Easy Sourdough Discard Banana Bread
A quick, no-fuss banana bread made with sourdough discard for extra flavor. This moist, tender loaf comes together in one bowl—no mixer needed—and is perfect for using up ripe bananas and leftover starter. Add pecans, chocolate chips, or enjoy it plain!
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 heaping tsp cinnamon
- ¾ cup chopped pecans optional, save a few for topping
Wet Ingredients
- ¾ cup brown sugar packed
- ½ cup salted butter melted
- 2 eggs
- ⅓ cup sourdough discard active or straight from fridge
- 4 overripe bananas mashed
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a loaf pan well.
- Mix dry ingredients in one bowl.
- Mix wet ingredients in another.
- Combine wet and dry ingredients until no streaks of flour remain.
- Pour into loaf pan and top with reserved pecans, if using.
- Bake 65–75 minutes, tenting with foil if the top browns too quickly.
- Cool in pan 10–15 minutes, then transfer to a rack to cool completely.
Notes
If the top begins to brown too quickly before the center is fully cooked, tent the loaf with aluminum foil for the last 10–15 minutes of baking. This will prevent burning while allowing the inside to finish baking.