Created on December 8th, 2025 at 08:40 am
A delicious way to use sourdough discard
Sourdough discard banana bread combines two beloved ingredients—overripe bananas and sourdough starter—that creates a warm, comforting treat. This recipe not only minimizes waste but also enhances the overall flavor and texture of the bread, leaving you with a delightful loaf that’s perfectly moist and bursting with character. The sweet aroma fills your kitchen as it bakes, coaxing a sense of home and comfort from the moment you put it in the oven.
The rich, golden-brown crust gives way to a tender, cake-like crumb that is enhanced by the natural tang of the sourdough. With each bite, you’ll notice the subtle interplay of sweet and sour that keeps you reaching for just one more slice. This banana bread is ideal for breakfast, a snack, or even dessert, making it a versatile addition to your baking repertoire while also being a practical solution for those looking to use up sourdough discard.
Why This Recipe Works
This banana bread stands out for its simplicity and robust flavor. The use of sourdough discard not only reduces waste but also lends a unique taste profile that elevates the standard banana bread. The tanginess of the sourdough deeply complements the sweetness of ripe bananas, resulting in a balance that appeals to all palates. Moreover, the added moisture from the banana ensures a soft texture, while the sourdough’s fermentation helps to develop complexity in flavor.
This recipe comes together quickly and requires minimal hands-on time, making it perfect for busy days or spontaneous baking sessions. It tastes equally delightful the next day (if there are leftovers), allowing you to enjoy it beyond the initial bake. Sourdough discard banana bread can also be frozen, allowing you to savor its comforting flavors whenever a craving strikes.
Time Breakdown
This recipe is fast and effortless. The majority of the preparation is hands-off. You’ll have a homemade loaf in no time.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Ingredients List
- 1 cup sourdough discard (active or inactive)
- 2 ripe bananas, mashed
- ½ cup granulated sugar (or brown sugar for a deeper flavor)
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups all-purpose flour
- Optional: ½ cup chopped nuts or chocolate chips for added texture and flavor
Kitchen Tools
This recipe uses only a few essential tools that streamline the baking process, making it accessible for any home cook.
- Mixing bowl
- Whisk or fork
- Rubber spatula
- Loaf pan
- Measuring cups and spoons
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside. The warm air will help the banana bread rise beautifully in the oven.
In a large mixing bowl, combine the mashed bananas, melted butter, sugar, and eggs. Whisk them together until smooth and well blended. The fragrant sweetness of the bananas will invite you to dive in.
Stir in the sourdough discard and vanilla extract until fully incorporated. The mixture should be creamy and somewhat thick, thanks to the addition of the bananas and butter.
Sprinkle the baking soda and salt over the wet mixture. Gently fold it into the batter, mixing until just combined. Avoid overmixing to ensure your bread remains tender.
Gradually add the all-purpose flour to the bowl. Use a spatula to fold it in until no dry flour remains. If you’re adding nuts or chocolate chips, fold them in at this point for an extra touch.
Pour the batter into the prepared loaf pan. Smooth the top with the spatula for an even bake. Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean. The loaf should be golden brown and inviting.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Allow the delicious aroma to linger in your kitchen as it cools.
Pro Tips
- Ensure your bananas are ripe for the best flavor; brown spots on the skin indicate maximum sweetness.
- Feel free to mix in chopped nuts or chocolate chips for added texture and flavor.
- This banana bread tastes even better a day after baking as the flavors meld and deepen.
- Try to resist slicing it until it has cooled for at least an hour; this helps maintain its shape.
Simple Comfort for Your Kitchen
Sourdough discard banana bread is a testament to the idea that comforting food can be both simple and rewarding. It transforms basic pantry ingredients into something special, enriching the mundane with the enchantment of homemade baking. From its inviting aroma to its tender crumb, every aspect of this bread offers warmth. Keep this recipe close for the days when you want something delicious without much effort, making it a beloved staple in your kitchen.
What to Serve With Sourdough Discard Banana Bread
Sourdough discard banana bread pairs wonderfully with a variety of accompaniments that enhance its flavors and textures. A dollop of fresh whipped cream or a smear of creamy butter can elevate each slice, adding richness and smoothness. For a contrasting flavor, serve it alongside a tart yogurt or a light cream cheese spread to balance the sweetness.
Another great option is to enjoy it with a cup of coffee or tea. The warm, nutty notes of a medium roast coffee complement the sweet, moist banana bread beautifully, making for an invigorating breakfast or afternoon snack. Lastly, consider topping slices with fresh berries or a sprinkle of cinnamon for a refreshing and colorful garnish that brings an extra layer of flavor while enhancing the sensory experience.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Fat | 6 g |
| Carbohydrates | 30 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 150 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Sourdough Discard Banana Bread
Ingredients
Wet Ingredients
- 1 cup sourdough discard (active or inactive)
- 2 large ripe bananas, mashed Ensure bananas are very ripe for maximum sweetness.
- ½ cup granulated sugar (or brown sugar for a deeper flavor)
- ¼ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups all-purpose flour
Optional Add-ins
- ½ cup chopped nuts or chocolate chips For added texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
- In a large mixing bowl, combine the mashed bananas, melted butter, sugar, and eggs. Whisk them together until smooth and well blended.
- Stir in the sourdough discard and vanilla extract until fully incorporated.
- Sprinkle the baking soda and salt over the wet mixture and gently fold it into the batter. Avoid overmixing.
- Gradually add the all-purpose flour to the bowl using a spatula to fold it in until no dry flour remains. If adding nuts or chocolate chips, fold them in now.
Baking
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
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