Description

This Sourdough Discard Banana Bread is a moist and flavorful twist on classic banana bread, incorporating sourdough discard to add subtle tanginess and enhance texture. Perfect for using up ripe bananas and sourdough starter, this recipe yields a tender loaf with a caramelized sugar topping that adds a delightful crunch.

Ingredients

Scale

Main Ingredients

3–4 very ripe bananas (soft with brown spots, not too mushy)
½ cup butter (1 stick, melted)
1 cup brown sugar (packed)
2 eggs
2 teaspoons vanilla extract
⅔ cup sourdough discard or active starter
½ teaspoon salt
1 teaspoon baking soda
1¾ cup all purpose flour

Topping

2 Tablespoons white sugar

Instructions

Preheat the Oven: Preheat your oven to 350℉ (180℃). Line an 8×8 inch baking pan with parchment paper to prevent sticking and for easy removal of the banana bread.
Prepare Banana Mixture: Peel the ripe bananas and place them into the bowl of your stand mixer fitted with a paddle attachment. Lightly beat the bananas until they are broken up but still have some large chunks. Add melted butter, brown sugar, eggs, and vanilla extract, then mix until well combined.
Add Sourdough Discard and Other Ingredients: Incorporate the sourdough discard or active starter, salt, and baking soda into the banana mixture. Mix until everything is fully combined, scraping down the sides of the bowl with a spatula as needed to ensure even mixing.
Incorporate Flour: Add half of the all-purpose flour to the batter and mix gently. Add the remaining flour and mix again, making sure to scrape down the sides of the bowl. Avoid overmixing to maintain a tender crumb.
Prepare for Baking: Pour the batter into the prepared baking pan and spread evenly to the edges. Sprinkle the top evenly with white sugar to create a sweet, crispy topping during baking.
Bake: Bake in the preheated oven at 350℉ (180℃) for 40-50 minutes. Check doneness by inserting a toothpick into the center; the toothpick should come out clean when the bread is fully baked.
Cool and Serve: Remove the banana bread from the oven and let it cool completely in the pan before slicing and serving to allow the flavors to set and the texture to firm up.

Notes

Use very ripe bananas with brown spots for the best natural sweetness and flavor.
Do not overmix the batter once the flour is added to prevent tough banana bread.
Using sourdough discard adds a subtle tang and improves texture but you can substitute with active starter if preferred.
The white sugar sprinkled on top creates a delightful crispy crust when baked.
Make sure the banana bread cools completely before slicing to keep slices intact and moist.
You can store the banana bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: sourdough discard banana bread, banana bread with sourdough starter, easy banana bread, sourdough banana recipe, moist banana bread