Discard Banana Bread
This delightful banana bread uses sourdough discard to create a moist loaf that's perfect for minimizing food waste.
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.
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Notes
Store leftovers in an airtight container at room temperature for up to 3 days.