Published on: 11/12/2026
This news was posted by Oregon Today News
Description
This banana bread leans less sweet than many, and it's one of my favorite ways to use up sourdough starter discard. I still eat it the way my mom served it when I was a kid: in thick slices slathered with cream cheese (trust me). A wide range of sourdough-starter ripeness works here: You can use a starter that's ripe and bubbly, right when you'd normally feed it, or use discard that you've saved in the fridge for a week or two. The recipe works well with all-purpose flour or, for a heartier loaf, whole wheat; my favorite version uses half of each.
News Source : https://www.oregonlive.com/nytcooking/2026/11/793728927-sourdough-discard-banana-bread.html
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