Sourdough Discard Banana Bread
This sourdough discard banana bread is simple, easy, and delicious. It brings together simple pantry staples, ripe bananas, and sourdough discard or active starter into the perfect sourdough banana bread for a crowd.
Ingredients
- 3-4 very ripe bananas soft with brown spots, not too mushy
- ½ cup butter 1 stick, melted
- 1 cup brown sugar packed
- 2 eggs
- 2 teaspoons vanilla extract
- ⅔ cup sourdough discard or active starter
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1¾ cup all purpose flour
- 2 Tablespoons white sugar for topping
Instructions
- Preheat the oven for 350℉ (180℃). Line an 8x8 inch baking pan with parchment paper.
- Peel bananas and add to stand mixer bowl fitted with a paddle attachment. Lightly beat the bananas until they are broken up and still have large pieces. Add melted butter, brown sugar, eggs, and vanilla extract. Mix to combine.
- Add sourdough discard (or active starter), salt, and baking soda. Mix until combined, scraping down the sides of the bowl with a spatula as needed.
- Add half the flour and mix. Add the other half and mix. Scrape down the sides of the bowl to make sure everything is evenly mixed. Don't over mix.
- Pour batter into lined baking pan and spread evenly to the edges. Sprinkle the top with white sugar.
- Bake 40-50 minutes at 350℉ (180℃) until a toothpick inserted into the center comes out clean. Let the banana bread cool completely before slicing and serving.
Notes
- Bananas - The KEY to banana bread that is cooked perfectly all the way through is to use ripe (but not super overripe) bananas. The best ripeness of bananas for this recipe is dark yellow peels with brown spots. The bananas are very soft but not mushy yet.
- Don't over mash the bananas - When beating the bananas, less is more. Don't turn them into mush! Leave some larger pieces of banana. They will continue to mash as the batter is mixed up.
- Bake low and slow - This 8x8" pan recipe needs time to bake all the way through. Baking at a lower temperature for longer keeps the banana bread soft and moist while making sure it is baked through the center.
- Servings - You can cut this sourdough discard banana bread into 9 large square pieces. Or you can cut it into 18 smaller slices (similar to the slice from a loaf pan). Just slice depending on how many servings you want to have.