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Sourdough Discard Banana Bread Recipe
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5 from 1 vote

Sourdough Discard Banana Bread

This easy sourdough discard banana bread is the perfect way to use up leftover starter! It’s moist, flavorful, and just the right size for a cozy loaf to share (or not!).
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert, Snack
Servings: 12 servings

Ingredients

  • 1 cup mashed bananas About 2–3 medium ripe bananas
  • 2 large egg At room temperature
  • 2 tsp vanilla extract
  • 1/2 cup unsalted butter Melted, or use salted and skip the pinch of salt
  • 1/2 cup sourdough discard Unfed or active and bubbly for extra rise
  • 1 3/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 1 tbsp honey or maple syrup optional, for brushing on after baking
US Customary - Metric

Instructions

  • Preheat the oven to 350F. Grease and line a 1 lb loaf pan with parchment paper for easy removal.
  • In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps. Add in egg with the vanilla extract and stir to combine.
    1 cup mashed bananas, 2 large egg, 2 tsp vanilla extract
  • Add the melted butter and sourdough discard and both sugars to the banana mixture. Mix until smooth.
    1/2 cup unsalted butter, 1/2 cup sourdough discard, 1/2 cup packed brown sugar, 1/3 cup granulated sugar
  • In a separate bowl, whisk together the flour, baking powder and salt. Ensure everything is evenly distributed.
    1 3/4 cup all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, the batter will be slightly lumpy.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
  • While the bread is still warm, brush the top with honey or maple syrup for a shiny, sweet finish.
    1 tbsp honey or maple syrup
  • Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutrition

Calories: 229Calories | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 228mg | Potassium: 112mg | Fiber: 1g | Sugar: 17g | Vitamin A: 288IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg