Can I use sourdough discard in banana bread?

Yes, you can use sourdough discard in banana bread easily. It adds a mild tang that balances the sweetness while creating a moist, tender crumb. This banana bread discard sourdough recipe is one of the easiest and most rewarding ways to use discard without wasting your starter.

Can I use my sourdough discard to bake bread?

Absolutely. While this banana bread is a cozy option, you can also use your discard for rustic loaves, focaccia, and other bakes. Using discard in bread adds complexity without the need for a long ferment, helping you bake flavorful loaves even on busy days.

What does sourdough do in banana bread?

Sourdough discard adds a subtle tang and moisture, enhancing the banana’s natural sweetness. It also helps create a softer crumb, making the bread feel tender without requiring additional liquids or ingredients.

Can you put sourdough discard in any recipe?

You can add sourdough discard to many recipes, including pancakes, waffles, muffins, and even cookies, as long as you adjust for the additional moisture. It’s a simple way to reduce waste and add flavor, fitting seamlessly into your daily baking habits.

Banana Bread Discard Sourdough Recipe: Moist, Easy Comfort Bake

Description

This banana bread discard sourdough recipe uses ripe bananas and your sourdough discard to create a moist, tender loaf with a subtle tang and comforting warmth.

Ingredients

1 cup sourdough discard

2 large ripe bananas

1/2 cup brown sugar

1/2 cup melted butter or oil

2 eggs

1 3/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment.

2. Mash bananas in a bowl. Add sourdough discard, eggs, and melted butter, whisk until combined.

3. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.

4. Fold dry ingredients into wet until just combined.

5. Pour batter into prepared loaf pan. Sprinkle brown sugar on top if desired.

6. Bake for 50-60 minutes until a toothpick comes out clean.

7. Cool before slicing and serving.

Notes

Store at room temperature for up to 3 days or freeze slices for easy breakfasts.

Try adding chocolate chips or walnuts for variation.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American