Description
This Sourdough Discard Banana Bread is a delicious and resourceful way to use your sourdough starter discard. Moist and tender with the natural sweetness of ripe bananas and a subtle tang from the sourdough, this bread is enhanced with brown sugar, vanilla, and a light crumb thanks to baking powder and the addition of an extra egg white. Perfect for breakfast or a snack, it’s easy to mix, bake, and enjoy fresh or stored for days.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups ripe bananas (mashed, about 13 oz or 3 1/2 to 4 medium bananas)
- ¼ cup sourdough discard
- 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
Dry Ingredients
- 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
Other
- Baking spray
- Parchment paper
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Spray a metal loaf pan with baking spray, then line it with parchment paper leaving some overhang on the long sides to easily lift out the loaf after baking.
- Mash Bananas and Mix Discard: In a medium bowl, mash the ripe bananas until mostly smooth but still retaining some chunks for texture. Stir in the sourdough discard until combined.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with the brown sugar using a hand or stand mixer until light and fluffy, about 1 to 2 minutes. This aeration helps with the bread’s texture.
- Add Eggs and Vanilla: Add the whole egg, egg white, and vanilla extract to the butter-sugar mixture, mixing until smooth and fully incorporated.
- Combine Banana Mixture: Stir the banana and sourdough discard mixture into the wet ingredients until evenly combined.
- Fold in Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture using a spatula. Fold gently until just combined to avoid overmixing, which could toughen the bread.
- Fill Loaf Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Bread: Once baked, use the parchment paper overhang to lift the loaf out of the pan and place it on a wire rack to cool completely, about 15 minutes, before slicing.
Notes
- For a higher rise, don’t skip the baking powder or the extra egg white. These add structure and leavening to complement the baking soda.
- Use ripe bananas with brown spots for the best flavor and natural sweetness.
- Storage: Store the banana bread covered at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze individual slices by wrapping each in parchment or plastic wrap, then placing in a freezer-safe bag for up to 3 months.
Nutrition
- Serving Size: 1 slice (assuming 13 slices per loaf)
- Calories: 180 kcal
- Sugar: 11 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 50 mg
