Get the Recipe: Sourdough Banana Bread
This sourdough banana bread is soft, fluffy and so flavorful. It is a great way to use up leftover sourdough discard. The sourdough gives this bread the most unique delicious flavor. Great for breakfast, a snack or dessert!
Ingredients
- 1 ¼ cups mashed bananas
- 2 eggs
- ½ cup avocado oil, or melted coconut oil
- ¼ cup milk
- ¾ cup brown sugar, or coconut sugar
- ½ cup sourdough discard
- 1 tsp vanilla extract
- 2 cups flour, all purpose or gluten free flour
- 1 tsp baking soda
- pinch sea salt
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or spray heavily with nonstick spray.
- In a mixing bowl, add mashed bananas, eggs, oil, and milk. Stir to combine.
- Then, add in all remaining ingredients. Stir until just combined.
- Transfer batter to the lined loaf pan.
- Bake for 50 to 60 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to cool in pan for 15 minutes. Then take out of pan and cool on cooling rack. Cool fully before slicing into.
Notes
- This recipe can be made with regular sourdough discard or gluten free discard.
- Likewise, both all purpose flour and gluten free 1 to 1 flour can be used.
- Feel free to add in some chocolate chips to the batter before baking.
- Do not over bake. Check bread after about 40 to 45 minutes. Once toothpick inserted comes out mostly clean, remove from oven.
- Store leftovers covered at room temperature for up to 3 days.
Calories: 380kcal, Carbohydrates: 56g, Protein: 6g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.004g, Cholesterol: 42mg, Sodium: 162mg, Potassium: 214mg, Fiber: 2g, Sugar: 25g, Vitamin A: 94IU, Vitamin C: 3mg, Calcium: 39mg, Iron: 2mg