Sourdough Discard Banana Bread

5 from 2 votes

Sourdough Discard Banana Bread

This sourdough discard banana bread is a classic quick bread with a hint of tang. Brown sugar adds a caramel-like sweetness, and the banana, butter, and discard create a velvety, tender crumb. It’s an easy, wholesome recipe the whole family will enjoy.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Sourdough

Cuisine: American

Servings: slices

Calories: 269kcal

Author: Rebecca Warfield

Equipment

Ingredients

150 g all-purpose flour
5 g baking soda
1 g salt
113 g unsalted butter softened
150 g brown sugar
2 whole eggs
100 g sourdough starter active or inactive
480 g overripe bananas mashed
100 g chopped walnuts optional

US - Metric

Instructions

Prepare. Preheat the oven to 350°F, and grease or line a 9×5-inch loaf pan.
Mix the Dry Ingredients. In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside.
150 g all-purpose flour, 5 g baking soda, 1 g salt
Cream the Butter and Sugar. In the bowl of a stand mixer, add the butter and brown sugar. Using a paddle attachment, mix until smooth.
113 g unsalted butter, 150 g brown sugar
Add Eggs and Starter. Mix in the eggs and sourdough starter on medium speed until thoroughly combined.
2 whole eggs, 100 g sourdough starter
Add the Bananas. Mix in the mashed bananas.
480 g overripe bananas
Combine with Dry Ingredients. Add the dry ingredients to the wet mixture and stir gently until just combined.
Optional. Fold in the chopped walnuts.
100 g chopped walnuts
Transfer the Batter. Pour the batter into the prepared loaf pan and smooth the top.
Bake. Bake for 60–65 minutes, until a toothpick inserted in the center comes out clean. If the middle isn’t done but the top is browning, loosely cover the loaf with foil.
Cool. When the pan is cool enough to handle, transfer the bread to a wire rack. Allow to cool to room temperature before slicing and serving.

Notes

For more warmth, you can add 1 teaspoon of vanilla and/or 1 teaspoon of ground cinnamon.
Mash the bananas until smooth or leave them a little chunky, depending on the texture you prefer.
Fold in the dry ingredients just until combined to avoid a dense loaf.
The texture will firm as the bread cools. I like to let it cool for a few hours before enjoying.

Nutrition