Sourdough Banana Bread
A delightful and moist banana bread made with sourdough discard, perfect for reducing waste and satisfying your sweet cravings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup all-purpose flour
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon instant yeast
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ¼ cup melted butter or vegetable oil
- 1 large egg (optional)
- ½ teaspoon cinnamon (optional)
Instructions
- Gather your ingredients in one place.
- Preheat your oven to 350°F (175°C).
- Combine the dry ingredients: whisk flour, sugar, salt, yeast, and cinnamon together in a bowl.
- Mix the wet ingredients: combine mashed bananas, melted butter (or oil), and sourdough discard in another bowl. If using, add beaten egg.
- Combine the wet and dry mixtures and gently fold them together.
- Prepare a 9×5-inch loaf pan by greasing it with butter or lining it with parchment paper.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added flavor, consider mixing in nuts, chocolate chips, or dried fruits. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg