Master Crumb

Sourdough Discard Banana Bread

Moist, flavorful banana bread made with sourdough discard. The perfect use for overripe bananas and extra starter.

Makes: 1 loaf

This banana bread is incredibly moist with a subtle sourdough tang that complements the sweetness of ripe bananas. It's the perfect way to use both your overripe bananas and sourdough discard at once.

Instructions

  1. 1

    Prepare

    Preheat oven to 175°C (350°F). Grease a 9x5 inch loaf pan or line with parchment paper.

  2. 2

    Mash Bananas

    In a medium bowl, mash the bananas with a fork until mostly smooth. Stir in the sourdough discard.

  3. 3

    Cream Butter and Sugar

    In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, then vanilla.

  4. 4

    Combine

    Add the banana-discard mixture to the butter mixture. Stir to combine.

  5. 5

    Add Dry Ingredients

    Add flour, baking soda, salt, and cinnamon. Mix until just combined. Fold in nuts or chocolate chips if using.

  6. 6

    Bake

    Pour into prepared pan. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.

  7. 7

    Cool

    Let cool in pan for 10 minutes, then turn out onto a wire rack. Best served warm or at room temperature.

Tips & Notes

  • The riper the bananas, the more flavor. Black-spotted bananas are ideal.
  • For extra moisture, add a tablespoon of sour cream or yogurt.
  • Creates a beautiful crack on top—don't try to prevent it!
  • Stores well wrapped at room temperature for 3-4 days.
  • Freezes beautifully for up to 3 months.