Sourdough Discard Banana Bread👩🏻‍🍳🌾🍌

Sourdough Discard Banana Bread👩🏻‍🍳🌾🍌

Categories CategoriesSelect CategoryBreadBuns and RollsCondimentDiscard RecipeEnriched DoughEnriched DoughPastryQuick BreadRecipesSourdough RecipeYeasted Recipe  Popular Posts Soft Potato Bread Knots Apple Cinnamon Rolls with Maple Frosting Cheesy Pull-Apart Garlic Bread Pumpkin Sourdough Bread Rolls Sourdough Cinnamon Rolls with Caramel & Pistachio Archives ArchivesSelect Month November 2022  October 2022 September 2022 February 2022 January 2022 December 2021 November 2021 October 2021 September 2021 July 2021 June 2021 May 2021 April 2021 March 2021 February 2021 January 2021   DISCARD RECIPE,  QUICK BREAD,  RECIPES Sourdough Discard Banana Bread May 21, 2021 Jump to Recipe This Sourdough Discard Banana Bread is super soft, sweet, and chocolatey. It only takes an hour to make and is an excellent way of using excess sourdough starter and overripe bananas!  This recipe uses sourdough discard, which is the excess starter you end up with after feeding your sourdough starter. I like to store my sourdough discard in a jar in the fridge. After a few feedings, I have plenty of discard to use in different bakes. In other words, this bread is made with cold, inactive sourdough discard straight from the fridge! What you’ll need to make this banana bread:  Use ripe bananas! The bananas are an essential part of this recipe. Please do not use bright yellow, fresh from the store bananas to make this recipe. The ripe (or overripe) bananas add a wonderful sweetness, flavor, and texture to the bread.   Another part I love about this sourdough discard banana bread is the addition of toasted walnuts! They add such a nice crunch and flavor to the bread. To toast them, simply add them to a dry pan over medium heat and keep stirring/moving the pan until they smell nice and toasted and start to brown a little. This bread is super flavorful. Enough with the bland banana breads already!  Trending Soft Potato Bread Knots This section of the post contains affiliate links. If you use these links to buy something, I may earn a small commission at no additional cost to you. Thank you. Here are some tools I recommend you have on hand to make this recipe a success: Digital Kitchen Scale is essential for exact measurements. Mixing Bowls – A set of three! Which is what you need for this recipe. You’ll need one bowl to mash the bananas in, one for the dry ingredients, and one for the wet ingredients. Whisk – this banana bread is all mixed by hand! Spatula – used to gently fold together the wet and dry ingredients. 10-inch Bread Pan – to bake the banana bread in. Sourdough Discard Banana Bread  Elise This Sourdough Discard Banana Bread is super soft, sweet, and chocolaty. It only takes an hour to make and is an excellent way of using excess sourdough starter and overripe bananas! 4.3 from 67 votes  Pin Recipe PREP TIME10 mins COOK TIME50 mins TOTAL TIME1 hr COURSEDessert CUISINEAmerican YIELD1 loaf CALORIES311 kcal EQUIPMENT Digital kitchen scale Mixing Bowls Whisk Spatula 10-inch Bread Pan INGREDIENTS 300 g all-purpose flour 2 tsp baking powder ½ tsp cinnamon ¼ tsp salt 100 g sugar 40 g brown sugar 100 g sunflower oil or other neutral oil 2 eggs 80 g sourdough discard 100% hydration 3 overripe bananas mashed 1 tsp vanilla extract 100 g dark chocolate 70% cocoa, chopped 60 g toasted walnuts finely chopped INSTRUCTIONS Preheat your oven to 360°F/180°C. Butter a 10-inch bread pan. Toast the walnuts in a dry pan over medium heat while stirring. Finely chop the toasted walnuts and the dark chocolate into chunks. Set aside. Combine the flour, baking powder, cinnamon, and salt in a large mixing bowl. In a separate bowl, add sugar, brown sugar, sunflower oil, eggs, sourdough discard, mashed bananas, and vanilla extract. Stir with a whisk for a couple of minutes to combine. Pour the banana mixture over the dry ingredients and gently fold it in with a rubber spatula until the batter is smooth. Be careful not to overmix the batter, as this can result in a dense crumb. Lastly, fold in the toasted walnuts and chocolate chunks. It is up to you to add it all into the batter or save some to sprinkle on top. Pour the batter into your prepared bread pan. Sprinkle the rest of the walnuts/chocolate on top if desired. Bake the banana bread for 50-60 minutes until golden brown or until a toothpick inserted into the center comes out clean. Loosely cover the bread with aluminum foil if it browns too quickly. Let the bread cool for 10-15 minutes in the pan and then transfer it to a cooling rack. I think banana bread is the absolute best to eat while it's still a bit warm! With a cup of coffee on the side… *drooling*. Enjoy! NUTRITION Serving: 1sliceSodium: 123mgCalcium: 86mgVitamin C: 3mgVitamin A: 12IUSugar: 16gFiber: 5gPotassium: 298mgCholesterol: 27mgCalories: 311kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 6gSaturated Fat: 2gFat: 14gProtein: 7gCarbohydrates: 46gIron: 3mg