This sourdough discard banana bread is my go-to at any time when I’ve further discard within the fridge and ripe bananas on the counter.
Sourdough Banana Bread
Any time I’ve ripe bananas on the counter, I make banana bread. It’s a type of feel-good bakes I come again to many times. My daughter Madison loves it, and I really like having one thing prepared for her to pack in her lunchbox or get pleasure from as a fast snack after faculty. Since I bake sourdough bread each week and am at all times in search of methods to make use of up my discard, I tailored my go-to banana bread recipe with a sourdough twist.
The Finest Approach to Use Up Ripe Bananas and Sourdough Discard
In case you bake sourdough at dwelling, you most likely know the sensation: that container of discard within the fridge that’s too good to waste. I’ve been experimenting with extra methods to make use of it, and this banana bread turned out higher than I hoped!
- Moisture + Tang: It provides a refined tang whereas additionally holding the crumb gentle and tender.
- Much less Waste: It places that further sourdough starter to good use—no tossing required.
- Use Up Ripe Bananas: A scrumptious answer for these overripe bananas sitting in your counter.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian; dairy-free (if substituting the butter)
One other sourdough discard recipe you may like is these sourdough waffles.
Substances You’ll Want and Useful Ideas
Right here’s what it’s good to make this wholesome sourdough discard banana bread. See the recipe card beneath for the precise measurements.
- Bananas turn out to be sweeter as they ripen, so make sure you use ones with numerous brown spots.
- Sourdough Discard is the portion of the starter that’s eliminated when feeding your sourdough starter. It gives a refined tangy taste, provides moisture, and tenderizes the batter.
- Unbleached All-Goal Flour provides it a young crumb, however I gave directions for utilizing some complete wheat flour beneath for further fiber.
- Baking Soda and Baking Powder: I discovered utilizing each leavening brokers helped get the very best rise.
- Salt balances the sweetness and improves the feel.
- Butter: That is fairly low-fat, I exploit simply a few tablespoons, which retains it moist. Be sure it’s at room temperature earlier than beating it with the sugar.
- Gentle Brown Sugar provides sweetness, however it’s also possible to use brown monk fruit sweetener. It’s one among my favourite baking tips to lower carbs and added sugar.
- Eggs: Including an egg white with a complete egg was the trick to getting the bread to rise higher.
- Vanilla Extract for taste
Testing Ideas from My Kitchen
I examined this sourdough discard banana bread recipe a minimum of 4 occasions to good it. At first, the loaf didn’t rise properly—it was a little bit too flat and moist. The sourdough discard added further liquid, so I needed to tweak the flour ratio and scale back a number of the moisture. I additionally discovered that including baking powder (along with baking soda) helped give it the carry it wanted. A little bit egg white added simply the correct amount of construction.
Now, it’s all the pieces I need in banana bread: moist, tender, simply candy sufficient, and with a refined tang from the sourdough discard that deepens the flavour in the easiest way. In case you’ve acquired ripe bananas and sourdough discard to make use of up, this recipe is a win- win.
How one can Make Sourdough Discard Banana Bread
Making sourdough discard banana bread is simply as straightforward as making an everyday loaf. Combine the moist and dry substances, then bake! See the recipe card on the backside for printable instructions.
- Mash the bananas and blend them with the sourdough discard.
- Whisk the dry substances in a separate bowl earlier than including them to the moist to make sure all the pieces’s evenly combined.
- Mix the Moist Substances: Beat the brown sugar and butter with a hand or stand mixer till mild and fluffy. Stir within the egg, egg white, and vanilla, adopted by the banana combination.
- Fold the dry substances into the moist till they’re simply mixed.
- Bake Banana Bread: Pour the batter right into a parchment-lined loaf pan and bake at 350°F for 40 to 45 minutes. When a toothpick inserted into the middle comes out clear or with only a few crumbs, it’s prepared.
Variations
This moist sourdough discard banana bread is tremendous versatile. Listed here are just a few methods to make it your personal:
- Add chocolate chips: Fold in 1/3 cup of mini or common chocolate chips. It’s my daughter’s favourite method to eat it!
- Swirl chocolate on prime: Soften 1/3 cup chocolate and pour it over the batter, use a toothpick to swirl it in.
- Make it nutty: Stir in chopped walnuts or pecans (about ⅓ to ½ cup) for crunch and wholesome fat.
- Spice it up: Heat up the bread with a teaspoon of floor cinnamon or a pinch of nutmeg.
- Dairy-free: Use a plant-based butter various or coconut oil (melted and cooled) instead of the butter.
- Attempt complete wheat flour: Change as much as half the all-purpose flour with white complete wheat for a heartier loaf. (In case you substitute all of it, the bread will likely be too robust.)
- Make muffins: Divide the batter between 12 muffin cups and bake at 350°F for 18–22 minutes, or till a toothpick comes out clear.
Yield: 13 servings
Serving Measurement: 1 slice
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Preheat oven to 350°F. Spray a metallic loaf pan with baking spray and line it with parchment paper, leaving some overhang on the lengthy sides for simple elimination.
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Mash the bananas in a medium bowl till largely clean with some chunks. Stir within the sourdough discard.
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In a separate bowl, whisk collectively the flour, baking soda, baking powder, and salt.
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In a big bowl, beat the butter and brown sugar till mild and fluffy, about 1–2 minutes. Add the egg, egg white, and vanilla; combine till clean. Stir within the banana combination.
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Regularly fold within the dry substances with a spatula till simply mixed—don’t overmix.
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Pour the batter into the ready loaf pan and clean the highest. Bake for 40 to 45 minutes, or till a toothpick inserted within the heart comes out clear or with just a few moist crumbs.
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Elevate the loaf out utilizing the parchment overhang and switch to a wire rack to chill fully.
Final Step:
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- For a better rise, don’t skip the baking powder or the additional egg white.
- Use ripe bananas for finest taste and sweetness.
Storage
- Room Temp: Retailer lined at room temperature for as much as 3 days.
- Fridge: For longer storage, refrigerate for as much as 1 week.
- Freeze: You may as well freeze particular person slices! Wrap every slice in parchment or plastic wrap and retailer in a freezer-safe bag for as much as 3 months.
Serving: 1 slice, Energy: 110 kcal, Carbohydrates: 20.5 g, Protein: 2.5 g, Fats: 2 g, Saturated Fats: 1.5 g, Ldl cholesterol: 19 mg, Sodium: 149 mg, Fiber: 1 g, Sugar: 8.5 g
Storage Ideas
This banana bread retains fantastically! Simply make sure that to let it cool to room temperature earlier than wrapping it up.
- Room Temp: Retailer lined at room temperature for as much as 3 days.
- Fridge: For longer storage, refrigerate for as much as 1 week. Simply deliver it to room temp or heat it barely within the microwave earlier than serving.
- Freeze: You may as well freeze particular person slices! Wrap every slice in parchment or plastic wrap and retailer in a freezer-safe bag for as much as 3 months. Nice for fast grab-and-go faculty snacks.
FAQ
Extra Banana Bread Recipes You’ll Love
For extra breakfast and brunch concepts, try my Baked Breads and Desserts assortment, plus these 5 scrumptious banana bread recipesfor extra inspiration!
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