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Sourdough Discard Banana Bread

Sourdough Discard Banana Bread Recipe

Bake the best Sourdough Discard Banana Bread Recipe with ripe bananas for an incredibly moist, tender loaf that's easy to make and perfect for using leftover starter.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 large eggs (about 100g)
  • 2 very ripe bananas, mashed
  • 1½ cups granulated sugar (300g)
  • ½ cup vegetable oil (110g)
  • 1¼ cups whole milk (300g)
  • 1 teaspoon vanilla extract (5g)
  • ¼ cup sourdough discard or active sourdough starter (50g)
  • 1¾ cups all-purpose flour (250g)
  • ½ teaspoon salt (3g)
  • 1 teaspoon baking soda (5g)

Method
 

  1. Prepare the Oven

    Preheat your oven to 325°F (163°C). Line a standard loaf pan with parchment paper or lightly grease it.

  2. Mix the Wet Ingredients

    In a large bowl, whisk together:
    Eggs
    Mashed bananas
    Sugar
    Once combined, stir in:
    Mix until smooth.
    Vegetable oil
    Whole milk
    Vanilla extract
    Sourdough discard

  3. Add the Dry Ingredients

    Add the flour, salt, and baking soda directly to the bowl.
    Stir gently until no dry streaks of flour remain. Avoid overmixing. The batter will be much thinner than traditional banana bread batter—this is completely normal.

  4. Fill the Pan

    Pour the batter into the prepared loaf pan, filling it about three-quarters full.
    If you have extra batter, divide it between another small baking dish or a second loaf pan.

  5. Bake

    Bake for 1 hour 20 minutes, or until:
    If the top browns too quickly, loosely cover it with foil during the final 20 minutes.
    The top is golden brown.
    A toothpick inserted into the center comes out clean or with just a few moist crumbs.

  6. Cool

    Let the loaf cool in the pan for about 10 minutes.
    Transfer it to a wire rack and allow it to cool completely—at least one hour—before slicing.