WHY YOU’LL LOVE THESE banana bread

Perfect Texture. The moist and tender consistency has me slicing pieces off all day long. Trust me when I say that this loaf will be gone before you know it.

Add-Ins. Mix in all kinds of goodies, like chocolate chips or nuts, to make your family’s favorite loaf. Then enjoy it as a healthy treat for breakfast, dessert, or anytime snack!

Great Use For Sourdough Discard. This is the perfect recipe to use your leftover sourdough discard that you may have. No one wants to let it go to waste. Sourdough discard adds a hint of tanginess to the bread that infuse so well with the sweetness of the banana. Plus, because it’s a fermented food, sourdough discard adds healthy enzymes.

Ingredients

All-Purpose Flour- The base of the banana bread recipe.

Baking Soda & Baking Powder- Combined both agents help the pancakes puff up and aids in the light, fluffy texture.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Unsalted Butter– Butter always makes baked goods better.

Dark Brown Sugar OR Light Brown OR White Sugar- One or a combo of these will work.

Eggs- The binder that helps keep the ingredients together.

Sour Cream- Adds such a need tang and moist texture. Greek yogurt can also be used.

Vanilla Extract- Adds a hint of vanilla and sweetness.

Unfed sourdough starter or active starter- A fabulous way to use up that excess discard from your sourdough.

Very Ripe Bananas- The more ripe the better.

Walnuts- Adds such great texture and crunch to the banana bread.

Scroll down to the recipe card to see quantities used.

INSTRUCTIONS

1. Preheat the oven to 350°F and lightly grease in a 9″ x 5″ loaf pan.
2. Whisk the dry ingredients together in a bowl and set aside. In a separate bowl mash the bananas with a fork until smooth and set aside.
3. In a microwave bowl, melt the butter. To the melted butter add the remaining wet ingredients and mashed bananas, and combine with a whisk until the mixture is smooth.
4. Add the wet ingredients to the dry ingredients and stir with a spatula until just combined without overmixing. If adding walnuts, gently fold them into the batter.
5. Pour the batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Let the banana bread cool in the loaf pan for 15 minutes. After, carefully move it onto a wire rack and allow the banana loaf to rest on the cooling rack until it cools down, making it easier to handle and allowing it to set slightly before you slice it. Enjoy with butter. 

SUBSTITUTIONS/VARIATIONS

• Use Greek yogurt. Greek yogurt may be substituted in place of sour cream.
• Nutty goodness. Add a handful of chopped walnuts, or pecans to give the banana bread a little crunch to complement the softness.
• Need an egg substitute? Unsweetened plain applesauce works best for the swap. 1/4 cup unsweetened plain applesauce = 1 egg.

STORAGE

Store at room temperature for up to 3 days, wrapped in plastic wrap or a container with a lid.

Store in freezer for up to 3 months tightly wrapped in foil and plastic.

What is sourdough discard?

Sourdough discard is the portion of the starter that is removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. As your starter is starting out, you can end up with a lot of discard and that’s where sourdough discard recipes like these Sourdough Discard Banana Bread come in handy!

Need more sourdough recipes? Try The Best Sourdough Discard Key Lime Ricotta Cookies. These are seriously so good!

Sourdough Discard Banana Bread

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• Author: michelleapowell
• Total Time: 1 hour 10 minutes
• Yield: 12 slices

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Description

Banana bread is a delicious treat that is great to enjoy any time of day, from a quick breakfast to a midnight snack and this easy sourdough discard banana bread recipe is the one you’ve been searching for! It’s so easy to make, resulting in a super moist and perfectly fluffy bread with lots of flavor.

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Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt

Wet Ingredients

• 8 tablespoons unsalted butter, melted
• 1 cup dark brown sugar OR light brown OR white sugar
• 2 large eggs
• 3 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1/2 cup (125 g) unfed sourdough starter or active starter
• 3 1/2 medium very ripe bananas, mashed

Optional

• 1/2 cup walnuts, chopped

 

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Instructions

1. Preheat the oven to 350°F and lightly grease in a 9″ x 5″ loaf pan.
2. Whisk the dry ingredients together in a bowl and set aside. In a separate bowl mash the bananas with a fork until smooth and set aside.
3. In a microwave bowl, melt the butter. To the melted butter add the remaining wet ingredients and mashed bananas, and combine with a whisk until the mixture is smooth.
4. Add the wet ingredients to the dry ingredients and stir with a spatula until just combined without overmixing. If adding walnuts, gently fold them into the batter.
5. Pour the batter into the greased loaf pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Let the banana bread cool in the loaf pan for 15 minutes. After, carefully move it onto a wire rack and allow the banana loaf to rest on the cooling rack until it cools down, making it easier to handle and allowing it to set slightly before you slice it. Enjoy with butter.

Notes

• Greek yogurt may be substituted in place of sour cream.
• Store at room temperature for up to 3 days, wrapped in plastic wrap or a container with a lid.
• Store in freezer for up to 3 months tightly wrapped in foil and plastic.

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: sourdough discard

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