If you have some sourdough starter discard hanging around and a bunch of ripe bananas begging to be used, then this Sourdough Discard Banana Bread Recipe is an absolute must-try. It brings together the delightful tang of sourdough with the comforting sweetness of bananas, resulting in a moist, flavorful loaf that feels like a warm hug in every bite. This recipe not only cuts down on waste but also elevates your usual banana bread into something uniquely delicious and totally worth baking again and again.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in crafting the perfect loaf. From the ripe bananas that bring moistness and natural sweetness, to the sourdough discard that adds subtle tang and complexity, each component is simple but essential.
- Ripe bananas (1 1/2 cups mashed): Choose bananas with lots of brown spots for maximum sweetness and moisture.
- Sourdough discard (¼ cup): Adds depth of flavor and a touch of tang, plus it’s a great way to use up starter.
- Unbleached all-purpose flour (1â…› cups): Provides structure and the perfect crumb texture.
- Baking soda (1 teaspoon): Helps the bread rise quickly and gives it a nice lift.
- Baking powder (½ teaspoon): Gives an extra boost for better rise and fluffiness.
- Salt (¼ teaspoon): Enhances all the flavors without overpowering.
- Unsalted butter (2 tablespoons, softened): Adds richness and tender crumb.
- Light brown sugar (½ cup, packed): Brings deep caramel notes and balances the tanginess.
- Large egg: Helps bind ingredients and adds moisture.
- Large egg white: Adds extra structure without extra fat.
- Vanilla extract (1 teaspoon): Infuses warmth and rounds out all the flavors.
- Baking spray and parchment paper: Essential for easy loaf removal and preventing sticking.
How to Make Sourdough Discard Banana Bread Recipe
Step 1: Prep Your Pan and Oven
Get your oven heating to 350°F right away so it’s ready when your batter is mixed. Spray a metal loaf pan generously with baking spray, then line it with parchment paper, making sure to leave an overhang on the sides. This little trick ensures you can lift the bread out cleanly once it’s baked and cooled.
Step 2: Mash and Mix the Bananas and Sourdough
In a medium bowl, mash those ripe bananas until mostly smooth but still a bit chunky for texture. Stir in the sourdough discard gently. This combination of flavors will be the heart of your banana bread—both sweet and subtly tangy.
Step 3: Combine Your Dry Ingredients
Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. Mixing these dry ingredients thoroughly before adding them to wet ingredients ensures even distribution, which helps the bread rise perfectly and bake evenly.
Step 4: Cream Butter and Sugar, Then Add Eggs
Beat your softened butter and light brown sugar until you have a light, fluffy mixture—think about 1 to 2 minutes. Incorporate the egg, egg white, and vanilla extract next, mixing until everything is smooth and silky. This step builds the structure and lightness your banana bread will have.
Step 5: Combine Wet and Dry Ingredients
Next, stir the banana and sourdough mixture into your creamed butter and sugar. Then, gradually fold in the bowl of dry ingredients using a spatula, just until combined. Be careful not to overmix; overworked batter can lead to dense, tough bread instead of soft and tender.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the surface so it bakes evenly. Pop it in the oven for 40 to 45 minutes, keeping an eye after 40 minutes. Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. That’s your cue that it’s time to take it out.
Step 7: Cool and Remove from Pan
Using the parchment paper overhang, carefully lift the bread from the pan to a wire rack. Cooling completely here is crucial to finishing the setting process and making slicing a breeze later on.
How to Serve Sourdough Discard Banana Bread Recipe
Garnishes
A simple spread of butter or cream cheese brings a luscious creaminess that complements the tang and sweetness in every bite. For an extra touch, sprinkle some chopped walnuts or a drizzle of honey on top—your guests will feel like they’re eating a bakery masterpiece at home.
Side Dishes
This banana bread pairs wonderfully with a warm cup of coffee or tea, making it a perfect breakfast or afternoon treat. For brunch, serve alongside scrambled eggs or a fresh fruit salad to balance savory and sweet.
Creative Ways to Present
Try slicing your loaf into thick, generous slices and toasting them lightly for a crispy exterior with a soft, tangy center. You can even make banana bread French toast by dipping slices into egg batter and cooking them until golden—talk about a delicious weekend indulgence!
Make Ahead and Storage
Storing Leftovers
Wrap your cooled banana bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. This keeps the loaf moist and fresh-tasting without drying out.
Freezing
If you want to keep your Sourdough Discard Banana Bread Recipe longer, slice it first and freeze the slices in an airtight container or bag. This way, you can enjoy single servings anytime without the whole loaf going to waste.
Reheating
To revive that just-baked flavor, pop a slice in the toaster or microwave for 20 to 30 seconds. If frozen, let it thaw at room temperature first, or toast directly from frozen for a crunchy, warm treat.
FAQs
Can I use less sourdough discard or skip it altogether?
You can reduce the sourdough discard slightly, but it adds a unique tangy depth that’s key to this recipe’s charm. Skipping it will result in a more traditional banana bread flavor but without the subtle sourdough complexity.
What if I only have baking soda or baking powder?
Both leavening agents work together here to give your bread the best rise and texture. Baking soda reacts with the acidity in bananas and sourdough, while baking powder adds extra lift. Omitting one might make your bread denser or less fluffy.
Can I substitute the brown sugar?
Yes! You can swap the brown sugar for white sugar, coconut sugar, or monk fruit brown sugar for a lower glycemic option. Each will slightly alter sweetness and moisture but won’t drastically change the outcome.
Will this recipe work with gluten-free flour?
Gluten-free flours vary greatly, so you’ll need a blend suited for baking and possibly additional binding agents like xanthan gum. The bread might be more delicate but can still be delicious with some experimentation.
How ripe should the bananas be?
Super ripe bananas with lots of brown spots are best—they are sweeter and softer, which translates to a moister, more flavorful banana bread.
Final Thoughts
There’s something so rewarding about turning kitchen staples and leftover sourdough discard into a loaf that’s both comforting and unexpectedly delightful. The Sourdough Discard Banana Bread Recipe is not just a fantastic way to reduce waste but also a deeply satisfying treat to share with friends, family, or even just yourself. Give this recipe a try, and enjoy the perfect balance of tangy sourdough and sweet banana in every delicious slice!
Print
Sourdough Discard Banana Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 13 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sourdough Discard Banana Bread is a moist, flavorful treat made by incorporating sourdough starter discard into a classic banana bread recipe. It combines ripe bananas, a touch of brown sugar, and a hint of vanilla, baked to perfection in a loaf pan for a perfect breakfast or snack.
Ingredients
Banana Mixture
- 1 1/2 cups ripe bananas, mashed (about 13 oz or 3 1/2 to 4 medium bananas)
- ¼ cup sourdough discard
Dry Ingredients
- 1â…› cups unbleached all-purpose flour (6.75 ounces; 1 cup + 2 tbsp)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 tablespoons unsalted butter (1 oz, softened to room temperature)
- ½ cup packed light brown sugar (or monk fruit brown sugar)
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
Other
- Baking spray
- Parchment paper
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a metal loaf pan with baking spray and line it with parchment paper, leaving some overhang on the long sides for easy removal of the bread once baked.
- Mash Bananas and Mix with Sourdough Discard: In a medium bowl, mash the ripe bananas until mostly smooth but still with some small chunks for texture. Stir in the sourdough discard until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the unbleached all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar, Add Eggs and Vanilla: In a large bowl, beat the softened unsalted butter and brown sugar together until light and fluffy, about 1 to 2 minutes. Add the whole egg, egg white, and vanilla extract, mixing until the batter is smooth and uniform.
- Combine Banana Mixture and Wet Ingredients: Stir the banana and sourdough mixture into the wet ingredients bowl until well incorporated.
- Fold in Dry Ingredients: Gradually fold the dry ingredients into the wet banana mixture using a spatula. Mix just until combined to avoid overworking the batter, which could make the bread tough.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Remove from Pan: Once baked, lift the loaf out of the pan using the parchment paper overhang and transfer to a wire rack. Let it cool completely before slicing and serving.
Notes
- Make sure not to overmix the batter after adding the dry ingredients to keep the bread tender.
- You can substitute light brown sugar with monk fruit brown sugar for a lower-sugar option.
- The sourdough discard adds a subtle tang and moisture to the bread, enhancing flavor complexity.
- If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt or buttermilk, although the flavor will slightly differ.
- Lining the pan with parchment paper makes it easier to remove the loaf and keeps the sides from sticking.
- Let the bread cool fully before slicing to ensure clean cuts and set texture.
