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Sourdough Banana Bread

Delicious and easy-to-make sourdough banana bread that uses sourdough discard, perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sourdough discard Use active sourdough discard
  • 2 pieces ripe bananas, mashed Use very ripe bananas for maximum sweetness
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • a pinch salt
  • 3/4 cup sugar Can substitute with honey or maple syrup
  • 1 large egg, beaten For vegan option, replace with flaxseed meal mixed with water or applesauce
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Do not overmix

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a mixing bowl, combine the melted butter and sourdough discard.
  3. Mix in the mashed bananas until well combined.
  4. Stir in the baking soda and salt.
  5. Add sugar, beaten egg, and vanilla extract, mixing until smooth.
  6. Gradually add the flour, mixing until just incorporated.
  7. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with butter or cream cheese; pairs well with coffee or chai. Store at room temperature for 2-3 days or in the fridge for up to a week. Freeze for up to 3 months.