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Closeup sourdough banana bread with butter
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Sourdough Banana Bread

A classic with a twist: this sourdough banana bread comes out extra moist (and fluffy!) courtesy of adding our sourdough discard. 
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Course Dessert
Cuisine American
Keyword sourdough banana bread, sourdough discard banana bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 189kcal

Ingredients

  • 250 g unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt or 1 TBSP light miso paste*
  • 113 g unsalted grass-fed butter softened to room temp
  • 150 g cane sugar
  • 2 large eggs at room temp
  • 1 teaspoon vanilla extract
  • 350 g mashed banana about 3
  • 100 g sourdough discard
Metric - US Cups

Instructions

  • Preheat oven to 350°F/180°C. Line a bread pan with parchment paper (or butter and flour thoroughly). Set aside. 
  • Whisk flour, baking soda and salt together in a medium bowl and set aside (note: if subbing in the salt for miso paste, simply skip the salt and blend in the miso paste with the wet ingredients after you add in the vanilla extract).
  • Add butter and sugar to a large bowl and cream together using an electric mixer until light and fluffy (3-5 minutes). 
  • Add in an egg, one at a time, mixing thoroughly until incorporated. Add in the vanilla extract (miso paste, if using), mashed banana and sourdough discard, mixing thoroughly after each ingredient. 
  • Add in the flour mix in two parts, mixing until just incorporated (be sure to not over-mix to not overdevelop the gluten!). 
  • Transfer the banana bread mix into the prepared bread pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean. Keep a close eye on your loaf after minute 20, and be sure to tent it with aluminum foil if needed. 
  • Allow to cool on a rack, slice away and enjoy!
  • note: this banana bread is ultra moist and freezes great- simply wrap in cling film and store in a freezer friendly container (or bag).

Notes

*I love subbing in the salt for light miso paste to bring out the caramel notes in the banana bread even more (it just adds unparalleled umami!). 

Nutrition

Calories: 189kcal | Carbohydrates: 4g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 206mg | Potassium: 17mg | Fiber: 2g | Vitamin A: 435IU | Calcium: 31mg | Iron: 0.6mg