Banana bread is always a favorite, but have you tried it with sourdough discard? This discard banana bread is a great way to use up ripe bananas and leftover starter. It’s soft, flavorful, and a smart way to cut down on food waste.
Why We Love This Discard Banana Bread Recipe
First and foremost, the idea of utilizing sourdough discard speaks to the heart of sustainable cooking. Instead of tossing out your leftover sourdough starter, turning it into something sweet and delicious feels incredibly satisfying. You can enjoy the fruits of your labor while also minimizing waste, which is always a plus in today’s eco-conscious environment.
Moreover, the texture of discard banana bread is simply heavenly. Incorporating mashed bananas gives the bread a wonderfully moist crumb, while the sourdough discard contributes to a fluffy yet hearty profile. The combination makes for a loaf that is indulgent and satisfying without feeling overly heavy.
This recipe is not only versatile but also customizable to suit your preferences. You can add your favorite nuts, spices, or even chocolate chips to make it your own. The potential for delicious variations is endless, ensuring that you’ll never grow tired of this delightful treat.
Ingredients for Discard Banana Bread
To make this delectable discard banana bread, you will need the following ingredients, all of which are easily accessible. The balance of sweet and tangy flavors makes this recipe a cherished choice for any baking enthusiast.
- 350 grams very ripe bananas (mashed)
- 140 grams sourdough discard
- 1/2 cup + 1 tablespoon sunflower oil or grapeseed oil
- 2 large eggs (room temperature)
- 90 grams granulated sugar
- 90 grams brown sugar
- 2 teaspoons pure vanilla extract
- 205 grams all-purpose flour
- 35 grams almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon espresso powder (optional)
- Raw sesame seeds for topping (optional)
How to Make Discard Banana Bread
Now, let’s get to the fun part: making your own discard banana bread! This recipe is straightforward and requires just a few simple steps. Follow these directions closely, and soon you’ll have a gorgeous loaf to enjoy.
Preheat Your Oven: Start by setting your oven to 375 degrees Fahrenheit (190 degrees Celsius). This initial high temperature will help your banana bread rise beautifully.
Prepare the Bananas: Take your very ripe bananas and mash them in a large mixing bowl until they are mostly smooth. A few small lumps are fine, as they will add texture.
Mix Wet Ingredients: To the mashed bananas, add the sourdough discard, vanilla extract, and oil. Using a whisk, mix these ingredients together until they are well combined.
Add Eggs and Sugars: Crack in the eggs, and then sprinkle both the granulated and brown sugars over the mixture. Whisk everything together again until the mixture is uniform.
Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, almond flour, baking soda, baking powder, fine salt, cinnamon, and optional espresso powder. This step helps to ensure that the baking soda and powder are evenly distributed throughout the batter.
Merge Wet and Dry: Gradually fold the dry ingredients into the wet mixture using a spatula. It’s best to do this in two increments, which helps prevent overmixing. Stir until no streaks of flour remain; be careful not to overwork your batter.
Prepare to Bake: Pour the batter into a greased loaf pan. If you wish, sprinkle raw sesame seeds on top for an appealing finish.
Adjust Oven Temperature: Now, lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Bake the banana bread for 55 to 65 minutes, or until you insert a toothpick into the center, and it comes out mostly clean.
Cool Down: Once baked, let the bread cool in the pan for about 10 minutes. After that, turn it out onto a wire rack to cool completely.
Baking this discard banana bread is a wonderful process that fills your kitchen with an inviting aroma, capturing the essence of home baking.
How to Serve Discard Banana Bread
Serving your freshly baked discard banana bread could not be easier! This scrumptious loaf is perfect on its own, but here are some delightful ways to elevate your serving experience:
Fresh and Warm: Slice the banana bread while it’s still warm for a cozy treat. Enjoy it plain, and savor the delightful flavors of the ripe bananas mingling with the sourdough.
Spread Your Favorites: Spread a thin layer of butter or a dollop of cream cheese on top of each slice. This adds a rich creaminess that complements the sweetness of the bread wonderfully.
Accompany with Coffee: Pair your banana bread with a cup of coffee or tea for a delightful breakfast or snack. The warmth of the drink balances beautifully with the moist texture of the bread.
Add Fruits or Nuts: For a fruitier twist, you can top your slices with fresh berries or nuts. Bananas, strawberries, or nuts like walnuts add great flavor and texture.
Toasting Option: Consider toasting slices for an extra crunchy layer. The added texture enhances the bread’s flavors and aroma, making for a delightful treat any time of day.
Expert Tips for Making Discard Banana Bread
To help you achieve the best results, here are some expert tips that can enhance your banana bread-making experience:
Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas that are heavily speckled or even brown.
Avoid Overmixing: When combining wet and dry ingredients, mix just until no dry streaks remain. Overmixing can cause the bread to become dense and tough, so gentle folding is key.
Check Doneness Early: Ovens can vary, so keep an eye on your bread as it bakes. If it’s done earlier than expected, it’s better to take it out sooner than to risk over-baking.
Cool in the Pan: Allow your banana bread to cool in the pan for a bit before transferring to a wire rack. This prevents it from falling apart and helps maintain its structure.
Get Creative: Remember that this recipe is versatile. If you want to add nuts or chocolate chips, feel free to do so. They can provide an extra burst of flavor that complements the bread beautifully.
Experiment with Flours: If you want a gluten-free version, you can experiment with alternative flours like almond flour or oat flour. It’s that easy to adapt!
Using these tips, you’re sure to create a banana bread that not only tastes incredible but also impresses everyone you share it with.
How to Store Discard Banana Bread
If you find yourself with leftover discard banana bread, you’ll be pleased to know that storing it correctly can prolong its freshness. Follow these simple steps to ensure your loaf stays delicious for days:
Let It Cool Completely: Make sure your banana bread is entirely cool before you attempt to store it. This helps prevent moisture build-up, which could lead to soggy bread.
Wrap It Up: Use aluminum foil or plastic wrap to securely cover your banana bread. Alternatively, you can place it in an airtight container, which will help retain its moisture.
Store at Room Temperature: Banana bread can comfortably sit at room temperature for up to four days. Be sure to keep it in a dark, cool place away from direct sunlight.
Freezing Option: For longer storage, consider freezing your banana bread. Wrap individual slices or the whole loaf in plastic wrap and then foil before placing it in the freezer. It will stay fresh for about three months. When you’re ready to enjoy it, let it thaw at room temperature.
Variations of Discard Banana Bread
Isn’t it great that you can personalize your banana bread to suit your tastes? This recipe is robust enough to welcome various delicious add-ins and modifications. Here are a few ideas for how you can create different versions of discard banana bread:
Nutty Banana Bread: Add chopped nuts such as walnuts or pecans to the batter for a nice crunch. They not only add texture but also deepen the rich flavor.
Chocolate Chip Delight: Incorporate chocolate chips into the batter for a sweet surprise. Dark or semi-sweet chocolate works wonderfully with the bananas and provides a delightful contrast to the tanginess of the sourdough.
Spiced Up Recipe: For an aromatic twist, try adding nutmeg, ginger, or cardamom along with the cinnamon. This change can bring a warm, cozy feeling perfect for chilly days.
Berry-Infused Bread: Mix in fresh or frozen berries like blueberries or raspberries to add some tartness and vibrancy to your loaf.
Vegan Adaptation: If you’re looking for a vegan option, simply swap the eggs with flax eggs and use plant-based oil. You’ll get the same great taste without the animal products.
Coconut Magic: Blend in unsweetened shredded coconut for a tropical flair that pairs beautifully with the bananas.
These variations and adaptations ensure that your discard banana bread can remain interesting and reinvented for various occasions and cravings.
FAQ About Discard Banana Bread
What is discard banana bread?
Discard banana bread is a creative recipe that incorporates sourdough starter discard along with ripe bananas. This combination results in a moist, delicious loaf and helps minimize food waste.
How long does discard banana bread last?
When stored properly, discard banana bread stays fresh at room temperature for about four days and can be frozen for up to three months.
Can I use frozen bananas for this recipe?
Yes! If you have frozen bananas, you can thaw them before mashing and use them in your discard banana bread recipe. Just ensure they are well-drained to avoid excess moisture in the batter.
Is it necessary to use sourdough discard?
While sourdough discard enhances the flavor, you can still make banana bread without it. However, using it creates a unique depth in flavor that elevates the entire loaf.
What can I do with leftover sourdough discard?
Aside from discard banana bread, you can use sourdough discard in pancakes, waffles, crackers, and various baked goods.
Discard Banana Bread
Equipment
- Loaf Pan
- Mixing Bowl
- Whisk
Ingredients
- 350 grams very ripe bananas mashed
- 140 grams sourdough discard
- 1/2 cup sunflower oil or grapeseed oil
- 2 large eggs room temperature
- 90 grams granulated sugar
- 90 grams brown sugar
- 2 teaspoons pure vanilla extract
- 205 grams all-purpose flour
- 35 grams almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon espresso powder optional
- raw sesame seeds for topping, optional
Instructions
- Preheat your oven to 375°F (190°C) and line a standard bread pan with parchment paper.
- In a large mixing bowl, mash the bananas until mostly smooth. Add the sourdough discard, eggs, oil, vanilla, and sugars, mixing until well combined.
- In a separate bowl, sift together the all-purpose flour, almond flour, baking soda, baking powder, fine salt, cinnamon, and espresso powder.
- Gradually fold the dry ingredients into the wet mixture until no dry streaks remain. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and sprinkle raw sesame seeds on top if desired.
- Lower the oven temperature to 350°F (175°C) and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.