Description
A foolproof and incredibly moist banana bread recipe that uses sourdough discard to create a deep, complex flavor and perfect texture.
Ingredients
Scale
- 3 overripe bananas
- 1/2 cup sourdough discard
- 1/2 cup melted butter
- 3/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°F and grease a 9×5 loaf pan.
- Mash bananas in a large bowl and mix with melted butter, sugar, egg, vanilla, and sourdough discard.
- Whisk together flour, baking soda, salt, and cinnamon in a separate bowl.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Pour into the pan and bake for 55-65 minutes until a toothpick comes out clean.
- Cool on a wire rack before slicing.
Notes
Reduces food waste by using sourdough discard, offers a complex flavor profile, and stays moist longer than traditional banana bread.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 245 kcal