Sourdough Discard Banana Bread
A delicious way to use sourdough discard, creating a tender, moist banana bread that combines the sweetness of ripe bananas with the tang of sourdough.
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
Banana bread tastes even better a day after baking. It can be frozen for later enjoyment. Try to resist slicing until it has cooled for at least an hour to maintain its shape.