This sourdough banana bread recipe uses discard sourdough for a thrifty quick bread that uses ingredients that might otherwise be wasted. It’s moist, sweet, and delicious.
One of my favorite sayings it “use it up, wear it out, make it do, or do without.” Not that I am able to live by it, but I love the sentiment and I think it’s a worthy goal. And that is one of the frustrating parts of keeping a sourdough starter… you have to discard some of it every day! So any recipe that can use up that discard starter is always welcomed.
And of course, we all have a few overripe bananas in the house. Or is it just me? Anyway, this recipe uses up all those things in the kitchen that were not destined for greatness.
By the way, I know the word “sourdough” can be off-putting when we talk about sweet baked goods. But this recipe tastes just like the sweet, moist, classic banana bread we all know and love.
Step by step sourdough banana bread:
You can use either a stand mixer or hand mixer for this, whichever is easier for you.
It is a quick and easy recipe, so go ahead and preheat the oven to 350 degrees before you get started.
Beat the butter and sugar in a large mixing bowl until fluffy and well combined. It should look light yellow.
Then add the egg and the vanilla extract
Then the mashed banana and discard sourdough starter.
In a separate medium bowl, combine the flour, salt, baking soda, and baking powder.
Gently add the flour mixture to the wet ingredients, stirring until just combined.
Pour into a greased loaf pan, smooth out the top with a spatula, and bake for one hour. The top usually splits. A toothpick inserted should come out clean or with just a few moist crumbs. (Here are good guidelines on how to tell when quick bread is done.)
Cool completely before slicing.
Here’s the recipe!Print
Classic Sourdough Banana Bread
Sourdough starter adds a mild tang to a classic banana bread recipe that’s moist, sweet, and delicious.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: quick bread
- Method: baking
- Cuisine: American
- 1/3 cup softened butter
- 1 cup white sugar
- 1 teaspoon vanilla
- 1 egg
- 3 bananas, mashed
- 1 cup discard sourdough starter, stirred
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
1. Preheat oven to 350. Prepare a loaf pan my greasing with vegetable oil spray or butter.
2. Beat the butter and sugar in a large mixing bowl with an electric mixer on medium speed. Add the egg and vanilla, mixing until combined.
3. Add the mashed banana and sourdough starter, mixing on low.
4. In a separate medium mixing bowl mix the flour, salt, baking soda, and baking powder. Add it to the wet ingredients and mix on low until just combined.
5. Pour into loaf pan, smoothing out the top with a spatula, and bake in preheated oven for 1 hour, or until a toothpick comes out clean. The top will split. Allow to cool before slicing. Store at room temperature, tightly wrapped, for up to three days,
To freeze, allow to cool completely and wrap in plastic wrap and then aluminum foil. Keeps in freezer for 2 months.
Keywords: sourdough banana bread, banana bread using sourdough discard, sweet sourdough recipes
Need more recipes to use up discarded starter?
- Sourdough carrot cake cupcakes are similar but use vegetable oil and lots of delicious additions for a delicious dessert.
- Sourdough pizza dough is made ahead and can be made with your discard if you just a add a pinch of yeast.
- If you don’t like the idea of sourdough banana bread, these banana muffins are a similar recipe and have a delicious caramel icing.