Sourdough Banana Bread
Moist, tender, and full of warm banana flavor, this sourdough banana bread adds a slight tang that makes each bite more complex and satisfying. It’s a great way to use up overripe bananas and your sourdough discard—no waste, just delicious results. Perfect for breakfast, snacking, or dessert.
- Prep Time: 15 min
- Cook Time: 55 min
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon (optional)
½ cup unsalted butter, melted
¾ cup brown sugar
2 large eggs
1 cup mashed ripe bananas (about 2–3 bananas)
½ cup sourdough discard (unfed)
1 tsp vanilla extract
Optional: ½ cup chopped walnuts or chocolate chips
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
In another bowl, whisk melted butter and brown sugar. Add eggs, mashed bananas, sourdough discard, and vanilla.
Stir the dry ingredients into the wet until just combined. Fold in nuts or chocolate if using.
Pour into prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick comes out with moist crumbs.
Cool in pan for 10 minutes, then transfer to a wire rack.
Nutrition
- Calories: 210 per slice
- Sugar: 16g
- Fat: 9g
- Carbohydrates: 30g
- Protein: 3g
Find it online: https://thecomfortspoon.com/sourdough-banana-bread/