sourdough discard banana bread
Banana Bread
Sourdough Discard Banana Bread
Moist, tender, and just sweet enough—this sourdough discard banana bread is the perfect way to use up sourdough discard and ripe bananas. A snack the whole family will love.
Ingredients
- 1 1/2 cups ripe bananas (mashed, about 13 oz or 3 1/2 to 4 medium bananas)
- ¼ cup sourdough discard
- 1⅛ cups unbleached all-purpose flour (6.75 ounces; 1 cup + 2 tbsp)
- 1 teaspoon baking soda
- ½ teaspoon baking powder (for better rise)
- ¼ teaspoon salt
- 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 (for more structure)
- 1 teaspoon vanilla extract
- baking spray
- parchment paper
Directions
- Preheat oven to 350°F. Spray a metal loaf pan with baking spray and line it with parchment paper, leaving some overhang on the long sides for easy removal.
- Mash the bananas in a medium bowl until mostly smooth with some chunks. Stir in the sourdough discard.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large bowl, beat the butter and brown sugar until light and fluffy, about 1–2 minutes. Add the egg, egg white, and vanilla; mix until smooth. Stir in the banana mixture.
- Gradually fold in the dry ingredients with a spatula until just combined—do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Lift the loaf out using the parchment overhang and transfer to a wire rack to cool completely.
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