A delicious way to use up sourdough discard, this sourdough banana bread results in a delicious bread that’s full of deep, rich flavor!
Chances are, if you make sourdough bread regularly, you have sourdough discard. Over the last few years I’ve grown an attachment to sourdough discard… If you would have asked me early on, I would have told you that discard is just that – discard.
Discard to toss and never to be seen again.
But as time progressed, I realized that discard was indeed one of the best parts of making a sourdough starter. Since then this discard has been used for a variety of favorites:
- Sourdough Crackers
- As well as this Sourdough Banana Bread
- And Sourdough Popovers (great with butter!)
Sourdough Banana Bread
This banana bread is perhaps a favorite of them all. The resulting bread has a rich, delicious flavor that’s only enhanced by the walnuts. Before baking, reserve a small amount of walnuts and stir with brown sugar and sprinkle atop the bread.
The end result is perhaps the most delicious sourdough banana bread you’ve ever eaten!
The result is one of the most incredible breads you will ever experience. And the fact that you whipped it up with sourdough starter discard is even better!
So before you feed your sourdough starter, keep the discard in a glass jar and store it in the fridge. Once you have enough discard, use it to make a this banana bread. This recipe can crank out one large loaf. Or, pour into a 9×13 cake pan for a bread that’s more cake-like.
Sourdough Banana Bread
- 1/2 C brown sugar
- 1/2 C butter softened
- 2 ea eggs room temperature
- 3/4 C sourdough starter discard
- 1 tsp vanilla extract
- 2 Tbsp raw honey
- 2 Tbsp olive oil
- 2 ea bananas very ripe
- 1 C chopped walnuts
- 1/2 tsp salt
- 2 C all purpose flour
- Preheat oven to 350 degrees F.
- In a small bowl, take some of the walnuts and brown sugar and set aside.
- In your KitchenAid, combine the butter, remaining sugar and eggs until well blended. Add the sourdough starter, vanilla extract, raw honey, olive oil and bananas and blend well.
- Slowly add in the dry ingredients (flour, salt, and baking soda) and mix just until combined. Fold in the walnuts.
- Pour batter into a greased 9x5 baking dish. Sprinkle the top with the reserved sugar and walnut mixture.
- Bake this bread for 55-60 minutes or until a toothpick in the center comes out clean. Allow to cool in the pan for 30 minutes.
- Remove from the pan an allow to cool completely.
- Wrap leftover bread tightly and refrigerate. Or keep in a ziploc bag.
If you loved this Sourdough Banana Bread recipe, I would be so appreciative if you it a review.