Why Make This Recipe
Sourdough Discard Banana Bread is a fantastic way to use leftover sourdough starter while also enjoying a delicious treat. Overripe bananas add natural sweetness and moisture, making this bread soft and flavorful. Plus, it’s simple to make and a great way to reduce food waste. You can enjoy a slice for breakfast, a snack, or even dessert!
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 180°C (350°F).
- Mash the overripe bananas with a fork until smooth, leaving a few lumps for texture.
- Lightly beat the eggs and vanilla together in a bowl. Add this to the mashed bananas and mix well with your fork.
- In a small saucepan, melt the butter over low heat. Once melted, pour it into the egg and banana mixture, stirring to combine.
- Add the sourdough starter to the mixture and mix thoroughly until blended.
- In a separate bowl, mix all the dry ingredients together, ensuring they are well combined.
- Add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Pour the mixture into a buttered loaf tin.
- Bake in the preheated oven for about 1 hour. Check doneness by inserting a skewer; it should come out clean.
- After baking, brush the top with golden syrup for a shiny glaze. Let it cool for 30 minutes before removing it from the tin.
- Enjoy warm or at room temperature, sliced thick and spread with butter. It pairs wonderfully with coffee or tea.
How to Serve Sourdough Discard Banana Bread
Sourdough Discard Banana Bread is best served warm or at room temperature. You can slice it thick and spread a little butter on top. It’s a delightful treat that goes well with a hot cup of coffee or tea. If you’re feeling indulgent, a drizzle of honey or a sprinkle of nuts can add extra flavor and texture.
How to Store Sourdough Discard Banana Bread
To store your Sourdough Discard Banana Bread, place it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze it. Slice the bread and wrap each piece tightly in plastic wrap or foil. Place it in a freezer bag and store it for up to 3 months. To enjoy, simply thaw at room temperature or pop a slice in the toaster.
Tips to Make Sourdough Discard Banana Bread
- Use Overripe Bananas: The riper the bananas, the sweeter and moister your bread will be.
- Do Not Overmix: Stir the batter until just combined to keep the bread soft and tender.
- Check Your Oven: Baking times can vary based on your oven. Keep an eye on the bread as it nears the 1-hour mark.
Variation
You can add nuts like walnuts or pecans to the batter for extra crunch. Chocolate chips are another tasty addition if you want a sweeter twist. For a spiced flavor, consider adding cinnamon or nutmeg to the dry ingredients.
FAQs
- Can I use fresh bananas instead of overripe ones?
- It’s best to use overripe bananas for this recipe, as they are sweeter and moister, giving your bread the best flavor.
- What can I use instead of sourdough starter?
- You can use any kind of sourdough starter or sourdough discard. If you don’t have any, you can omit it, but the bread may not have the same depth of flavor.
- Is it necessary to brush the bread with golden syrup?
- No, it’s not necessary, but brushing with golden syrup adds a lovely shine and sweetness to the top of the bread. If you prefer, you can skip this step.
Sourdough Discard Banana Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious banana bread recipe that uses leftover sourdough starter, making it moist and flavorful.
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)
Instructions
- Preheat your oven to 180°C (350°F).
- Mash the overripe bananas with a fork until smooth, leaving a few lumps for texture.
- Lightly beat the eggs and vanilla together in a bowl. Add this to the mashed bananas and mix well with your fork.
- In a small saucepan, melt the butter over low heat. Once melted, pour it into the egg and banana mixture, stirring to combine.
- Add the sourdough starter to the mixture and mix thoroughly until blended.
- In a separate bowl, mix all the dry ingredients together, ensuring they are well combined.
- Add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Pour the mixture into a buttered loaf tin.
- Bake in the preheated oven for about 60 minutes. Check doneness by inserting a skewer; it should come out clean.
- After baking, brush the top with golden syrup for a shiny glaze. Let it cool for 30 minutes before removing it from the tin.
- Enjoy warm or at room temperature, sliced thick and spread with butter.
Notes
Store in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg