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5 from 1 vote

Sourdough Discard Banana Bread

This sourdough discard banana bread recipe is moist, flavorful, and easy to make—perfect for using up extra discard and overripe bananas!
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Prep Time:10 minutes
Cook Time:1 hour
Servings: 12 slices

Equipment

  • 9 x 5" loaf pan
  • Mixing bowls
  • Measuring cups/spoons
  • spatula

Ingredients

Wet Ingredients

  • 3-4 (about 1.5 c or 375 g) ripe bananas
  • 1/2 cup (125 g) sourdough starter discard (or active starter)
  • 4 oz (113 g) melted butter (or neutral-flavored oil)
  • 1 c (200 g) light or dark brown sugar (or white sugar)
  • 2 large eggs
  • 3 tbsp sour cream (or plain yogurt or kefir)
  • 2 tsp pure vanilla extract

Dry Ingredients

  • 2 c (250 g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda

Optional

  • 1/2 c chopped nuts or chocolate chips

Instructions

  1. Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
  2. In a small bowl, combine the flour, salt, baking powder, and baking soda, then whisk until evenly mixed and set aside.
  3. In a separate bowl, mash those bananas until smooth and a little chunky.
  4. In a large mixing bowl, combine all the wet ingredients: the sourdough discard, melted butter, brown sugar, eggs, sour cream, and pure vanilla extract. Mix until smooth.
  5. Then add the mashed bananas to it and stir to incorporate.
  6. Add the dry ingredients to the wet ingredients a little at a time, stirring just enough to combine without overmixing. If using a stand mixer, keep it on low speed. Otherwise, mix by hand with a light folding motion.
  7. Fold in those chocolate chips or nuts (if using), then pour the batter into your prepared pan. Smooth out the top and pop it into the oven.
  8. Bake 50-65 minutes for a regular loaf and 30-45 minutes for mini loaves, or until a toothpick comes out clean. 
  9. Let the bread rest in the pan for at least 20 minutes before moving it to a cooling rack to finish cooling.

Notes

Once fully cooled, wrap it in foil or plastic wrap or in a sealed container on the counter for about 4 days.
For longer storage, cut into individual slices, and store in a freezer bag—this stuff thaws great and makes for an easy grab-and-go treat!