The Sweet Aroma of Sourdough Discard Banana Bread

Imagine walking into a kitchen filled with the irresistible aroma of freshly baked bread, mingling with the sweet scent of ripe bananas. Who could resist? Today, we’re diving into a recipe that not only satisfies your sweet tooth but also gives new life to your sourdough starter. Sourdough Discard Banana Bread is moist, delicious, and surprisingly easy to whip up. It’s the perfect way to clear out your pantry while treating yourself!

Why Make This Recipe

Here’s why this Sourdough Discard Banana Bread should be added to your baking repertoire:

Minimal Cleanup: One bowl for wet ingredients and one for dry? Yes, please! Less mess means more time to enjoy.
Budget-Friendly: Using overripe bananas and sourdough discard means you won’t be breaking the bank for this treat. Waste not, want not!
Family Approved: Kids (and adults) go bananas for this bread! It’s great for breakfast, snacks, or dessert. Seriously, who doesn’t love a slice of warm, gooey goodness?

Ingredients

You don’t need fancy stuff — just these basics!

250 g Bananas (approx. 3 medium overripe bananas)
2 large Eggs (60g each)
5 g Vanilla Extract (1 teaspoon)
80 g Butter (Melted – can be salted or unsalted)
100 g Sourdough Starter (or sourdough discard)
200 g All Purpose Flour
12 g Baking Powder (2 teaspoons)
100 g Brown Sugar
50 g White Sugar
Pinch Salt
20 g Golden Syrup (for brushing on after baking)

Directions

Let’s get baking! Follow these easy steps for a delightful loaf:

Preheat your oven to 180°C/350°F.
Mash the overripe bananas with the back of a fork until they’re fairly smooth (a few lumps are totally fine).
Beat the eggs and vanilla together, then add to the mashed bananas. Mix lightly with your fork.
Melt the butter in a small saucepan over low heat, then add to the banana mixture.
Stir in the sourdough starter until well blended.
In a separate bowl, mix all dry ingredients together thoroughly.
Add the dry ingredients to the wet ones and stir until just combined—don’t overmix!
Pour the mixture into a buttered loaf tin.
Bake at 180°C/350°F for about 1 hour (check with a skewer to see if it comes out clean).
Brush the top with golden syrup for that shiny, sweet glaze.
Allow to cool for 30 minutes before removing from the tin.

How to Make Sourdough Discard Banana Bread (Overview)

Picture this: You start off by preheating your oven, and the countdown begins! While it’s warming up, you get to mash those ripe bananas until they’re perfectly creamy. Next up, mix in your eggs and melted butter—I mean, who doesn’t love butter? Once you’ve added the sourdough starter, combine everything with your dry ingredients, keeping it light; overmixing is a big no-no! Finally, pour the mixture into a loaf tin, bake, glaze, and let that delicious aroma take over your kitchen. Pro tip: Don’t skip the golden syrup glaze; it adds a divine shine that makes everything look fancy!

How to Serve Sourdough Discard Banana Bread

Slice it up and let the fun begin! You can enjoy this banana bread warm, toasted with a pat of butter, or even with a scoop of vanilla ice cream on top. The golden crust adds a beautiful texture, while the moist interior invites a rich, sweet experience. Pair it with a cup of coffee or a tall glass of cold milk for a comforting treat. Your taste buds will thank you! 😋

How to Store Sourdough Discard Banana Bread

This banana bread is best enjoyed fresh, but it stays good for about 3-4 days in the fridge—just make sure it’s wrapped tight! If you want to save some for later, it freezes beautifully. Just slice it up, store it in a freezer bag, and you can have a slice whenever your heart desires. To reheat, just pop it in the microwave for a few seconds or toast it straight from the freezer.

Tips to Make Sourdough Discard Banana Bread

Use really ripe bananas! The more spots they have, the sweeter your bread will be.
Don’t have brown sugar? You can swap it out for more white sugar or even coconut sugar.
Want to boost the flavor? Add a handful of nuts or chocolate chips for a fun twist!
Remember to check your loaf around the 50-minute mark. Ovens can be sneaky!

Variation

Feeling a bit adventurous? You can easily make this banana bread vegan by replacing the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water = 1 egg) and using coconut oil instead of butter. You can also get crazy with flavors by mixing in a splash of almond extract or some spices like cinnamon or nutmeg.

FAQs

Can I use regular sourdough starter instead of discard?
Absolutely! Just make sure it’s active and bubbly for the best flavor.

How can I make this ahead of time?
You can prepare the batter in advance and refrigerate it for up to 24 hours before baking. Just give it a good stir before you pour it into the loaf tin!

What’s the best way to freeze banana bread?
Slice it into pieces, wrap each slice tightly in plastic wrap, and place them in a freezer bag. It’ll be ready to thaw and enjoy whenever you crave a tasty treat!

📌 Pin this recipe for your next cozy dinner night!