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Sourdough Discard Banana Bread

A moist and sweet banana bread that creatively uses sourdough starter discard, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough discard (room temperature) Use only if bubbly and fed.
  • 2-3 pieces ripe bananas (mashed) The riper the better.
  • 1/2 cup sugar Adjust to sweetness preference.
  • 1/2 cup unsalted butter (melted) Plus extra for greasing.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or line it with parchment paper.
  2. In a large mixing bowl, combine the mashed bananas with the sourdough discard, melted butter, sugar, eggs, and vanilla extract. Stir until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  5. Pour the batter into the prepared loaf pan and spread it evenly.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  3. Slice your Sourdough Discard Banana Bread and enjoy it plain or with your favorite toppings!

Notes

Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For extended storage, wrap tightly in plastic wrap or foil and freeze for up to three months.