Sourdough Discard Banana Bread
If you’re looking for a delicious way to use your sourdough starter discard, this banana bread recipe is perfect! Moist, flavorful, and easy to make, it’s a great way to turn overripe bananas and extra starter into a tasty treat. Here’s how to whip up a batch!
What You’ll Need
Ingredients:
Sourdough Discard: 100g
Butter: 80g (melted)
Egg: 1
Ripe Bananas: 250g
Vanilla Extract: 5g
All-Purpose Flour: 200g
Baking Powder: 10g
Brown Sugar: 100g
Granulated Sugar: 50g
Salt: 2g
Add-ins: (optional) Walnut Piece or Dark Chocolate Chips (60g), Walnuts & Dark Chocolate Chips (30g each)
Equipment:
Kitchen Scale
Large Mixing Bowl
Medium Mixing Bowl
Small Mixing Bowl
Mixing Utensils
Loaf Tin
Cooling Rack
Step-by-Step Instructions
In a large bowl, mash banana with a fork until they are fairly smooth in texture.
In a small separate bowl, lightly beat egg and vanilla extract together and add to the mashed bananas. Lightly mix through.
Add melted butter to the banana mixture and lightly mix.
Add sourdough discard to the banana mixture and mix thoroughly.
In a separate bowl, mix all dry ingredients and ensure they are mixed thoroughly.
Add the dry ingredients to the wet banana mixture and stir until just combined.
Be careful not to over mix the batter, a few lumps are okay!
Pour mixture into a buttered or oiled loaf tin.
Bake at 350° for 60 minutes or until a toothpick inserted into the center comes out clean.
Once baked, let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your delicious banana bread warm or at room temperature!
Tips & Notes
Storage: Store leftover banana bread in an airtight container at room temperature for a few days or freeze for longer storage.
Variations: Feel free to add spices like cinnamon or nutmeg for extra flavor, or substitute half of the flour with whole wheat flour for a heartier texture.
Active Starter: I have made this recipe using active starter instead of discard and it worked just as well!
Conclusion
This sourdough discard banana bread is not only a great way to reduce waste but also a delightful treat that’s perfect for breakfast, snacks, or dessert. With its moist texture and sweet banana flavor, it’s sure to be a hit with everyone! So, the next time you have ripe bananas and sourdough discard, give this recipe a try. Happy baking!
Sourdough Discard Banana Bread
Ingredients
- Sourdough Discard: 100g
- Butter: 80g (melted)
- Egg: 1
- Ripe Bananas: 250g
- Vanilla Extract: 5g
- All-Purpose Flour: 200g
- Baking Powder: 10g
- Brown Sugar: 100g
- Granulated Sugar: 50g
- Salt: 2g
- Add-ins: (optional) Walnut Pieces or Dark Chocolate Chips (60g), Walnuts & Dark Chocolate Chips (30g each)
Instructions
- In a large bowl, mash banana with a fork until they are fairly smooth in texture.
- In a small separate bowl, lightly beat egg and vanilla extract together and add to the mashed bananas. Lightly mix through.
- Add melted butter to the banana mixture and lightly mix.
- Add sourdough discard to the banana mixture and mix thoroughly.
- In a separate bowl, mix all dry ingredients and ensure they are mixed thoroughly.
- Add the dry ingredients to the wet banana mixture and stir until just combined. Be careful not to over mix the batter, a few lumps are okay!
- Pour mixture into a buttered or oiled loaf tin.
- Bake at 350° for 60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your delicious banana bread warm or at room temperature!
Notes
- Storage: Store leftover banana bread in an airtight container at room temperature for a few days or freeze for longer storage.
- Variations: Feel free to add spices like cinnamon or nutmeg for extra flavor, or substitute half of the flour with whole wheat flour for a heartier texture.
- Active Starter: I have made this recipe using active starter instead of discard and it worked just as well!
