why make this recipe
Sourdough Discard Banana Bread is a delicious and practical way to use up leftover sourdough starter. This recipe combines the natural tangy flavor of sourdough with the rich sweetness of ripe bananas, resulting in a moist and flavorful loaf. Not only is it a great way to minimize waste, but it also makes your banana bread stand out with its unique texture and taste. Plus, who doesn’t love the comforting smell of freshly baked banana bread wafting through the house?
how to make Sourdough Discard Banana Bread
Ingredients:
- 250 g Bananas (approximately 3 medium overripe bananas)
- 2 Eggs (large, about 60g each)
- 5 g Vanilla Extract (1 teaspoon)
- 80 g Butter (melted, can be salted or unsalted)
- 100 g Sourdough Starter (or sourdough discard)
- 200 g All-Purpose Flour
- 12 g Baking Powder (2 teaspoons)
- 100 g Brown Sugar
- 50 g White Sugar
- Pinch of Salt
- 20 g Golden Syrup (for brushing on after baking)
Directions:
- Preheat your oven to 180C/350F.
- Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps are fine).
- Lightly beat the eggs and vanilla together, then add them to the mashed bananas. Use your fork to mix them through.
- In a small saucepan, melt the butter over low heat. After it has melted, add it to the egg and banana mixture.
- Add the sourdough starter to the egg mixture and mix thoroughly.
- In a separate bowl, mix all the dry ingredients together and make sure everything is combined well.
- Add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the mixture into a buttered loaf tin.
- Bake at 180C/350F for around 1 hour. Baking time can depend on the size of your tin and your oven.
- The banana bread is done when a skewer inserted into the center comes out clean.
- Once out of the oven, brush the top with golden syrup for a lovely shiny, sweet glaze.
- Allow to cool for 30 minutes before removing from the tin.
how to serve Sourdough Discard Banana Bread
You can enjoy Sourdough Discard Banana Bread warm or at room temperature, sliced thick and spread with butter. It pairs wonderfully with coffee or tea. You can also serve it with a drizzle of honey or some nut butter for an extra treat!
how to store Sourdough Discard Banana Bread
Store the banana bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. To enjoy it later, simply thaw it at room temperature.
tips to make Sourdough Discard Banana Bread
- Make sure to use very ripe bananas for the best flavor and sweetness.
- Don’t overmix the batter to keep the bread light and fluffy.
- Feel free to add nuts or chocolate chips for extra flavor and texture.
- For a healthier option, you can substitute half the all-purpose flour with whole wheat flour.
variation
You can experiment with adding spices like cinnamon or nutmeg for a warm flavor. You might also try incorporating chopped nuts or chocolate chips for added texture and richness.
FAQs
1. Can I use fresh bananas instead of overripe ones?
It’s best to use overripe bananas since they are sweeter and will provide better flavor and moisture to the bread.
2. What can I do if I don’t have golden syrup?
If you don’t have golden syrup, you can brush the bread with honey or maple syrup instead for a similar sweet glaze.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may change the texture slightly. You can also mix both for a healthier option.
Sourdough Discard Banana Bread
Ingredients
Wet Ingredients
- 250 g Bananas (approximately 3 medium overripe bananas) Use very ripe bananas for best flavor.
- 2 large Eggs About 60g each.
- 5 g Vanilla Extract 1 teaspoon.
- 80 g Butter Melted, can be salted or unsalted.
- 100 g Sourdough Starter Or sourdough discard.
Dry Ingredients
- 200 g All-Purpose Flour You can substitute half with whole wheat flour for a healthier option.
- 12 g Baking Powder 2 teaspoons.
- 100 g Brown Sugar
- 50 g White Sugar
- Pinch Salt
For Glaze
- 20 g Golden Syrup For brushing on after baking.
Method
Preparation
- Preheat your oven to 180C/350F.
- Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps are fine).
- Lightly beat the eggs and vanilla together, then add them to the mashed bananas. Use your fork to mix them through.
- In a small saucepan, melt the butter over low heat. After it has melted, add it to the egg and banana mixture.
- Add the sourdough starter to the egg mixture and mix thoroughly.
Mixing
- In a separate bowl, mix all the dry ingredients together and make sure everything is combined well.
- Add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the mixture into a buttered loaf tin.
Baking
- Bake at 180C/350F for around 1 hour. Baking time can depend on the size of your tin and your oven.
- The banana bread is done when a skewer inserted into the center comes out clean.
- Once out of the oven, brush the top with golden syrup for a lovely shiny, sweet glaze.
- Allow to cool for 30 minutes before removing from the tin.