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Sourdough Discard Banana Bread
Desi

Sourdough Discard Banana Bread

A moist banana bread that puts sourdough discard to work for flavor and moisture, while baking soda handles all the rising -- no active starter needed.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf (about 10 slices)
Course: Bread, Breakfast
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium (about 340 g mashed) very ripe bananas
  • 180 g (¾ cup) sourdough discard, unfed
  • 250 g (2 cups) all-purpose flour
  • 150 g (¾ cup, packed) brown sugar
  • 113 g (8 Tbsp) unsalted butter, melted and cooled
  • 2 large eggs
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 100 g (¾ cup) chopped walnuts or chocolate chips (optional)

Equipment

  • 9x5-inch loaf pan
  • Potato masher or fork

Method
 

  1. Preheat oven to 350°F and grease a 9x5-inch loaf pan.
  2. Mash the bananas until mostly smooth.
  3. Whisk in discard, melted butter, brown sugar, and eggs.
  4. Fold in flour, baking soda, cinnamon, and salt just until combined.
  5. Fold in walnuts or chocolate chips, if using.
  6. Pour into the pan and bake 55–65 minutes until a toothpick comes out clean.
  7. Cool in the pan 15 minutes, then turn out onto a rack to cool completely.

Notes

The sourdough discard here is for moisture and flavor, not leavening - baking soda does the rising, so unfed discard straight from the fridge works perfectly.