If you have sourdough discard and ripe bananas sitting on your counter, this sourdough discard banana bread is the best way to use them up!
It’s soft, moist, and packed with rich banana flavor. The sourdough discard adds a subtle tang that makes this banana bread even better.
Preheat the oven to 350°F and lightly grease a 9″ x 5″ loaf pan. In a bowl, whisk together the dry ingredients and set aside. In another bowl, mash the bananas with a fork until smooth and set aside.
In a microwave-safe bowl, melt the butter. Add the remaining wet ingredients and the mashed bananas to the melted butter, and whisk until the mixture is smooth.
Combine the wet ingredients with the dry ingredients and stir gently with a spatula until just incorporated, being careful not to overmix. If using walnuts, gently fold them into the batter.
Pour the batter into the greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the loaf pan for 15 minutes. Then, carefully transfer it to a wire rack and let it cool further, making it easier to handle and allowing it to set slightly before slicing.