Sourdough Discard Banana Bread
Turn Sourdough Discard into Banana Bread! Easy banana bread using discarded sourdough starter. Use up those ripe bananas and extra sourdough discard! This is a delicious banana bread recipe using sour-dough discard starter to add a unique tangy flavor. This baking tutorial video is perfect for beginners and those looking to be more sustainable and reduce food waste!
**Need a sourdough starter? Here is your shortcut to sourdough! My own Freeze dried sourdough starter!
Robyn on the Farm's
Soughdough Discard Banana Bread Recipe
1 stick (8 Tbs) butter, softened (113 g)
2/3 c brown sugar, packed (142 g)
1 tsp pure vanilla extract (5 g)
1 tsp ground cinnamon (2.5 g)
¼ tsp ground nutmeg (0.5 g)
1 tsp baking powder (4 g)
1 tsp baking soda (5 g)
1 tsp salt (6 g)
1 cup over-ripe bananas, mashed (245 g)
(add ¾ c more bananas (184 g; 429 g total bananas) for a stronger banana flavor and omit sour cream)
¾ c sour cream, yogurt, applesauce, or more banana (170 g)
¼ c honey (85 g)
2 large eggs (100 g without shells)
½ c sourdough discard or starter (fed or unfed) (113 g)
2 c all-purpose flour (240 g)
¾–1 c chopped nuts, dried fruit, or chocolate chips (90–170 g depending on add-in)
Instructions:
Cream butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt together. Add mashed bananas, honey, eggs, sour cream, sourdough discard, and flour and blend until just combined. Do not over mix. Fold in additional nuts, fruit, or chips. Pour into lined or well-greased loaf pan (8.4x4.5 or 9x5 size). Bake at 325 degrees for 45 minutes, cover top with foil to prevent over browning, and bake an additional 25–30 minutes. Do toothpick test to ensure the center is done. Let cool 10 minutes in loaf pan, then turn out and cool on a wire rack. Enjoy your delicious loaf of sourdough discard banana bread!
*This is how I store my bread! If you're looking for an alternative to plastic bread bags, our beeswax bread bags are a healthy way to store your bread! They are reusable, made of 100% cotton, infused/soaked/saturated (not sprayed!) with organic beeswax, are naturally antibacterial to keep your bread from molding, and handmade by me and my daughters on our family farm! We'd love to send you one!
Used in this Recipe:
Lodge 8.5x4.5" Loaf Pan (for 1 and 1.5 size loaves)