Sweet, moist and tender banana bread gets a delightful kick of tangy flavor from sourdough discard! This sourdough starter banana bread is a great twist on the classic recipe you know and love.
Preheat the oven to 325ºF. Lightly grease your loaf pan.
Combine the butter, sugar, vanilla extract, baking powder, baking soda, and salt in a large bowl. Mix by hand until smooth, about 2 minutes. Or use a stand or hand mixer on low speed for 1-2 minutes, until the mixture is smooth.
Stir in mashed bananas, honey, eggs, and sourdough starter discard. Combine until smooth, though there might be small lumps of banana. Add all-purpose flour, 1/2 cup at a time, stirring in between. Then add nuts, if using.
Pour the banana bread mixture into the prepared loaf pan. Smooth the top and let rest at room temperature for 10 minutes.
Bake for 45-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If banana loaf gets too brown, cover it with foil during baking.
Allow bread loaf to cool for 10 minutes in the pan before removing and slicing to serve.
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Notes
Store leftover bread in an air-tight container at room temperature for up to 5 days. Freeze for longer storage (up to 3 months).