This banana bread has a slight tang of sourdough and isn’t overly sweet. All of the ingredients are mixed in one bowl, which means a nice healthy snack with fewer dishes to wash.
Be sure to try these easy pumpkin banana muffins, too!
Using discarded sourdough starter
One of the most common questions and confusions in the realm of sourdough baking is “Why do I need to discard some sourdough starter before feeding?” Subsequent to that is the question “And how can I use that “discarded” starter so as not to be wasteful?”
The answer to the former question is a bit complicated, but in short you discard a bit of starter before feeding it in order to enhance the yeast activity of your starter. And there is great news concerning the second question: that “discarded” starter, whether wheat, rye, or gluten-free, has all sorts of uses.
This discarded cup or so of starter is best used in recipes that utilize other leavening agents, such as baking powder and baking soda. I like it in a simple Sourdough Crepe or Vegan Sourdough Pancakes but you can find a whole list of ways to incorporate it into your cooking and baking in my book.
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Sourdough banana bread recipe
Not only will you use a cup of discarded starter in your recipe, this banana bread is a perfect way to use up overripe bananas. The ones that are too soft to slice for dehydrated bananas, but still full of flavor.
This simple recipe for a sourdough banana bread is a great example of using up a bit of sourdough starter. It is truly a quick-bread in that there is no rise time and it utilizes baking soda as a leavening agent. The flavor is not cloyingly sweet, as some quick breads can be, and the sourdough tang is just light enough to give it a lovely depth of flavor without being overwhelming.
This easy recipe calls for coconut sugar, but if you don’t have that on hand, you can use cane sugar instead.
★ Did you make this sourdough banana bread? Don’t forget to give it a star rating below! ★
- Preheat your oven to 350 degrees and grease a 9x5" bread pan.
- In a medium mixing bowl, mash the bananas with the back of a fork. Mix in the sourdough starter, egg, coconut sugar, and softened oil or butter. Mix well to combine. Create a well in the middle of the wet ingredients.
- Into the center of the well, add the flour, salt, and baking soda in that order. Mix the wet and dry ingredients until nearly combined. Add the walnut pieces and fold in until all of the batter is combined.
- Scrape batter into your prepared bread pan and place in preheated oven. Bake at 350 degrees for 50-60 minutes or until a cake tester comes out clean. Allow to cool in pan for a few minutes before transferring to a cooling rack.
If you don't have coconut sugar on hand, you can use cane sugar instead.
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 338Total Fat: 19gSaturated Fat: 10gUnsaturated Fat: 0gCholesterol: 16mgSodium: 331mgCarbohydrates: 39gFiber: 2gSugar: 12gProtein: 5g