Sourdough Discard Banana Bread

This tangy yet sweet banana bread is a great way to enjoy all that sourdough discard.

With any sourdough starter comes sourdough discard. There are an endless amount of sourdough discard recipes available. One of the ways we enjoy sourdough discard is with banana bread. Similar to my Everyday Muffins made with sourdough discard, the process is simple and flavor is next level.

This banana bread recipe was one of our favorites to make with over ripe bananas, but we took it up a notch by adding in some sourdough flavor. You can check out my post here on how to make anything into sourdough with your favorite bread recipes.

While I love the slower pace of making bread with sourdough starter, sometimes you want to make something in the moment. That is the beauty of sourdough discard, you can still get the flavor while enjoying your treats much sooner. If you don’t have your own sourdough starter you can check out my post, All Things Sourdough Starter , on how to start your own.

This banana bread is moist, sweet and full of flavor. One of the best comfort breakfast foods or snacks. It goes great in the afternoon with a hot cup of coffee as well.

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Tools

bread loaf pan

mixing bowls

measuring cups and spoons

cooling rack (optional)

Step-by-Step Instructions

1. Preheat your oven to 325 degrees

2. Mix the flour, baking soda, baking powder, cinnamon, and salt in a bowl and set to the side.

3. Mash the bananas to the consistency you like. My littles prefer little to no banana chunks. So sometimes I will puree them.

4. Using a spatula, mix together the sugar, oil, eggs, vanilla, and sourdough discard until creamy.

5. Add the wet ingredients to the dry ingredients by carefully folding them in. Make sure to not overmix. If you are wanting to add any nuts or chocolate chips, this would be the time to fold them in as well.

6. Spray a bread loaf pan with non-stick spray and pour the batter into the pan.

7. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.

8. Allow the bread to cool, remove from the pan and continue to cool on a cooling rack. Let the bread cool completely before slicing.

Tips & Storage

Using a scale can be beneficial to ensure precise measurements. If you don’t have a kitchen scale use the scoop and level technique. Fluff up the flour with a fork before you begin. Then, scoop up the flour and level off the top.
It is helpful to separate the dry and wet ingredients before mixing them together. This will help the spices, baking powder, and baking soda to evenly mix into the dry ingredients.
Allow the bread to cool completely before slicing. This is harder than it seems!
Try adding in some walnuts or chocolate chips for an added crunch or sweetness.
To store the banana bread, keep in a sealed bread bag or wrapped in plastic wrap. The bread will last about 3-4 days.

I hope you enjoy this banana bread recipe with sourdough discard as much as we do. Leave me a comment and a picture below if you give this yummy treat a try. You can also follow along with our other baking and homemaking projects on the following socials.

Check out more of my sourdough recipes here:

Recipe

This tangy yet sweet banana bread is a great way to enjoy all that sourdough discard.

Cook Time: 50-60 mins. Prep Time: 5-10 mins.

Makes: 1 loaf Author: Elizabeth Loveday

Wet Ingredients

3/4 cup of oil
1/2 cup of sourdough discard
2 eggs
3 ripe bananas mashed
3/4 cup of dark brown sugar
2 teaspoons of vanilla

Dry Ingredients

2 cups of all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp of cinnamon

Instructions

Preheat your oven to 325 degrees