Tina BevkThese Sourdough Discard Banana Bars (or should we call it sourdough discard banana sheet cake?) are one of my favorite ways to use up extra bananas and sourdough discard. They’re incredibly moist, soft, and packed with banana flavor. Plus, they come together quickly, making them a great option when you want something homemade but easy!
For another crowd-pleasing option, also give my Sourdough Discard Chocolate Coconut Cake Squares a try!
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📖Printable Recipe
📖 Recipe
Sourdough Discard Banana Bars
Ingredients
Sourdough Banana Bars
- 380 grams bananas ripe and mashed
- 280 grams all-purpose flour
- 250 grams sugar white
- 180 grams sour cream
- 110 grams butter unsalted, softened or melted
- 150 grams sourdough starter discard
- 8 grams vanilla extract
- 5 grams bakng soda
- 5 grams salt
- 2 eggs
Vanilla Glaze
- 260 grams sugar powdered
- 55 grams butter unsalted, softened
- 25 grams warm water
- 6 grams vanilla extract
Instructions
- Set your oven to 375°F and prepare a rimmed 11x16 baking sheet by greasing it or lining it with parchment paper.
- In a large bowl, use a hand mixer to combine sugar, sour cream, softened butter, and eggs. Mix for about a minute until smooth and well combined.
- Stir in the mashed bananas, sourdough discard, and vanilla extract. The batter will be a little runny at this stage.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, mixing with a hand mixer. The batter will be thicker but still slightly runny.
- Pour the batter into the prepared baking sheet and spread it evenly. Bake for 20-25 minutes, or until the bars turn golden brown and a toothpick comes out clean.
- Let the banana bars cool on a wire rack while you prepare the glaze.
- Vanilla Glaze - In a medium bowl, whisk together powdered sugar, softened butter, vanilla extract, and warm water. If the glaze is too thick, add a little more water until it reaches a smooth, spreadable consistency. Spread the glaze over the banana bars while they are still slightly warm to help it melt and spread evenly.
Notes
- For best results, use super ripe bananas. The browner and softer, the better! They add more natural sweetness and help make the bars extra moist.
- Don’t overmix the batter once you’ve added the dry ingredients. Overmixing can make the bars dense instead of soft and tender.
Nutrition
Ingredients
For the bars:
- Sugar: Adds sweetness to the banana bars and helps them brown beautifully in the oven.
- Sour cream: Keeps the bars moist and gives them a slightly tangy flavor that complements the sourdough.
- Unsalted butter, softened: Adds richness and flavor, while helping the bars stay tender.
- Eggs: Binds the ingredients together and gives structure to the bars.
- Mashed bananas: The star of the recipe, bananas add moisture and natural sweetness. The riper, the better!
- Sourdough discard: Adds a subtle tang and helps with the texture, making these bars extra soft.
- Vanilla extract: Adds warmth and depth to the flavor, balancing the sweetness.
- All-purpose flour: Provides structure to the bars, giving them the right balance of lightness and sturdiness.
- Baking soda: Helps the bars rise, making them fluffy and soft.
- Salt: Enhances the flavors of the bars and balances out the sweetness.
For the Glaze:
- Powdered sugar: The base for the glaze, adding sweetness and a smooth texture.
- Unsalted butter, softened: Gives the glaze a rich, creamy consistency.
- Vanilla extract: Adds a sweet, warm flavor to the glaze, making it more delicious.
- Warm water: Helps thin out the glaze, making it smooth and easy to spread.
See recipe card for quantities.
How to Make Sourdough Discard Banana Bars
STEP 1: Set your oven to 375°F and prepare a rimmed 11x16 baking sheet by greasing it or lining it with parchment paper.
STEP 2: In a large bowl, use a hand mixer to combine sugar, sour cream, softened butter, and eggs. Mix for about a minute until smooth and well combined.
STEP 3: Stir in the mashed bananas, sourdough discard, and vanilla extract. The batter will be a little runny at this stage.
STEP 4: In a separate bowl, whisk together the flour, baking soda, and salt.
STEP 5: Gradually add the dry ingredients into the wet mixture, mixing with a hand mixer. The batter will be thicker but still slightly runny.
STEP 6: Pour the batter into the prepared baking sheet and spread it evenly. Bake for 20-25 minutes, or until the bars turn golden brown and a toothpick comes out clean.
STEP 7: Let the banana bars cool on a wire rack while you prepare the glaze.
STEP 8: Vanilla Glaze - In a medium bowl, whisk together powdered sugar, softened butter, vanilla extract, and warm water. If the glaze is too thick, add a little more water until it reaches a smooth, spreadable consistency. Spread the glaze over the banana bars while they are still slightly warm to help it melt and spread evenly.
Hint: for best results, use super ripe bananas. The browner and softer, the better! They add more natural sweetness and help make the bars extra moist.
Substitutions & Variations
Gluten-free: You can try using a gluten-free flour blend, but make sure it’s suitable for baking.
Nutty twist: Add chopped walnuts or pecans to the batter for extra crunch.
Extra flavor: Stir in a pinch of cinnamon or nutmeg for added warmth and flavor.
💭Crucial Success Tips
Don’t overmix the batter once you’ve added the dry ingredients. Overmixing can make the bars dense instead of soft and tender.
FAQ
Yes! Just make sure to thaw them completely and drain any excess liquid before using.
Absolutely! The bars are sweet enough on their own, but the glaze adds a nice touch if you want an extra treat.
Yes, if you want thicker bars, you can bake them in a 9x13 pan. Just adjust the bake time slightly and keep an eye on the center to make sure it’s baked through.
More Sourdough Discard Recipes
How To Store Sourdough Discard Banana Bars
Store leftover banana bars in an airtight container at room temperature for 3-4 days.
You can also freeze them! Wrap the bars tightly in plastic wrap and freeze for up to 3 months. Thaw before enjoying and reheat if you prefer them warm.
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