Sourdough Discard Banana Bread
Ever had banana bread that brings the joys of baking into your kitchen without the fuss?
Sourdough Discard Banana Bread is your answer to decluttering your pantry while enjoying a moist, delicious loaf that makes your whole house smell like a bakery. This recipe is special because it transforms your sourdough starter discard, those leftover bits that can often feel like waste, into a delightful treat! It’s smooth, rich, and packed with flavor, making it both an ethical choice and a tasty snack!
Why make this recipe
- Zero food waste! You’ll feel good about using that sourdough starter that would otherwise languish in your fridge.
- It’s incredibly easy. Just mix everything together, pour it into a pan, and let the oven do its magic. Perfect for novice bakers!
- Family-favorite. Seriously, who doesn’t love a slice of warm banana bread? 🥰 Your kids will be begging for seconds!
You’ll want to keep this recipe handy for all your banana bread cravings and that next batch of sourdough!
Ingredients
You don’t need fancy stuff — just these basics!
- 250 g Bananas (approx. 3 medium overripe bananas)
- 2 Eggs (large, 60g each)
- 5 g Vanilla Extract (1 teaspoon)
- 80 g Butter (Melted – can be salted or unsalted)
- 100 g Sourdough Starter (or sourdough discard)
- 200 g All Purpose Flour
- 12 g Baking Powder (2 teaspoons)
- 100 g Brown Sugar
- 50 g White Sugar
- Pinch Salt
- 20 g Golden Syrup (for brushing on after baking)
Directions
- Preheat your oven to 180°C/350°F.
- Mash the overripe bananas with the back of a fork until they’re fairly smooth (a few lumps are totally fine).
- Beat the eggs and vanilla together, then add to the mashed bananas. Mix lightly with your fork.
- Melt the butter in a small saucepan over low heat, then add it to the banana mixture.
- Stir in the sourdough starter until well blended.
- In a separate bowl, mix all dry ingredients together thoroughly.
- Add the dry ingredients to the wet ones and stir until just combined—don’t overmix!
- Pour the mixture into a buttered loaf tin.
- Bake at 180°C/350°F for about 1 hour (check with a skewer to see if it comes out clean).
- Brush the top with golden syrup for that shiny, sweet glaze.
- Allow to cool for 30 minutes before removing from the tin.
How to make Sourdough Discard Banana Bread (Overview)
Making Sourdough Discard Banana Bread is almost as easy as eating it! Start by mashing those ripe bananas and adding in some eggs and vanilla. Mix in melted butter and your sourdough starter for that unique flavor. Combine the dry ingredients in another bowl, and don’t be scared of overmixing – it’s all about that quick blend! Pour it into a loaf tin, bake, and your kitchen will smell divine. Pro tip: Don’t skip the golden syrup finish—it’s a game changer!
How to serve Sourdough Discard Banana Bread
Imagine a warm slice of banana bread, still slightly warm from the oven, with a fragrant note of vanilla wafting through the air. You can enjoy it plain, topped with a drizzle of honey or cream cheese, or even slathered with peanut butter. Pair it alongside a cup of hot coffee or a cozy herbal tea for the ultimate comfort experience!
How to store Sourdough Discard Banana Bread
This moist banana bread will keep well at room temperature for about 3-4 days, stored in an airtight container. For longer storage, slice it up and pop it in the freezer for up to a month. Reheat slices in the microwave for a quick warm-up, or toast them for that perfect crunchy edge!
Tips to make Sourdough Discard Banana Bread
- If your bananas aren’t overripe enough, pop them in a preheated oven at 150°C/300°F for about 15-20 minutes until they’re blackened—this amplifies the sweetness!
- Experiment with half whole wheat flour for added fiber and texture.
- Add in some chopped nuts or chocolate chips to elevate your banana bread. Who says you can’t have fun? 😄
Variation
Feeling adventurous? Twist things up by adding spices like cinnamon or nutmeg for a hint of warmth. You can also go vegan by swapping the eggs for flax eggs and using coconut oil instead of butter. Your taste buds will thank you!
FAQs
Can I use fresh bananas instead of overripe?
Using overripe bananas is essential for moisture and sweetness, but if you’re in a pinch, you can mash fresh bananas and add a touch more sugar.
Can I freeze leftovers?
Absolutely! Slice the bread and freeze it in a ziplock bag. Defrost when you need a slice of joy!
What can I substitute for the sourdough starter?
If you don’t have sourdough discard, you can try using plain yogurt or a bit of milk mixed with a teaspoon of vinegar to mimic the tangy flavor.
📌 Pin this recipe for your next cozy dinner night!
Sourdough Discard Banana Bread
Ingredients
Method
- Preheat your oven to 180°C/350°F.
- Mash the overripe bananas with the back of a fork until they’re fairly smooth (a few lumps are totally fine).
- Beat the eggs and vanilla together, then add to the mashed bananas. Mix lightly with your fork.
- Melt the butter in a small saucepan over low heat, then add it to the banana mixture.
- Stir in the sourdough starter until well blended.
- In a separate bowl, mix all dry ingredients together thoroughly.
- Add the dry ingredients to the wet ones and stir until just combined—don’t overmix!
- Pour the mixture into a buttered loaf tin.
- Bake at 180°C/350°F for about 1 hour (check with a skewer to see if it comes out clean).
- Brush the top with golden syrup for that shiny, sweet glaze.
- Allow to cool for 30 minutes before removing from the tin.
Notes
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