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Prep Time15 Mins
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Cook Time55 Mins
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Serving8-10
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This moist and delicious banana bread makes the most of your sourdough discard, reducing waste and adding a unique flavor to your baking. With the perfect combination of ripe bananas and tangy sourdough, you’ll never waste a drop of your starter again!
Ingredients
Directions
In a large mixing bowl, combine the sourdough starter, mashed bananas, softened butter, eggs, and granulated sugar. Stir until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
If using walnuts, fold them into the batter at this stage.
Grease a 9x5-inch loaf pan and pour the batter into it. Smooth the top and bake in a preheated oven at 350°F (175°C) for 50-60 minutes.
Check the bread for doneness by inserting a toothpick into the center. If it comes out clean, the bread is ready. Remove it from the oven and let it cool on a wire rack for at least 10 minutes before slicing.
Conclusion
Tips:Use a mature sourdough starter for the best flavor and texture.Don't overmix the batter, as this can result in a dense loaf. Fold in any walnuts or other mix-ins at the end to maintain the batter's lightness.Store the banana bread in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
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