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–+ servings

Moist Sourdough Discard Banana

DWELL by Michelle
Got overripe bananas and extra sourdough discard? This Sourdough Discard Banana Bread is the perfect way to use both! It’s moist, fluffy, and packed with flavor, with a subtle tang that makes it even better than classic banana bread.
No long fermentation required—just mix, bake, and enjoy!
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 10 slices
Calories 210 kcal

Equipment

Ingredients
  

  • 1 cup (240 g) sourdough discard
  • 3 ripe bananas
  • ½ cup (100 g) sugar
  • 2 large eggs , room temperature
  • ½ cup (120 ml) melted butter or oil
  • 1 tsp vanilla extract
  • 1¾ cups (220 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup (90 g) mix-ins – Chocolate chips, nuts, or dried fruit (optional).

Instructions
 

Preheat the oven

  • Set your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

Mash the bananas

  • In a large bowl, mash the bananas until smooth.

Mix the wet ingredients

  • To the mashed bananas, add the sourdough discard, sugar, eggs, melted butter, and vanilla. Stir until well combined.

Add dry ingredients

  • Sprinkle in the flour, baking soda, salt, and cinnamon. Gently mix until just combined—don’t overmix!

Fold in mix-ins (if using)

  • Stir in chocolate chips, nuts, or any add-ins.

Bake

  • Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool & enjoy

  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 210kcalCarbohydrates: 35gProtein: 4gFat: 6gFiber: 2gSugar: 15g
Keyword baked, banana, banana recipes, dessert, dessert recipe, easy baking recipes, easy dessert recipes, sourdough
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