Sourdough Discard Banana Bread
This Sourdough Discard Banana Bread is a moist, flavorful loaf that makes perfect use of your sourdough starter discard and ripe bananas. With just a few simple ingredients like mashed bananas, sourdough discard, flour, and butter, this bread is easy to prepare and makes a delicious snack or dessert. Add optional walnuts or chocolate chips for extra flavor, and enjoy a slice with your favorite beverage. Perfect for reducing waste and creating a comforting treat!
Ingredients
- 1 cup sourdough discard
- 1 1/2 cups mashed ripe bananas about 3 medium bananas
- 1/2 cup melted butter or oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon optional
- 1/2 cup chopped walnuts or chocolate chips optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, sourdough discard, melted butter, sugar, eggs, and vanilla extract until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- Fold in Extras: If using walnuts or chocolate chips, gently fold them into the batter.
- Bake: Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
NUTRITIONAL INFORMATION (per slice):
- Fat: 10g
- Carbohydrates: 37g
- Protein: 4g
- Sugar: 18g
- Fiber: 2g
Notes
Tips:
- Banana Ripeness: The riper the bananas, the sweeter and more flavorful your banana bread will be.
- Storage: Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for up to 3 months.
- Extra Flavor: For added flavor, sprinkle a little sugar or cinnamon on top of the batter before baking to create a sweet crust.