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Tender Sourdough Discard Banana Bread

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A moist, tender, and wholesome banana bread made with sourdough discard that adds a subtle tang and depth of flavor. Perfect for breakfast or snacks, this easy recipe uses simple pantry staples and ripe bananas.

Ingredients

Scale
  • ½ cup (120g) sourdough discard
  • 3 medium ripe bananas, mashed
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ½ cup (100g) brown sugar
  • 2 large eggs
  • ½ cup (115g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ½ cup (60g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps.
  3. Add the sourdough discard (½ cup / 120g) to the mashed bananas and stir gently to combine.
  4. Mix in the melted butter (½ cup / 115g), brown sugar (½ cup / 100g), eggs (2 large), and vanilla extract (1 teaspoon). Whisk lightly until incorporated, avoiding overmixing.
  5. In a separate bowl, sift together the all-purpose flour (1 ¾ cups / 220g), baking soda (1 teaspoon), salt (½ teaspoon), and ground cinnamon (1 teaspoon).
  6. Gradually add the dry ingredients to the wet mixture and fold gently with a spatula until just combined.
  7. If using nuts (½ cup / 60g), fold them in now.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake for 55-65 minutes, starting to check at 55 minutes by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
  10. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

[‘Do not overmix the batter to avoid tough bread.’, ‘Use ripe bananas with brown spots or blackened skins for best sweetness and moisture.’, ‘Start checking the bread at 55 minutes with a toothpick test.’, ‘Room temperature eggs and butter help create a smoother batter.’, ‘Rest the loaf before slicing to prevent gummy or crumbly texture.’, ‘If bananas are not ripe enough, bake them at 300°F (150°C) for 10-15 minutes until black and mushy to enhance sweetness.’, ‘You can substitute whole wheat flour for a nuttier flavor or gluten-free flour for a gluten-free version.’, ‘Butter can be substituted with coconut oil for dairy-free option.’, ‘Nuts are optional and can be replaced with seeds for nut-free variation.’]

Nutrition

Keywords: banana bread, sourdough discard, moist banana bread, easy banana bread, wholesome banana bread, baking, breakfast bread, snack bread

Find it online: https://pokirecipes.com/tender-sourdough-discard-banana-bread-recipe-easy-extra-moist-wholesome/