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Sourdough Discard Banana Bread

This Sourdough Discard Banana Bread combines the sweet flavor of ripe bananas with the unique tang of sourdough starter, creating a delicious and eco-friendly treat that's easy to make.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough discard
  • 2 pieces ripe bananas, mashed Use overripe bananas for the sweetest flavor.
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 piece egg Can be replaced with flaxseed meal or applesauce for a vegan option.
Dry Ingredients
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup brown sugar
  • 1 cup all-purpose flour Whole wheat flour can be used for a healthier option.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a mixing bowl, combine sourdough discard, mashed bananas, melted butter, and vanilla extract.
  3. Add baking soda and a pinch of salt; mix well.
  4. Stir in brown sugar and egg until fully combined.
  5. Gradually mix in all-purpose flour until just combined.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for 10 minutes, then remove from the pan to cool completely on a wire rack.

Notes

This banana bread can be stored in an airtight container in the fridge for 3-5 days. You can also slice and freeze individual pieces for later enjoyment.