Description
This sourdough discard banana bread is ultra-moist, slightly tangy, and a perfect way to use up leftover starter. Ripe bananas, warm cinnamon, and optional walnuts make it a cozy anytime loaf.
Ingredients
- 1 cup mashed very ripe bananas (about 3 medium)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour (or more all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar (or 3/4 cup packed brown sugar)
- 1/2 cup unsalted butter, melted and slightly cooled (or coconut oil)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sourdough discard (unfed, at room temperature)
- 1/2 cup chopped walnuts or pecans (optional)
- 2–3 tablespoons turbinado sugar for topping (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment and set aside.
2. In a large bowl, mash the bananas until mostly smooth. Add the melted butter and sugar and whisk until well combined.
3. Whisk in the eggs, vanilla extract, and sourdough discard until the mixture is smooth and homogenous.
4. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry streaks remain. Do not overmix.
6. Fold in the chopped walnuts or pecans (and chocolate chips if using).
7. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with turbinado sugar or extra nuts if desired.
8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Slice and serve warm with butter, honey, or cream cheese.
Notes
Use very ripe bananas (lots of brown spots) for the best sweetness and banana flavor.
Your sourdough discard should be unfed and at room temperature; cold discard can make the batter seize.
If the top is browning too fast, tent loosely with foil for the last 10–15 minutes.
This bread freezes well—cool completely, slice, wrap, and freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 23g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg