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Sourdough Banana Bread

Transform your classic banana bread with the addition of sourdough discard for a subtle tang and incredible moistness. This easy recipe is perfect for beginners and makes a delightful homemade gift.
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Prep Time 15 minutes
Cook Time 1 hour
Servings 8 slices

Equipment

  • Loaf pan standard 9x5 inch
  • Large bowl
  • Medium bowl
  • Whisk
  • Wooden skewer or toothpick
  • Wire rack

Ingredients
  

Main ingredients

  • 1.5 cups mashed over-ripe bananas 385 g
  • 0.5 cup sourdough discard 110 g
  • 0.67 cup firmly packed light or dark brown sugar 135 g
  • 0.5 cup granulated sugar 100 g
  • 0.5 cup melted unsalted butter 100 g
  • 2 large eggs lightly beaten
  • 1 Tablespoon vanilla extract
  • 2 cups all-purpose flour 250 g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground cinnamon optional
  • 0.25 cup whole milk 60 ml
  • 2 Tablespoons coarse or granulated sugar for sprinkling on top optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan.
  • In a large bowl, combine mashed bananas, sourdough discard, brown sugar, granulated sugar, melted butter, beaten eggs, and vanilla extract. Stir until well combined.
    1.5 cups mashed over-ripe bananas
  • In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
    1.5 cups mashed over-ripe bananas
  • Gently add the dry ingredients to the wet ingredients. Mix until just combined; do not overmix. A few streaks of flour are okay.
  • Stir in the whole milk until just incorporated.
    1.5 cups mashed over-ripe bananas
  • Pour the batter into the prepared loaf pan. Sprinkle the top with sugar if desired.
    1.5 cups mashed over-ripe bananas
  • Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the bread cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

Notes

For a delightful crunch, add about ¾ cup of chopped walnuts or pecans to the batter. Stir in ½ cup of chocolate chips for a chocolatey twist. Feel free to add a pinch of nutmeg or allspice with the cinnamon. For a dairy-free version, use non-dairy milk and a plant-based butter alternative. If bananas are very ripe, you can reduce granulated sugar slightly.