Sourdough Discard Banana Bread

Soft sourdough discard banana bread made with ripe bananas, brown sugar, and sour cream. Bake it straight after mixing, with optional walnuts, chocolate chips, or a cocoa variation.

Author: Tina Bevk

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Prep Time 10

Cook Time 50

Rest after Baking 15

Total Time 1 15

Servings 12 slices

Calories 252

Ingredients

Dry Ingredients

240 grams all-purpose flour 2 cups
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon fine sea salt

Wet Ingredients

113 grams unsalted butter melted, 1 stick
170 grams dark brown sugar OR light brown OR white sugar ¾ cup
2 large eggs
3 tablespoons sour cream
1 teaspoon vanilla extract
125 grams unfed sourdough starter or active starter ½ cup
3 ½ medium very ripe bananas mashed

Optional

60 grams walnuts, chopped ½ cup
60 grams dark chocolate chips ½ cup

Instructions

Preheat the oven to 350°F (175°C) 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. Enjoy with butter.

Notes

Sour cream substitute: Use the same amount of plain Greek yogurt.
Chocolate variation: Replace 3 tablespoons of the measured flour with 3 tablespoons of unsweetened cocoa powder.
Chocolate chips: Fold in 60 g of chocolate chips for extra chocolate, with or without the cocoa variation.
Baking two loaves: Double all ingredients and divide between two 9 × 5-inch pans. Bake at 350°F (175°C), leaving space between the pans. Start checking at 50 minutes. Test each loaf separately with a toothpick or wooden skewer; there should be no wet batter.
Optional overnight rest: Reserve 1 tablespoon of the measured flour and leave out the baking powder and baking soda. Mix the remaining ingredients, cover, and refrigerate overnight. Before baking, mix the reserved flour with both leaveners and gently fold evenly into the batter. Cold batter may need a few extra minutes.
Storage: Cool completely, then wrap tightly or store in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf or individual slices and freeze for up to 3 months.
Nutrition is calculated without optional chocolate or walnuts addons.

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