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.
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.
Video
Notes
Bake in a preheated air fryer at 160°C (325°F) for 65-75 minutes.