Sourdough Discard Banana Bread

sliced sourdough banana bread with ingredients in the background.

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Soft and fluffy, this sourdough discard banana bread is a delicious treat! An easy, no-waste recipe that combines sweet ripe bananas and tangy sourdough discard for the best flavor!

Prep Time15

Cook Time1

Course: Bread, Breakfast

Cuisine: American

Servings: Servings

Calories: 406kcal

Author: Natasha Minocha

Ingredients

2 cups All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
1 tsp Cinnamon powder
3 Bananas
1/2 cup Oil
3/4 cup Brown sugar
2 Eggs
1/2 cup Sourdough discard
1 tsp Vanilla extract
1/2 cup Walnuts, chopped Optional
1/2 cup Chocolate chips Optional

US Customary - Metric

Instructions

Preheat the oven to 180 c / 350 f. Grease a 9" x 5" loaf pan well.
Combine the flour, baking powder, baking soda, and salt in a large bowl. Mix well.
2 cups (250g) All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda,1/2 tsp Salt,1 tsp Cinnamon powder
In another bowl, mash the bananas well.
3 Bananas
Add the oil, sugar, eggs, sourdough discard, and vanilla extract and mix well.
1/2 cup ( 100g) Oil, 3/4 cup ( 150g) Brown sugar, 2 Eggs, 1/2 cup (125g) Sourdough discard,1 tsp Vanilla extract
Pour the wet ingredients over the dry ingredients. Mix until no white streaks are visible. Don't over mix.
Fold in the walnuts and chocolate chips, if using.
1/2 cup (60g) Walnuts, chopped, 1/2 cup (90g) Chocolate chips
Transfer the batter into the prepared pan and bake at 180 c / 350 f for 55-60 minutes, or until a skewer inserted in the center comes out clean.
Allow the banana bread to cool in the pan for 10-15 minutes before turning it out on a cooling rack.
Let the bread cool before slicing. Enjoy!

Video

Notes

Since this recipe yields a large loaf of banana bread, please use a 9" x 5" loaf pan or a 9" square pan.
This recipe uses sourdough discard ( which is unfed sourdough starter), straight from the fridge. But you can use active sourdough starter as well.

The older the sourdough starter, the better the flavor of this unique bread.

For the softest, fluffiest bread, don't overmix the wet and dry ingredients.

Make sure you use spotty, ripe bananas for the best flavor.

If you don't have ripe bananas, you can bake them in a preheated oven for 15-20 minutes at 180 °C or 350°F. Place the unpeeled bananas on a baking tray and bake until they are browned. Cool before using.

If the sourdough banana bread starts browning a lot and isn't cooked through, cover it loosely with a piece of aluminum foil.

Allow the banana bread with sourdough discard to cool completely before slicing it.

Nutrition