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Sourdough Discard Banana Bread

Sliced sourdough banana bread on a serving board.
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This sourdough banana bread is a simple way to use up sourdough discard, creating a moist, flavorful loaf with no fermentation required. It works beautifully as a classic loaf, muffins, or mini loaves, making it an easy recipe for both beginner and experienced sourdough bakers.

Ingredients

Scale

For batter:

  • 1/3 cup (100 g) sourdough discard (100% hydration)
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 1/3 sticks (150 g) unsalted butter, softened
  • 1 cup (200 g) brown sugar
  • 2 large eggs, room temperature
  • 2 1/2 medium bananas (260 g) ripe bananas, mashed 
  • 2 teaspoons (10 g) baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons (30 ml) dark rum or vanilla extract (optional)
  • 1 teaspoon ground cinnamon (optional)

For streusel:

  • 1 1/2 tablespoons (20 g) salted butter, chilled
  • 2 1/2 tablespoons (20 g) all-purpose flour
  • 2 1/2 tablespoons (20 g) almond flour
  • 2 tablespoons (20 g) icing (powdered) sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
  2. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 4-5 minutes.
  3. Add the eggs, then the all-purpose flour mixed with baking powder. Delicately fold the mixture using a rubber spatula until just combined.
  4. In a separate bowl, mash the bananas and stir in the sourdough discard. Add this mixture to the batter along with the vanilla extract or dark rum, mixing gently until incorporated.
  5. In a small bowl, combine all-purpose flour, almond flour, icing (powdered) sugar, and chilled salted butter cut into pieces. Use your fingertips to work the butter into the dry ingredients until the mixture resembles wet sand.
  6. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle the crumb topping evenly over the batter, if using.
  7. Bake for 55-65 minutes, checking at the 55-minute mark. If the top browns too quickly, loosely tent with foil. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 10-15 minutes, then remove and allow to cool completely on a wire rack before slicing.

Notes

  • Soften the butter properly: Remove unsalted butter from the refrigerator about 2 hours before baking so it creams smoothly with the sugar.
  • Use sourdough discard flexibly: It can be fresh or several days old, as long as it has been stored properly. You can also use an active sourdough starter.
  • Avoid overmixing: When adding the mashed bananas and sourdough discard, mix gently just until combined to keep the bread tender.
  • Change the format if desired: This recipe can be divided into four small loaves or baked as banana bread muffins instead of one large loaf (see the instructions in the post).
  • How to serve: Serve warm or at room temperature with a dollop of mascarpone or thick slabs of salted butter.
  • How to store: Store at room temperature (wrapped) for up to 3 days. Refrigerate for up to 7 days. Freeze the whole or sliced loaf for up to 3 months.

Nutrition

Find it online: https://sourdoughtalk.com/sourdough-discard-banana-bread/