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This chai-spiced sourdough banana bread is the perfect way to use up sourdough discard or active starter. Packed with cozy spices like cinnamon, cardamom, and ginger, and naturally sweetened with ripe bananas, this easy quick bread is moist, flavorful, and perfect for breakfast or an afternoon treat. If you’re looking for a unique banana bread recipe with a sourdough twist, this one’s a must-try!

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I don’t know about you, but there’s something about the smell of banana bread baking that just makes everything feel right in the world. Add in a swirl of chai spice and a scoop of sourdough discard, and you’ve got a loaf that feels like a warm hug from the inside out!

This chai-spiced sourdough banana bread is one of my favorite ways to use up extra starter and stretch those overripe bananas into something truly special. It’s simple, comforting, and just the right mix of sweet and tangy with those cozy spices I can never get enough of.

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Why You’ll Love This Chai-Spiced Sourdough Banana Bread

Uses up sourdough discard (or active starter)
Filled with cozy chai spices like cinnamon, cardamom, and ginger
Perfectly moist from ripe bananas and a hint of sourdough tang
Freezer-friendly and great for meal prep
Easy to customize with nuts, chocolate chips, or a maple glaze

Ingredients You’ll Need

Here’s everything you need to make one delicious loaf:

Dry Ingredients:

1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
¼ tsp ground cloves
⅛ tsp ground black pepper

Wet Ingredients:

½ cup sourdough discard (or active starter)
2–3 very ripe bananas (about 1 cup, mashed)
½ cup melted butter or coconut oil
½ cup brown sugar (or coconut sugar)
2 eggs
1 tsp vanilla extract

Optional Add-ins:

½ cup chopped walnuts or pecans
½ cup chocolate chips
¼ cup shredded coconut

Can I Use Active Sourdough Starter Instead of Discard?

Yes! You can swap in active sourdough starter for the discard in the same amount (½ cup). It will give your banana bread a slightly fluffier texture and mild sourdough tang. If you’d like a little fermentation action, you can let the batter rest for an hour or so before baking, but it’s not required.

How to Make Chai-Spiced Sourdough Banana Bread

Image illustrates chai-spiced sourdough banana bread.

Follow these simple steps for the perfect loaf every time:

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×5” loaf pan or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, salt, and all the chai spices. Set aside.

Step 3: Combine the Wet Ingredients

In a large bowl, mash the bananas. Add the sourdough discard, melted butter, brown sugar, eggs, and vanilla. Stir until fully combined.

Step 4: Bring It All Together

Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix. If you’re adding nuts or chocolate chips, stir them in now.

Step 5: Bake

Pour the batter into your prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Enjoy

Let the bread cool in the pan for about 10 minutes before transferring to a wire rack. Slice and enjoy warm, or let it cool completely for cleaner slices.

Storage Tips

Room Temp: Store in an airtight container for up to 3 days.
Fridge: Will last up to a week—just let it come to room temp before serving.
Freezer: Wrap tightly in plastic wrap and foil or a freezer-safe bag. Freezes well for up to 3 months!

Variations to Try

Make it Muffins: Divide into muffin tins and bake for 20–25 minutes.
Chai Latte Glaze: Whisk powdered sugar with a splash of chai tea or milk and drizzle over the top.
Vegan Option: Use flax eggs and coconut oil.

Conclusion

This Chai-Spiced Sourdough Banana Bread is one of those easy, soul-warming bakes that will become a staple in your recipe rotation. It’s also a great way to sneak in a little extra nourishment, reduce food waste, and fill your home with the scent of cinnamon and comfort.

If you try it, I’d love to hear what you think in the comments! Or tag me on Instagram @TheOffGridBarefootGirl—I love seeing your bakes!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use active sourdough starter instead of discard?

Yes! An active starter works just as well. It may give your bread a slightly lighter texture and a bit more tang, especially if you let the batter rest before baking.

2. Can I make this recipe vegan?

Definitely, swap the eggs for flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use coconut oil or vegan butter in place of regular butter.

3. Can I freeze this banana bread?

Yes! Once it’s completely cooled, wrap it tightly and freeze for up to 3 months. Thaw overnight at room temperature or gently warm slices in the oven.

4. What if I don’t have all the chai spices?

No worries—use what you have. Even just cinnamon and a pinch of ginger or nutmeg can still give it that warm, spiced flavor.

Chai-Spiced Sourdough Banana Bread

This chai-spiced sourdough banana bread is the perfect blend of cozy spices and tangy sourdough flavor. Made with overripe bananas and sourdough discard, it's a delicious way to reduce waste while baking something comforting and flavorful. Perfect for breakfast, a snack, or a cozy afternoon treat!

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings 1 loaf