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A loaf of banana bread with caramel icing, with three slices laying down on a cutting board next to the loaf itself.
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Sourdough Banana Bread with Caramel Icing

Sourdough discard banana bread is a delicious twist on traditional banana bread that incorporates leftover sourdough starter. It has a slightly tangy flavor from the sourdough, which complements the sweetness of ripe bananas beautifully.
Course baking, bread
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 371kcal
Author Chellie Schmitz
Cost $7

Equipment

Ingredients

For the bread:

  • Butter for greasing the pan
  • 137 g 1 ⅛ cups all purpose flour
  • 12 g 2 teaspoons baking powder
  • 1.5 g ¼ teaspoon baking soda
  • 2 g 1 teaspoon ground cinnamon
  • 225 g mashed bananas about 1 ½ cups
  • 1 egg
  • 156 g ¾ cup brown sugar
  • 100 g ⅓ cup sourdough discard
  • 22 g 1 ½ tablespoons butter, melted

For the frosting

  • ¼ cup butter
  • 1/2 cup light brown sugar
  • 3 tablespoons heavy cream
  • 1 cup powdered sugar sifted

Instructions

For the bread:

  • Preheat the oven to 350° and grease the loaf pan with butter and set aside.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, and cinnamon until well combined, set aside.
  • In another mixing bowl, add the mashed bananas, egg, brown sugar, and sourdough discard, whisk together until thoroughly combined and blended together.
  • Make a well in the flour mixture, and pour the mixed wet ingredients into the center. Gently stir until just combined.
  • Pour into the greased loaf pan, and bake for 50-60 minutes. It’s finished when the edges have pulled away from the pan, the top is golden brown, and a toothpick inserted into the center comes out clean.
  • Allow to cool in the pan on a rack for 15 minutes, then carefully remove the bread from the pan and let it cool completely on the rack.
  • Once the bread is completely cooled, spread the frosting on top. Allow it to set before serving.

For the frosting:

  • Melt the butter and sugar together over medium low heat, whisking them together until they are incorporated.
  • Bring the mixture to a boil, and boil for 2 minutes. Stir constantly.
  • Add the heavy cream, and stir to combine. Allow the mixture to come to a boil again, and then remove it from the heat. Stir in the sifted powdered sugar until combined. If you prefer, you can use a hand mixer to blend the sugar in so it’s nice and smooth.
  • Using a rubber spatula, gently spread the frosting over the cooled banana bread.

Notes

  • Although this recipe calls for unfed sourdough starter (discard), you can also use active, bubbly sourdough starter.
  • You can substitute white sugar for the brown sugar if desired.
  • Milk or half and half work just fine in the icing if you don’t have heavy cream.
  • Ovens vary, start checking for doneness at 45 minutes.
  • The bread is finished when it is golden brown, the edges are pulling away from the side, and a toothpick inserted in the center comes out clean.

Nutrition

Calories: 371kcal | Carbohydrates: 68g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 293mg | Potassium: 180mg | Fiber: 1g | Sugar: 51g | Vitamin A: 377IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 1mg