Sourdough Banana Bread

sliced sourdough discard banana bread with butter

4.47 from 136 votes

This sourdough banana bread is the perfect way to use up all that extra sourdough discard AND those brown bananas. Your whole family will go crazy for this twist on the traditional banana bread.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Bread

Cuisine: American

Keyword: banana bread, sourdough banana bread, sourdough discard, sourdough discard banana bread, sourdough discard recipes

Servings: 9x5 loaf

Author: Brandy O'Neill

Equipment

Ingredients

1-1/2 cups all-purpose flour 170 grams
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
3/4 cup brown sugar 160 grams
1/2 cup unsalted butter room temperature, 113 grams
1 large egg
1 cup unfed sourdough starter discard 227 grams
1 cup mashed ripe banana 227 grams
2 teaspoons vanilla bean paste or vanilla extract

Instructions

Preheat oven to 350 degrees F and spray a 9x5 loaf pan with non-stick spray, set aside.
In a medium-sized mixing bowl add flour, baking soda, kosher salt, and cinnamon.
Whisk to combine and set aside.
In the bowl of an electric mixer add brown sugar and butter.
Cream together until the mixture is light in color and fluffy in texture.
Scape down the sides and mix in the egg, sourdough starter, mashed banana, and the vanilla bean paste.
Mix gently until just combined.
With the mixer on low, slowly add in the flour mixture.
Continue mixing just until the batter comes together.
Spread batter into the prepared loaf pan and bake for 60-75 minutes or until a toothpick comes out clean when tested in the center of the loaf or until the loaf registers 200F-205 degrees F with an instant-read thermometer.

Notes

Use white whole wheat flour in place for all purposes if desired.

Nutrition