This recipe is specifically made to be used with sourdough discard.
I have seen so many recipes for banana bread during this pandemic so I figured why not throw in one of my favorites too! My kids absolutely love this banana bread. It is easy to make, uses up some of the sourdough discard I have sitting in my fridge and it tastes really good. What’s not to love?! If you are looking for a banana bread recipe without the sourdough discard, try another one of our favorites here.
Use Very Ripe Bananas
One of the keys to a really good banana bread is in the bananas themselves. I buy a lot of bananas. It’s one of the fruits that my kids seem to love eating and we always seem to be picking up another bunch or two of bananas every time we go to the store. Luckily for me, my kids like bananas throughout their differing scales of ripeness. Some love them at the beginning stage of green/yellow. Some love them right in the middle stage of yellow with NO, absolutely NO brown spots and some don’t care that much and will eat them even with those brown spots starting to take over. But no one will eat them in the really, really brown stage where the whole banana has basically turned brown and gooey…unless it’s in banana bread. This ooey-gooey banana stage is when I usually make some banana bread. Alternatively you can peel the bananas, place them into a ziplock bag and freeze. Thaw when ready to use.
Sourdough Discard in Banana Bread
A word of warning: not all sourdough discard is created equal. The age of the discard makes a difference. I prefer using a “fresh” discard that is only a day or two old (at the most). My family didn’t even know there was sourdough in this recipe because the discard I used came straight from the jar–right before I fed my starter again. Some of my family members like the tang in sourdough bread but not baked goods. Discard that has been sitting in the fridge for a week or two gives a lot more “tang” to this banana bread. You can also use bubbly sourdough starter for less sourdough flavor but all the sourdough benefits if desired.
Banana Bread Mix-Ins
My kids love this recipe plain, but they really love it when I add some mini chocolate chips into the batter. Add them in at the end of the ingredients by stirring gently until just combined, so as not to over-mix the batter. Mini chocolate chips give the perfect pop of chocolate that compliment the banana bread flavor instead of trying to hide it. Chopped nuts or dried fruit would also be delicious in this recipe, or you can leave the mix-ins out all together.
Have you made banana bread yet during this pandemic? How do you like to eat your bananas? Green-yellow, yellow, yellow-brown or in banana bread? Enjoy!
Sourdough Banana Bread
- 3 over-ripe bananas about 1 1/2 cups
- 2 large eggs, lighly beaten
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 200 grams sourdough discard about 3/4 cup
- 1 1/8 cup all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup mini chocolate chips or nuts optional
- Preheat oven to 425 degrees and prepare a loaf pan. Line the pan with parchment paper or spray with cooking spray to grease.
- To a medium-sized bowl, mash the bananas. Add the eggs, white sugar, brown sugar, vanilla extract and vegetable oil. Stir to combine.
- Mix in the sourdough discard and stir until just combined.
- In a separate bowl (or you can mix it straight in if you don’t like to get multiple bowls dirty) mix in the flour, baking powder, salt and chocolate chips or nuts (if desired). Mix until just incorporated.
- Pour the batter into the loaf pan and bake at 425 degrees for 10 minutes. Then lower the temperature to 350 degrees and continue baking for about 50 minutes. Insert a knife into the banana bread to check if it is completely baked through. If it's not baked through, continue baking for another 5-10 minutes until a knife or toothpick entered in the banana bread comes back clean.
- Let the banana bread cool in the pan for 10 minutes before releasing from the pan and cooling on a cooling rack. Enjoy!
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7 responses to “Sourdough Banana Bread”
Looks delicious!! I love seeing all of the recipes you make using sourdough discard!! 🙌🏻🍌🍞😋Loading…
This turned out perfectly! Thank you!Loading…
[…] a loaf pan, with a stickier batter, like this banana bread or the lemon blueberry bread that is pictured, I will often drape the parchment paper over the […]Loading…
This is hands down the best banana bread I’ve ever made! The only sub I did was swap melted coconut oil for the vegetable oil 🙂
Whenever I make it, I always get asked for recipe!Loading…
[…] You know how some recipes just seem elusive? I felt that way for a long time about cookies. I could make a good cookie, but the best? That was hard to find. Now I help my kids run a cookie business and after much trial and error we’ve baked our way into some pretty amazing cookies. I feel the same way about banana bread. I’ve always had good banana bread. Even very good banana bread, but I just keep trying recipes because I couldn’t find a recipe that I really loved. After tinkering around for years, I’ve finally come up with a recipe that I will be making again and again. This is the BEST Banana Bread (unless you want to make the best banana bread with sourdough discard…that recipe is here). […]Loading…
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