Got some overripe bananas and extra sourdough starter? This sourdough discard banana bread recipe is the perfect solution! Combining the tangy flavor of sourdough discard with the sweetness of ripe bananas creates a moist, flavorful loaf that’s perfect for breakfast, snacking, or even dessert. Instead of throwing away your excess starter, use this sourdough discard banana bread recipe to add a new twist to the traditional banana bread. The sourdough gives it a subtle depth of flavor without overpowering the bananas. With a few simple ingredients and steps, this sourdough discard banana bread recipe will quickly become your go-to way to use up both sourdough discard and ripe bananas!
Ingredients
- 1 cup sourdough discard (unfed)
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup sugar (brown or white)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Execution
1- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal.
2- Mash Bananas and Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas until smooth. Add the sourdough discard, melted butter, sugar, eggs, and vanilla extract. Stir until well combined.
3- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
4- Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix the batter.
5- Add Mix-ins (Optional): If you’re using nuts or chocolate chips, gently fold them into the batter.
6- Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7- Cool: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Additional tips
About: Sourdough Discard Banana Bread
- For extra flavor, sprinkle some cinnamon or sugar on top of the batter before baking.
- If you prefer a sweeter banana bread, increase the sugar to 3/4 cup or use very ripe bananas.
- Add-ins like walnuts, pecans, or chocolate chips enhance the flavor and texture of the bread, so feel free to get creative.
- Store any leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze it for longer storage.
This sourdough discard banana bread recipe is a fantastic way to repurpose your sourdough starter while enjoying a comforting, delicious treat. Moist, flavorful, and perfect for any time of day, this banana bread will quickly become a family favorite!
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