Sourdough Discard Banana Bread - Start to Finish

Ingredients

• 2 large eggs Eggs (about 50 g total, room temperature)
• 2 bananas Ripe Bananas (very ripe, black‑spotted, mashed)
• 300 grams Granulated Sugar (adds sweetness; recipe is already very sweet)
• 110 grams Vegetable Oil (neutral oil; can substitute melted butter)
• 300 grams Whole Milk (any milk will work; can use plant‑based milk)
• 1 teaspoon Vanilla Extract (about 5 g, pure vanilla if possible)
• 250 grams All-Purpose Flour (sifted for best texture)
• 0.5 teaspoon Salt (about 3 g)
• 1 teaspoon Baking Soda (about 5 g, reacts with banana acidity and sourdough)
• 50 grams Sourdough Starter (discard or active) (provides flavor; can be unfed discard)
• 1 sheet Parchment Paper (cut to fit a 2‑lb loaf pan; crumbled for better fit)
• to taste Salted Butter (for serving)

Instructions

1. Mash bananas and combine with sugar and eggs

   In a large mixing bowl, mash the two very ripe bananas until smooth, then add the 300 g sugar and the two eggs. Cream together until the mixture is uniform.

   Time: PT5M

2. Add oil, milk, and vanilla

   Stir in 110 g vegetable oil, 300 g whole milk, and 1 tsp vanilla extract until fully incorporated.

   Time: PT2M

3. Mix dry ingredients

   In a separate bowl, whisk together 250 g all‑purpose flour, 0.5 tsp salt, and 1 tsp baking soda.

   Time: PT2M

4. Combine wet and dry mixtures

   Add the dry ingredient mixture to the wet batter and stir just until no dry flour pockets remain.

   Time: PT2M

5. Incorporate sourdough starter

   Fold in 50 g sourdough starter (active or discard) and mix until evenly distributed with no clumps.

   Time: PT1M

6. Prepare the loaf pan with parchment

   Line the 2‑pound loaf pan with parchment paper. Crumble the parchment into small pieces, then re‑press it into the pan for a snug fit.

   Time: PT3M

7. Transfer batter to pan

   Pour the batter into the prepared pan, filling about three‑quarters of the way up.

   Time: PT1M

8. Bake the banana bread

   Place the pan in a pre‑heated oven at 325°F and bake for 1 hour 20 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

   Time: PT1H20M

   Temperature: 325°F

9. Cool the bread

   Remove the pan from the oven, invert the loaf onto a wire cooling rack, and let it cool for at least 1 hour before slicing.

   Time: PT1H

10. Slice and serve

    Cut the loaf into slices and serve each piece with a generous spread of salted butter.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g