The Best (& Easiest) Sourdough Discard Banana Bread
If you’re looking for the perfect recipe to use up some overripe bananas and sourdough discard, look no further! Maybe there are some over ripe bananas on the counter, just begging to be made into the most delicious banana bread or maybe the sourdough starter in the refrigerator is in desperate need of a feed and discard. The end result is a sure winner – the best (& easiest) sourdough discard banana bread recipe.
This recipe is so easy that it has become one of my four year olds favorite things to make. An added bonus, it only takes a few minutes to mix up. My family even prefers the taste of this recipe over classic banana bread without the sourdough ingredient.
Why Sourdough?
Sourdough is healthier! Store bought breads and desserts are ultra processed and full of nasty preservatives.
One big reason sourdough seems to be growing in popularity is due to the nutritional benefits. Using basic ingredients, sourdough makes one of the healthiest breads.
Sourdough bread has a lower glycemic index than whole wheat bread or white bread, and the baked goods typically contain less gluten than regular yeast breads.
Sourdough is a fermented bread. Fermented bread is great for an anti-inflammatory diet, can improve gut health, and contains higher levels of vitamins, minerals, and antioxidants.
Why Sourdough Discard?
Sourdough starter discard recipes typically take no more time or effort than other similar recipes (recipes that do not contain the sourdough discard ingredient).
Maintaining a sourdough starter can be overwhelming at first, trying to maintain a feeding and discarding schedule. However, having super quick, delicious, and simple recipes to use up discard in the arsenal is key. This banana bread recipe is an easy way to do just that.
Check out another delicious recipe here – my sourdough discard pumpkin muffins. This recipe is another great addition to the arsenal of sourdough discard recipes, and can easily be made as muffins or bread.
For more detailed info on maintaining a sourdough starter, check out this very detailed post here written by Farmhouse on Boone.
Discard Banana Bread Ingredients
- 2-3 overripe (brown) bananas
- 2 eggs (room temperature)
- 3/4 cup sourdough discard (or active sourdough starter)
- 1 1/4 cup unbleached all purpose flour
- 1/2 cup melted butter
- 1 cup sugar
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Measuring Cups
- Mixer or Whisk
- 9×5 inch Loaf Pan
Sourdough Banana Bread Recipe Instructions
- First preheat the oven to 350 degrees.
- Mash the bananas and melt the butter. Add the butter to the mashed bananas in a large mixing bowl. Add the remaining wet ingredients (discard, eggs, vanilla extract).
- Mix the wet ingredients using a stand mixer and paddle attachment, hand mixer, or whisk.
- Next, in a medium mixing bowl, mix the dry ingredients (flour, sugar, baking soda, salt, cinnamon).
- Slowly add the dry ingredients to the wet ingredients and mix well. Do not over mix. If using, fold in chocolate chips or pecans.
- Grease the bread loaf pan with non-stick spray (or line with parchment paper) and pour the batter into the pan.
- Bake the banana bread in the preheated oven for 50-60 minutes, until a toothpick or butter knife inserted into the center comes out clean.
- Allow to cool for 15 minutes on a wire rack before cutting.
Common Mix Ins
- Chocolate Chips (1/2 Cup)
- Chopped Pecans (1/2 Cup)
Once the banana bread is done, enjoy with some butter while warm. We also love to drizzle homemade caramel sauce on a slice – check out the recipe here.
Storage
Store in an airtight container on the counter for up to a week, or leave in loaf pan covered with aluminum foil or plastic wrap.
FAQ
For best results, yes. Very ripe bananas are sweeter.
Yes! Use the same measurements.
Vegetable oil.
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Sourdough Discard Banana Bread
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Measuring cups
- Mixer or Whisk
- 9×5 inch Loaf Pan
Ingredients
Discard Banana Bread Ingredients
- 2-3 overripe bananas
- 2 eggs room temperature
- 3/4 cup sourdough discard or active sourdough starter
- 1 1/4 cup unbleached all purpose flour
- 1/2 cup melted butter
- 1 cup sugar
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp cinnamon
Instructions
- First preheat the oven to 350 degrees.
- Mash the bananas and melt the butter. Add the butter to the mashed bananas in a large mixing bowl. Add the remaining wet ingredients (discard, eggs, vanilla extract).
- Mix the wet ingredients using a stand mixer and paddle attachment, hand mixer, or whisk.
- Next, in a medium mixing bowl, mix the dry ingredients (flour, sugar, baking soda, salt, cinnamon).
- Slowly add the dry ingredients to the wet ingredients and mix well. Do not over mix. If using, fold in chocolate chips or pecans.
- Grease the bread loaf pan with non-stick spray (or line with parchment paper) and pour the batter into the pan.
- Bake the banana bread in the preheated oven for 50-60 minutes, until a toothpick or butter knife inserted into the center comes out clean.
- Allow to cool for 15 minutes on a wire rack before cutting. Serve warm with butter!
- Store in an airtight container on the counter for up to a week, or leave in loaf pan covered with aluminum foil or plastic wrap.
Notes
- Chocolate Chips (1/2 cup)
- Chopped Pecans (1/2 cup)
Nutrition
Yum! Cant wait to try this recipe.