Best Sourdough Discard Banana Bread Recipe
User Reviews
5
Best Sourdough Discard Banana Bread Recipe
Description
The recipe begins with mixing dry ingredients including flour, baking powder, baking soda, cinnamon, and salt. Wet ingredients consist of mashed ripe bananas, egg, brown sugar, melted butter, and sourdough discard. Combining these without overmixing ensures a moist but structured bread.
After pouring into a greased and lined loaf pan, the bread bakes at 350°F for about 50-60 minutes until golden and a skewer comes out clean. Cooling in the pan briefly before fully removing prevents breakage.
This banana bread carries a mild tang from the sourdough discard, which also contributes to moistness. It serves as a satisfying breakfast or snack and can be customized with nuts or chocolate chips. The recipe provides high-altitude adjustments for consistent baking results.
Storage tips include keeping the bread wrapped at room temperature for 3-5 days or refrigerated up to 7 days. It freezes well wrapped for up to 3 months, and thawing should be done at room temperature. Tossing add-ins in flour before adding to batter helps prevent sinking.
Ingredients
- 1 tablespoon butter for greasing the pan or use loaf pan parchment liners
- 137 g all-purpose flour 1 ⅛ cups (increase 2 TBL/or 156 g total for high altitude, unbleached
- 12 g baking powder 2 teaspoons (decrease to 1 ½ tsp HA or 8 grams
- 1.5 g baking soda ¼ teaspoon
- 2 g ground cinnamon 1 teaspoon
- ¼ teaspoon kosher salt
- 225 g banana about 1 ½ cups, 3-4 bananas, mashed
- 1 large egg room temperature (increase to 2 eggs for HA)
- 156 g brown sugar packed, ¾ cup (reduce by 2 TBL for High Altitude)
- 100 g sourdough starter ⅓ cup (may also use active starter, discard
- 22 g butter 1 ½ tablespoons, melted - increase to 2 TBL for high altitude
Instructions
- Preheat the oven to 350° F (175° C). Grease a 1 pound loaf pan with butter, line with parchment paper or use loaf pan liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon until well combined, and set aside.
- In another mixing bowl, add the mashed bananas, egg, brown sugar, melted butter and sourdough discard. Whisk together until thoroughly combined and blended.
- Make a well in the flour mixture, and pour the mixed wet ingredients into the center. Gently stir until just combined.
- Pour into the greased loaf pan, and bake for 50-60 minutes. It’s finished when the edges have pulled away from the pan, the top is golden brown, and a skewer inserted into the center comes out clean.
- Allow the bread to cool in the pan on a rack for one hour for best results, but at least 15 minutes, then carefully remove it from the pan and let it cool completely on the rack.
Notes
- Toss nuts or chocolate chips in a tablespoon of flour before adding to the batter to prevent sinking.
- Store banana bread at room temperature in an airtight container for up to 5 days; refrigerate for up to 7 days if needed.
- Freeze cooled banana bread wrapped well for up to 3 months; thaw at room temperature before serving.
- This recipe includes adjustments for high altitude baking to maintain texture and rise.
- Consider topping the batter with a cinnamon and turbinado sugar mix for a crunchy topping.
- Adding ½ cup chopped nuts or chocolate chips can customize the bread flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 203kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 316mg | 13% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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