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?!
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 their really, really brown stage where the whole banana has basically turned brown and gooey. This is when I usually peel the bananas, throw them into a ziplock bag and keep them in my freezer until I have enough bananas to make a delicious loaf of banana bread.
The sugars in the over-ripe, brown bananas break down and make for a delicious banana flavor and add sweetness to the loaf of bread. This banana bread has the added benefit of using sourdough discard, and the combination of white and brown sugar give it a deeper flavor than just plain white sugar. If you are looking for a delicious use for your sourdough discard, this is a recipe you will want to make.
Yield: 1 loaf of banana bread
Time: 15 minute mix, 1 hour bake
- 3 over-ripened bananas
- 2 eggs, lightly beaten
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup sourdough discard (about 200 grams)
- 1 cup plus 2 Tablespoons all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾-1 cup chocolate chips/chunks or nuts (optional)
- Preheat your oven to 425 degrees and prepare your loaf pan. This recipe works well for an 8 ½ by 4 ½ bread pan or a 9 by 5 bread pan. Any pan smaller than this will most likely overflow. You may also want to line the bottom of your pan with parchment paper to prevent sticking or spray it with cooking spray.
- In a 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 your 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.
- Let the banana bread cool in the pan for 10 minutes before releasing from the pan. Enjoy!
Recipe Notes: This recipe would also work well for banana muffins. Line a muffin tin. Fill your muffins a little over halfway and reduce the baking time to 6 minutes at 425 degrees then 10-12 minutes at 350 degrees.
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? 🙂
Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂
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