Recipes and Cooking Buckwheat Sourdough Discard Banana Bread 5.0 (1) 1 Review One of our favorite uses for sourdough discard is this tender banana bread. Remember it's best the next day, so try to refrain from slicing into the loaf right away. By Lauren McAnelly Lauren McAnelly Website Lauren McAnelly is a food stylist and culinary expert with over 15 years of experience in cooking and baking. Her roles have included working in restaurants, bakeries, culinary schools, test kitchens, and photo studios, producing new and creative content for a multitude of platforms including print, video, and digital media. Lauren obtained her B.S. in communicative arts from Wisconsin Lutheran College. This degree blended science, marketing, communication, and arts classes. She then completed her Culinary Arts Degree in Savory, Pastry and Wine Education from Cook Street School of Culinary Arts. This program included intensive, hands-on instruction of traditional French and Italian cooking and baking. Learn about BHG's Editorial Process Published on June 25, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Hands On Time: 20 mins Bake Time: 55 mins Cool Time: 15 mins Total Time: 1 hrs 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 cup whole wheat flour (120 g) ⅓ cup buckwheat flour (40 g) 1 ½ teaspoon ground cinnamon 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda 1 cup mashed banana (2 to 3 medium) ½ cup sourdough starter discard (140 g) ½ cup maple syrup or honey ⅓ cup extra-virgin olive oil ¼ cup plain Greek-style yogurt 2 eggs, room temp and lightly beaten Directions Preheat oven to 350°F. Grease the bottom and 1/2 inch up the sides of an 8x4-inch loaf pan; set aside. In a large bowl combine the first 6 ingredients (through baking soda). Make a well in the center of the flour mixture and set aside. In a medium bowl whisk together the remaining ingredients. Add the banana mixture to the flour mixture. Stir just until moistened. Spoon batter into prepared pan. Bake 55 to 60 minutes until a toothpick inserted in center of loaf comes out clean. Cool in pan 15 minutes. Remove and cool completely on a wire rack. Wrap and store overnight before slicing. Store at room temperature up to 2 days or store wrapped bread in the refrigerator up to 5 days. Rate it Print Nutrition Facts (per serving) 182 Calories 8g Fat 26g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 182 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 10% Cholesterol 32mg 11% Sodium 292mg 13% Total Carbohydrate 26g 9% Total Sugars 10g Protein 4g Vitamin C 10098mg 50,490% Calcium 61mg 5% Iron 1mg 6% Potassium 157mg 3% Folate, total 17.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.