Sourdough Discard Banana Bread
A delicious way to use leftover sourdough starter, this banana bread is a family favorite that’s perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 1 loaf (about 8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard
- 2 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, mix the sourdough discard, mashed bananas, sugar, and melted butter until fully combined.
- Beat in the egg and vanilla extract until well mixed.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Pour the batter into the greased loaf pan.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, serve with butter or cream cheese. This banana bread is best stored in an airtight container.
Find it online: https://www.zaynkitchen.com/banana-bread-with-sourdough-discard/