Sourdough Discard Banana Bread
Moist, tender banana bread with a subtle tang from sourdough discard. A perfect way to use up overripe bananas AND leftover starter.
Ingredients
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- 2
In a large bowl, mash the bananas. Whisk in the sourdough discard, eggs, melted butter, brown sugar, and vanilla.
- 3
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- 4
Add the dry ingredients to the wet and stir until just combined. Fold in chocolate chips or walnuts if using.
- 5
Pour the batter into the prepared pan. For a beautiful split top, drag a butter knife down the center.
- 6
Bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
- 7
Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Baker's Tips
- •The riper your bananas, the better. Spotty, nearly black bananas have the most sugar and flavor.
- •If your bananas aren't ripe enough, bake them at 300°F for 15-20 minutes to speed up the ripening.
- •Sourdough discard straight from the fridge works perfectly here.
- •Wrap tightly and store at room temperature for 3-4 days, or freeze for up to 3 months.
