Banana Bread with Sourdough Discard
This banana bread with sourdough discard isn’t just a treat—it’s a smart way to reduce food waste if you’ve got sourdough discard hanging around. Whether you’re a seasoned sourdough baker or just diving in, this recipe offers a sweet, rewarding use for that discard.
We’re adding sourdough discard for a more complex depth of flavor, along with creamy sour cream to make it impossibly moist. And just when you think it couldn’t get better—chunks of melty chocolate and crunchy walnuts steal the show.
Ingredients:
• 100g melted butter
• 225g ripe bananas (about 2 large), mashed
• 100g eggs (2 large), at room temperature
• 150g brown sugar
• 150g sourdough discard
• 120g sour cream, at room temperature
• 5g vanilla extract
• 320g all-purpose flour
• 5g baking soda
• 4g baking powder
• 7g salt
• 170g milk or dark chocolate chips/chunks
• 60g chopped walnuts
Directions :
• Preheat oven to 175°C (350°F) and line a 9×5-inch loaf pan with parchment paper or grease it well (i used 9.5″ bundt cake pan). In a large bowl, mash the bananas until smooth.
• Add melted butter, brown sugar, eggs, sourdough discard, sour cream, and vanilla extract to the bananas and whisk until smooth.
• In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
• Add dry ingredients to the wet ingredients and fold gently with a spatula until just combined.
• Fold in chocolate chips/chunks and chopped walnuts.
• Pour batter into the prepared loaf pan and smooth the top.
• Bake for 55–65 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
• If the top browns too quickly, tent loosely with foil after 40 minutes.
• Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Tips:
• Use very ripe bananas for maximum sweetness and moisture
• You can substitute walnuts with pecans or omit them entirely
• Add a swirl of peanut butter or Nutella before baking for an extra indulgent twist
• Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze slices for longer storage
Banana Bread with Sourdough Discard
Ingredients
- 225 g Ripe Bananas approx. 2 large
- 100 g Melted Butter
- 150 g Brown Sugar
- 100 g Eggs (2 large), room temperature
- 150 g Sourdough Discard
- 120 g Sour Cream room temperature
- 5 g Vanilla Extract
- 320 g All-Purpose Flour
- 5 g Baking Soda
- 4 g Baking Powder
- 7 g Salt
- 170 g Chocolate Chips or Chunks
- 60 g Chopped Walnuts
Method
- Preheat oven to 175°C (350°F). Grease a 9×5-inch loaf pan or a 9.5-inch bundt pan.
- In a large bowl, mash the bananas until smooth. Whisk in the melted butter, brown sugar, eggs, sourdough discard, sour cream, and vanilla until the mixture is uniform.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt together.
- Gently fold the dry ingredients into the wet ingredients using a spatula until just combined (do not overmix).
- Fold in the chocolate chunks and walnuts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–65 minutes. A toothpick inserted into the center should come out with just a few moist crumbs.
- Let cool in the pan for 10–15 minutes before transferring to a wire rack.
Nutrition
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hi
Performing stretches and folds will help with gluten development. Keep monitoring the dough, if it rises too fast, you can shorten the time between stretches to 40 minutes or less.
When using sourdough starter, (because you want healthy, sourdough) why do the recipes need baking soda and baking powder? to me that doesn’t make any sense why use sourdough if you’re going to use those other two agents, why?
Other two agents I thought the sourdough should replace them, (baking soda and baking powder), can you please explain…