Sourdough Banana Bread

Though it may not help your bread to rise, sourdough discard — the leftover starter you remove during feedings — can be a flavourful addition to some of your favourite baking recipes, including everything from pancakes to cookies to cinnamon rolls.

My go-to is a sourdough banana bread recipe that I’ve been perfecting over the last few years. It’s quickly become my favourite way to use some of that stray sourdough discard that I have left over each week.

Sourdough Banana Bread Recipe

Ingredients:

• 1/2 cup (240g) sourdough discard
• 3-4 very ripe bananas, mashed (about 1½ cups)
• ⅓ cup (75g) melted butter or oil
• ½ cup (100g) sugar (brown or white)
• 2 large eggs
• 3 tablespoons sour cream or plain yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups (190g) all-purpose flour
• (optional) ½ cup chocolate chips, walnuts, or pecans

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5 inch loaf pan or line it with parchment paper.
3. In a large bowl, mix together the mashed bananas, melted butter, sugar, eggs, sour cream and vanilla until well combined.
4. Stir in the sourdough starter until fully incorporated.
5. Add the baking soda and salt — mix well.
6. Gently fold in the flour until just combined. Don’t over-mix — some lumps are fine. Fold in any optional mix-ins.
7. Pour the batter into your prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.