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Moist Sourdough Discard Banana Bread with Cinnamon Swirl

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A moist and tender banana bread made with sourdough discard and a cozy cinnamon swirl, perfect for breakfast or a snack. This easy recipe uses simple pantry staples and delivers a subtle tang and warm spice pockets.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • ½ cup (120g) sourdough starter discard, unfed
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon, divided (1 tsp for batter, 1 tsp for swirl)
  • ½ cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • ⅓ cup (75g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • Cinnamon swirl mixture: ¼ cup (50g) brown sugar mixed with 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Set aside.
  3. In a large bowl, beat brown sugar and egg until well blended and slightly fluffy, about 1-2 minutes.
  4. Stir in mashed bananas, sourdough discard, melted butter, and vanilla extract until combined. Batter will be lumpy.
  5. Gently fold the dry ingredients into the wet ingredients with a spatula until no flour streaks remain. Do not overmix.
  6. Mix the cinnamon swirl sugar in a small bowl. Pour half the batter into the loaf pan, sprinkle half the cinnamon sugar evenly over it. Add remaining batter, then sprinkle remaining cinnamon sugar on top.
  7. Use a butter knife or skewer to gently swirl the cinnamon sugar through the batter, creating a marbled effect without overmixing.
  8. Bake for 50-60 minutes, starting to check at 50 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter.
  9. Cool in the pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack to cool completely.

Notes

If the top browns too fast, tent with foil halfway through baking. Stir batter just enough to combine but keep it lumpy to maintain tender texture. Sourdough discard may make batter wetter than usual, which is normal. For gluten-free, substitute flour with a 1-to-1 gluten-free blend with xanthan gum. For vegan, replace egg with flax egg and use dairy-free butter. Muffin tins can be used with adjusted baking time of 18-22 minutes.

Nutrition

Keywords: banana bread, sourdough discard, cinnamon swirl, moist banana bread, easy banana bread, breakfast bread, snack bread

Find it online: https://islatable.com/moist-sourdough-discard-banana-bread-with-cinnamon-swirl-perfect-easy-recipe/