Banana Bread (Using Sourdough Discard)

Freshly baked, right out of the oven and sliced. My extras: hemp seeds, flaxseed meal, and walnuts.

A soft, lightly tangy banana bread made with sourdough discard.

Sourdough discard always feels like such a waste, especially on days you’re not baking bread. Instead of throwing it out, turn it into this moist, tender banana bread that’s perfect for toddlers and the whole family.

Flexible Sourdough Discard Banana Bread (120–150 g Discard)
Loaf pan size: 8x4 inch (small loaf pan)
Yield: 1 loaf (about 8–10 slices)

Ingredients:

• 2 medium ripe bananas (about 200 g), mashed

• 120 g sourdough discard (unfed, straight from fridge is also fine)

• 1 large egg

• 55–60 g (¼ cup) melted butter or mild olive oil

• 45–70 g (3–5 tbsp) honey or maple syrup (adjust depending on banana sweetness; omit for under-1s)

• 1 tsp vanilla extract

• 140 g (1 ⅛–1 ¼ cups) plain flour (sub half with whole wheat for extra fiber)

• 1 tsp baking soda

• ½ tsp cinnamon (optional)

• Pinch of salt

Instructions:

1. Preheat oven to 175°C (350°F). Grease and line a small loaf pan (8x4 inch). I usually melt my butter in a heatproof bowl as the oven is heating up.

2. Mash bananas until smooth. Stir in discard, egg, melted butter/oil, honey/maple syrup, and vanilla.

3. In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.

4. Gently fold dry into wet until just combined (don’t overmix).

5. Pour into loaf pan and smooth the top.

6. Bake times:

   • Metal loaf pan: 40–50 minutes

   • Silicone loaf mold: 30–35 minutes (start checking at 28 minutes)
     Bread is ready when golden and a toothpick comes out clean.

7. Cool in pan 10 minutes, then transfer to a wire rack.

Notes:

• Toddler-friendly: Slice into sticks or cubes for little hands.

• Family upgrades: Add blueberries, chopped walnuts, or chocolate chips.

• Storage: Wrap well and keep 2–3 days at room temp, or freeze slices up to 2 months.

Step by step in photos:

Recipe for sourdough starter: