Sourdough Discard Banana Bread

This Sourdough Discard Banana Bread combines the rich flavors of ripe bananas with the tangy depth of sourdough, creating a moist, tender loaf. The addition of butter, brown sugar, and sour cream gives it a melt-in-your-mouth texture, while optional walnuts add a satisfying crunch. It’s the perfect indulgent twist on a classic treat, ideal for a decadent snack or dessert.

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings 12 slcies

Calories 301

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
1 cup dark brown sugar OR light brown OR white sugar 1 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

Instructions

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. Enjoy with butter.

Notes

Greek yogurt may be substituted in place of sour cream.
Store at room temperature for up to 3 days, wrapped in plastic wrap or a container with a lid.
Store in freezer for up to 3 months tightly wrapped in foil and plastic.

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