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Sourdough Banana Bread

Sourdough Discard Banana Bread

4.80 from 5 votes
Moist, tender, and just sweet enough—this sourdough discard banana bread is the perfect way to use up sourdough discard and ripe bananas. A snack the whole family will love.
Prep Time: 15 minutes
Cook Time: 45 minutes
cooling time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 13 servings
Course: Breakfast, Brunch, Meal Prep
Cuisine: American

Ingredients

  • 1 1/2 cups ripe bananas (mashed, about 13 oz or 3 1/2 to 4 medium bananas)
  • ¼ cup sourdough discard
  • 1⅛ cups unbleached all-purpose flour (6.75 ounces; 1 cup + 2 tbsp)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder (for better rise)
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter (1 oz, softened to room temperature)
  • ½ cup packed light brown sugar ( or monk fruit brown sugar)
  • 1 large egg
  • 1 large egg white (for more structure)
  • 1 teaspoon vanilla extract
  • Baking spray
  • Parchment paper

Instructions

  • Preheat oven to 350°F. Spray a metal loaf pan with baking spray and line it with parchment paper, leaving some overhang on the long sides for easy removal.
  • Mash the bananas in a medium bowl until mostly smooth with some chunks. Stir in the sourdough discard.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In a large bowl, beat the butter and brown sugar until light and fluffy, about 1–2 minutes. Add the egg, egg white, and vanilla; mix until smooth. Stir in the banana mixture.
  • Gradually fold in the dry ingredients with a spatula until just combined—do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Lift the loaf out using the parchment overhang and transfer to a wire rack to cool completely.

Notes

  • For a higher rise, don’t skip the baking powder or the extra egg white.
  • Use ripe bananas for best flavor and sweetness.

Storage

  • Room Temp: Store covered at room temperature for up to 3 days.
  • Fridge: For longer storage, refrigerate for up to 1 week.
  • Freeze: You can also freeze individual slices! Wrap each slice in parchment or plastic wrap and store in a freezer-safe bag for up to 3 months.

Nutrition

Serving: 1slice, Calories: 110kcal, Carbohydrates: 20.5g, Protein: 2.5g, Fat: 2g, Saturated Fat: 1.5g, Cholesterol: 19mg, Sodium: 149mg, Fiber: 1g, Sugar: 8.5g
- WW Points: 5