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

Ingredient Substitutions

• Instead of Eggs: flax egg (1 tbsp ground flax + 3 tbsp water), applesauce (¼ cup per egg)
• Instead of Ripe Bananas: applesauce (½ cup), pumpkin puree (½ cup)
• Instead of Granulated Sugar: brown sugar, coconut sugar
• Instead of Vegetable Oil: melted butter, coconut oil
• Instead of Whole Milk: almond milk, oat milk
• Instead of Vanilla Extract: maple extract, almond extract
• Instead of All-Purpose Flour: gluten‑free flour blend, whole‑wheat flour (may be denser)
• Instead of Salt: kosher salt, sea salt
• Instead of Baking Soda: baking powder (use 3 tsp instead)
• Instead of Sourdough Starter (discard or active): additional banana puree, yogurt (¼ cup)
• Instead of Parchment Paper: silicone baking mat, well‑greased non‑stick pan
• Instead of Salted Butter: unsalted butter + pinch of salt, margarine

Equipment Needed

• Large Mixing Bowl
• Masher or Fork
• Whisk or Wooden Spoon
• Kitchen Scale
• 2‑Pound Loaf Pan
• Parchment Paper
• Spatula
• Wire Cooling Rack
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Incorporate sourdough starter fully to avoid pockets.
• Line the loaf pan with crumbled parchment for a perfect release.
• Bake at the correct temperature and time to achieve a moist crumb and golden crust.

Chef Tips from the Video

• Use bananas that are almost black; their natural sugars make the loaf sweet enough to skip added sugar if desired.
• The parchment crumbling hack ensures the paper hugs the pan, preventing the batter from sliding.
• A low bake temperature (325°F) gives the bread a tender crumb and prevents the edges from drying out.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic or store in an airtight container for up to 5 days.

Freezer: Slice, wrap each piece in foil and place in a freezer bag; keep for up to 2 months.

Room temperature: Can sit on the counter for 1–2 days if well‑covered.

Make-Ahead Tips

• Bake the loaf a day ahead and store it wrapped in the refrigerator; reheat slices in a toaster or microwave.
• Freeze individual slices for quick breakfast treats; thaw at room temperature or toast directly from frozen.

Frequently Asked Questions