Sourdough Discard Banana Bread
A tender, moist banana bread that uses sourdough discard for gentle tang and extra flavor. Brown sugar, ripe bananas, and melted butter make this loaf warmly sweet and easy to bake.
Prep: 15 min · Cook: 55 min · Yield: 10 · Method: Oven
Ingredients
- 3 medium ripe bananas
- 0.5 cup sourdough discard
- 0.5 cup unsalted butter
- 0.75 cup light brown sugar
- 1 large egg
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 teaspoon vanilla extract
Cooking instructions
- Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment, leaving an overhang for lifting. (about 5 min) — 350°F
- Melt the butter and let it cool slightly. In a large bowl, mash the bananas until mostly smooth. Whisk in the sourdough discard, melted butter, brown sugar, egg, and vanilla until combined. (about 5 min)
- In a separate bowl, whisk together the flour, baking soda, and salt. Fold the dry ingredients into the banana mixture just until no dry streaks remain; do not overmix. (about 3 min)
- Pour the batter into the prepared loaf pan and smooth the top. Bake until deeply golden and a toothpick inserted in the center comes out clean or with a few moist crumbs, 50 to 60 minutes. (about 55 min) — 350°F
- Cool the loaf in the pan for 15 minutes, then lift it out using the parchment and cool completely on a rack before slicing. (about 15 min)