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Sourdough Discard Banana Bread

This moist and delicious Sourdough Discard Banana Bread is made with ripe bananas and sourdough starter, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 250 g Bananas (approx. 3 medium overripe bananas) Use really ripe bananas for maximum sweetness
  • 2 large Eggs Use eggs weighing approximately 60g each
  • 5 g Vanilla Extract 1 teaspoon
  • 80 g Butter (Melted) Can be salted or unsalted
  • 100 g Sourdough Starter Can use sourdough discard
Dry Ingredients
  • 200 g All Purpose Flour
  • 12 g Baking Powder 2 teaspoons
  • 100 g Brown Sugar Can substitute for more white sugar or coconut sugar
  • 50 g White Sugar
  • 1 pinch Salt
Finishing Touch
  • 20 g Golden Syrup For brushing on after baking

Method
 

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

Notes

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! It freezes beautifully; just slice it up and store it in a freezer bag.