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Sourdough Discard Banana Bread

Sourdough Discard Banana Bread Recipe

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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 3 very ripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 3/4 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sourdough discard, unfed and at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a large bowl, mash the bananas, then whisk in melted butter, brown sugar, eggs, vanilla, and discard until smooth.
  2. In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Toss in nuts if using.
  3. Add dry ingredients to wet and fold with a spatula just until no dry flour remains. Do not overmix.
  4. Scrape batter into pan, smooth top, and bake 50-55 minutes until a toothpick comes out with a few moist crumbs. Cool in pan 10 minutes, then transfer to rack to cool at least 20 minutes. Slice and serve.

Notes

Cooling time is not included in prep; the loaf needs at least 30 minutes to set before slicing. Use the ripest bananas you can find—they make all the difference.