sourdough banana bread

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it sure has been a minute. so many things have changed, and suddenly many of us find ourselves with a lot of time on our hands.

our first week at home was a bit unproductive. since then we have been busy cleaning and organizing. online school started this week for stella, and naturally we have been in the kitchen a lot. according to the internet, sourdough starter ^[4] has been quite popular. we started ours 10 days ago. its hard to top fresh baked sourdough bread. what i don’t love is wasting the discard each day.

for the last week i have been experimenting with recipes using the sourdough discard. turns out there are many, many uses. we’re all big fans of sourdough pancakes ^[5] but i had no idea that it would be just as good in muffins and banana bread just to name a few.

not wanting to waste a bit of produce, those brown bananas on the counter are perfect for this loaf.

sourdough banana bread

Print Recipe ^[6]

Yield: 1 loaf

sourdough banana bread

Prep Time: 15 minutes

Cook Time: 55 minutes

Ingredients:

• 1 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 ripe bananas, well mashed
• 8 Tbsp butter, at room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 Tbsp vanilla extract
• 1 cup sourdough discard

Directions:

• preheat oven to 350°
• grease a loaf pan
• in a large bowl whisk together flour, baking soda, and salt
• in the bowl of a stand mixer using the paddle attachment, cream together the butter and sugars until light and fluffy
• add eggs one at a time, and then the vanilla
• add the bananas and the sourdough, and blend well
• finally add the flour and mix just until everything is incorporated
• pour into the prepared pan and bake 50-55 minutes
• cool in pan 15 minutes, then remove to a rack to complete cooling