Sourdough Discard Banana Bread
, Published Mar 11, 2024
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This easy Sourdough Discard Banana Bread is a great way to use up your starter discard and any brown bananas begging for your attention… The combination a deliciously moist and tender banana bread with a slightly chewy crust.
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Got some bananas that need using up and a sourdough starter that needs a little TLC? I am usually guilty of both of these and what’s a baker to do? Bake Sourdough Discard Banana Bread, that’s what!
It takes just minutes to mix up the batter, you feel a warm glow of not wasting any ingredients AND it takes incredible. Truly a win-win proposition.
You can use sourdough discard in this recipe or even bubbly and active sourdough starter if you have some that needs using up.
SOURDOUGH BANANA BREAD INGREDIENTS
Let’s break down the ingredients…
- Ripe bananas – those really brown and spotty ones that are only fit for the compost bin are the perfect ones to use in baking
- Sourdough discard or active sourdough starter
- Coconut oil, vegetable oil or melted butter
- Self-rising flour (or self-raising in the UK) plus added baking powder
- Brown sugar – either light or dark brown sugar
- Eggs
- Cinnamon and vanilla extract
- A little honey, golden syrup or maple syrup to brush on the cake for an optional sticky-glossy finishing touch
How to make sourdough discard banana bread
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Preheat the oven to 180°C (350°F). Mist a large 900g (2lb) loaf pan with cake release and line with baking paper.
Peel the bananas and add to a food chopper or blender. Blitz to a smooth purée and pour into a large bowl. Alternatively add the bananas to a mixing bowl and mash well with a fork. Add the sourdough discard, eggs, vanilla extract and oil and stir well to combine.
Vigorously stir in the brown sugar then fold in the flour, cinnamon and baking powder, stirring gently until no dry streaks remain. You don’t need to overwork the batter, using a light hand is best.
Transfer the batter into the prepared loaf tin and level. Top with the sliced banana, if using. Bake for an hour or until the banana bread is golden and a skewer inserted in the middle comes out clean.
Brush the warm banana bread with a little honey or maple syrup to give it a sweet sheen. Lift out of the tin using the overhanging paper and place on a wire rack to cool. Delicious served toasted and spread with a little salted butter 🙂
RECIPE TIPS AND FAQs
- If your banana bread is browning too quickly, cover it loosely with foil.
- Change things up by adding chopped nuts, chocolate chips, Nutella or Biscoff spreads.
- Keep banana bread in an air tight container at room temperature for 3-4 days or freeze it, whole or in slices for up to three months.
BAKE IN THE AIR FRYER
You can bake your sourdough discard banana bread in an air fryer, provided it has enough room to accommodate your loaf pan. I used my Instant Vortex air fryer with the rack removed to allow more space for the bread to rise.
RELATED RECIPES
- Easy Sourdough Discard Focaccia With Yeast
- Quick Sourdough Bread With Yeast
- Sourdough Cheese Scones | Sourdough Biscuits
- Blueberry Crumb Cake
HAVE YOU MADE MY SOURDOUGH DISCARD BANANA BREAD RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!
Sourdough Discard Banana Bread
Video
Ingredients
For the banana bread
- 200 g (7oz) mashed bananas (3 small bananas)
- 120 ml (½ cup) coconut oil, melted (sub with vegetable oil or melted butter)
- 150 g (approx. 3/4 cup) sourdough starter , discard or active
- 3 eggs (medium in the UK / large in the US)
- 1 tsp vanilla extract
- 250 g (1 ¼ cups) soft sugar , light or dark
- 260 g (2 cups) self-raising flour (self-rising flour)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- pinch salt
To top (optional)
- 1 banana sliced into three long strips
- 2 tbsp honey or maple syrup
Instructions
- Preheat the oven to 180°C (350°F). Mist a large 900g (2lb) loaf pan with cake release and line with baking paper.
- Peel the bananas and add to a food chopper or blender. Blitz to a smooth purée and pour into a large bowl. Alternatively add the bananas to a mixing bowl and mash well with a fork.200 g (7oz) mashed bananas (3 small bananas)
- Add the eggs, sourdough discard, vanilla extract and oil and stir well to combine.120 ml (½ cup) coconut oil, melted, 150 g (approx. 3/4 cup) sourdough starter, 3 eggs, 1 tsp vanilla extract
- Vigorously stir in the brown sugar then fold in the flour, cinnamon, baking powder and salt, stirring until no dry streaks remain. You don't need to overmix the batter, using a light hand is best.250 g (1 ¼ cups) soft sugar, 260 g (2 cups) self-raising flour , 1 tsp baking powder, 1 tsp ground cinnamon, pinch salt
- Transfer the batter into the prepared loaf tin and level. Top with the sliced banana, if using.1 banana
- Bake for an hour or until the banana bread is golden and a skewer inserted in the middle comes out clean.
- Brush the warm banana bread with a little honey or maple syrup to give it a sweet sheen.2 tbsp honey or maple syrup
- Lift out of the tin using the overhanging paper and place on a wire rack to cool.
Notes
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
