Sourdough Discard Banana Bread
I started baking this Sourdough Discard Banana Bread to avoid wasting my starter, but now it’s a regular in my kitchen. The sourdough gives it a soft texture and a balanced flavor that’s not too sweet. It’s one of those recipes that feels comforting every time.
Servings 6
Ingredients
- 3 bananas large, very ripe
- 8 tbsp unsalted butter room temperature
- 2 large eggs
- ¾ cup granulated sugar
- 1 cup sourdough discard
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup walnuts
- ½ cup raisins optional
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350°F and grease a 9.25 × 5.25-inch loaf pan.
- Lightly toast the walnuts in a skillet, then chop and allow them to cool completely.
- Using a hand mixer or stand mixer, cream the butter and sugar together until pale and creamy.
- Add the mashed bananas and eggs, mixing until smooth.
- Mix in the vanilla extract and room-temperature sourdough discard until fully incorporated.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the batter and mix just until combined using a spatula.
- Fold in the toasted walnuts, along with the raisins and chocolate chips if using.
Notes
- Use very ripe bananas. The darker the peel, the sweeter and more flavorful your bread will be.
- Bring all ingredients to room temperature before mixing. This helps the batter blend smoothly and bake evenly.
- Don’t overmix the batter. Stir just until the dry ingredients are incorporated to keep the loaf tender.
- Toast the walnuts. A quick toast in a skillet deepens their flavor and adds a pleasant crunch.
- Use room-temperature sourdough discard. Cold discard can cause the butter to seize and affect the texture.
- Check for doneness early. Start testing around 55 minutes; the loaf is ready when a toothpick comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes before transferring to a rack. This helps it set and prevents breaking.
- Keep mix-ins balanced. Limit total add-ins like nuts, raisins, or chocolate chips to about 1½ cups so the bread bakes evenly.
- Store properly. Wrap the cooled loaf tightly and keep it at room temperature for up to 3 days or freeze for longer storage.
- Warm before serving. A quick reheat in the toaster or microwave brings back that fresh-baked softness.