dusting of powdered sugar or a cinnamon glaze. Pair with cappuccino or spiced tea. Wrap cooled loaf in foil and store at room temperature for 2 days, or refrigerate up to 5 days. Make ahead: freeze whole loaf or slices for quick reheating.

5. Peanut Butter Chunk Moist Sourdough Discard Banana Bread

This Peanut Butter Chunk Moist Sourdough Discard Banana Bread is rich and satisfying. It combines creamy banana sweetness with salty peanut butter pockets and crunchy peanut pieces. The discard keeps the crumb moist while balancing flavors. It’s hearty enough for breakfast and decadent enough for dessert lovers. If you enjoy peanut butter and banana together, this loaf is for you.

Ingredients (sourdough discard banana bread)

• 1 cup sourdough starter discard (100% hydration, room temperature)
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, melted and warm
• 1/2 cup creamy peanut butter, room temperature
• 2/3 cup brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 3)
• 1/4 cup milk
• 1/2 cup chopped roasted peanuts
• Optional: 1/4 cup peanut butter chips

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. In a bowl, whisk flour, baking soda, and salt.
3. In another bowl, mix melted butter, peanut butter, and brown sugar until smooth.
4. Beat in eggs one at a time, then stir in discard, vanilla, mashed bananas, and milk.
5. Fold dry ingredients into wet until just combined. Stir in chopped peanuts and optional chips.
6. Pour batter into pan, smooth top, and bake 55–65 minutes, until golden and a toothpick comes out mostly clean.
7. Tent with foil if browning too fast after 35 minutes.
8. Cool in pan 10 minutes, then transfer to rack and cool at least 30 minutes.
9. Warm slightly before serving for oozy peanut butter texture.
10. If loaf is too dense, reduce peanut butter to 1/3 cup next time.

How to Serve It

Drizzle extra peanut butter or honey on slices. Serve with a smear of jam or banana slices on top. Pair with cold milk or a nutty coffee. Store wrapped at room temperature 2 days, refrigerate for 5 days, or freeze for 3 months.

6. Lemon Yogurt Moist Sourdough Discard Banana Bread

Moist Sourdough Discard Banana Bread gets a bright twist with lemon and yogurt. The lemon zest and juice lift the banana’s sweetness, adding freshness and balance. Yogurt keeps the crumb tender and moist. This loaf is sunny and light — great for spring brunch or afternoon tea. If you like tangy-sweet contrasts, you’ll enjoy the zesty aroma and soft texture here.

Ingredients (sourdough discard banana bread)

• 1 cup sourdough starter discard (100% hydration, room temperature)
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• Zest of 1 large lemon (about 1 tbsp)
• 1/4 cup lemon juice (fresh)
• 1/2 cup unsalted butter, melted and warm
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup plain Greek yogurt, room temperature
• 1 cup mashed ripe bananas (about 3)
• Optional: 1 tbsp poppy seeds

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk flour, baking soda, salt, and lemon zest.
3. In a bowl, mix butter and sugar until combined. Add eggs, one at a time.
4. Stir in discard, yogurt, mashed bananas, and lemon juice.
5. Fold dry ingredients in until just mixed. Add poppy seeds if using.
6. Pour batter into pan and bake 50–60 minutes, until a toothpick shows a few moist crumbs.
7. Tent with foil if it browns too quickly after 30 minutes.
8. Cool in pan 10 minutes, then remove and cool on rack 30 minutes.
9. For a glaze, mix 1 cup powdered sugar with 2–3 tbsp lemon juice and drizzle when cooled.
10. If loaf collapses slightly, next time reduce yogurt by 2 tbsp.

How to Serve It

Drizzle lemon glaze or dust with powdered sugar. Garnish with thin lemon slices or candied lemon peel. Pair with green tea or a light white coffee. Store covered at room temperature 2 days, or refrigerate for up to 5 days. Freeze slices for quick snacks.

7. Blueberry Banana Moist Sourdough Discard Bread

This Blueberry Banana Moist Sourdough Discard Bread blends juicy berries with banana’s sweetness. Blueberries add juicy pops and a pretty marbled crumb. The sourdough discard helps keep the loaf moist and adds subtle tang. It's perfect for brunch, a picnic, or a fruity breakfast treat. Expect bursts of blueberry flavor and a tender, slightly jammy interior.

Ingredients (sourdough discard banana bread)

• 1 cup sourdough starter discard (100% hydration, room temperature)
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, melted and warm
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 3)
• 1/4 cup milk
• 1 1/2 cups fresh blueberries (or frozen, not thawed)
• Optional: 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. In a bowl, combine butter and sugar, then beat in eggs. Stir in discard, vanilla, mashed bananas, and milk.
4. Fold in dry ingredients until just combined.
5. Gently fold in blueberries (toss with a tablespoon of flour first to prevent sinking).
6. Pour into pan and bake 55–65 minutes, until a toothpick comes out mostly clean.
7. If top browns too fast, tent with foil after 35 minutes.
8. Cool in pan 10 minutes, then transfer to rack and cool 30 minutes before slicing.
9. Warm slightly before serving to bring out blueberry juiciness.
10. Use frozen berries for out-of-season baking; do not thaw.

How to Serve It

Top slices with Greek yogurt and a few fresh berries. Garnish with lemon zest for brightness. Pair with iced coffee or herbal tea. Store in the fridge for 3–4 days due to berries, or freeze slices for up to 3 months.

8. Pumpkin Spice Moist Sourdough Discard Banana Bread

This Pumpkin Spice Moist Sourdough Discard Banana Bread brings fall flavors to the banana loaf. Pumpkin puree adds silkiness while spice mix deepens warmth. The discard keeps the crumb moist and slightly tangy. It’s a seasonal favorite for cool mornings or holiday brunch. Expect soft, dense crumb with cozy notes of cinnamon and nutmeg.

Ingredients (sourdough discard banana bread)

• 1 cup sourdough starter discard (100% hydration, room temperature)
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, melted and warm
• 2/3 cup brown sugar
• 2 large eggs, room temperature
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup mashed ripe bananas (about 3)

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk flours, baking soda, salt, and spices together.
3. Beat butter and brown sugar until smooth. Add eggs one at a time.
4. Stir in discard, pumpkin puree, and mashed bananas.
5. Fold dry ingredients into wet until just combined.
6. Pour batter into pan and bake 60–70 minutes, until a toothpick comes out clean.
7. Tent with foil after 35–40 minutes if browning too fast.
8. Cool in pan 10 minutes, then transfer to a rack and cool at least 30 minutes before slicing.
9. If loaf seems gummy in the center, bake 5–10 minutes longer and retest.
10. Store wrapped for 2–3 days or refrigerate up to 5 days.

How to Serve It

Serve with a smear of spiced cream cheese or maple butter. Garnish with a dusting of cinnamon or toasted pepitas. Pairs with chai latte or pumpkin spice coffee. Keeps well refrigerated and also freezes nicely for holiday trays.

9. Espresso Chocolate Chunk Moist Sourdough Discard Banana Bread

This Espresso Chocolate Chunk Moist Sourdough Discard Banana Bread is decadent with a coffee-kissed bite. Espresso enhances dark chocolate flavor without making it bitter. The discard keeps crumb moist and tender. It’s perfect for dessert or a luxurious breakfast treat. Expect rich chocolate pockets and a subtle coffee aroma.

Ingredients (sourdough discard banana bread)

• 1 cup sourdough starter discard (100% hydration, room temperature)
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder (unsweetened)
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, melted and warm
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 3)
• 1/4 cup strong brewed espresso, cooled (or 2 tsp instant espresso dissolved in 1/4 cup water)
• 1 cup chopped dark chocolate or chocolate chunks

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Whisk flour, cocoa powder, baking soda, and salt.
3. Mix butter and sugar until combined. Add eggs one at a time.
4. Stir in discard, vanilla, mashed bananas, and cooled espresso.
5. Fold dry ingredients into wet until just combined. Stir in chocolate chunks.
6. Pour into pan and bake 55–65 minutes, until a toothpick comes out with moist crumbs but not wet batter.
7. Tent with foil if top darkens too quickly after 30–35 minutes.
8. Cool in pan 10 minutes, then transfer to rack and cool at least 30 minutes.
9. For extra shine, top with quick ganache: 1/2 cup cream warmed and 1/2 cup chocolate melted, pour over cooled loaf.
10. Store at room temp 2 days, refrigerate for up to 5 days, or freeze.

How to Serve It

Serve with a dollop of whipped cream or mascarpone. Garnish with cocoa powder or a few espresso beans. Pairs beautifully with black coffee or an affogato twist. Slice and refrigerate for the best flavor if keeping more than two days.

10. Oat & Honey Moist Sourdough Discard Banana Bread

This Oat & Honey Moist Sourdough Discard Banana Bread feels wholesome and hearty. Rolled oats and honey add chew and natural sweetness to a moist banana base. The discard keeps it tender and slightly tangy. It’s great for breakfast, school lunches, or a wholesome snack. Expect a soft crumb with a slight oat chew and a honeyed aroma.

Ingredients (sourdough discard banana bread)

• 1 cup sourdough starter discard (100% hydration, room temperature)
• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats, plus extra for topping
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, melted and warm
• 1/3 cup honey (plus extra for glazing)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup mashed ripe bananas (about 3)
• 1/4 cup milk
• Optional: 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch pan.
2. Stir flour, oats, baking soda, salt, and cinnamon.
3. Whisk butter and honey until combined. Add eggs one at a time.
4. Stir in discard, vanilla, mashed bananas, and milk.
5. Fold dry ingredients into wet until just mixed. Batter will be slightly thick.
6. Pour into pan, sprinkle extra oats on top, and bake 55–65 minutes, until a toothpick comes out clean or with a few moist crumbs.
7. Tent with foil after 35 minutes if browning fast.
8. Cool in pan 10 minutes, then transfer to rack and cool 30 minutes.
9. Warm 1 tbsp honey and brush loaf after cooling for a glossy finish.
10. If loaf is extra moist in center, allow longer cooling before slicing.

How to Serve It

Serve with butter and a honey drizzle. Top with Greek yogurt and fresh fruit for breakfast. Pair with milky coffee or herbal tea. Store wrapped at room temperature 2 days, refrigerate up to 5 days, or freeze slices for quick mornings.

Warm ovens, ripe bananas, and that trusty jar of discard can make comfort any day of the week. This collection offers classic, fruity, nutty, spiced, and indulgent chocolate versions of Moist Sourdough Discard Banana Bread so you can pick one to match your mood and pantry. Save or pin the recipes you love so you can bake them again and again. Which flavor will you try first — classic, chocolate chip, or a bright lemon yogurt loaf? Share a photo with friends or family and spread the cozy.