Sourdough Discard Banana Bread

Sliced sourdough banana bread showing moist, tender crumb with golden crust on wooden board.

5 from 3 votes

Transform overripe bananas and sourdough discard into the most incredible banana bread! Rich, moist, and perfectly tender with a subtle sourdough tang.

Prep Time15

Cook Time1 5

Total Time1 20

Course: All Recipes, Bread, Dessert

Cuisine: American

Servings: servings

Calories: 189kcal

Author: Jeri Walker

Ingredients

1¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 large egg
¾ cup granulated sugar
⅓ cup vegetable oil
¾ cup sourdough discard room temperature
1½ teaspoons vanilla extract
3 ripe bananas peeled and mashed (about 1¼ cups)

Instructions

Preheat oven to 325°F and set rack to middle position. Grease a 9x5 inch loaf pan and dust thoroughly with flour, tapping out excess.
In a medium bowl, whisk together 1¾ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon salt.
In a large mixing bowl, whisk together 1 egg, ¾ cup granulated sugar, ⅓ cup vegetable oil, ¾ cup room temperature sourdough discard, and 1½ teaspoons vanilla extract. Add mashed bananas and mix until well combined and smooth.
Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold together just until no flour streaks remain. Do not overmix the batter.
Pour batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
Let the bread cool in the pan for 15 minutes. Turn it onto a wire rack and let it cool completely for about 1 hour before slicing.
When completely cool, slice and serve. Store leftovers in an airtight container at room temperature for up to 4 days. Enjoy!

Notes

Very ripe bananas are key to this recipe - they should be heavily speckled or even black. They'll be sweeter and mash more easily.
Room temperature sourdough discard and egg create a better texture in the final bread. Let them sit out for an hour before baking.
If your bread browns too quickly, tent with foil during the last 15-20 minutes of baking.
Don't own a 9x5 pan? This recipe also works in mini loaf pans (bake time 30-35 minutes) or muffin tins (bake time 20-25 minutes).
Store bread at room temperature, tightly wrapped, for up to 4 days. There is no need to refrigerate - doing so can make it dry out faster! For longer storage, freeze slices for up to 3 months.

Nutrition