Description
A moist and flavorful banana bread made with sourdough discard, perfect for using overripe bananas without complicated steps.
Ingredients
Main Ingredients
- 3 bananas very ripe bananas, mashed (Choose overripe bananas for the best sweetness and moisture.)
- 1/2 cup melted butter (or neutral oil) (Butter adds flavor, while oil provides extra moisture.)
- 3/4 cup brown sugar (packed) (For a soft crumb and slight caramel flavor.)
- 2 large eggs (These provide structure to the bread.)
- 1 cup sourdough discard (Unfed is fine to use.)
- 2 tsp vanilla extract (For additional flavor.)
- 1 1/2 cups all purpose flour
- 1 tsp baking soda (To help the bread rise.)
- 1/2 tsp salt
- 1 tsp cinnamon (optional) (For added warmth in flavor.)
- 1/2 cup chocolate chips or nuts (optional) (Fold in if desired.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line it with parchment paper.
- In a large bowl, mash the bananas until smooth, then stir in the melted butter and brown sugar.
- Add the eggs, sourdough discard, and vanilla extract. Mix until smooth.
- Sprinkle the flour, baking soda, salt, and cinnamon (if using) over the wet mixture. Stir gently until there is no dry flour visible.
- Fold in chocolate chips or nuts, if desired.
- Pour the batter into the prepared loaf pan and bake for 50 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then lift out and cool fully on a wire rack before slicing.
Notes
To ensure the best texture, do not overmix after adding flour. Use enough ripe bananas for moisture, and check for doneness early to avoid overbaking. Remember, it’s better to let it cool fully before slicing to prevent gumminess.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert, Snack
- Cuisine: American