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Delicious Sourdough Banana Bread made with sourdough discard and overripe bananas

Sourdough Banana Bread

A soft and sweet banana bread that utilizes sourdough discard, creating a delightful loaf with a gentle tang and a comforting aroma.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 medium very ripe bananas The spottier the better.
  • 1 cup sourdough discard Unfed is fine, straight from the fridge is fine.
  • 1/2 cup butter (melted) or oil Use neutral oil if preferred.
  • 2 large eggs
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 1 3/4 cups all purpose flour
  • 3/4 cup brown sugar Use 1/2 cup if you like it less sweet.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon Optional, but recommended.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5 loaf pan, or line it with parchment.
  2. In a large bowl, mash the 3 very ripe bananas until mostly smooth.
  3. Whisk in the melted butter (or neutral oil), brown sugar, eggs, vanilla, and the sourdough discard.
  4. Sprinkle in the baking soda, salt, and cinnamon. Stir well to avoid salty pockets.
  5. Fold in the flour just until you stop seeing dry streaks to avoid overmixing.
  6. Add any mix-ins if desired (suggestions below), then scrape the mixture into the prepared pan.
Baking
  1. Bake for 50 to 65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  2. Cool the bread for at least 20 minutes before slicing to prevent it from feeling gummy.

Notes

For a thicker batter, add 1 to 2 tablespoons of milk; if it looks too runny, add 1 to 2 tablespoons of flour. This loaf keeps well and can be stored on the counter for about 3 days and in the fridge for about a week. For freezing, slice and wrap individually before placing in a freezer bag.