Sourdough Discard Banana Bread

Sliced sourdough banana bread on a linen napkin.

5 from 2 votes

Sourdough Discard Banana Bread

This Sourdough Banana Bread is super moist, using sourdough discard and overripe bananas to create a soft, fluffy loaf. It’s a classic, no-fuss banana bread that comes together easily and bakes up in just over an hour.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 240kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 ¾ cups (210 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
1 teaspoon ground cinnamon
½ cup (113 grams or 1 stick) unsalted butter softened
¾ cup (150 grams) brown sugar packed
2 large (100 grams) eggs room temperature
4 medium (about 400 grams) overripe bananas mashed
½ cup (100 grams) sourdough starter discard room temperature
1 teaspoon vanilla extract
½-1 cup chopped walnuts or chocolate chips optional

Instructions

Preheat your oven to 350°F. Grease a 9"x5" loaf pan and line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
1 ¾ cups (210 grams) all-purpose flour, 1 teaspoon ground cinnamon, 2 teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt
In a large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar until light and fluffy. Beat in the eggs until smooth. Stir in the mashed bananas, sourdough discard, and vanilla until fully combined.
½ cup (113 grams or 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, 2 large (100 grams) eggs, 4 medium (about 400 grams) overripe bananas, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix. Fold in walnuts or chocolate chips if using.
½-1 cup chopped walnuts or chocolate chips
Pour the batter into the prepared pan and smooth the top. Bake 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.