Sourdough Discard Banana Bread
The Ultimate Comfort Food Awaits You
Ever walked into a kitchen and been greeted by the intoxicating aroma of freshly baked banana bread? There’s something about that warm, sweet scent that makes everything feel right in the world. This isn’t just any banana bread—this is Sourdough Discard Banana Bread, where overripe bananas meet the tangy goodness of sourdough starter. It’s as easy as it is delicious, and a great way to use up that sourdough discard. Your baking game just leveled up, my friend!
Why Make This Recipe
Why waste those sad, brown bananas? This recipe is not just about saving food; it’s a brilliant one-bowl wonder that anyone can whip up in no time.
- Quick and Easy: Seriously, it’s almost effortless to throw everything together. Who doesn’t love less cleanup?
- Budget-Friendly: Most of these ingredients are likely sitting in your pantry already! Hello, budget-friendly treat!
- Family-Friendly: Everyone loves banana bread. It’s moist, delicious, and makes the perfect snack or breakfast option for kids and adults alike.
Ingredients
You don’t need fancy stuff — just these basics!
- 250 g Bananas (approx. 3 medium overripe bananas)
- 2 large Eggs (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 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 fairly smooth (a few lumps are fine).
- Beat the eggs and vanilla together, then add to the mashed bananas. Mix lightly with a fork.
- Melt the butter in a small saucepan over low heat, then add it to the banana mixture.
- Stir in the sourdough starter until well blended.
- In a separate bowl, mix all dry ingredients together thoroughly.
- Add the dry ingredients to the wet ones and stir until just combined—don’t overmix!
- Pour the mixture into a buttered loaf tin.
- Bake for about 1 hour (check with a skewer to see if it comes out clean).
- Brush the top with golden syrup for a shiny glaze.
- Allow to cool for 30 minutes before removing from the tin.
How to Make Sourdough Discard Banana Bread (Overview)
Get cozy with this simple process! Start by preheating your oven to a toasty temperature. Smash those bananas like they owe you money—this is a stress-relief move! Next, mix in your eggs and butter before incorporating that sourdough starter for a delightful tang.
Now, here’s where it gets fun: combine your dry ingredients, fold them in gently, and pour your batter into a buttered loaf tin. Pop it in the oven and let the magic happen! Pro tip: Keep an eye on it during the last few minutes of baking; you want it to be perfectly golden, not burnt!
How to Serve Sourdough Discard Banana Bread
Warm slices of this banana bread practically melt in your mouth! Spread a little butter for extra indulgence, or drizzle with honey or a sprinkle of cinnamon for a spiced-up experience. You can also enjoy it with a side of rich, dark coffee or a scoop of vanilla ice cream—heaven! The golden crust shines, and each slice reveals a tender, moist interior that beckons you for “just one more piece.” 😍
How to Store Sourdough Discard Banana Bread
Want to make your banana bread last? Store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for up to 3 months—just make sure to wrap it tightly in plastic wrap. To enjoy that fresh-baked taste again, simply pop it in the toaster or microwave for a few seconds. 😊
Tips to Make Sourdough Discard Banana Bread
- Banana Ripeness: The riper, the better! Look for bananas with lots of brown spots.
- Ingredient Swaps: Use coconut oil instead of butter, or swap in some whole wheat flour for added health benefits.
- Don’t Overmix: Mixing too much can lead to a dense bread. Remember, lumps are your friends here!
Variation
Feeling adventurous? Toss in some chocolate chips or nuts for added texture! You can also substitute the eggs with flaxseed meal combined with water for a vegan twist—just use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg. Get creative!
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Just thaw and mash them up before you begin.
Do I have to use sourdough discard?
Nope! You can use any active sourdough starter or even yogurt for a similar tangy flavor.
How can I make this recipe gluten-free?
Simply substitute all-purpose flour with your favorite gluten-free flour blend. Easy peasy!
📌 Pin this recipe for your next cozy dinner night!
Sourdough Discard Banana Bread
Ingredients
Method
- Preheat your oven to 180°C/350°F.
- Mash the overripe bananas with a fork until fairly smooth (a few lumps are fine).
- Beat the eggs and vanilla together, then add to the mashed bananas. Mix lightly with a fork.
- Melt the butter in a small saucepan over low heat, then add it to the banana mixture.
- Stir in the sourdough starter until well blended.
- In a separate bowl, mix all dry ingredients together thoroughly.
- Add the dry ingredients to the wet ones and stir until just combined—don’t overmix!
- Pour the mixture into a buttered loaf tin.
- Bake for about 1 hour (check with a skewer to see if it comes out clean).
- Brush the top with golden syrup for a shiny glaze.
- Allow to cool for 30 minutes before removing from the tin.
