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Easy, Moist Sourdough Discard Banana Bread

Close-up of a moist slice of chocolate chip sourdough banana bread on a small plate.
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Use your sourdough discard and overripe bananas to make this incredibly moist and soft sourdough banana bread. This easy, one-bowl recipe delivers a tender loaf with a subtle, pleasant tang, perfect for breakfast or a snack.

Ingredients

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  • 1 cup (225g) very ripe bananas, mashed (about 3 large)
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) active sourdough discard (unfed starter)
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Optional Add-ins: 1/2 cup chocolate chips or 1/2 cup chopped walnuts/pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, combine the mashed bananas, melted butter, granulated sugar, egg, vanilla extract, and sourdough discard. Whisk until the mixture is smooth.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Add the dry ingredients to the wet ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. If using, fold in the chocolate chips or nuts now.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached. If the top browns too quickly, loosely tent it with foil after 40 minutes.
  8. Let the bread cool in the pan for 10 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • This recipe works well with unfed sourdough discard, making it a great zero-waste baking project.
  • If you prefer a tangier flavor, use a sourdough discard that has been refrigerated for several days.
  • This moist banana bread freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

Find it online: https://gourmetgaze.com/sourdough-banana-bread-recipe-easy-moist/