Revitalize your sourdough routine and turn leftover starter into a sumptuous sourdough discard banana bread. This easy-to-follow recipe not only curbs waste but delivers a moist, flavorful loaf that’s perfect for breakfast or a comforting snack.
Sourdough Discard Banana Bread
Ingredients:
- 1 cup sourdough starter discard
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 beaten egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
Preparation Steps:
- Preheat and Prepare: Begin by heating your oven to 350°F (175°C). Grease a 4×8 inch loaf pan.
- Mix Liquids: In a large bowl, combine the sourdough discard, mashed bananas, melted butter, sugar, beaten egg, and vanilla extract. Stir until everything is well mixed.
- Add Dry Ingredients: Sprinkle the baking soda and salt over the mixture and mix in. Finally, add the flour and stir until just combined; avoid overmixing.
- Pour and Bake: Pour the batter into the prepared loaf pan. Place in the oven and bake for 50-60 minutes, or until a tester inserted into the center comes out clean.
- Cool and Serve: Remove from oven, let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Cooking Tips:
- Banana Size Matters: Use medium-sized bananas for the best flavor and texture.
- Check Doneness: If the bread is browning too quickly, cover it loosely with aluminum foil.
- Storage: This banana bread will keep at room temperature for a few days and can also be frozen for longer storage.
Conclusion: This sourdough discard banana bread is the perfect way to use up your sourdough discard, creating a delightful and economical treat that doesn’t compromise on taste or texture. It’s easy enough for a baking novice but delivers the flavor complexity that seasoned bakers appreciate. Serve it up with coffee for a simple, satisfying breakfast or with a scoop of ice cream for a decadent dessert.