Sourdough Discard Banana Bread
Bring the comfort of home into your kitchen with this sourdough discard banana bread recipe.
Equipment
- 1 9x5 inch loaf pan any smaller and you'll loverflow the pan
- 1 stand mixer, hand mixer, or whisk and bowl I highly recommend going electric if you can!
Ingredients
- coconut oil for coating pan
- 4 bananas mashed and defrosted if frozen
- 1 1/4 cups brown sugar light or dark
- 2 tsp vanilla bean paste extract works fine too
- 2 eggs
- 1 cup sourdough starter discard active and bubbly starter works fine too
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup coconut oil melted
- 1/4 cup milk
- 1 cup chocolate chips optional, but highly recommend
Instructions
- Preheat the oven to 360 F.
- Grease a 9x5 inch loaf pan with coconut oil.
- Add the bananas, brown sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment and mix until combined.
- Add the eggs and the sourdough starter and blend until combined.
- In a separate bowl, mix together the flour, baking soda, baking powder and salt.
- Slowly add the dry mixture to the wet mixture, mixing between additions until all the dry ingredients are incorporated.
- Add the milk and oil and mix until just combined - but no longer.
- Add the chocolate chips and fold into the batter.
- Pour the batter into the greased pan.
- Bake for about 60 minutes until a toothpick comes out clean. After about 40 minutes of cooking check the top of the loaf to make sure it's not getting too brown. If so, place a piece of foil overtop to prevent burning.
- Cool in the pan for 15 minutes, then transfer to a cooling rack.
Video
Notes
How to Store Sourdough Discard Banana Bread
Your sourdough discard banana bread will save for later beautifully, making it perfect to make ahead and use for breakfasts or snacks throughout the week. Did you know you can even freeze banana bread?Room temperature
Once cooled, wrap your loaf in plastic wrap tightly and let sit at room temperature for 3-5 days.Frozen
To freeze, allow banana bread to cool completely. Wrap either the slices, whole, or half loaf tightly in plastic wrap first, then place in a freezer bag. Freeze for up to 3 months. Let sit at room temperature until thawed and heat slices in the microwave until warmed (about 30 seconds).In a Pinch Ideas
- Ripe bananas - If you don't have overripe bananas read the section below on how to quickly ripen bananas.
- Mixing - if you must (I don't recommend) shave time off the making of this recipe, simply mix the wet ingredients together, then the dry ingredients, then mix together as you would any other banana bread recipe.
Sourdough Discard Banana Bread Tips
Make this sourdough discard banana bread loaf even better by following the tips below to give you the perfect loaf.- Specific mixing order - don't skip the mixing order - this is why the banana bread is so perfectly textured.
- Banana bread muffins - want to make these into muffins instead? Simply place the batter into muffin tins and bake for about 20-25 minutes until a toothpick comes out clean.
- Foil tent - place a foil tent overtop the banana bread during the last 20-30 minutes or so of baking so that it doesn't get too brown on top but the center of the loaf still bakes through.
