Sourdough Banana Bread
This sourdough banana bread combines the tangy flavor of sourdough starter discard with the sweetness of ripe bananas to create a moist, tender, and flavorful loaf. It’s perfect for breakfast, an afternoon snack, or a comforting dessert. Easy to make, it’s a great way to use up sourdough discard while filling your home with the irresistible scent of baking.
Equipment
- Mixing bowls (1 large, 1 medium)
- Whisk
- Spatula
- 9x5-inch loaf pan
- Cooling rack
- Measuring cups and spoons
Ingredients
- 3 medium ripe bananas mashed
- ½ cup sourdough discard unfed, at room temperature
- ½ cup melted butter or coconut oil
- ¾ cup brown sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth. Add sourdough discard, melted butter, brown sugar, eggs, and vanilla. Whisk until well blended.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix! stop once no dry flour remains.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy warm with butter, honey, or cream cheese.
Notes
Nutritional Information (Per Slice - Approximate)
- Calories: 240
- Total Fat: 9g
- Carbohydrates: 36g
- Protein: 4g
- Sugar: 20g
- Fiber: 2g
- Sodium: 210mg
