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Sourdough Discard Banana Bread

A delicious and easy banana bread recipe using sourdough discard, perfect for using up overripe bananas.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 250 g Bananas (approx. 3 medium overripe bananas) The riper, the better!
  • 2 large Eggs (60g each) Can substitute with flaxseed meal for a vegan option.
  • 5 g Vanilla Extract (1 teaspoon) Enhances the flavor.
  • 80 g Butter (Melted - can be salted or unsalted) Can substitute with coconut oil.
  • 100 g Sourdough Starter (or sourdough discard) Any active sourdough starter can be used.
Dry Ingredients
  • 200 g All Purpose Flour Can substitute with gluten-free flour.
  • 12 g Baking Powder (2 teaspoons) Helps the bread rise.
  • 100 g Brown Sugar Adds sweetness and moisture.
  • 50 g White Sugar To balance the flavors.
  • Pinch Salt Enhances flavors.
Topping
  • 20 g Golden Syrup For brushing on after baking to create a shiny glaze.

Method
 

Preparation
  1. Preheat your oven to 180°C/350°F.
  2. Mash the overripe bananas with a fork until fairly smooth (a few lumps are fine).
  3. Beat the eggs and vanilla together, then add to the mashed bananas. Mix lightly with a fork.
  4. Melt the butter in a small saucepan over low heat, then add it to the banana mixture.
  5. Stir in the sourdough starter until well blended.
  6. In a separate bowl, mix all dry ingredients together thoroughly.
  7. Add the dry ingredients to the wet ones and stir until just combined—don’t overmix!
  8. Pour the mixture into a buttered loaf tin.
Baking
  1. Bake for about 1 hour (check with a skewer to see if it comes out clean).
  2. Brush the top with golden syrup for a shiny glaze.
  3. Allow to cool for 30 minutes before removing from the tin.

Notes

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.