Print

Moist Tender Sourdough Discard Banana Bread

sourdough discard banana bread - featured image
Print Recipe

A moist and tender banana bread recipe that uses sourdough discard to add a subtle tang and extra moisture. Easy to make with simple ingredients, perfect for breakfast or snacks.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 1/2 cups mashed)
  • 1/2 cup (120g) sourdough discard (unfed)
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) unsalted butter, melted (dairy-free butter can be used)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1/3 cup chocolate chips, or dried cranberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or nonstick spray. Line with parchment paper if desired.
  2. In a medium bowl, mash the bananas until mostly smooth with a few small lumps remaining (about 2-3 minutes).
  3. Add sourdough discard, melted butter, egg, and vanilla extract to the mashed bananas and whisk until combined (about 1 minute).
  4. In a separate large bowl, sift or whisk together flour, baking soda, baking powder, salt, cinnamon, and sugar until no lumps remain.
  5. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing.
  6. Fold in optional mix-ins like nuts or chocolate chips if using.
  7. Scrape the batter into the prepared loaf pan and smooth the top. Tap the pan gently to release air bubbles.
  8. Bake for 55-65 minutes, checking at 55 minutes with a toothpick. It should come out clean or with a few moist crumbs.
  9. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for best sweetness and moisture. Avoid overmixing to keep the bread tender. If the top browns too quickly, tent with foil halfway through baking. Let the bread rest for a few hours or overnight to enhance flavor and moistness. For gluten-free, substitute flour with a 1:1 gluten-free blend. For vegan, replace egg with flax egg and use dairy-free butter.

Nutrition

Keywords: banana bread, sourdough discard, easy banana bread, moist banana bread, tender banana bread, baking, quick bread

Find it online: https://forkifyfun.com/moist-tender-sourdough-discard-banana-bread-recipe-easy-best-tips/