Discard Banana Bread
Everyone's made it. Everyone loves it. But add discard? The tang cuts through the sweetness in a way that makes people ask "what did you do differently?" and you get to say "sourdough starter" like it's no big deal.
Starter Prep
Fed or unfed both work here. Unfed (straight from the fridge, not recently refreshed) gives you a stronger tang. Fed discard keeps it mild. Either way, use it at room temperature if you can,10 minutes on the counter is enough.
Ingredients
• 200g sourdough discard (fed or unfed)
• 3 very ripe bananas, mashed
• 2 large eggs
• 80g melted butter
• 150g sugar (white or brown, your call)
• 250g all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• Optional: chocolate chips, walnuts, or both
Instructions
1. Preheat oven to 350°F. Grease a 9x5 loaf pan.
2. Mash bananas in a big bowl. Add discard, eggs, melted butter, sugar, and vanilla. Stir until combined.
3. Add flour, baking soda, and salt. Mix until just combined — lumps are fine, overmixing is not.
4. Fold in chocolate chips or nuts if using.
5. Pour into pan. Bake 55-65 minutes until a toothpick comes out clean.
6. Cool in pan 10 minutes, then turn out onto a wire rack. Try to wait before slicing. (You won't.)
Mom Tips
⚡ Pro Tip: The riper the bananas, the better. If they're covered in brown spots and your kids refuse to eat them, they're perfect for this.