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Sourdough Banana Bread

This sourdough banana bread is a moist, flavorful treat that turns your sourdough discard into a sweet, tangy delight perfect for breakfast or snack time.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Baking, Banana Bread, Easy, Quick, Sourdough
Servings: 8 servings

Ingredients

  • 1.5 cups all-purpose flour 170 grams
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 0.75 cup brown sugar 160 grams
  • 0.5 cup unsalted butter room temperature, 113 grams
  • 1 large egg
  • 1 cup unfed sourdough starter discard 227 grams
  • 1 cup mashed ripe banana 227 grams
  • 2 teaspoons vanilla bean paste or vanilla extract

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) to ensure even baking and perfect rising.
  • Grease your loaf pan with butter or cooking spray, or line it with parchment paper for easy removal.

Mixing Ingredients

  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon until evenly combined.
  • In another bowl, cream the room temperature unsalted butter and brown sugar using a rubber spatula or whisk until light and fluffy, about 2-3 minutes.
  • Add the large egg and vanilla bean paste or extract to the butter mixture and mix until just combined.
  • Gently fold in the unfed sourdough starter discard and mashed ripe bananas until fully incorporated and the batter is thick and luscious.
  • Gradually add the dry ingredient mixture to the wet ingredients, folding gently until just combined. Avoid overmixing; a few lumps are fine.

Baking

  • Pour the batter evenly into the prepared loaf pan.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven and let cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Rubber spatula
  • Loaf Pan
  • Whisk
  • Oven mitts

Notes

  • Use ripe or overripe bananas for the best sweetness and flavor.
  • For a healthier version, substitute half the flour with whole wheat, or replace butter with applesauce or nut butter.
  • If the bread browns too quickly, cover loosely with foil halfway through baking.
  • Store cooled bread wrapped tightly at room temperature for up to 3 days or freeze slices for up to 3 months.
  • Be gentle when mixing to avoid dense bread; avoid overmixing the batter.