A moist and flavorful banana bread that uses sourdough discard for a subtle tang and tender crumb, perfect for breakfast or snack.
Do not overmix the batter to keep the bread tender. Use very ripe bananas for best sweetness. If bananas are not ripe, soften them by baking at 300°F (150°C) for 10 minutes. If sourdough discard is too thick, stir or add a splash of water to blend. Nuts should be folded in last to preserve texture. For extra moisture, add 1-2 tablespoons of yogurt or applesauce.
Keywords: banana bread, sourdough discard, easy banana bread, moist banana bread, homemade banana bread, sourdough banana bread, breakfast bread, snack bread