Sourdough Discard Banana Loaf

My sourdough starter has become one of my most treasured kitchen ingredients. I keep it active most of the time so it’s ready to bake with once or twice a week, which means I feed it every evening. I strongly dislike food waste so I accumulate all the discard in a jar in the fridge, and when it reaches 1 cup, I can make this family family banana bread.

I’ve used both white flour starter and whole wheat starter, both active starter and week-old chilled starter, the bread turns out beautifully each time.

To turn up the love just a bit more, try making a batch of my homemade applesauce beforehand to use in this loaf.


  • 1 ½ cups whole wheat flour
  • 1/2 – 3/4 cup organic cane sugar
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 cup sourdough starter discard
  • ½ cup applesauce
  • 3 ripe medium-sized bananas
  • 1 flax egg
  • 1 tsp vanilla
  • ⅔ cup chocolate chips or walnuts


  1. Preheat oven to 350*F.
  2. Place the dry ingredients into a food processor and pulse to combine. 
  3. Layer the starter, applesauce, banana, flax egg, and vanilla into the processor.  Blend until a smooth batter forms.
  4. Pulse in the chocolate chips.
  5. Spread batter into a prepared loaf pan for about 60 minutes, until a toothpick inserted comes out clean. (25 minutes for 6 large muffins.)

Note: to make a flax egg, combine 1 tbsp. ground flaxseed + 2.5 tbsp. water, let rest 5 minutes before mixing into batter.

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