Fresh Milled Sourdough Discard Banana Bread

January 18, 2026

This fresh milled flour sourdough banana bread is soft, moist, and easy to make using sourdough discard. Made with freshly milled soft white wheat and spelt, it’s a delicious way to use ripe bananas while adding extra nutrition from whole grains. Perfect for breakfast or as a healthy snack!

Fresh Milled Sourdough Banana Bread

Ingredients

3 ripe bananas, mashed (about 1½ cups / 340 g)
½ cup melted butter or oil (113 g butter or 110 g oil)
⅓ cup buttermilk or milk (80 g)
2 large eggs (100 g)
½ cup sugar (100 g)
¼ cup sourdough starter or sourdough discard (60 g)
1 teaspoon vanilla extract (5 g)
2 cups fresh milled flour or all-purpose flour (240 g) I used 120 g soft white wheat & 120 g spelt
1 teaspoon salt (5 g)
1 teaspoon baking soda (5 g)
1½ teaspoons baking powder (6 g)
½ teaspoon ground cinnamon (1.5 g)
1 cup chocolate chips or chopped nuts such as pecans or walnuts (optional) Chocolate chips: 170 g or Nuts: 120 g

Instructions

Preheat oven to 350°F (175°C). Grease a standard loaf pan well.
In a large bowl, mash the bananas. Add all ingredients and stir just until combined—do not overmix.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes in the loaf pan, then turn out, cool, slice, and enjoy!

Click here for the Printable Recipe!

My freeze dried sourdough starters are your shortcut to sourdough!

*If you're looking for an alternative to plastic bread bags, our handmade beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused with organic beeswax and coconut oil, naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm!