Sourdough Discard Banana Bread

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Banana bread is a classic, beloved treat that never goes out of style. But have you ever considered taking it up a notch by infusing it with the tangy goodness of sourdough discard? In this article, we’ll explore how to make Sourdough Discard Banana Bread, showcasing its unique flavor profile, sharing the best time to use those overripe bananas, and detailing the significance of each ingredient. We’ll also provide you with a step-by-step guide to craft this delightful bread and tips on storing it for long-lasting enjoyment.

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The Difference in Taste

Sourdough discard banana bread offers a delightful twist on the traditional banana bread. The addition of sourdough starter discard introduces a mild tanginess and complexity to the flavor, balancing the sweetness of the ripe bananas. The resulting bread is more nuanced, with a deep, rich taste that’s truly satisfying. If you’re a fan of sourdough, you’ll appreciate the added depth it brings to this classic recipe.

If you haven’t gotten started in your sourdough journey yet, check out our guide on how to make your own sourdough starter from scratch!

Optimal Time for Using Bananas

The best bananas for sourdough discard banana bread are those that are overripe and speckled with brown spots. At this stage, the bananas are at their sweetest and most flavorful, which adds a natural sweetness to the bread. Overripe bananas are also easier to mash, ensuring a smooth and moist texture for your bread.

sourdough discard banana bread

Ingredient Roles

Let’s explore the role of each ingredient in creating this delectable bread:

  1. Ripe Bananas: As the star ingredient, ripe bananas provide natural sweetness, moisture, and a distinctive banana flavor.
  2. Sourdough Discard: This adds a subtle tangy note to the bread, enhancing its overall flavor profile.
  3. Flour: All-purpose flour is the backbone of the bread, providing structure and binding everything together.
  4. Sugar: Sugar sweetens the bread and enhances the caramelization during baking, resulting in a beautiful golden crust.
  5. Eggs: Eggs act as a binder and provide structure, ensuring a moist and tender crumb.
  6. Butter: Butter contributes to the bread’s rich flavor and adds moisture.
  7. Baking Powder: Baking powder is the leavening agent that helps the bread rise.
  8. Salt: A pinch of salt enhances the overall flavor by balancing the sweetness and acidity.
  9. Cinnamon and Vanilla Extract: These flavor enhancers complement the banana’s natural sweetness and add a delightful aroma.
banana bread with sourdough discard

Sourdough Discard Banana Bread Recipe

Now, let’s get baking! Here’s a step-by-step guide to making Sourdough Discard Banana Bread.

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Sourdough Discard Banana Bread

Sourdough discard banana bread offers a delightful twist on the traditional banana bread. The addition of sourdough discard introduces a mild tanginess and complexity to the flavor, balancing the sweetness of the ripe bananas. This is more of a dense, flavor packed sweet bread, so don't expect much rise.
Prep Time20 minutes
Cook Time1 hour
Servings: 12 slices

Ingredients

  • 2 to 3 overripe bananas
  • 1 cup sourdough discard
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs
  • 1/2 cup unsalted butter melted
  • 1 teaspoon vanilla extract

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  • In a mixing bowl, mash the ripe bananas until smooth.2 to 3 overripe bananas
  • Add the sourdough discard and stir well to combine.1 cup sourdough discard
  • In a separate bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon.2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon
  • In another bowl, beat the eggs and mix in the melted butter and vanilla extract.2 eggs, 1/2 cup unsalted butter, 1 teaspoon vanilla extract
  • Combine the wet and dry ingredients, folding them together gently. Be careful not to overmix; just mix until the ingredients are incorporated.
  • Pour the batter into the greased loaf pan and smooth the top.
  • Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Storing Sourdough Discard Banana Bread

To preserve the freshness and flavor of your Sourdough Discard Banana Bread, follow these storage tips:

  1. Room Temperature: You can store the bread at room temperature for up to 2 days in an airtight container.
  2. Refrigeration: If you need to store it for a longer period, wrap the bread in plastic wrap and keep it in the refrigerator for up to a week.
  3. Freezing: For extended storage, slice the bread, wrap individual slices or the whole loaf tightly in plastic wrap, and place them in a resealable plastic bag. It can be frozen for up to 3 months.
  4. Reheating: To enjoy your frozen bread, let it thaw at room temperature or in the refrigerator. You can reheat individual slices in a toaster or microwave for a quick, warm treat.

More Discard Recipes

Check out some of our other sourdough discard recipes such as rich and chewy brownies, pumpkin bread, and our favorite, fluffy pancakes!

Hey Beautiful! I’m Tara, garden enthusiasts, keeper of chickens, herbal homesteader and stay at home mom of 3 tiny humans and a sourdough starter named Ma. I love teaching others how to live a self-sufficient and sustainable life through homesteading, scratch cooking, and remembering to live barefoot, wild and free!

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7 thoughts on “Sourdough Discard Banana Bread”

  1. 5 stars
    This recipe makes such a wonderful bread! For me it is the right balance between bready and cakey, mine turned out a little more on the bready side which I prefer. Also it isn’t too sweet
    I used two overripe bananas and otherwise followed the recipe.
    The only thing I would suggest is to list the ingredients in the order they are used in the recipe, as it would make it easier to follow. But the recipe itself is spot on and could become my regular banana bread recipe from now on! (Plus a great way to use discard)

  2. 5 stars
    In stead of making this into a loaf I chose to do muffins! I got 19 out of this batch using a 1/4 scoop. I baked them for 15 minutes! Very delicious! Definitely going to add mini chocolate chips next time!

  3. 5 stars
    Made it and my husband loved it! 🥰 I used 3 really overriped bananas. Didn’t make any changes to the recipe. Will make it again!

  4. 5 stars
    This was an awesome banana bread and I love using the discards. It looked just like the picture. Taste was terrific.

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