Sourdough Discard Banana Bread

- Special Ingredients & Flavors
Cuisine: American
Difficulty: Medium

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Prep Time

15 Mins
Cook Time

55 Mins
Serving

8-10
View

62

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

1/2 cup sourdough starter (discarded)

3 ripe bananas, mashed

1/4 cup unsalted butter, softened

2 large eggs

1/4 cup granulated sugar

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup walnuts (chopped) (optional)

Directions

Step 1

In a large mixing bowl, combine the sourdough starter, mashed bananas, softened butter, eggs, and granulated sugar. Stir until well combined.

Step 2

In a separate bowl, whisk together the flour, baking soda, and salt.

Step 3

Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

Step 4

If using walnuts, fold them into the batter at this stage.

Step 5

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.

Step 6

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.