Description
This Sourdough Discard Banana Bread is a moist, flavorful treat made by incorporating sourdough starter discard into a classic banana bread recipe. It combines ripe bananas, a touch of brown sugar, and a hint of vanilla, baked to perfection in a loaf pan for a perfect breakfast or snack.
Ingredients
Scale
Banana Mixture
- 1 1/2 cups ripe bananas, mashed (about 13 oz or 3 1/2 to 4 medium bananas)
- ¼ cup sourdough discard
Dry Ingredients
- 1â…› cups unbleached all-purpose flour (6.75 ounces; 1 cup + 2 tbsp)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 tablespoons unsalted butter (1 oz, softened to room temperature)
- ½ cup packed light brown sugar (or monk fruit brown sugar)
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
Other
- Baking spray
- Parchment paper
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a metal loaf pan with baking spray and line it with parchment paper, leaving some overhang on the long sides for easy removal of the bread once baked.
- Mash Bananas and Mix with Sourdough Discard: In a medium bowl, mash the ripe bananas until mostly smooth but still with some small chunks for texture. Stir in the sourdough discard until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the unbleached all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar, Add Eggs and Vanilla: In a large bowl, beat the softened unsalted butter and brown sugar together until light and fluffy, about 1 to 2 minutes. Add the whole egg, egg white, and vanilla extract, mixing until the batter is smooth and uniform.
- Combine Banana Mixture and Wet Ingredients: Stir the banana and sourdough mixture into the wet ingredients bowl until well incorporated.
- Fold in Dry Ingredients: Gradually fold the dry ingredients into the wet banana mixture using a spatula. Mix just until combined to avoid overworking the batter, which could make the bread tough.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Remove from Pan: Once baked, lift the loaf out of the pan using the parchment paper overhang and transfer to a wire rack. Let it cool completely before slicing and serving.
Notes
- Make sure not to overmix the batter after adding the dry ingredients to keep the bread tender.
- You can substitute light brown sugar with monk fruit brown sugar for a lower-sugar option.
- The sourdough discard adds a subtle tang and moisture to the bread, enhancing flavor complexity.
- If you don’t have sourdough discard, you can substitute with an equal amount of plain yogurt or buttermilk, although the flavor will slightly differ.
- Lining the pan with parchment paper makes it easier to remove the loaf and keeps the sides from sticking.
- Let the bread cool fully before slicing to ensure clean cuts and set texture.
