Sourdough Banana Bread Recipe
You spot overripe bananas and your sourdough discard glaring at you. Great, two problems, one solution. Bake banana bread. It’s moist, slightly tangy, and smells like competence. You stir, pour, and suddenly feel organized. Nobody needs to know this brilliance started as kitchen leftovers and mild guilt today.
This sourdough banana bread blends ripe bananas with discard for a moist, tender loaf and subtle tang. The batter mixes quickly and bakes into a golden, flavorful treat. Perfect for breakfast or snacks, it adapts easily with nuts or chocolate. It stores well and freezes beautifully for convenient, make-ahead slices anytime.
Sourdough Banana Bread Recipe
This sourdough banana bread recipe creates a moist, tender loaf with rich banana flavor and a light tang from discard. The batter comes together quickly and bakes into a golden, soft texture. Ideal for breakfast or snacks, it can be customized easily with nuts, spices, or chocolate chips.
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a loaf pan.
- Mix sourdough discard, mashed bananas, sugar, oil, and egg until smooth.
- Add flour, baking soda, and salt, then stir gently until combined.
- Pour batter into pan and smooth the top evenly.
- Bake until golden and a toothpick inserted comes out clean.
- Cool before slicing to maintain structure and moist texture.
Notes
For softer texture, avoid overmixing and bake just until done. For a crisp crust, bake slightly longer. Freeze slices individually for easy use. Handle batter gently when transferring. Add nuts, chocolate, or spices for variation. Store wrapped at room temperature or refrigerate for longer freshness.
