One-Bowl Tangy Sourdough Quick Bread with Banana
Learn to make a moist sourdough quick bread using your leftover discard. This easy sourdough banana bread requires no rise time and delivers a deep, tangy flavor.
Most people think of fermentation and long wait times when they hear the word sourdough, but this sourdough quick bread is designed for the impatient baker. By using chemical leaveners alongside your discard, you get that signature complexity and moisture without the twelve-hour proofing cycle.
This recipe is the ultimate solution for your sourdough discard quick bread needs. The acidity in the starter reacts beautifully with the baking soda, resulting in a crumb that is significantly more tender than a standard loaf. While I love a classic sourdough banana bread, the addition of dark brown sugar and a hint of cinnamon here elevates it into something much more sophisticated.
Don't worry if your starter is cold from the fridge or hasn't been fed in a week. That extra-acidic, 'old' discard actually provides a better flavor profile for this specific loaf. Just whisk, bake, and enjoy the most resilient slice of bread in your repertoire.
Ingredients
Wet Ingredients
- 1 cup (227g) sourdough starter discard, unfed
- 3 large overripe bananas, mashed (about 1.5 cups)
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon (5ml) pure vanilla extract
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 cup (60g) chopped walnuts or chocolate chips (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray.
- 2
Whisk the melted butter, granulated sugar, and brown sugar in a large mixing bowl until combined.
- 3
Add the mashed bananas, sourdough discard, egg, and vanilla, whisking vigorously until the mixture is smooth and the discard is fully integrated.
- 4
Place a fine-mesh sieve over the bowl and sift in the flour, baking soda, baking powder, salt, and cinnamon.
- 5
Fold the dry ingredients into the wet using a spatula just until no streaks of flour remain; do not overmix, or the bread will be tough.
- 6
Fold in the walnuts or chocolate chips if using.
- 7
Scrape the batter into the prepared loaf pan and smooth the top with your spatula.
- 8
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- 9
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips
- → Use very spotty or even black bananas for the best natural sweetness and moisture levels.
- → If your sourdough discard is very liquidy (high hydration), you may need to add an extra tablespoon of flour to maintain the structure.
- → Wait at least an hour before slicing; quick breads continue to set their internal structure as they cool, preventing a gummy texture.
FAQ
Can I use active starter instead of discard?
Yes, you can use active starter in this sourdough quick bread, but the flavor will be milder. Discard is preferred for that distinct tangy punch.
How do I store sourdough discard quick bread?
Wrap the cooled loaf tightly in plastic wrap and keep it at room temperature for up to 3 days, or freeze slices for up to 3 months.
Why does my quick bread have a large crack down the middle?
A central crack is actually a hallmark of a well-baked quick bread; it happens when the center expands after the crust has already set.
Can I make this vegan?
You can substitute the egg with a flax egg and the butter with melted coconut oil, though the crumb will be slightly denser.
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