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Baker's Sourdough Discard Banana Bread

Transform your sourdough discard into an incredibly moist, flavorful, and perfectly spiced banana bread. This recipe is a delightful way to utilize your extra starter while creating a comforting treat perfect for breakfast, a snack, or dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Quick Bread
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 ripe bananas mashed (about 1 cup)
  • 1/2 cup unsalted butter 113g, melted and cooled
  • 1/2 cup sourdough discard 120g, unfed and at room temperature
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour 190g
  • 3/4 cup granulated sugar 150g
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
Optional Mix-ins
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup chocolate chips

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Oven

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides.
Combine Wet Ingredients
  1. In a large mixing bowl, mash the ripe bananas. Add the melted and cooled butter, sourdough discard, eggs, and vanilla extract. Whisk until well combined.
Combine Dry Ingredients
  1. In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, cinnamon, and nutmeg.
Mix Wet and Dry
  1. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, mix until just combined. Be careful not to overmix; a few lumps are fine.
Add Mix-ins (Optional)
  1. Gently fold in any optional mix-ins like walnuts or chocolate chips, if using.
Bake
  1. Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
Cool and Serve
  1. Let the banana bread cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
  2. Slice and serve once cooled.

Notes

Storage: Store leftover banana bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes well, wrapped tightly in plastic wrap and then foil, for up to 3 months.
Ripe Bananas: For the best flavor, use very ripe bananas with plenty of brown spots on the peel.
Sourdough Discard: Ensure your sourdough discard is unfed and at room temperature for optimal integration into the batter. This recipe works with discard of any hydration, but typically a 100% hydration discard is assumed.