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Sourdough Discard Banana Bread fresh out of the oven, showcasing its golden crust.

Sourdough Discard Banana Bread

A moist, delicious banana bread that transforms sourdough starter discard into a delightful treat. Perfect for zero food waste and easy baking!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g Bananas (approx. 3 medium overripe bananas) Use overripe for best sweetness and moisture
  • 2 large Eggs Approximately 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 For the base of the bread
  • 12 g Baking Powder 2 teaspoons
  • 100 g Brown Sugar Adds moisture and flavor
  • 50 g White Sugar For sweetness
  • 1 pinch Salt Enhances flavor
  • 20 g Golden Syrup For brushing on after baking

Method
 

Preparation
  1. Preheat your oven to 180°C/350°F.
  2. Mash the overripe bananas with the back of a fork until they’re fairly smooth (a few lumps are totally fine).
  3. Beat the eggs and vanilla together, then add to the mashed bananas. Mix lightly with your fork.
  4. Melt the butter in a small saucepan over low heat, then add it to the banana mixture.
  5. Stir in the sourdough starter until well blended.
  6. In a separate bowl, mix all dry ingredients together thoroughly.
  7. Add the dry ingredients to the wet ones and stir until just combined—don’t overmix!
  8. Pour the mixture into a buttered loaf tin.
Baking
  1. Bake at 180°C/350°F for about 1 hour (check with a skewer to see if it comes out clean).
  2. Brush the top with golden syrup for that shiny, sweet glaze.
  3. Allow to cool for 30 minutes before removing from the tin.

Notes

This banana bread can be stored at room temperature for 3-4 days in an airtight container. For longer storage, freeze slices for up to a month. Reheat slices in the microwave or toast them.