Using your sourdough discards to make this healthy banana bread is a great way to use them and I guarantee you will love it! This sourdough discards banana bread is super moist, soft and you won’t even notice it doesnt have refined sugars.
Plus this recipe is super healthy as it only uses whole wheat flour and no refined sugar…. would that mean we can eat more? let’s think we can haha
Before we get into the recipe let me explain what are sourdough discards…
What are sourdough discards?
When you feed your sourdough starter, you only use few grams to create the next active batch to bake… so everything that is left behind is a sourdough discard.
What can you do with your sourdough discards?
You have 3 options, you can either:
- Dump it
- Share some grams with family/friends so they can feed it and have a sourdough starter – sharing is caring!
- Use it to bake this healthy sourdough discards banana bread
How should I store my sourdough discards?
After feeding your starter, put your discards in a glass container and keep adding discards every time you feed your starter in the same one. There is no need to keep them separately.
Have in mind that the longer your discards sit in the refrigerator, the more sour they become. That is why I recommend using them in maximum 2 weeks.
Remember that…
Sourdough discards are just your sourdough starter without being fed! so you can always perform a feeding and get it active again!
More sourdough discard recipes?
Click here to check out all my sourdough recipes!
Click here to check out my favorite sourdough discard brownies!
Can I substitute the flour in this sourdough discards banana bread?
Yes! but only for whole grain spelt flour or all purpose flour.
Can I substitute the Maple Syrup for something else?
Yes! you could substitute it for honey.
Can I add nuts or berries to this sourdough discards banana bread recipe?
Yes! that would be delicious, feel free to add 1 cup or berries or chopped nuts.
Healthy Sourdough Discards Banana Bread
Equipment
- Medium size bowl
- Spatula
- Loaf pan 9×5'' (approx)
Ingredients
- 1 cup Sourdough starter discards
- 1 cup Whole wheat flour
- 1/2 cup Maple Syrup
- 1 cup Bananas ripe (2 units approx)
- 1 unit Egg
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 1/3 cup Coconut oil
Instructions
- In a bowl, add the liquid ingredients and mix with a whisk
- Combine all the dry ingredients and add to the liquid until you have no lumps.
- Spray a pan loaf or a 6 muffin tray.
- Sprinkle cinnamon on top
- Bake at 375°F for 35-40 min and enjoy!
More sourdough discard recipes?
Click here to check out all my sourdough recipes!
Click here to check out my favorite sourdough discard brownies!
This recipe is really good! I did make some changes to the ingredients I had at home. I had almost 1/2 cup of maple syrup but added a tbsp of honey also. I changed the coconut oil to melted unsalted butter. I also baked it for about 50 minutes. But definitely recommend!
Hi Brianna, thanks for sharing those substitutions! I bet it turned out delicious 🙂
No joke the best banana bread I have had in a long time. Not too caky or sweet but still satisfies a sweet tooth. ( I used all purpose flour instead of whole wheat.)
Oh thanks so much Caitlin, Im so glad you are enjoying this recipe! Would you share photos with me next time you make it?
This was super yummy. Moist and full of banana-flavor. I couldn’t even tell it was made from whole wheat flour.
This is SUCH a delicious, simple banana bread with healthy ingredients. It absolutely is scrumptious. It’s easy to use honey or maple syrup or even replace some of the sweetener with molasses for an extra dark color and richer flavor. I used a bit less than 1/2 cup of sweetener the first time I made it and the bread turned out excellent. I also appreciate the format of the recipe because it’s so easy to read quickly. Thanks so much for this fantastic recipe.
Hi Ashley, thanks so much for your message! I am so glad to read your are enjoying it. Please make sure to share photos with me! It is so seeing what you make 🙂