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Sourdough discard banana bread made with ripe bananas and sourdough starter.

Sourdough Discard Banana Bread

A moist and mildly tangy banana bread made with sourdough discard and ripe bananas, perfect for coffee time or a quick snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas Use very ripe bananas for best flavor.
  • 1 cup sourdough discard Unfed, active starter is not needed.
  • 1/2 cup melted butter or oil
  • 1 cup sugar Can be reduced slightly for less sweetness.
  • 2 pieces large eggs
Dry Ingredients
  • 1 1/2 cups flour Measure by spooning into the cup and leveling.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon Optional, add if desired.
Optional Add-ins
  • 1/2 cup chopped nuts or chocolate chips Fold in if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with paper.
  2. In a bowl, mash the ripe bananas until smooth.
  3. Add sourdough discard, melted butter or oil, sugar, and eggs to the bananas and stir until mixed.
  4. In another bowl, whisk together flour, baking soda, salt, and cinnamon.
  5. Gradually mix the dry ingredients into the wet mixture, stirring just until combined.
  6. Fold in the optional nuts or chocolate chips without overmixing.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50 to 60 minutes, or until a toothpick comes out clean or with a few crumbs.
  3. Cool the bread in the pan for 10 minutes before transferring to a rack to cool completely.

Notes

To avoid dense bread, don't overmix the batter. Tent with foil if the top browns too quickly during baking.