Amazing Sourdough Banana Bread Using Discard
We love banana bread at our house. Recently I have started using my sourdough discard in my bread and its been amazing! So I want to share my newest sourdough discard recipe, my sourdough banana bread!
Whether you love your banana bread plain, with nuts, or with chocolate chips, this sourdough banana bread recipe is perfect!
Are you new to sourdough? Making sourdough discard recipes is a great way to get familiar with your sourdough start while strengthening it, feeding it, and using your discard.
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Using your sourdough starter when it is in the form of a discard is a great way to use up unneeded start. We spend so much time tending to our sourdough start, its a shame to throw out any discard. This is why I spend time converting many of my recipes to be sourdough recipes if you so choose.
You can find my very popular regular banana bread recipe right here!
The texture of this sourdough banana bread is really delicate and tender. You can get this by making sure you do not overmix when adding your dry ingredients to your wet ingredients.
Unlike with regular bread, you do not want to develop the gluten, so simply mixing until flour is just combined is the best course of action. I like to use all purpose flour with my banana bread.
Get my sourdough banana bread recipe below!
Amazing Sourdough Banana Bread Using Discard
Ingredients
- 1 cup vegetable oil or coconut oil
- 2 cup sugar
- 1 cup sourdough discard
- 4 large eggs
- 6 large bananas or 7 to 8 small over ripe and mashed
- 4 1/2 cup flour
- 1 tsp salt
- 2 tsp baking soda
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1 bag milk chocolate chips (optional)
- chopped nuts (optional walnuts or pecans)
Instructions
- Preheat oven to 350°
- Mix oil, sugar, sourdough discard, and eggs together until they are well blended with a stand mixer or in a large bowl
- Add the mashed bananas, milk, salt, soda, baking powder, and vanilla. Mix well.
- Add flour last and mix until combined. Do not over mix. At this point you can add chocolate chips if you want to make them even more decadent!
- Spray nonstick spray on 4 loaf pans and divide the batter between them. I like to make on the middle rack to ensure an even color. If they are on the bottom rack they will have a darker bottom and sides.
- Bake at 350° for 10 minutes and then reduce the heart to 325 for another 30-40 minutes. The total time for baking is 45-50 minutes apx. You can check doneness with a toothpick. It should come out clean in the middle. Let cool for 10 minutes and then remove
- Makes 4 loaves. Store in airtight bags or containers. You can freeze and let defrost before eating.
Tips
- Store your sourdough banana bread at room temperature for best flavor.
- You can make this into muffins as well simply by adding the batter to muffin tins. Bake for 20-25 minutes and check for doneness.
- Top with butter or cream cheese for a decadent treat.
- Cool your bread on a wire rack. Remove from the pans within 5-10 minutes of baking. Use a knife to loosen the sides if needed.
- Use a nonstick spray or cake spray to eliminate the batter sticking to the sides.
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