Sourdough Discard Banana Bread
The Sourdough Discard Banana Bread is one of the easiest and most delicious ways to repurpose your leftover sourdough starter. This recipe blends tangy starter with sweet bananas and other pantry staple ingredients for a moist, tender loaf that is perfect for breakfast, snacks and desserts!
Equipment
- Mixing bowls
- Measuring spoons
- Prepared large loaf tin
Ingredients
- 115 grams unsalted butter, melted and slightly cooled (½ cup)
- 200 grams light brown sugar (1 cup)
- 150 grams sourdough starter (½ cup)
- 2 eggs
- 1 teaspoon vanilla extract
- 475 grams mashed, overripe bananas (about 4 bananas)
- 240 grams all-purpose flour (2 cups)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tsp salt
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Melt unsalted butter and set aside to cool.
- In a medium size mixing bowl combine flour, baking powder, baking soda, cinnamon and salt. Stir until well combined then set aside.
- In a large mixing bowl whisk together melted butter and brown sugar. Then add sourdough starter, 2 eggs and vanilla extract. Whisk until well combined. Then fold in the mashed bananas.
- Pour the dry ingredients into the wet ingredients in 2 batches and stir or whisk until well combined, with no white streaks of flour remaining.
- Pour the batter into a prepared bread tin. Bake at 350 F for 50-60 minutes until baked through. Remove from the oven and allow the bread to cool in the tin for about 10 minutes before transferring to a wire rack to finish cooling. Serve and enjoy!
Notes
Storage Instructions:
Store covered at room temperature for 4 days.
Store in an air tight container in the fridge for 1 week.
Wrap tightly and store in the freezer for 6-8 months.
Tried this recipe?Let us know how it was!