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Super Moist Sourdough Discard Banana Bread

Three moist slices of golden brown sourdough banana bread served on a white plate, ready to eat.
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Make this easy, one-bowl sourdough discard banana bread for a soft, tender loaf with a subtle, pleasant tang. It is the perfect way to use overripe bananas and reduce food waste.

Ingredients

Scale
  • 1 cup (227g) ripe mashed bananas (about 3 large)
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (225g) sourdough starter discard (unfed, straight from the fridge)
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • Optional additions: 1/2 cup chocolate chips or chopped walnuts

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
  3. Add the mashed bananas, egg, and vanilla extract to the butter mixture. Whisk until smooth.
  4. Stir in the sourdough discard until just incorporated. Do not overmix at this stage.
  5. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. A few streaks of flour are acceptable. If using, gently fold in chocolate chips or nuts now.
  7. Pour the batter into your prepared loaf pan.
  8. Bake for 50 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with moist crumbs attached.
  9. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • Use very ripe, spotty bananas for the best natural sweetness and moisture in your bread.
  • This bread stays soft for several days when stored tightly wrapped at room temperature.
  • For a crunchy top, sprinkle 2 tablespoons of turbinado sugar over the batter before baking.
  • If you prefer a stronger tang, use active, recently fed starter instead of discard, but reduce the baking time slightly.

Nutrition

Find it online: https://mdlatdmm.com/sourdough-banana-bread-moist-easy-recipe/