Description
This Sourdough Discard Banana Bread recipe is a delightful way to use up sourdough starter discard while creating a moist, flavorful banana bread. Combining ripe bananas, sourdough discard, and a blend of leavening agents results in a tender crumb with a slightly tangy depth, perfect for breakfast or snack time.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups ripe bananas (mashed, about 13 oz or 3 1/2 to 4 medium bananas)
- ¼ cup sourdough discard
- 1⅛ cups unbleached all-purpose flour (6.75 ounces; 1 cup + 2 tbsp)
- 1 teaspoon baking soda
- ½ teaspoon baking powder (for better rise)
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (1 oz, softened to room temperature)
- ½ cup packed light brown sugar (or monk fruit brown sugar)
- 1 large egg
- 1 large egg white (for more structure)
- 1 teaspoon vanilla extract
Preparation Materials
- Baking spray
- Parchment paper
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a metal loaf pan with baking spray and line it with parchment paper, leaving some overhang on the long sides to allow easy removal of the bread after baking.
- Mash Bananas and Mix: In a medium bowl, mash the ripe bananas until mostly smooth with some small chunks remaining for texture. Stir in the sourdough discard until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the unbleached all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasonings.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and packed light brown sugar (or monk fruit sugar) using a mixer until the mixture becomes light and fluffy, about 1 to 2 minutes.
- Add Eggs and Vanilla: Add the large egg, egg white, and vanilla extract to the butter-sugar mixture and continue mixing until smooth and fully incorporated.
- Incorporate Banana Mixture: Stir the banana and sourdough discard mixture into the wet ingredients until combined.
- Fold in Dry Ingredients: Gradually fold the flour mixture into the wet ingredients using a spatula, mixing gently until just combined. Avoid overmixing to ensure a tender crumb.
- Fill Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Place in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Remove: Once baked, lift the loaf out of the pan using the parchment paper overhang and transfer it to a wire rack. Allow it to cool completely before slicing and serving.
Notes
- For a higher rise, do not skip the baking powder or the extra egg white.
- Use ripe bananas for the best flavor and natural sweetness.
- Store covered at room temperature for up to 3 days.
- For longer storage, refrigerate the banana bread for up to 1 week.
- Freeze individual slices by wrapping each in parchment or plastic wrap and storing in a freezer-safe bag for up to 3 months.
Nutrition
- Serving Size: 1 slice (approx. 1/13th of loaf)
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
