The Best Discard Sourdough Banana Bread Recipe

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By Kristen

Discard Sourdough Banana Bread

Are you looking for an easy way to use up those brown bananas?! Look no further! This recipe is a great way! 

Banana flavor desserts are my absolute favorite, and I hit the bonus with it being a favorite for our whole family! As an avid lover of traditional banana bread, combine that recipe with sourdough… and oh my!! I’m in love! Not only is this bread delicious, it is a simple recipe! Throw it together for your kiddos before school, as an afternoon snack, or as an easy after-dinner dessert! 

A few notes for your Sourdough Discard Banana Bread Recipe

This same recipe can be used with active starter. Once your starter is nice and bubbly, and ready to use, follow these same instructions. Remember your bread will rise and expand more than with discard. I sometimes separate my recipe into two loaf pans if using 9×5-inch pan. Note that your bake time can vary depending on the bread pan size you use. 

What You’ll Need

  • Wet Ingredients:
    • 1 stick of salted or unsalted butter (melted and cooled)
    • ½ cup sourdough starter
    • 2 teaspoons vanilla extract
    • 2 room temperature eggs
    • 3-4 overripe bananas
  • Dry Ingredients:
    • 2 cups flour 
    • 1 cup brown sugar
    • 1 teaspoon baking soda
    • 1 teaspoon salt 

SUBSTITUTES 

  • Butter – can be substituted with coconut oil. 
  • Brown Sugar – you can use light or dark brown sugar, raw cane sugar, or coconut sugar. Changing the sugar will change the taste.  
  • All-Purpose Flour – bread flour will also work. Also, enjoy using fresh flour by milling your wheat! This is always enjoyable and gives you that whole wheat flour.

EQUIPMENT NEEDED

  • Two Mixing Bowls – one large mixing bowl and one medium mixing bowl
  • Whisk
  • Hand Mixer, or Stand Mixer
  • Baking Pan

INSTRUCTIONS

1. Prepare your bake:

  • Preheat your oven to 350℉. Take your bread pan (I like using an 8 x 8-inch pan) and grease it or line it with parchment paper. Grease your pan by rubbing melted butter, a butter stick, or vegetable oil in your pan. 
  • In a small bowl, mash up your bananas and set aside. 

2. Prepare your batter:

  • In a stand mixer with a paddle attachment, a large bowl with a hand mixer (my preference) , or even with a whisk and a mixing bowl, beat your butter, eggs, brown sugar, sourdough discard, and vanilla extract until well-blended.
  • Once your mixture is combined, add in your mashed banana mixture and beat until combined.
  • In a separate bowl (medium size) whisk together your dry ingredients… flour, baking soda, and salt. Add crushed-up nuts of choice if desired.
  • Add your whisked-together dry ingredients to your wet ingredients and beat just until combined. Use a spatula to wipe the sides of the bowl and mix into your batter.
  • Pour your batter evenly into your prepared loaf pan. 
  • Optional: sprinkle raw cane sugar (or white sugar) all over the top of the batter.

Watch those baby hands! The cat-like reflexes award goes to our 5-month old!

3. Bake:

  • Bake for about 40-45 minutes. Check the center with a toothpick or knife when you take it out of the oven. Your baking time will depend on your baking dish of choice. If you are making mini loaves in mini loaf pans or using mini muffin pans, decrease your bake time. Let your bread cool on a cooling rack for about 5-10 minutes before serving.

How to store your sourdough banana bread:

If you have leftovers, a perfect way to store your bread is in an airtight container on the counter for up to 2 days. You can also cover it with plastic wrap or foil.  

sourdough starter, ripe bananas, eggs, butter, brown sugar, flour, and baking soda on a counter top

The Best Discard Sourdough Banana Bread Recipe

Are you looking for an easy way to use up those brown bananas?! Look no further! This recipe is a great way! 
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
cool time 10 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Cook From Scratch, Dessert
Cuisine American

Equipment

  • Hand Mixer or Stand Mixer
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Baking Pan

Ingredients
  

Wet Ingredients

  • 1 stick of salted or unsalted butter melted and cooled
  • ½ cup sourdough starter
  • 2 teaspoons vanilla extract
  • 2 room temperature eggs
  • 3-4 overripe bananas

Dry Ingredients

  • 2 cups flour
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Instructions
 

Prep your bake:

  • Preheat your oven to 350℉. Take your bread pan (I like using an 8 x 8 inch pan) and grease it or line it with parchment paper. Grease your pan by rubbing melted butter, a butter stick, or vegetable oil in your pan.
  • In a small bowl, mash up your bananas and set aside.

Prepare your batter:

  • In a stand mixer with a paddle attachment or a large bowl with a hand mixer or even with a whisk and a mixing bowl, beat your butter, eggs, brown sugar, sourdough discard, and vanilla extract until well blended.
  • Once your mixture is combined, add in your mashed banana mixture and beat until combined.
  • In a separate bowl (medium size) whisk together your dry ingredients… flour, baking soda, and salt. Add crushed-up nuts of choice if desired.
  • Add your whisked-together dry ingredients to your wet ingredients and beat just until combined. Use a spatula to wipe the sides of the bowl and mix into your batter.
  • Pour your batter evenly into your prepared loaf pan.
  • Optional: sprinkle raw cane sugar (or white sugar) all over the top of the batter.

 Bake:

  • Bake for about 40-45 minutes. Your baking time will depend on your baking dish of choice. If you are making mini loaves in mini loaf pans or using mini muffin pans, decrease your bake time.

Let your bread cool on a cooling rack.

    Notes

    How to store your banana bread:
    If you have leftovers, a perfect way to store your bread is in an airtight container on the counter for up to 2 days. You can also cover it with plastic wrap or foil. 
    Keyword bananas, bread, quick, summer

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