Sourdough Discard Banana Bread Recipe - 2 bananas and 1 cup discard

Ingredients

• 2 ripe bananas (about ¾ cup mashed, 180-200g)

• 1 cup (240g) sourdough discard (100% hydration, unfed) (Buy this amazing 900 year old organic sourdough starter to get started)

• 1 cup (125g) all-purpose flour (need bulk organic flour, Check out this 25lb bag of organic non-gmo flour)

• ½ tsp baking soda

• ½ tsp baking powder

• ¼ tsp salt

• ½ tsp ground cinnamon

• ¼ tsp ground nutmeg (optional, for warmth)

• ⅓ cup (75g) unsalted butter, melted (or neutral oil like vegetable or coconut)

• ½ cup (100g) granulated sugar

• ¼ cup (50g) brown sugar, packed

• 1 large egg

• 1 tsp vanilla extract

• Optional: ½ cup (80g) chopped walnuts, pecans, or chocolate chips

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

2. Mash Bananas: In a medium bowl, mash the 2 bananas with a fork until smooth (a few small chunks are fine for texture).

3. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, sourdough discard, melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Whisk until well blended.

4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).

5. Combine Wet and Dry: Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined—avoid overmixing to keep the bread tender. If using nuts or chocolate chips, fold them in now.

6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.

7. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Success

• Sourdough Discard: The discard adds a subtle tang and improves texture. Ensure it’s at room temperature for even mixing.

• Bananas: Use very ripe bananas (brown and spotty) for maximum sweetness and moisture.

• Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices for up to 3 months.

• Customization: Add a streusel topping (¼ cup flour, ¼ cup brown sugar, 2 tbsp butter, pinch of cinnamon) for extra crunch, or swirl in 2 tbsp peanut butter for a twist.

Why This Recipe Shines
The sourdough discard enhances the bread’s flavor with a slight tang, complementing the bananas’ sweetness. The combination of baking soda and powder ensures a good rise despite the discard’s acidity, while the brown sugar adds caramel notes. The result is a moist, flavorful loaf that’s not overly dense, perfect for breakfast or a snack.

Enjoy your phenomenal banana bread! If you’d like, I can suggest pairing ideas or tweaks for dietary restrictions (e.g., gluten-free or vegan).

BULK SUPPLIES: Having a sourdough starter can be an amazing investment improving your gut biome and confidence in baking. Getting bulk supplies makes the process easier and more cost effective ensuring you can always make baked goods at a moments notice.

• 900 year old organic sourdough starter

• 25 lb bag of organic, non gmo, unbleached flour

• 32 oz organic madagascar vanilla bean extract

• 15 lb bulk pure baking soda (sodium bicarbonate) for baking or cleaning.

• 1 gallon (7 lbs) bucket of shelf stable organic Ghee (can be used in the same measurements as butter in any recipe)

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