Sourdough Banana Bread (Moist, Sweet & Slightly Tangy) 🍌🍞

Why This Recipe?

Because banana bread is the comfort food we didn’t know could get even better—until sourdough showed up. This version is super moist, gently sweet, and has just the right touch of tang to balance the bananas. Perfect for breakfast, dessert, or those "I need a snack right now" moments.

🛠️ Ingredients:

• 1 cup mashed ripe bananas (about 2 medium bananas)

• 1/2 cup sourdough discard

• 1/2 cup melted butter or coconut oil

• 2 eggs

• 1/2 cup brown sugar

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 tsp cinnamon (optional, but lovely)

• 1/2 cup chopped walnuts or chocolate chips (optional but highly encouraged)

⚡️ Instructions:

1️⃣ Preheat oven to 350°F (175°C). Grease a 9x5 loaf pan or line with parchment.

2️⃣ In a large bowl, mix mashed bananas, sourdough discard, melted butter, eggs, brown sugar, and vanilla until smooth.

3️⃣ In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.

4️⃣ Add the dry ingredients to the wet and mix gently until just combined. Don’t overmix!

5️⃣ Fold in walnuts or chocolate chips if using.

6️⃣ Pour into your prepared pan and smooth the top.

7️⃣ Bake for 50–60 minutes, or until a toothpick comes out clean (a few moist crumbs are okay).

8️⃣ Let cool before slicing—if you can wait.

🔥 Bonus Tips:

✔ Want extra banana flavor? Use overripe, freckled bananas.
✔ Love a crusty top? Sprinkle some sugar over the batter before baking.
✔ Leftovers? Wrap slices individually and freeze for grab-and-go snacks.