Sourdough Banana Bread
This sourdough discard banana bread is soft, moist, and naturally fermented, giving it a rich depth of flavor. It's a great way to use up excess starter while baking a delicious treat.
Servings: 1 Loaf
Calories: 112kcal
Equipment
- Silicone Spatula Set
- Digital Kitchen Scale
- Dough Whisk
- Measuring Cups & Spoons
- Loaf Pan
- Stainless steel mixing bowl set
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- ½ cup butter, melted and slightly cooled
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 large eggs
- 1 ½ cups 3–4 mashed ripe bananas
- ½ cup sourdough discard
- 1 teaspoon vanilla extract
Instructions
1. Mix the Wet Ingredients
- In a large bowl, whisk together the melted butter and sugar until smooth. Add eggs, mashed bananas, sourdough discard, and vanilla extract. Stir until combined.
2. Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
3. Combine & Ferment (Optional)
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Cover and let ferment at room temperature for 4–6 hours (or overnight in the fridge for 8–12 hours).
4. Preheat & Prepare
- When ready to bake, preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
5. Bake
- Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Serve
- Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!
Notes
- For a quicker version, skip the long fermentation and bake immediately after mixing.
- Add-ins like chocolate chips, nuts, or dried fruit can be mixed in before baking. Or decorate the top! I chose pecans this time :)
