Sourdough Discard Banana Bars

These Sourdough Discard Banana Bars are a quick, easy way to use up bananas and discard. They're moist, soft, and full of banana flavor!

Prep Time 10

Cook Time 13

Additional Time 10

Total Time 33

Servings 16 bars

Calories 323

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.

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.

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