Banana bread has always been a family favorite in my house, a cozy classic that my mom baked almost every week when growing up. Lately, I’ve been incorporating sourdough for a tangy twist and I’m so excited to share this recipe with you. I hope it becomes a special treat in your kitchen, just like it’s always been in mine!

History of Banana Bread

Banana bread became popular in the United States during the Great Depression of the 1930s, when resourceful home bakers sought ways to use overripe bananas instead of letting them go to waste. This ingenious creation quickly gained popularity as it transformed simple, economical ingredients into a moist, delicious loaf that filled kitchens with warmth and comfort. Over the decades, banana bread has remained a beloved classic and a staple in many homes, cherished for its simplicity and versatility.

Whether enjoyed plain, with nuts, or swirled with chocolate, its timeless appeal continues to make it a go-to recipe for both novice and experienced bakers looking to turn a few humble ingredients into something both heartwarming and delightful.

What is Sourdough Discard?

Sourdough discard is the portion of starter that is removed before feeding. It is not as potent as an active starter because its yeast and bacteria are less vigorous.

While it can't replace an active starter in traditional sourdough bread recipes, discard is ideal for adding flavor to recipes.

Other Sourdough Recipe Recs:

Baking Supplies

Kitchen Scale *
Small Bowl for Measuring Ingredients
Muffin Tins (I used silicone half spheres for extra flare)
Muffin/Cupcake Liners (you don’t need these if using a silicone mold)
Mixing Bowl/KitchenAid Mixer
Ice Cream Scooper (optional)
Sifter (optional)

* One item I want to note is how important it is to use a scale that weighs in grams and milliliters, although there are a few exceptions to this rule. Baking is a science, and when bakers measure with measuring cups, this can lead to inaccurate measurements and wrong consistencies.

A few items to incorporate when baking:

Healthy Swaps to Incorporate:

Unsalted grass-fed butter (preferably organic)
Organic all-purpose flour or organic cake flour
Pasture Raised Eggs (preferably organic)
High Quality Chocolate Chips
Redmonds Sea Salt

Ingredients to Avoid:

Seed oils or vegetable oils

By making these simple ingredient swaps, you’ll definitely notice a difference in taste and quality!

Tips

Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with brown spots on the peel.
Active Sourdough Starter: For the best result, use a recently fed sourdough starter to add a nice tangy flavor and help with leavening but you can also use sourdough discard.
Proper Mixing: Gently mix the wet and dry ingredients until just combined. Over mixing can lead to dense muffins, so stop as soon as the ingredients are incorporated.
Add Mix-ins: Enhance your muffins with mix-ins like chocolate chips, chopped nuts, or dried fruits. Fold these in gently after mixing the batter.
Fill Muffin Cups Appropriately: Fill the muffin cups about 2/3 to 3/4 full to give them room to rise without overflowing.
Test for Doneness: Check the muffins for doneness by inserting a toothpick into the center. It should come out clean or with a few crumbs when the muffins are fully baked.
Cool Properly: Allow muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps prevent sogginess at the bottom.
Different Shapes: You can use this recipe for a loaf, muffins, squares or, as seen in my photos, half spheres.

Dry Ingredients:

All-purpose flour: 240g
Baking Powder: 2 tsp
Baking Soda: 1 tsp
Chocolate Chips: 2 cups (2/3 of a bag of chocolate chips - or adjust to your liking)
Sea Salt: 1 tsp

Wet Ingredients:

Room temperature butter: 113g
Brown Sugar: 180g
Sourdough Discard: 140g
2 Large Eggs
Ripe Bananas (3 large bananas or 4 small)
Buttermilk: 40g
Vanilla: 1 Tbs

Baking Instructions

Step 1: Prepare Ingredients and Equipment

Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners for easy removal.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt until they are thoroughly combined.

Step 3: Prepare Wet Ingredients

In a separate bowl or stand mixer, cream the brown sugar and room temperature butter until the mixture is light and fluffy.
Add the sourdough discard, eggs, buttermilk, and vanilla extract to the creamed mixture and combine well.
If using a stand mixer, add the whole bananas directly into the bowl to mash them, leaving larger chunks for texture. If mixing by hand, mash the bananas beforehand and then incorporate them into the wet ingredients.

Step 4: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture using a spatula, or mix on low speed until just combined.
Add the chocolate chips while some dry flour is still visible, ensuring they are evenly distributed without overmixing the batter to keep the muffins light.

Step 5: Fill the Muffin Tin

Spoon the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full to give them room to rise.

Step 6: Bake the Muffins

Place the muffin tin in the preheated oven and bake for 15-20 minutes.
To check for doneness, insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.

Step 7: Cool

Let the muffins cool in the tin for about 5 minutes.
Transfer them to a wire rack to finish cooling completely.

Step 8: Assemble and Serve

Once cooled, top each muffin with a dollop of cream cheese frosting for an extra touch of sweetness before serving.

How to Store

Room Temperature: Place the muffins in an airtight container. Store at room temperature for up to 3 days. Adding a paper towel inside the container can help absorb excess moisture, keeping the muffins from becoming soggy.

Refrigeration: If you need to store the muffins for a bit longer, you can refrigerate them. Keep them in an airtight container to maintain moisture and flavor. They can last up to a week in the refrigerator.

Freezing: For more extended storage, wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, leave them at room temperature or warm them in the oven or microwave for a quick snack.

I hope you enjoy!

sydney x

Sourdough Banana Bread Muffins