How brown should the bananas be?

The browner the better! The more brown they are, the sweeter and softer the bread will be.

Can I turn this recipe into banana muffins?

Yes. Divide the batter into a muffin tin and bake at 350°F for about 18–22 minutes, or try this u003ca href=u0022https://ourhandcraftedhome.com/easy-sourdough-banana-muffins/u0022u003eu003cstrongu003esourdough discard banana muffin recipeu003c/strongu003eu003c/au003e instead.

What is the best way to store sourdough banana bread?

Wrap it tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes beautifully for up to 3 months.u003cbr/u003e

The Best Sourdough Discard Banana Bread

Description

Looking for a delicious way to use up your sourdough discard? This sourdough discard banana bread is ultra-moist, bursting with banana flavor, and topped with a brown sugar pecan crumble that adds the perfect sweet crunch. Whether you’re trying to reduce waste or just love a good banana bread, this recipe is guaranteed to become a new favorite!

Ingredients

Scale

1 stick butter, softened
1 cup brown sugar
2 eggs
4-5 mashed ripe bananas
1 tsp pure vanilla extract
1/2 cup sourdough starter
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 3/4 cups all purpose flour

Brown Sugar Pecan Topping

1 cup chopped pecans
1/3 cup brown sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 degrees. Lightly grease an 8 x 8 baking pan with nonstick spray (I love avocado oil spray) and set aside.
Prepare the pecan topping: To a small bowl, add chopped pecans and brown sugar, mixing together until combined. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixture, cream together 1 stick of softened butter and 1 cup of brown sugar until light and fluffy, about 2 minutes.
To the creamed butter and sugar mixture, add in 4 ripe bananas, eggs, sourdough discard, vanilla extract, baking soda, salt, cinnamon, and flour. Mix together until just combined, being careful not to overmix.
Pour/spread the batter into the prepared pan, and then top with the sugar and pecan mixture.
Bake in the preheated oven for 55-60 minutes. The bread is done when a toothpick or sharp knife inserted into the middle comes out clean with only a few crumbs.
Allow the bread to cool slightly before slicing and serving with a generous slab of butter. Enjoy!

Notes

- Pan Size: I have started baking banana bread in my 8 x 8 baking pan, and found it works wonderfully! However, a regular loaf pan will work just fine for this recipe. You may have to adjust the baking time slightly.
- Baking: If you find the bread is browning too quickly in the oven, you can loosely tent it with aluminum foil to prevent over-browning.
- Storage: Wrap it tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing Instructions: To freeze, cool the baked banana bread completely, wrap it tightly in plastic wrap or aluminum foil, and place it in a large freezer-safe storage bag. It will store well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast Recipes
Cuisine: American