This banana bread takes a little bit of time to bake, but it’s worth every second. It’s a moist, flavorful, special loaf of bread that the whole family will love. Banana bread is one of those dishes that can be made in any season, for any meal. We eat this for breakfast, an after-lunch snack, or even dessert. My hope is that this will become a delicious staple in your home.
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❤️ Why You’ll Love Sourdough Discard Banana Bread
Banana bread is one of those special dishes that can be enjoyed in every season, and for every meal. My whole family loves this loaf, the only complicated thing about it is getting the bananas to brown enough before they get eaten. We’re a big banana family – which means we’re a banana bread family.
🍲 Ingredients
Sourdough Discard – unfed, inactive sourdough starter either room temperature or straight from the fridge.
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Butter – 1 stick of melted butter.
Brown Sugar – this adds a sweet molasses flavor that pairs so well with banana bread.
Bananas – It wouldn’t be banana bread without bananas, and the riper the better.
Vanilla Yogurt – Yogurt is one of my favorite secret ingredients to add to dishes. Yogurt adds moisture and flavor to this loaf.
Flour – unbleached, all-purpose flour.
White Chocolate Chips – we’re a big white chocolate chips family, it’s our favorite kind of chocolate. But this is a great base banana bread recipe where you can switch out the chocolate flavors to whatever you like.
Baking soda + baking powder – the leavening agents for the loaf.
Cinnamon – optional, but I think it belongs in almost every banana dish there is 🙂
👩🍳 How to Make White Chocolate Banana Bread
- Preheat your oven to 350 degrees.
- Melt the butter and set aside.
- Whisk together the dry ingredients (flour, salt, baking soda, baking powder, cinnamon) in a mixing bowl and set aside.
- In a large mixing bowl, mash down the ripe bananas with a fork. Add in brown sugar, eggs, melted butter, vanilla extract, yogurt, and sourdough discard. Whisk together until there are no streaks left.
- Add in all the dry ingredients to the wet ingredients and mix together until there are no dry bits of flour. Add in the white chocolate chips and mix together until everything is just incorporated.
- Cover the batter and let rest for 15 minutes. This will relax the gluten in the batter and create a fluffier texture in the bread. If you can’t do this step, it’s okay. But if you have time, it’s worth it.
- Transfer to a buttered/ greased loaf pan and bake at 350 degrees for 45 minutes – 1 hour until the loaf passes the toothpick test.
- Serve with a healthy smear of butter and a drizzle of honey!
🪄 Tips and Tricks
- Letting the batter rest for 15 minutes makes a world of difference in texture, if you can’t do it – it’s okay. But if you can – it’s worth it.
- Try not to overmix, the more you mix the denser the bread will be.
🗒 Variations
I think the beauty of this loaf is that it’s a solid base recipe where you can add any flavors you want to it. My family loves white chocolate chips, but this could work with the flavors you love!
- Peanut Butter Banana Bread.
- Strawberry Banana Bread.
🗒 Substitutions
There are many swaps that can happen, and still make a delicious banana bread!
- Brown Sugar – Granulated sugar or Maple syrup
- White Chocolate chips – your favorite chocolate chips
- Vanilla Yogurt – Plain Greek yogurt or sour cream.
🗒 Best served with
- Breakfast
- Dessert
- Butter and Honey
🤔 Common Questions
Faq question 1?
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Sourdough Discard Banana Bread
Print Recipe
This is a moist, flavorful loaf of banana bread that uses your sourdough discard and is filled with tasty white chocolate chips.
Prep Time:15 minutes mins
Cook Time:45 minutes mins
Resting time:15 minutes mins
Total Time:1 hour hr 15 minutes mins
Equipment
whisk
Measuring cups
loaf pan
Sauce pan
Ingredients
- ½ cup melted butter 1 stick
- ¾ cup brown sugar
- 2 eggs
- 2 – 3 ripe bananas
- ¾ cup vanilla yogurt 5 oz container
- 1 tsp vanilla extract
- 1 cup sourdough discard
- 2 ¼ cup all-purpose flour
- ½ tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 cup white chocolate chips
Instructions
Preheat your oven to 350 degrees.
Melt the butter and set aside.
Whisk together the dry ingredients (flour, salt, baking soda, baking powder, cinnamon) in a mixing bowl and set aside.
In a large mixing bowl, mash down the ripe bananas with a fork. Add in brown sugar, eggs, melted butter, vanilla extract, yogurt, and sourdough discard. Whisk together until there are no streaks left.
Add in all the dry ingredients to the wet ingredients and mix together until there are no dry bits of flour. Add in the white chocolate chips and mix together until everything is just incorporated.
Cover the batter and let rest for 15 minutes. This will relax the gluten in the batter and create a fluffier texture in the bread. If you can't do this step, it's okay. But if you have time, it's worth it.
Transfer to a buttered/ greased loaf pan and bake at 350 degrees for 45 minutes – 1 hour until the loaf passes the toothpick test.
Serve with a healthy smear of butter and a drizzle of honey!
Notes
We like this recipe with white chocolate chips, my husband prefers white chocolate over every other chocolate. But we’ve also made it with peanut butter chips and milk chocolate chips. Use what you have, and especially use what you love!
Course: Snack
Cuisine: American
Keyword: banana bread, discard, Sourdough, Sourdough Discard
Servings: 5
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