Chai-Spiced Sourdough Banana Bread
This chai-spiced sourdough banana bread is the perfect blend of cozy spices and tangy sourdough flavor. Made with overripe bananas and sourdough discard, it's a delicious way to reduce waste while baking something comforting and flavorful. Perfect for breakfast, a snack, or a cozy afternoon treat!
Equipment
- 1 mixing bowl
- 1 loaf pan
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp salt
- ½ tsp ground ginger
- ¼ tsp ground cardamom
- ¼ tsp ground cloves
- ⅛ tsp ground black pepper
- ¼ tsp ground all-spice or nutmeg
Wet Ingredients
- ½ cup sourdough discard
- 2-3 very ripe bananas, mashed (about 1 cup)
- ½ cup melted butter
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Optional Mix-Ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup shredded coconut
Instructions
Preheat the Oven
- Preheat oven to 350°F. Grease or line a 9x5” loaf pan with parchment paper.
- Grease or line a 9x5” loaf pan with parchment paper.
Prepare the Dry Ingredients
- In a medium bowl, whisk together dry ingredients (flour, baking soda, salt, and spices).
Prepare the Wet Ingredients
- In a large bowl, combine wet ingredients – mashed banana, sourdough discard, melted butter, sugar, eggs, and vanilla.
Mix the Dry and Wet Ingredients
- Fold the dry mix into the wet until just combined. Don’t overmix!
Add Optional Mix-Ins
- Gently stir in any mix-ins if using.
Preparing the Loaf Pan
- Pour batter into prepared loaf pan. Smooth the top.
Baking the Bread
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Cooling the Bread
- Let cool in the pan 10 minutes, then transfer to a wire rack.
Notes
Tips:
- Even better the next day—flavor deepens as it rests!
- Freezes beautifully: wrap in parchment and a freezer bag for up to 3 months.
- Try a drizzle of maple glaze or honey butter on a warm slice.