Sourdough Discard Banana Bread

This super easy sourdough discard banana bread recipe can be prepared in just minutes!

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Slices

Calories 240kcal

Equipment

Loaf Pan (1 pound pan around 9" x 5")

Ingredients

250 g Bananas (approx. 3 medium overripe bananas)
2 Eggs (large 60g each)
5 g Vanilla Extract (1 teaspoon)
80 g Butter (Melted - can be salted or unsalted)
100 g Sourdough Starter (or sourdough discard)
200 g All Purpose Flour
12 g Baking Powder (2 teaspoons)
100 g Brown Sugar
50 g White Sugar
pinch Salt
20 g Golden Syrup (for brushing on after baking)

Instructions

Preheat oven to 180C/350F.
Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps is fine).
Now lightly beat the eggs and vanilla together and add that to the mashed bananas. Use your fork to lightly mix the eggs through.
In a small saucepan, melt the butter on a low heat and then add that the egg and banana mixture.
Now add the sourdough starter to the egg mixture and mix throughly.
In a separate bowl, mix all dry ingredients together and ensure that everything is mixed thoroughly.
Now add the dry ingredients to the wet ingredients and stir until just combined.
Pour mixture into a buttered loaf tin.
Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your tin and your oven.
The banana bread is cooked when a skewer is inserted and comes out clean.
When you take the banana bread out of the oven, brush the top with golden syrup for a lovely shiny, sweet glaze.
Allow to cool for 30 minutes before removing from the tin.

Video

Notes

Recipe Update - the original published recipe included just 1 egg but I have since updated the recipe to include 2 eggs as I find that the finished sourdough banana bread has a better texture with 2 eggs.

Nutrition