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–+ servings

Discard Banana Bread Recipe

Don't throw away your extra sourdough starter! It's a fantastic addition to simple baking recipes like this delectable banana bread.
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Course: Breakfast, Snack
Cuisine: American
Keyword: Discard Banana Bread Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 Slices

Ingredients

  • 1/2 teaspoon 3 g salt
  • 2 cups 240 g all-purpose or cake flour
  • 1/2 teaspoon 3 g baking soda
  • 1/2 cup 100 g oil
  • 1/2 cup 100 g lightly packed brown sugar
  • 2 large flax eggs or eggs if preferred (I actually like this best with homemade flax eggs)
  • 3/4 cup 125 g sourdough starter discard*
  • 3 very ripe medium-size bananas mashed (about 350 g)
  • 1 teaspoon 4 g vanilla extract
  • 1 cup 170 g chocolate chips

Instructions

  • Preheat your oven to 350 degrees F. Grease an 8-inch loaf pan with cooking spray and set it aside.
  • In a medium bowl, whisk together the flour, baking soda, and salt.
  • In another bowl or a stand mixer, blend the oil and brown sugar until they are well combined. Add the eggs, sourdough starter discard, mashed bananas, and vanilla extract, mixing until smooth.
  • Slowly incorporate the dry ingredients into the wet mixture, ensuring to scrape down the sides of the bowl as needed. Gently fold in the chocolate chips.
  • Transfer the batter into the prepared loaf pan. Bake for about 55 minutes or until a wooden skewer inserted into the center comes out mostly clean, ensuring you do not overbake.
  • Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

This recipe requires a significant amount of sourdough discard. If you don't have enough, you can use some of your fed starter. I typically store my daily discard in the fridge until I have enough for baking.
If you prefer, you can substitute chopped walnuts or pecans for the chocolate chips.
To bake this bread without sourdough discard, simply add an extra 1/3 cup (63 g) of all-purpose flour and 1/3 cup (63 g) of water to the wet ingredients in the recipe.
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