Sourdough Discard Banana Bread
Bananas in our home are either used in smoothie or bread. They aren’t as often eaten from the counter and maybe that’s because my kids know they’ll become something even more delicious if left alone.
Often the bananas are thrown into the freezer and later mixed with berries and yogurt in a smoothie. When time allows, banana bread happens. I think I’ve made at least ten different banana bread recipes. I can’t help myself and constantly try a new one. When I saw a recipe for sourdough discard banana bread I knew I needed to try this, adding my own twist on things of course. I’d increase the vanilla, double everything to make more than one loaf, and increase the number of bananas too.
Banana bread is pretty forgiving when it comes down to it. If you don’t have sour cream you could use greek or plain yogurt instead. If you want less sugar, you can do that and maybe add in some honey or maple syrup instead.
Sourdough Discard Banana Bread
Ingredients
- 3 cups all purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1 cup butter melted
- 2 cups sugar
- 1 tbsp vanilla extract
- 2/3 cup sourdough discard
- 5 bananas or 4 large, mashed
- 2/3 cup sour cream
- 1/2 cup chocolate chips for topping, optional
Instructions
- Preheat oven to 350 and spray 2 loaf pans with avocado oil or other cooking spray.
- Add the flour, baking soda and salt in a large bowl and set aside.
- Melt the butter and add it to a separate bowl with the sugar. Once combined add in the eggs and vanilla then stir in the discard.
- In a separate bowl mash the bananas and then stir in the sour cream.
- It's time to mix everything together! Add the sugar and butter mixture to the flour and then mix in the bananas. Pour the mixture into prepared pans and top with chocolate chips if desired.
- Bake for 50-60 minutes until golden and a toothpick inserted in the center comes out clean.
- Cool the loaf for 10 minutes before inverting onto a cooling rack.
