Discard Banana Bread Recipe

The slices of sourdough discard banana bread are shown with bananas on the right side and a serrated knife on the left side of the loaf.

5 from 36 votes

A great way to use up those brown bananas and leftover sourdough starter, this sourdough discard banana bread is light, fluffy, and so easy to make! Ready in an hour, this banana bread will become your new favorite recipe!

Prep Time10

Cook Time1

Total Time1 10

Course: Snack

Cuisine: American

Servings: Slices

Calories: 274kcal

Author: Lynn Polito

Equipment

Ingredients

2 cups All Purpose Flour
2 teaspoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Salt
2 Bananas Brown
1 cup Starter Inactive
½ cup Brown Sugar
2 Large Eggs
1 teaspoon Vanilla
½ cup Butter Melted

US Customary - Metric

Instructions

Preheat the oven to 375 degrees.
Butter a loaf pan. Set that aside.
In a medium bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Set that aside.
In a large bowl, mash the bananas until they are pureed.
Add the starter, melted butter, brown sugar, eggs, and vanilla to the bowl. Mix well until fully combined.
Add the dry ingredients to the wet ingredients and mix together until just combined. It's ok if there are a few lumps left in the batter.
Pour the batter into the prepared loaf pan.
Bake for 60 minutes or until a toothpick is inserted into the bread and comes out clean.
Allow the bread to cool before slicing. Enjoy!

Notes

Make sure your butter the loaf pan well. The bananas have a lot of sugar in them, plus there is brown sugar in the recipe, so it might stick. Butter is the best to use. I find that cooking spray causes the banana bread to stick.
If the top of the bread starts to brown too quickly, tent aluminum foil over the top of the bread. This will slow the browning of the bread.
This recipe makes one loaf, but you could separate this into small loaves if you have the tins. You could also easily double this recipe.

Nutrition