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Moist Sourdough Discard Banana Bread

A close-up of a freshly baked loaf of sourdough banana bread studded with chocolate chips.
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Make this easy sourdough discard banana bread for a soft, moist loaf with a subtle tang. It is a great no-waste baking solution for using overripe bananas.

Ingredients

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  • 1 cup sourdough discard (unfed starter)
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup mix-ins (optional: chocolate chips or chopped walnuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the melted butter, sugar, and mashed bananas until combined.
  3. Whisk in the egg and vanilla extract until smooth.
  4. Add the sourdough discard to the wet ingredients and mix until just incorporated.
  5. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula only until no dry streaks of flour remain. Do not overmix.
  7. If using, gently fold in the chocolate chips or nuts.
  8. Pour the batter into the prepared loaf pan.
  9. Bake for 50 to 65 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  10. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before slicing.

Notes

  • Use very ripe, spotty bananas for the best natural sweetness and moisture in this recipe.
  • This bread freezes well; wrap the cooled loaf tightly in plastic wrap and then foil for up to three months.
  • For a tangy banana bread flavor, ensure your sourdough discard is at least a few days old.

Nutrition

Find it online: https://cookingbyfelix.com/sourdough-banana-bread-recipe-easy-moist/