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+ servings
Loaf of sourdough banana bread on a cooling rack

Sourdough Discard Banana Bread

The discard gives this iconic bread the perfect rise and texture. Put this powerful ingredient to work by incorporating it into your next loaf of banana bread. Don't let your discard, or overripe bananas, go to waste anymore.
5 from 3 votes
Prep Time 10 mins
Cook Time 1 hr
Cooling Time 10 mins
Total Time 1 hr 20 mins
Course Breakfast
Cuisine American
Servings 12 Slices, Depending on size

Ingredients
  

  • 2 & ¼ Cup All Purpose Flour Scooped and leveled.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 Stick (½ Cup) Butter Softened
  • ¾ Cup Granulated Sugar
  • ¼ Cup Full Fat Yogurt
  • 1 Cup Sourdough Starter Discard 12-24 hours after feeding
  • 2 teaspoons Vanilla Extract
  • 2 Large Eggs
  • 4 Large Very ripe, soft bananas Will equal about 2 cups of mashed bananas.

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare a loaf pan by spraying with non-stick spray or a coating of butter with a dusting of flour. Whichever way you prefer to prepare baking pans. Set aside.
  • In a small bowl, mix together the flour, salt, baking soda, and cinnamon. Set aside.
  • In a large glass bowl, mix together the butter and sugar with a hand mixer until it's fully combined and has a soft, fluffy texture.
  • Next, add in the yogurt, sourdough starter and vanilla extract. Mix well with a hand mixer until everything is fully combined.
  • Add in eggs and mix again with the hand mixer just until they are fully incorporated. Don't overmix.
  • In a medium bowl mash bananas with a fork until they are a creamy consistency. Some smaller lumps are okay. The softer the bananas are the easier they will be to mash.
  • With a wooden spoon or spatula, fold in the mashed bananas just until everything is fully incorporated.
  • Dump in the flour mixture, and with a wooden spoon, fold everything together until the flour is fully incorporated. Use a spoon or spatula at this point because we don't want to overmix the batter. That can lead to a dense texture.
  • Pour the batter into the prepared loaf pan and using a spoon or spatula scrape the bottom of the bowl so all the batter makes it in the pan.
  • Give the pan a good shake so the batter settles and is evenly distributed.
  • Place pan in the oven and bake for 55-60 minutes.
  • About halfway through if the top of the bread starts to turn brown, make a tent out of tin foil and place it over the top. This will allow the inside of the bread to continue to cook but will protect the top from burning.
  • The bread is done when a toothpick is inserted in the middle and comes out clean.
  • When done, place the pan on a cooling rack and allow the bread to cool inside the pan for 10 minutes.
  • Take a knife and run it between the bread and the side of the pan. Just to get any piece that may be stuck.
  • Remove loaf from the pan and allow it to cool.
  • Slice and serve with a little butter and enjoy!

Notes

Ingredient Notes:
  • When measuring the flour make sure to scoop flour out with a spoon into the measuring cup and level with a knife.
  • This recipe calls for about 2 cups of mashed bananas. That will be about 4 larger size bananas. The softer the banana the better. If they are too firm it will be difficult to mash.
  • Make sure butter is soft and at room temperature. The butter and sugar need to be creamed together. Softer butter will allow it to come to a creamy consistency. You shouldn't see any lumps of butter.
Variations
Add a special touch to your bread by adding in either chocolate chips or chopped walnuts. About a cup of either.
Storage
Banana bread will last 3-4 days on the counter and up to a week in the refrigerator. To store, make sure the bread has completely cooled. I like to wrap mine in tin foil or place it in a cake stand with a lid to keep it fresher.
Can banana bread be frozen? Yes! I love to freeze banana bread. I will often make two loaves and freeze one to keep for future camping trips.
To freeze make sure the loaf is completely cool, wrap tightly in foil, and then place in a gallon zip lock bag. Make sure to remove as much air as possible and stick it in the freezer.
It will last a long time in the freezer but is best to be used within 3-4 months.
 
Keyword Banana Bread, Quick Bread, Sourdough discard, sourdough recipes, Sourdough Starter
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