This moist, delicious Sourdough Banana Bread is boldly flavored with baking spices, studded with chocolate chips, and finished with a vanilla glaze. No one will notice the sourdough starter discard!Adapted from C Mom Cook
1 to 1½cupsbananas, ripe, mashed (about 3), see Recipe Notes for Variations
1cupsourdough starter discard, at room temperature
1large egg, at room temperature
¼cupcanola oil, see Recipe Notes
¼cupsour cream or plain yogurt
1tsppure vanilla extract
1cupchocolate chips, optional, see Recipe Notes (6 oz, 170g)
For the glaze (optional)
1cuppowdered sugar, sifted
2Tbspunsalted butter, melted
1tsppure vanilla extract
1 to 2Tbspmilk
Prepare the bread: Preheat oven to 350°F and spray a standard loaf pan with baking spray. This recipe will make one extra-large loaf. See the Recipe Notes for alternative sizes and baking times.
In a large mixing bowl, whisk together flour, sugar, brown sugar, baking soda, salt, and spices. If necessary, mash any large lumps of brown sugar.
In a medium sized mixing bowl, combine the bananas, sourdough starter, egg, oil, sour cream, and vanilla. Mix together until everything is fully combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Mix in chocolate chips (if using).
Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Cool the bread in the pan on a wire rack for about 10 minutes, then remove it from the pan and allow it to cool completely.
Prepare the glaze: Sift the powdered sugar into a bowl, then add the melted butter and vanilla extract. Drizzle in 1 tablespoon of the milk and stir. Continue to add milk, 1 teaspoon at a time, until you have a consistency of a smooth, flowing glaze.
Once the bread has completely cooled, use a spoon to drizzle on the glaze, allowing some to drip down the sides.
Allow the glaze to set. Slice, serve, and enjoy!
You can substitute applesauce for the canola oil for a lighter bread.If you’ve had your bananas frozen, drain them of the excess water in a fine mesh strainer after they defrostCan substitute chopped walnuts or pecans for the chocolate chips (but really, no chocolate?)Sourdough Banana Bread keeps well in an airtight container in the refrigerator for up to a week. For longer storage, wrap the loaves well in plastic wrap, put in an airtight bag, and freeze up to 3 months.These loaves also make great gifts and ship well!Alternative sizes