The Best Sourdough Discard Banana Bread

Sourdough discard banana bread cut into individual slices.

4.72 from 7 votes

The Best Sourdough Discard Banana Bread

This moist sourdough discard banana bread recipe is the best! It's easy to prep in 15 minutes with just one bowl using sourdough starter, overripe mashed bananas, and brown butter.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 361kcal

Author: Kayla Burton

Equipment

Loaf pan 8.5-9 inches
Parchment paper recommended
Mixing bowls
Measuring spoons
Scale/measuring cups
Whisk
Spatula

Ingredients

½ cup (113.5 g) unsalted butter measured then browned
⅔ cup (133 g) brown sugar light or dark, packed
2 large eggs room temperature
1 teaspoon vanilla extract
1⅔ cups (385 g) overripe mashed bananas about 3 medium bananas
½ cup (130 g) sourdough discard
2 cups (250 g) all-purpose flour weighed in grams or spooned and leveled
1½ teaspoons baking soda
½ teaspoon ground cinnamon
½ teaspoon salt

Instructions

Brown the butter in a pan over medium-low heat while stirring frequently until brown specks form on the bottom and it gives off a nutty aroma. Remove from heat and let cool to room temperature.
While the browned butter cools, preheat oven to 325°F. Grease a loaf pan with nonstick spray and line with a sheet of parchment paper folded over the sides.
In a large bowl, whisk together the cooled brown butter and brown sugar. Mix in the eggs and vanilla extract. Then stir in the mashed bananas and sourdough discard.
Gently fold the flour, baking soda, salt, and cinnamon into the wet ingredients using a spatula. Stop as soon as the flour streaks are all gone.
Pour the batter into the prepared pan and bake until a toothpick comes out of the center clean (about 55-65 minutes).
To prevent the top from burning, carefully place a sheet of aluminum foil loosely over the top about 30 minutes into the bake time.
Let the bread cool in the pan with the foil on top for about 20 minutes, then transfer to a wire cooling rack.

Notes

Storage: Store cooled sourdough banana bread in an airtight container at room temperature for 1 week or in the freezer for 3 months. I recommend slicing it up before freezing.

Bananas: Overripe bananas that have browned naturally work best, but you can brown yellow bananas in the oven (place on a foil-lined sheet at 350°F for 15 minutes) or use frozen bananas instead (let them thaw first).

Muffins: This recipe makes about 16 regular muffins. Bake at 350°F for 18-22 minutes.

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