Sourdough Discard Banana Bread

Don’t discard your extra sourdough starter! It makes a great addition to easy baking recipes, including this banana bread recipe.

sourdough discard banana bread with chocolate chips

It took me a few days to get savvy to why the ‘gram was filling up with sourdough starters.

Since I’m a perpetually busy baker (check out my Healthy Everyday Baking e-book if you don’t believe me), I had a plentiful stash of yeast on hand when the current home isolation hit.

From what I can tell (and this article pretty much confirms it), many would-be bakers found themselves scrambling to buy up all the yeast they could find on store shelves… realizing that weeks/months at home provided a great time to bake.

Here’s the problem. The yeast “food chain” isn’t exactly primed to anticipate a massive baking surge in the spring. And so, much like the story of toilet paper, there’s now a yeast shortage.

(Note: my most recent trip to Publix showed that the only thing completely missing from store shelves that morning was toilet paper and yeast… and I assume hand sanitizer, but I didn’t look.)

So, that leads us to sourdough.

Because of the natural yeast that lives around us every day, with some patience and daily nurturing, you can basically turn flour + water in to a vibrant sourdough mixture that can — eventually — leaven bread all on its own. It’s pretty special when you think about it.

I’m NOT a sourdough expert.

In fact, last week when I reconstituted an Alaskan sourdough starter that I brought back from my last trip to Alaska (be sure to listen to the end of The Supplements Episode to learn more about that) was the first time I’d ever successfully gotten a sourdough starter, started.

sourdough starter discard ideas

But what I’ve found (as any sourdough baker will tell you) is that you end up with A LOT of “discard” as you continually feed your starter. And while yeast is nowhere to be found, flour isn’t far behind from my experience.

In other words, I don’t want to waste a single ounce of flour if I don’t have to. Hence the reason I started searching for sourdough discard recipes.

King Arthur Flour (who by the way has the MOST amazing baking resources ever) has a great guide to sourdough AND has some yummy ideas for sourdough discard recipes. I made their Sourdough Discard Crackers, but if you’ve ever looked through my Instagram feed and my Baking Recipes on here, you know I love me a good quick bread recipe!

So with a little research, my own baking knowledge and a plentiful supply of frozen bananas and chocolate chips, this beauty was born:

sourdough discard banana bread with chocolate chips

If you’re interested in getting started making your own sourdough starter, definitely start with King Arthur Flour’s tutorial.

OR… do like I did. “Cheat” a little and begin with a dry sourdough starter that you can reconstitute. There’s this dry sourdough starter available on Amazon.

King Arthur also has a fresh sourdough starter that I’ve heard wonderful things about (as of 4/8/20 it looks like it’s out of stock). You *might* be able to snag the one I used by purchasing this Sourdough Cookbook (they include a packet of the same starter I used with every purchase of the cookbook).

And lastly, it looks like breadtopia has a dry sourdough starter in stock.

If you bake this recipe or begin your own starter… of if you’re already in the sourdough experience like so many of us, please tag me on Instagram @thisunmillenniallife. I’d love to see what you’re baking!

Of course, if you’re not really in the mood for chocolate chips in your banana bread, then I recommend making this Healthy Banana Bread from my friend Olena at ifoodreal instead! Or better yet, make them both! ~Regan


Sourdough Discard Banana Bread with Chocolate Chips

Don’t discard your extra sourdough starter! It makes a great addition to easy baking recipes, including this banana bread recipe.

HOW TO bake this bread WITHOUT sourdough discard: use an additional 1/3 cup (63 g) all-purpose flour and add in 1/3 (63 g) water to the recipe with the other wet ingredients. 

  • Author: Regan Jones, RDN


  • 2 cups (240 g) all-purpose or cake flour
  • 1/2 teaspoon (3 g) baking soda
  • 1/2 teaspoon (3 g) salt
  • 1/2 cup (100 g) oil
  • 1/2 cup (100 g) lightly packed brown sugar
  • 2 large flax eggs or eggs, if preferred (I actually like this best with homeade flax eggs)
  • 3/4 cup (125 g) sourdough starter discard*
  • 3 very ripe medium-size bananas, mashed
  • 1 teaspoon (4 g) vanilla extract
  • 1 cup (170 g) chocolate chips**


  1. Preheat oven to 350 degrees F. Coat a loaf pan with cooking spray and set aside.
  2. In a medium-size mixing bowl, combine flour, baking soda and salt.
  3. In a separate mixing bowl (or stand mixer) beat oil and sugar until well combined. Beat in eggs, sourdough starter discard, bananas and vanilla.
  4. Gradually beat in flour mixture, scarping down sides of bowl as necessary. Fold in chocolate chips.
  5. Pour batter into prepared pan. Bake for 55 minutes or until wooden pick inserted in center comes out mostly clean. Be careful not to overbake.
  6. Let cool in pan 10 minutes then remove to wire rack to cool completely.


*This is a large amount of “discard.” If you don’t have that much discard, you can supplement with some of your fed starter. I accumulate my daily discard in the fridge to have plenty to bake with when ready.

**If preferred, substitute chopped walnuts or pecans for chocolate chips.

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All images and recipes on this site are the property of Regan Jones, RDN. Please do not use them for commercial or social media use without my permission.

All images and recipes on this site are the property of Regan Jones, RDN. Please do not use them for commercial or social media use without my permission.


  1. Margo Moore on October 29, 2022 at 9:35 pm

    This is hands down the best sourdough banana bread recipe on the internet! I’ve tried several other recipes over the past three months, using the required fed sourdough or discard, but none of them had that special something that makes you come back for “just one more slice.” The beautiful loaf that came out of my oven this afternoon leaves the rest of them in the dust — so quick and easy to make, and utterly delectable!

    • thisunmillenniallife on October 31, 2022 at 8:27 am

      I’m so glad you enjoy it! ~Regan

  2. Kate on August 2, 2022 at 11:13 am

    This was so delicious. I did a double batch- one to freeze, one to bring camping. It was a hit. I appreciate that it is a bigger loaf size!
    Thanks for the recipe.

    • thisunmillenniallife on August 3, 2022 at 5:06 pm

      So glad you enjoyed it! ~Regan

  3. Nicola on July 24, 2022 at 6:45 pm

    This is a delicious easy recipe! About to make it again.

  4. Nicola on July 14, 2022 at 3:24 pm

    This is amazing! Definitely the best vegan banana bread I’ve made. Will be my new recipe. Only change was that it needed 10 minutes longer and I added cinnamon because we like that in banana bread. Do you think there’s a way to reduce the oil by adding applesauce?

    • Kimber on August 19, 2022 at 11:31 am

      I’m not the original author, but I’ve done this recipe with JUST applesauce and no oil and it still was yummy. More dense, but still very good!

      • Nicola on September 23, 2022 at 1:15 pm

        Thank you for replying! I’m going to try it now. I’ve made it with frozen bananas which worked great if anybody ever wants to try that.

  5. Andrea on June 12, 2022 at 10:48 am

    My new favourite banana bread recipe. I’ve made it 3 times now and it comes out rich, moist and more complex (thanks to that sourdough starter addition) than a typically elementary bake sale banana bread. I love it!

    • thisunmillenniallife on June 14, 2022 at 6:21 am

      I’m so glad you like it! ~Regan

      • Stephanie C on June 14, 2022 at 9:35 am

        Just curious, what size loaf pan do you use? I like my banana bread to be nice and tall, but I don’t want to accidentally overflow a pan that’s too small…

        • thisunmillenniallife on June 15, 2022 at 7:39 am

          I believe mine is the 8 1/2-inch size. It’s definitely not the larger one. ~Regan

  6. Abigail Moore on January 28, 2022 at 6:33 pm

    I am new to the sourdough baking world and wanted a recipe for my discard, this was a great first recipe for me to start off with. Followed it step by step and it turned out pretty perfectly. Highly recommend!!

    • thisunmillenniallife on January 30, 2022 at 11:03 am

      So glad! ~Regan

  7. Pam on January 12, 2022 at 1:16 pm

    Made this as 12 large muffins. Really good

    • thisunmillenniallife on January 26, 2022 at 3:47 pm

      Thanks for rating the recipe. Glad you enjoyed it! ~Regan

  8. Natalie on November 20, 2021 at 3:43 pm

    Wow, this was such a great recipe! I love how it’s less sweet than the standard banana bread and it’s a great use of discard. For some reason, this made a full loaf pan PLUS 8 standard size muffins. Not sure why I had so much batter? However, I’m not complaining one bit 😉

  9. Sarah on May 28, 2021 at 9:14 pm

    This is now my go-to recipe on rotation. It’s reached the point where I will buy bananas…and let them become overripe specifically for this bread. My husband drops rather obvious hints when he needs a new loaf. I’ve gifted it to friends, neighbors and family with fantastic feedback. Bless you for creating this recipe!

    • thisunmillenniallife on June 1, 2021 at 5:46 am

      Oh this makes me so happy to hear! ~Regan

  10. Alice on March 29, 2021 at 5:20 pm

    I made this today, and replace 1/2 cup flour with 1/2 cup cocoa powder to make it chocolate banana bread. It was excellent! Great use of sourdough discard!

    • thisunmillenniallife on March 30, 2021 at 9:42 am

      What a great tip! Glad you enjoyed it 🙂 ~Regan

    • Sakshi on March 12, 2022 at 3:31 am

      Looking forward to baking this. Could you please help me with homemade flax eggs.

      • thisunmillenniallife on March 12, 2022 at 9:33 am

        How can I help?

  11. Katherine Grace on February 8, 2021 at 8:14 pm

    Hands down, the best chocolate chip banana bread (sourdough or no sourdough) that I’ve ever made! I fed my starter the night before baking with it and left it in room temperature until the next evening when I made the bread. I had to bake the bread about 15 minutes longer than the recipe called for, but that could’ve been due to the oven I used. The bread turned out fluffy but dense, flavorful, not overwhelmingly sweet and oh so delicious! My roommates and I loved it.

    If anyone’s done this recipe with starter discard straight from the fridge, let me know how it turned out. I’d be curious which starter method is best for this recipe.

    • thisunmillenniallife on February 9, 2021 at 11:49 am

      Wonderful feedback! Glad you enjoyed it 🙂 ~Regan

    • Alison on March 5, 2021 at 2:38 pm

      I made it with sourdough starter straight from the fridge which hadn’t been fed for a week and it turned out great! I used, coconut oil & whole wheat flour and cooked for 60 mins, until toothpick came out clean. Hope this helps!

      • thisunmillenniallife on March 7, 2021 at 7:55 am

        Thanks for sharing this update! ~Regan

  12. Heather on January 23, 2021 at 3:05 pm

    Delicious! I love that this recipe has less sugar than other other recipes. We made it last night and had it for breakfast, and everyone loved it.

    • thisunmillenniallife on January 24, 2021 at 6:52 pm

      So glad you enjoyed it! ~Regan

  13. Mitchel on December 31, 2020 at 1:59 pm

    I discovered the joys of sourdough years ago and am always looking for new ways to use my discard. I’ll be making this today. A tip on flour, I started buying 50 lb bags of flour from my local mexican market. You may have something similar near you. It takes me about 4-6 months to go through it, as much as I bake, and the big bags don’t seem to be in short supply like the 5lb bags at the grocery stores. It’s the only place I have found bread flour since the pandemic began.

    • thisunmillenniallife on December 31, 2020 at 2:01 pm

      What a great tip!

    • Mitchel on December 31, 2020 at 6:47 pm

      Update: This is the most incredible banana bread I have ever had. So moist and soft. It got an incredible amount of lift in the oven. At least 2 inches above my pan. I subbed the brown sugar for coconut sugar and increased it to 3/4 cups since coconut sugar isn’t as sweet as cane plus I added about a half cup of natural peanut butter (the kind with just peanuts and salt). I didn’t have chocolate chips on hand but I did have a bar of 100% dark bakers chocolate so I chopped a couple oz of that and folded it in. Delicious!

      • thisunmillenniallife on January 1, 2021 at 10:51 am

        Oh how wonderful to hear! So glad you enjoyed it. I’ve received so many great reviews on it and really appreciate yours as well : ~Regan

  14. Britt on August 13, 2020 at 1:01 pm

    Any suggestions on baking time if I use a mini muffin tin? I’m making these for my kids and they prefer mini muffins to the look and feel of a reg loaf.

    • thisunmillenniallife on August 13, 2020 at 1:07 pm

      I’d try one at 15 minutes and see how that works. Do that before baking the whole batch 🙂

  15. Jessica on June 20, 2020 at 11:20 am

    I too discovered King Arthur Flour website this spring, but I went the experimental way and tried their ‘making sourdough starter by graping the flour’ route (with domestic unwashed grapes) and bam, now I’m fridge-deep in starter. I’ve given it away, I’ve baked bread until we’re all 20 lb heavier and I hate discarding discard. So finding recipes to use it instead has been gold.
    I baked this with my toddler (which significantly lengthens all the times listed for prep and cleaning!) and it was gone by nightfall. I suspect the cats, not my husband and kids.
    Anyhow, thanks for the recipe and I will be sure to check the blog out (fellow through-the-cracks Gen Xer here)

    • thisunmillenniallife on June 22, 2020 at 7:17 am

      Always good to meet a fellow GenXer 🙂 Glad you enjoyed the bread! And VERY cool about the method you used for your Starter. ~Regan

  16. Meggie on June 11, 2020 at 4:06 pm

    Is this for one loaf or two? I made it as one and it is still very gooey after an hour of baking. It is also risen almost 2” above the bread pan.

    • Meggie on June 11, 2020 at 4:44 pm

      So after completing baking (Took about 1hr 7mins) and tasting we give this bread 5 stars! Super moist and a little more bread-like then most banana breads (which I prefer!)

  17. Chris on May 29, 2020 at 7:31 am

    The Sourdough Discard Banana Bread is a staple in our house – so much so that now as we’re running out (in a day or two, max) our girls are asking when we’re making the next batch. Thanks for creating and sharing this recipe Regan! It’s easy, has excellent texture and most importantly, it’s tasty! I encourage anyone who’s considering making banana bread – this recipe is the best!

    • thisunmillenniallife on May 29, 2020 at 8:01 am

      My family feels the same way, Chris. Glad you all enjoy it!! ~Regan

      • Meggie on June 11, 2020 at 4:45 pm

        So after completing baking (Took about 1hr 7mins) and tasting we give this bread 5 stars! Super moist and a little more bread-like then most banana breads (which I prefer!)

        • thisunmillenniallife on June 12, 2020 at 5:37 am

          Oh yay! I’m SO glad. My family, too, really enjoys this as a different way to enjoy banana bread. I’ve heard so much good feedback from everyone who’s made it. (And Sorry for the delay in responding to your first comment.) Thanks for the rating!

  18. Sally @ Real Mom Nutrition on May 24, 2020 at 1:18 pm

    Perfect way to use sourdough discard! This bread is rich and full of chocolate. My gang loved it.

    • thisunmillenniallife on May 27, 2020 at 8:03 am

      Thanks Sally! So glad your family liked it.

  19. Elana on May 24, 2020 at 12:26 pm

    I’ve made this twice already and will definitely be making it more! Delicious banana bread and I love that it uses a large amount of starter discard!

    • thisunmillenniallife on May 27, 2020 at 8:03 am

      Yes! I hate wasting starter, too! So glad you’re enjoying the recipe. ~Regan

    • Deanna on February 24, 2021 at 2:09 pm

      I don’t like chocolate chips, read that one person used peanut butter, sounds like a good combination. Anyone else try this?

      • thisunmillenniallife on February 25, 2021 at 12:00 pm

        I haven’t tried it without the chocolate chips, but if you like nut, I’m sure you could replace the chocolate chips with pecans, walnuts, etc. You might even try dried fruit.

  20. Marie Moser on May 24, 2020 at 11:24 am

    This banana bread recipe was awesome. The texture was dense but moist. The banana flavor was spot on and the addition of chocolate chips can never be wrong! Thanks for this great recipe.

    • thisunmillenniallife on May 27, 2020 at 8:04 am

      Totally agree. Chocolate Chips are always a good idea 🙂 So glad you enjoyed it, Marie. ~Regan

  21. Kelly on May 24, 2020 at 8:51 am

    This recipe was such a hit in my house! I never wanted to throw away my discard, so made this a few times while growing my starter. It was the perfect texture and sweetness with a super subtle sour note that added some dimension. 10/10 recommend!

    • thisunmillenniallife on May 27, 2020 at 8:05 am

      Thanks Kelly! So glad it was a hit 🙂 ~Regan

  22. Deborah on May 14, 2020 at 3:48 pm

    I just made this and it’s fantastic and extremely easy to make. I used what I had on hand: regular eggs and coconut sugar. Excellent results with a surprisingly light texture and nice crust. A keeper!

    • thisunmillenniallife on May 16, 2020 at 6:12 am

      I’m so glad, Deborah! Thanks for rating and leaving a comment. I really appreciate it. ~Regan

    • Katherine on September 21, 2020 at 10:40 pm

      I’ve made this a few times and a now firm family favourite. Today when making I was reaching for the chocolate chips when I saw dried dates. I chopped up a cups worth, softened with a little boiled water while made the rest of the recipe and then added instead of chocolate chips along with 1/2 teaspoon of cinnamon. Yum

      • thisunmillenniallife on September 22, 2020 at 5:14 am

        That substitution sounds delicious!! So glad you and your family are enjoying this recipe 🙂 ~Regan

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