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Delicious sourdough discard banana bread fresh out of the oven

Sourdough Discard Banana Bread

A delightful banana bread made with sourdough discard, offering a unique tangy flavor that's perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 1 loaf
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough discard Use well-fed, bubbly sourdough discard.
  • 2 pieces ripe bananas, mashed Super ripe bananas work best for sweetness.
  • 1/3 cup melted butter Can be substituted with coconut oil for a vegan option.
  • 1 teaspoon vanilla extract
  • 1 large egg For a vegan option, substitute with flaxseed meal.
Dry Ingredients
  • 1 teaspoon baking soda
  • Pinch salt
  • 3/4 cup brown sugar Can mix with white sugar for a different flavor.
  • 1 cup all-purpose flour Avoid overmixing for moisture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
  2. In a mixing bowl, combine the sourdough discard, mashed bananas, melted butter, and vanilla extract.
  3. Add the baking soda and salt; mix well.
  4. Stir in the brown sugar and egg until fully combined.
  5. Gradually mix in the all-purpose flour until just combined.
  6. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for 10 minutes, then remove from the pan to cool completely on a wire rack.

Notes

Store at room temperature for about 3 days, in the fridge for up to a week, or freeze for about 3 months. Reheat in the oven or microwave before serving. Add-ins like nuts or chocolate chips can enhance flavor.