Sourdough Discard Banana Bread

Sourdough discard banana bread became a beloved staple in my kitchen during the pandemic. As I tried to keep up with sourdough baking, the leftover discard piled up. One day, feeling adventurous, I combined my discard with some overripe bananas and a few pantry staples. The aroma that filled my kitchen as it baked was simply irresistible.

The beauty of this recipe lies in its simplicity and charm. Each slice bursts with flavor and a delightful texture that keeps everyone coming back for more. It transforms those leftover bits into something marvelous, and using ripe bananas adds natural sweetness and moisture.

This sourdough discard banana bread is not just a recipe; it’s a cozy memory wrapped in each bite. It showcases how some of the best kitchen creations arise from a little creativity and resourcefulness. It’s a homey treat that brings warmth and joy, making it an ideal snack for family gatherings or breakfast on the go.

When you’re ready to dive into this delightful adventure, gather your ingredients and let’s create something special together.

Sourdough Discard Banana Bread Recipe

Fundamentals

Sourdough discard banana bread showcases two fabulous ingredients: sourdough discard and ripe bananas. Sourdough discard is made from the excess starter that you would typically throw away during your sourdough maintenance routine. Instead of tossing it, you can use it to add depth and flavor to your banana bread. The tanginess of the sourdough complements the sweetness of the ripe bananas beautifully, creating a bread that is moist, fluffy, and delicious.

Preparation/setup

To get started, preheat your oven to 350°F (175°C) and grease a loaf pan. This step ensures your bread won’t stick and will release easily once it cools. Gather all your ingredients in one place to streamline the process. Having everything ready makes for a more enjoyable baking experience.

Ingredients

You will need the following ingredients for this sourdough discard banana bread:

• 1 cup sourdough discard
• 3 ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour

Directions

1. In a mixing bowl, combine the sourdough discard, mashed bananas, sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
2. In another bowl, whisk together the baking soda, salt, and flour.
3. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
4. Pour the batter into the prepared loaf pan.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Mixing Techniques for Your Sourdough Discard Banana Bread

Technique

Mixing the ingredients correctly is crucial for achieving the right texture. Start by mashing the bananas well before adding them to the mix. Ensure that there are no large chunks, as this makes for a smoother batter. Combine the wet ingredients in one bowl and the dry ingredients in another, and always mix the dry ingredients thoroughly before adding them to the wet mix. This method distributes the baking soda and salt evenly, avoiding any uneven rising during baking.

Tips/Tricks

One tip for perfect banana bread is to use super ripe bananas. The blacker they are, the sweeter and more flavorful your bread will be. Also, avoid overmixing the batter – it should be mixed until just combined. Overmixing can lead to a dense bread. If you want to enhance flavors, consider adding chopped nuts or chocolate chips. Just fold them into the batter gently before baking for a delightful twist.

Perfecting Your Sourdough Discard Banana Bread

Perfecting Results

Achieving the perfect sourdough discard banana bread requires attention to detail but is manageable for any home baker. Ensure that your oven temperature is accurate; even a small difference can affect baking time. If you find the bread browning too quickly, cover it loosely with foil during the last 20 minutes of baking. This allows the bread to finish baking without burning the top.

Troubleshooting/Variations

If your banana bread turns out too dense, it may be due to overmixing or using too much flour. Measure accurately by spooning the flour into the measuring cup and leveling it off with a knife. If your bread comes out too dry, consider adding an extra banana or a splash of milk next time. You can also try substituting half the all-purpose flour with whole wheat for a heartier bread.

Serving and Storing Sourdough Discard Banana Bread

Serving/Presentation

Sourdough discard banana bread serves beautifully sliced and can be enjoyed warm or at room temperature. For breakfast, pair it with a pat of butter or slather some cream cheese on top. For a special touch, you can sprinkle powdered sugar over the slices before serving. It presents well on a wooden serving board or a simple plate, making it a charming addition to any brunch table.

Pairings/Storage

Enjoy your sourdough discard banana bread with your favorite hot beverage. Coffee or tea complements its sweetness perfectly. To store, keep the bread wrapped in plastic wrap or in an airtight container at room temperature for up to three days. You can also slice the bread and freeze portions for later enjoyment. Just wrap each slice in cling film before placing them in a freezer bag. This way, you can savor the delightful flavor of your sourdough discard banana bread anytime.

Conclusion

Sourdough discard banana bread reflects the beauty of resourcefulness in the kitchen. By using leftover sourdough discard and ripe bananas, you create a delicious treat that is both comforting and satisfying. This simple yet delightful recipe transforms humble ingredients into a beloved snack or breakfast option. With its rich flavor and moist texture, sourdough discard banana bread is sure to become a household favorite that you cherish and share for years to come.

Sourdough Discard Banana Bread

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• Author: chloe
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful and moist banana bread that uses sourdough discard and ripe bananas, making it a creative and resourceful treat.

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Ingredients

• 1 cup sourdough discard
• 3 ripe bananas, mashed
• 1/2 cup sugar
• 1/4 cup butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a mixing bowl, combine the sourdough discard, mashed bananas, sugar, melted butter, eggs, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the baking soda, salt, and flour.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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Notes

Use very ripe bananas for best results. Avoid overmixing to prevent dense bread.