Name: Sourdough Discard Banana Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine sea salt; 8 tablespoons unsalted butter, melted; 1 cup dark brown sugar OR light brown OR white sugar; 2 large eggs; 3 tablespoons sour cream; 1 teaspoon vanilla extract; 1/2 cup (125 g) unfed sourdough starter or active starter; 3 1/2 medium very ripe bananas, mashed; 1/2 cup walnuts, chopped

Description

Banana bread is a delicious treat that is great to enjoy any time of day, from a quick breakfast to a midnight snack and this easy sourdough discard banana bread recipe is the one you’ve been searching for! It’s so easy to make, resulting in a super moist and perfectly fluffy bread with lots of flavor.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt

Wet Ingredients

8 tablespoons unsalted butter, melted
1 cup dark brown sugar OR light brown OR white sugar
2 large eggs
3 tablespoons sour cream
1 teaspoon vanilla extract
1/2 cup (125 g) unfed sourdough starter or active starter
3 1/2 medium very ripe bananas, mashed

Optional

1/2 cup walnuts, chopped

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Instructions

Preheat the oven to 350°F and lightly grease in a 9″ x 5″ loaf pan.
Whisk the dry ingredients together in a bowl and set aside. In a separate bowl mash the bananas with a fork until smooth and set aside.
In a microwave bowl, melt the butter. To the melted butter add the remaining wet ingredients and mashed bananas, and combine with a whisk until the mixture is smooth.
Add the wet ingredients to the dry ingredients and stir with a spatula until just combined without overmixing. If adding walnuts, gently fold them into the batter.
Pour the batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the loaf pan for 15 minutes. After, carefully move it onto a wire rack and allow the banana loaf to rest on the cooling rack until it cools down, making it easier to handle and allowing it to set slightly before you slice it. Enjoy with butter.

Notes

Greek yogurt may be substituted in place of sour cream.
Store at room temperature for up to 3 days, wrapped in plastic wrap or a container with a lid.
Store in freezer for up to 3 months tightly wrapped in foil and plastic.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: sourdough discard