The Best Sourdough Banana Bars (Easy Discard Recipe)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less refined, while white sugar is often cheaper.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide crunch without allergens, while oats are a cost-effective filler.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers health benefits, while cocoa powder can be used for flavor.

Grab a kitchen scale for measuring ingredients.

Measure 230 g of all-purpose flour and add it to a mixing bowl.

Add 1 teaspoon (5 g) of baking soda and 1 teaspoon (5 g) of salt to the flour and whisk to combine.

In a stand mixer bowl, measure 350 g of granulated sugar.

Add 190 g of sour cream to the sugar in the stand mixer bowl.

Add 2 eggs to the mixture in the stand mixer bowl.

Add 113 g of softened unsalted butter to the mixer bowl.

Mix the wet ingredients on low for about 1 minute, then scrape the sides of the bowl to ensure everything is incorporated.

Mash 1.5 cups (about 380 g) of ripe bananas until smooth and add to the wet mixture.

Mix the mashed bananas into the wet ingredients for about 30 seconds on low.

Add 140 g of sourdough discard to the wet mixture.

Add 2 teaspoons (8 g) of vanilla extract to the wet mixture.

Mix on low for another 30 seconds until incorporated.

Gradually add the dry ingredients to the wet ingredients in small increments, mixing on low and scraping the sides of the bowl as needed.

Stop mixing when just a few streaks of flour remain and finish mixing by hand to avoid overmixing.

Prepare an 11x16 inch rimmed baking sheet by greasing it and lining it with parchment paper, then greasing the top of the parchment.

Pour the batter into the prepared baking sheet and spread it evenly.

Preheat the oven to 375°F (190°C) and bake the bars for 20 to 25 minutes until golden brown and a toothpick comes out clean.

While the bars are baking, prepare the vanilla glaze by mixing 4 cups (520 g) of powdered sugar with 113 g of butter in a stand mixer.

Add 3 teaspoons (12 g) of vanilla extract and 4 tablespoons (56 g) of hot water to the glaze mixture.

Mix on medium-low until smooth, adding more hot water if necessary to achieve the desired consistency.

Once the banana bars are done, let them cool and then drizzle the glaze on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens