sourdough discard recipes: banana bread recipe
Description
sourdough discard recipes: banana bread recipe
Feeding your sourdough starter? Don't toss the discard! Instead, add it to your banana bread batter for a delightful twist. The sourdough discard imparts a subtle tang that perfectly balances the natural sweetness of the bananas and honey. Plus, incorporating the discard helps your bread stay fresh longer. It's a delicious and practical way to use up excess starter that would otherwise go to waste!
Ingredients
- 3/4 cup chopped nuts (optional)
- 2 cups Unbleached All-Purpose Flour
- 1/2 cup sourdough starter
- 2 large eggs
- 1/4 cup honey
- 1 3/4 cups mashed ripe banana (from about 1 3/4 pounds unpeeled bananas)
- 1 tsp table salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 nutmeg
- 1 tsp cinnamon
- 1 tsp Pure Vanilla Extract
- 2/3 cup light brown sugar (or dark brown sugar, packed)
- 8 tsp unsalted butter
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 325°F. Lightly grease a 9" x 5" loaf pan or a 12" x 4" tea loaf pan.
- Mix the Base: In a large bowl, beat together the butter, brown sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt until smooth.
- Combine Wet Ingredients: Add the mashed bananas, honey, eggs, and sourdough starter to the bowl. Beat until the mixture is well combined and smooth.
- Add Flour and Nuts: Stir in the flour until just combined, then gently fold in the chopped nuts if using.
- Transfer and Rest: Pour the batter into the prepared loaf pan and smooth the top. Let the batter rest at room temperature for 10 minutes before baking.
- Bake the Bread: Bake for 45 minutes. After 45 minutes, cover the loaf with a piece of aluminum foil to prevent over-browning. Continue baking for an additional 25 minutes (or 20 minutes if using a tea loaf pan).
- Check Doneness: Check the bread with a toothpick or thin knife inserted into the center—it should come out clean or with a few moist crumbs. If there's uncooked batter, bake for an additional 5 minutes or until fully done.
- Cool and Store: Let the bread cool in the pan for 10 minutes before removing it to cool completely on a wire rack. Store leftover bread tightly wrapped at room temperature for several days, or freeze for longer storage.
Enjoy this delicious, subtly tangy banana bread with a perfect balance of flavors!
sourdough discard recipes: banana bread recipe
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