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Sourdough Discard Banana Bread - Moist, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • Very ripe bananas (3 medium, about 1 1/2 cups mashed)
  • Sourdough discard (1/2 cup; unfed or active)
  • All-purpose flour (1 1/2 cups)
  • Granulated sugar (1/2 cup)
  • Brown sugar (1/4 cup, light or dark)
  • Eggs (2 large)
  • Unsalted butter (1/2 cup, melted and slightly cooled) or neutral oil
  • Vanilla extract (1 1/2 teaspoons)
  • Baking soda (1 teaspoon)
  • Baking powder (1/2 teaspoon)
  • Kosher salt (1/2 teaspoon)
  • Ground cinnamon (1 teaspoon; optional but great)
  • Mix-ins (optional: 3/4 cup chocolate chips, chopped nuts, or a mix)

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with a parchment sling for easy removal.
  2. Mash the bananas: In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps. Aim for about 1 1/2 cups.
  3. Whisk in wet ingredients: Add the eggs, melted butter (or oil), vanilla, and sourdough discard. Whisk until smooth and fully combined.
  4. Mix the dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. This prevents clumps and ensures even rise.
  5. Combine gently: Add the dry ingredients to the wet mixture. Stir with a spatula just until no dry streaks remain. Do not overmix; a few small lumps are fine.
  6. Add mix-ins: Fold in chocolate chips or nuts if using. Keep 1–2 tablespoons aside to sprinkle on top for a nicer finish.
  7. Fill the pan: Scrape the batter into the prepared loaf pan. Smooth the top and sprinkle with the reserved mix-ins or a little coarse sugar for crunch.
  8. Bake: Bake for 55–70 minutes, depending on your oven. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil during the last 15 minutes if the top browns too fast.
  9. Cool properly: Let the bread cool in the pan for 15 minutes, then lift it out and cool completely on a wire rack. This sets the crumb and makes slicing cleaner.
  10. Slice and enjoy: Use a serrated knife for neat slices. Serve warm or at room temperature.