Description
A moist and tangy sourdough banana bread recipe using discard for an incredibly tender crumb and deep flavor profile.
Ingredients
Scale
- 3 large overripe bananas
- 1/2 cup sourdough discard (unfed)
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F and grease a 9×5 loaf pan.
- Mash bananas in a large bowl until smooth.
- Mix in melted butter, sourdough discard, egg, and vanilla.
- Stir in both sugars until well combined.
- Whisk together flour, baking soda, salt, and cinnamon in a separate bowl.
- Gently fold dry ingredients into wet ingredients until just combined.
- Pour into pan and bake for 55-65 minutes until a toothpick comes out clean.
Notes
Reduces food waste by using sourdough discard and overripe bananas while providing a moist, shelf-stable breakfast loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 285 kcal