Discard Banana Bread

Sourdough Discard Banana Bread

Ingredients:

Wet Ingredients
Discard (Unfed): 140 g (about 3/4 cup)
Bananas (Mashed, Very Ripe): 350 g (approx. 4 large)
Brown Sugar (Packed): 180 g (1 cup)
Melted Butter (Cooled): 113 g (1/2 cup or 1 stick)
Large Eggs: 2
Vanilla Extract: 5 g (1 teaspoon)

Dry Ingredients
All-Purpose Flour: 250 g (2 cups)
Baking Soda: 5 g (1 teaspoon)
Ground Cinnamon: 2 g (1/2 teaspoon)
Fine Sea Salt: 3 g (1/2 teaspoon)
Chocolate Chips or Nuts (e.g., Walnuts/Pecans): 100 g (2/3 cup)

Instructions:

Prep: Preheat oven to 350°F. Grease and flour a standard 9×5 inch loaf pan, or line with parchment paper.

Combine Wet Ingredients: In a large bowl, whisk together mashed bananas, melted butter, eggs, and vanilla. Stir in brown sugar until smooth, then mix in the sourdough discard until fully incorporated.

Combine Dry Ingredients: In a separate medium bowl, whisk together flour, baking soda, cinnamon, and salt.

Mix Batter: Pour the dry ingredients into the wet ingredients. Use a spatula to fold the ingredients together until just combined. Stop mixing when no streaks of dry flour remain (do not overmix). Fold in optional mix-ins.

Bake: Pour batter into the prepared pan. Bake for 55–65 minutes. The bread is done when a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it loosely with foil.

Cool: Let the loaf cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.