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Sourdough Discard Banana Bread

You'll be glad this recipe makes two loaves of moist banana bread.
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Course Breakfast

Ingredients
  

  • 2/3 cup sourdough discard
  • 5 bananas mashed
  • 3 eggs
  • 2/3 cup sour cream
  • 1 tbsp vanilla extract
  • 1 cup butter melted
  • 1 cup sugar
  • 3 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 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.

Notes

This bread is incredibly moist thanks to the sour cream and sourdough discard.  Try to use very ripe bananas and don't overmix the batter!  Enjoy one loaf and freeze the other if it's not gone too quickly!