Sourdough Discard Banana Bread

Don’t toss your sourdough discard—turn it into something delicious! This Sourdough Discard Banana Bread is a brilliant way to use that leftover starter while creating a loaf that’s moist, sweet, and just a little tangy. The sourdough discard gives the bread a tender texture and adds a depth of flavor that sets it apart from traditional banana bread.

Perfect for breakfast, a snack, or dessert, this easy recipe is a great way to reduce food waste and enjoy the benefits of sourdough baking without needing a long fermentation.

Ingredients:

  • 1 cup mashed ripe bananas (about 2–3 bananas)
  • ½ cup sourdough discard (unfed, room temperature)
  • ½ cup unsalted butter, melted (or neutral oil)
  • ¾ cup brown sugar (or granulated sugar)
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • Optional: ½ cup chopped nuts or chocolate chips

Preparation:

Step 1: Preheat the Oven

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix Wet Ingredients

  • In a large bowl, whisk together mashed bananas, melted butter, sourdough discard, sugar, eggs, and vanilla until smooth and fully combined.

Step 3: Combine Dry Ingredients

  • In a separate bowl, mix flour, baking soda, salt, and cinnamon if using.

Step 4: Mix Wet and Dry

  • Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.

Step 5: Add Optional Mix-ins

  • Fold in chopped nuts or chocolate chips if desired.

Step 6: Pour and Bake

  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool

  • Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Variation:

  • Maple walnut version: Add 1 tsp maple extract and ½ cup chopped walnuts.
  • Chocolate banana: Stir in ½ cup chocolate chips and 2 tbsp cocoa powder.
  • Gluten-free: Use a 1:1 gluten-free flour blend.
  • Vegan version: Use flax eggs and plant-based butter.

COOKING Note:

Use discard that’s no more than 5–7 days old for best flavor. Too old can add an overpowering sour taste. Room-temperature discard blends more easily into the batter.

Serving Suggestions:

  • Toasted with butter: Warm slices and spread with salted butter or honey.
  • With coffee: Perfect pairing for a cozy breakfast or break.
  • As dessert: Serve with whipped cream or a scoop of vanilla ice cream.
  • For gifting: Wrap in parchment and ribbon—makes a lovely homemade gift.

Tips:

  • Use very ripe bananas for the best natural sweetness.
  • Don’t overmix the batter—overmixing can make the bread tough.
  • Let the bread cool completely before slicing for clean cuts.
  • Store at room temperature for 3 days or refrigerate for up to a week.
  • Freeze slices individually for grab-and-go snacks.

⏱️ Time Overview:

  • Prep Time: 10 minutes
  • Cooking Time: 50–60 minutes
  • Total Time: ~1 hour 10 minutes

🍽️ Nutritional Information (per slice, approx. 10 slices):

  • Calories: ~215
  • Protein: ~3g
  • Carbohydrates: ~29g
  • Fat: ~9g
  • Sugar: ~15g
  • Fiber: ~1g
  • Sodium: ~160mg

Nutrition may vary based on mix-ins or substitutions.

❓FAQs

Can I use active sourdough starter?

  • Yes, but discard is preferred. Active starter may rise more and slightly change the texture.

Can I leave out the eggs?

  • Yes—use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) for a vegan version.

Can I double the recipe?

  • Yes! Bake in two loaf pans or one large Bundt pan. Adjust bake time as needed.

How do I store it?

  • Wrap tightly in foil or plastic wrap. Store at room temperature for 2–3 days or refrigerate up to a week.

Can I make this as muffins?

  • Yes—pour batter into lined muffin cups and bake for 18–22 minutes.

Conclusion:

Sourdough Discard Banana Bread is a delicious way to reduce kitchen waste and add unique flavor to a classic favorite. The tangy notes from the sourdough discard blend beautifully with the natural sweetness of bananas, making this a recipe you’ll want to make again and again.

Whether you’re managing an active starter or just love banana bread, this easy recipe belongs in your regular rotation

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