Sourdough Discard Banana Bread

4.69 from 19 votes

This Sourdough Discard Banana Bread is moist, sweet, and easy to make. This recipe combines ripe bananas with sourdough discard for a delightful twist on a classic favorite.

Prep Time10

Cook Time1

Total Time1 10

Course: Sourdough Recipes and Tips

Cuisine: American

Servings: Loaf

Calories: 3339kcal

Author: Erica Schramek

Equipment

Ingredients

4 ripe bananas broken into large pieces
¾ cup brown sugar
½ cup neutral oil canola, vegetable, etc.
2 large eggs room-temperature
1 cup sourdough discard fed or unfed at room-temperature
2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon kosher salt

US Customary - Metric

Instructions

Move the oven rack to the middle position and preheat the oven to 350°F (177°C). Grease a 9x5-inch loaf pan with butter or nonstick cooking spray.
Using a handheld mixer or stand mixer fitted with a paddle or whisk attachment mix the 4 ripe bananas on low speed, gradually increasing the speed to medium-high. Continue mixing until the bananas have broken down and look like lumpy baby food.
Add the ¾ cup brown sugar and ½ cup neutral oil and mix until smooth and creamy, approximately two minutes.
On medium speed, add the 2 large eggs one at a time, mixing until each egg is fully incorporated.
Mix in the 1 cup sourdough discard and 2 teaspoon vanilla extract on medium speed until combined.
Stir in the 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Do not overmix the batter.
Pour the batter into the prepared loaf pan and place in the preheated oven to bake for 60 to 65 minutes.
Remove from the oven and allow the bread to cool in the pan for 15 minutes. Remove the bread from the pan and cool completely on a wire rack.

Notes

For accuracy, the best way to measure the flour is by using a digital kitchen scale. If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense banana bread.

If you don't have any sourdough discard, you can substitute sour cream, yogurt, unsweetened applesauce, or even canned pumpkin puree.

Flour: For a nuttier flavor swap up to half of the AP flour for whole wheat flour.

Frozen Bananas: You can use frozen bananas instead of fresh ones. Thaw them at room temperature and drain off any excess liquid before using them in the recipe.

Customize this banana bread by adding your favorite mix-ins. See the list above for suggestions.

If you don't have a mixer you can use a potato masher to mash the bananas and then mix the batter by hand.

If the top of your sourdough banana bread is browning too quickly, cover it with a piece of aluminum foil.

Storage: Wrapped in plastic wrap or in an airtight container it will keep for 4-5 days. Any longer, especially when temperatures are warmer, it will start to have a fermented flavor.

Nutrition