The Best Sourdough Discard Banana Bread

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In these uncertain times there is one thing I know for sure. People find comfort in baking bread. Trending all over the internet are the most beautiful moist loaves of banana bread and artistic sourdough boules, baguettes and focaccia. Clearly, there are two kinds of bakers. Those who like to get a quick sweet fix in a banana bread and those that prefer the long, often days process, of an artisanal loaf.

simple sourdough boule

What if we could meld these two unlikely classes of bread into one harmonious loaf? Wouldn’t it be nice….and what if we could all sit around the same table and break bread together?

Yes, let’s do it.

sourdough starter alive and healthy

Sourdough baking is not all that complicated once you have become the proud owner of some sourdough starter. Starter is a simple mix of fermented flour and water. It contains wild yeast and lactobacilli bacteria. It is what makes the bread rise. It’s “alive” and it needs to be maintained or “fed”. Sourdough discard, on the other hand, is that leftover starter, not used in the days baking process. Many bakers either throw the discard in the trash or they try to reduce the amount of starter they maintain keeping as little as 10 grams. Still, others, like me, prefer to repurpose it into waffles, crackers and quick breads. A typical starter is equal parts water and flour known as 100% hydration. This makes it easy to swap out some of the flour and liquid by weight in most any baking recipe for the sourdough discard. Here is a link for a full explanation on how it all works: Cultures For Health

Sourdough Date ‘n Honey Banana Bread

1 ½ cups (200 g) all-purpose flour

½ cup (40 g) white whole wheat flour

½ teaspoon fine sea salt

½ teaspoon baking soda

1 cup (150 g) pitted dates, chopped

3 tablespoons hot water

½ cup (1 stick) unsalted butter

2 eggs

3 over-ripe bananas, mashed

¾ cup (125 g) sourdough discard

2 tablespoons honey

2 tablespoons lemon olive oil or plain olive oil

1 teaspoon vanilla extract

Zest of a lemon

½ cup chopped candied nuts

Heat your oven to 350ºF. Coat a 9” x 5” loaf pan with no-stick baking spray. In bowl whisk both flours, salt and baking soda; set aside. In food processor, pulse dates and hot water until finely chopped. In large mixer bowl, cream butter and date mixture until fluffy. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl. Add banana, sourdough, honey, olive oil vanilla and zest; blend well. Add flour mixture slowly, pausing to scrape down the sides if necessary. Pour the batter into the 9” x 5” baking pan and smooth the top. Sprinkle nuts evenly over top. Bake for 50-55 minutes or until golden brown and wooden pick inserted in center comes out clean.  Let cool in pan for 10 minutes and then gently remove onto a wire rack to cool completely. Makes 1 loaf.

4 thoughts on “The Best Sourdough Discard Banana Bread

    • Thanks for stopping by. Sweetened with honey and dates it really is a nice balance with the sourdough tang

  1. This banana bread looks amazing. I am going to have to try my hand at some gluten free sourdough!

    • Oh I know you will come up with some great GF recipes. I see that both Cultures For Health & King Arthur Flour sell GF sourdough starter.

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