why make this recipe

Sourdough Discard Banana Bread is an excellent way to reduce food waste while also creating a delicious treat. If you have leftover sourdough starter, this recipe allows you to use it creatively. The combination of ripe bananas and the tangy flavor of the sourdough gives this banana bread a unique taste and moist texture. It’s a perfect snack for breakfast or an afternoon pick-me-up!

how to make Sourdough Discard Banana Bread

Ingredients:

250 g Bananas (approx. 3 medium overripe bananas)
2 Eggs (large 60g each)
5 g Vanilla Extract (1 teaspoon)
80 g Butter (Melted – can be salted or unsalted)
100 g Sourdough Starter (or sourdough discard)
200 g All Purpose Flour
12 g Baking Powder (2 teaspoons)
100 g Brown Sugar
50 g White Sugar
Pinch Salt
20 g Golden Syrup (for brushing on after baking)

Directions:

Preheat the oven to 180C/350F.
Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps are fine).
Lightly beat the eggs and vanilla together, then add this mixture to the mashed bananas. Use your fork to mix everything together well.
In a small saucepan, melt the butter on low heat. Add the melted butter to the egg and banana mixture.
Next, add the sourdough starter to the egg mixture and mix thoroughly.
In a separate bowl, combine all the dry ingredients and mix them well.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the mixture into a buttered loaf tin.
Bake at 180C/350F for about 1 hour. Baking time may vary depending on the size of your tin and your oven.
The banana bread is ready when a skewer inserted into the center comes out clean.
After removing the banana bread from the oven, brush the top with golden syrup for a shiny, sweet glaze.
Allow to cool for 30 minutes before taking it out of the tin.

how to serve Sourdough Discard Banana Bread

Sourdough Discard Banana Bread is delicious on its own, but you can also enjoy it with a spread of butter or cream cheese. It pairs well with a cup of tea or coffee and can be served warm or at room temperature.

how to store Sourdough Discard Banana Bread

To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can slice it and freeze it in a zip-top bag for up to 3 months. Just toast slices straight from the freezer for a quick and tasty snack!

tips to make Sourdough Discard Banana Bread

Use very ripe bananas for the best flavor and sweetness.
Make sure not to overmix the batter; it should be just combined to keep the bread fluffy.
For added texture, consider mixing in chopped nuts, chocolate chips, or dried fruit.

variation

You can add spices like cinnamon or nutmeg for extra warmth. Substituting half of the all-purpose flour with whole wheat flour can also add a nutty flavor and more nutrition.

FAQs

Can I use fresh bananas instead of overripe bananas?
- It’s best to use overripe bananas as they are sweeter and provide moisture, but you can use fresh bananas in a pinch—just add a little extra sugar.
Can I use a different type of flour?
- Yes, you can use whole wheat flour or gluten-free flour. Just note that the texture and flavor may change slightly.
What can I do if I don’t have golden syrup?
- If you don’t have golden syrup, you can brush the top with honey or maple syrup for a similar glossy finish and sweetness.