The BEST Sourdough Discard Banana Bread (No refined sugar)

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Banana bread is naturally sweet and delicious. There is never need to add in refined sugar, just bananas and a little honey or maple syrup. Your family will be raving over this sourdough discard banana bread and you will feel good about giving it to them for breakfast, a snack, or a dessert!

Ways to maximize nutrients in banana bread:

1. Swapping out refined sugars. As a mom, I love being able to give my kids “sweet” breads that don’t actually have any refined sugar in them. Bananas are naturally sweetening this bread, and adding in a little maple syrup or honey will enhance the sweetness naturally.
2. Adding in a quality flour or a fresh milled flour. If I am buying flour already milled, I love using heritage grain flours from Sunrise Flour Mill. These flours are less processed and easier to digest. I also have a Harvest Grain Mill that allows us to mill our own fresh whole wheat flour, which has tons of nutrients that are commonly lost as flour sits on a shelf. By using a high quality flour, you can add lots of nutrients to your family’s baked goods.
3. Using quality mineral salt. I love using Baja Gold Fine Grind Mineral Salt. This salt has no caking agents and gives your body the natural minerals and nutrients that it needs.

Maximizing the nutrients in your banana bread is a great way to make it a breakfast option and know your family is being nourished with this sweet treat. For breakfast, our favorite is to pair this banana bread with milk and some eggs! I hope you enjoy the recipe as much as we do!

Banana Bread Ingredients

sourdough discard (learn how to make a sourdough starter here!)
very ripe bananas
butter, melted
maple syrup or honey (you can sub with sugar too if you prefer)
salt
egg
vanilla extract
all purpose flour (this is a great bread to switch out with whole wheat or fresh milled flour too!)
baking soda
cinnamon
optional: chopped nuts, craisins, or chocolate chips

Banana Bread Instructions:

1.Preheat oven to 350 F

2.Oil one 8×4 inch loaf pan.

3.In medium mixing bowl, mash the bananas.

4.Then mix in sourdough discard, butter, maple syrup or honey (sugar if subbing), salt, egg, and vanilla.

5.Add in flour, baking soda, and cinnamon and mix until incorporated.

6.Pour into the oiled loaf pan and bake at 350 F for about 50 minutes or until a toothpick comes out clean.

7.Let cool before taking out of the pan and slicing.

Enjoy!