Sourdough Banana Bread

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!

★

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.