Sourdough Discard Banana Bread
A moist, from-scratch sourdough discard banana bread made with 3 ripe bananas, butter, brown sugar, and optional chocolate chips.
Equipment
- loaf pan
Ingredients
- 1 cup brown sugar
- ½ cup softened butter + more for greasing the pan
- 2 eggs, beaten
- ¼ cup kefir or sour milk
- ⅓ cup sourdough discard
- 1½ cups overripe bananas (about 3 medium bananas)
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp unrefined salt
- ½ cup chopped dates
- ½ cup chopped milk chocolate or chocolate chips
Instructions
- Preheat oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, until fully incorporated.
- Stir in the mashed bananas, sourdough discard, and kefir until smooth.
- In a separate bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet until just combined—some streaks of flour and small lumps are fine.
- Fold in the chopped dates and chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake 50–60 minutes, until golden and a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil halfway through.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Tips
- Use very ripe bananas for extra sweetness and moisture.
- Don’t overmix the batter—small lumps are okay.
- Check the bread before the baking time is up; ovens vary.
Serving Ideas
- Warm slices with butter or drizzle with honey.
- Toast for breakfast.
- Pack in kids’ snack boxes (muffins make portioning easy).
- Serve with yogurt or raw milk and fresh fruit for a nourishing snack.