Cozy Sourdough Discard Banana Bread
Ah, the joyful aroma of banana bread wafting through the kitchen is like a hug for the soul. As the seasons turn and the days get a little shorter, there’s something so warm and inviting about baking a loaf of banana bread. It’s a recipe that takes me back to my childhood when my mother would whip up countless loaves whenever we had overripe bananas lying around. Not just any banana bread, but one that uses sourdough discard, transforming what used to be waste into something incredibly delicious. The tangy flavor from the sourdough combined with the sweetness of the bananas results in a uniquely rich and tender bread.
If you’re on the lookout for a delightful way to use up those overripe bananas, this Sourdough Discard Banana Bread is an easy recipe that you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Sourdough Magic: This recipe uses your sourdough discard, adding depth and character to the bread.
- Banana Bliss: With ripe bananas, this bread comes out naturally sweet and moist.
- Simple Ingredients: Crafted from easy-to-find pantry staples, this recipe is quick to whip up.
- Perfectly Cozy: Ideal for cozy mornings or as a sweet afternoon snack with your favorite cuppa.
- Freezing Friendly: Easily freeze leftovers for a later treat, making it a versatile addition to your baking repertoire.
Gather These Simple Ingredients
- 250 g Bananas (approx. 3 medium overripe bananas)
- 2 Eggs (large, 60g each)
- 5 g Vanilla Extract (1 teaspoon)
- 80 g Butter (Melted – can be salted or unsalted)
- 100 g Sourdough Starter (or sourdough discard)
- 200 g All Purpose Flour
- 12 g Baking Powder (2 teaspoons)
- 100 g Brown Sugar
- 50 g White Sugar
- Pinch Salt
- 20 g Golden Syrup (for brushing on after baking)
Let’s Make It Together
- Preheat oven to 180C/350F.
- In a mixing bowl, mash the overripe bananas with the back of a fork until fairly smooth. A few lumps are perfectly fine.
- Lightly beat the eggs and vanilla together in a separate bowl, then add this mixture to the mashed bananas. Mix gently with your fork until just combined.
- In a small saucepan, melt the butter over low heat. Once melted, pour the butter into the egg and banana mixture, stirring to combine.
- Now add the sourdough starter to the egg-banana mixture and mix thoroughly.
- In another bowl, whisk together all the dry ingredients: flour, baking powder, brown sugar, white sugar, and a pinch of salt, making sure everything is evenly mixed.
- Gently fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps can lead to a lovely textured bread!
- Pour the batter into a buttered loaf tin, smoothing the top with a spatula.
- Bake in the preheated oven for about 1 hour, but keep an eye on it — baking time may vary depending on your tin size and oven.
- The bread is done when you insert a skewer into the center, and it comes out clean.
- As soon as you take the banana bread out of the oven, brush the top with golden syrup for a shiny, sweet finish.
- Allow the bread to cool in the tin for about 30 minutes before gently removing it.
Delicious Variations to Try
- Nutty Banana Bread: Add in a handful of chopped walnuts or pecans for a delightful crunch.
- Chocolaty Indulgence: Incorporate a cup of chocolate chips for rich, melty goodness in every slice.
- Zesty Twist: Adding a teaspoon of citrus zest, such as lemon or orange, enhances the flavor beautifully and adds a refreshing zing.
- Spices Galore: Sprinkle in some cinnamon, nutmeg, or even a splash of maple syrup to bring a warm autumnal feeling to your loaf.
Chef Emma’s Helpful Tips
- Make-Ahead: This banana bread can be made ahead of time and stored in an airtight container for up to 4 days.
- Storage: If you have leftovers, wrap the loaf tightly in foil or plastic wrap and store in the fridge for up to a week, or slice and freeze individual pieces for a quick treat!
- Perfect Slices: For cleaner slices, allow the loaf to cool completely before cutting; this helps maintain its beautiful structure.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 slice (approx. 70 g)
- Calories: 180
- Total Carbohydrates: 36 g
- Sugars: 14 g
- Total Fat: 6 g
- Protein: 2 g
- Sodium: 170 mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This banana bread is great to make in advance and enjoy over several days.
Can I use different ingredients?
Yes! Feel free to swap the sugars for coconut sugar or use a gluten-free flour blend for a gluten-free option.
How do I store leftovers?
Wrap the banana bread in foil or place it in an airtight container. You can also freeze slices for a future treat.
How long does it last?
Stored correctly, this banana bread can last up to a week in the fridge or 2–3 months in the freezer.
A Cozy Closing Note
This Sourdough Discard Banana Bread is not just a delicious recipe; it’s a celebration of cozy moments spent in the kitchen, turning overripe bananas into something extraordinary. The beauty of this loaf is the way it brings friends and family together, whether enjoyed warm with butter or as a snack on the go. Save this Sourdough Discard Banana Bread to your Pinterest board so it’s ready when you need a cozy treat! Happy baking!
Cozy Sourdough Discard Banana Bread
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and tender banana bread that uses sourdough discard, transforming overripe bananas into a delightful treat.
Ingredients
- 250 g Bananas (approx. 3 medium overripe bananas)
- 2 Eggs (large, 60g each)
- 5 g Vanilla Extract (1 teaspoon)
- 80 g Butter (Melted – can be salted or unsalted)
- 100 g Sourdough Starter (or sourdough discard)
- 200 g All Purpose Flour
- 12 g Baking Powder (2 teaspoons)
- 100 g Brown Sugar
- 50 g White Sugar
- Pinch Salt
- 20 g Golden Syrup (for brushing on after baking)
Instructions
- Preheat oven to 180C/350F.
- Mash the overripe bananas with the back of a fork until fairly smooth.
- Lightly beat the eggs and vanilla together in a separate bowl, then add this mixture to the mashed bananas.
- Mix gently with your fork until just combined.
- Melt the butter over low heat and pour it into the egg and banana mixture, stirring to combine.
- Add the sourdough starter to the egg-banana mixture and mix thoroughly.
- Whisk together all the dry ingredients: flour, baking powder, brown sugar, white sugar, and a pinch of salt.
- Fold the dry ingredients into the wet ingredients, mixing until just combined.
- Pour the batter into a buttered loaf tin, smoothing the top with a spatula.
- Bake in the preheated oven for about 1 hour.
- Insert a skewer into the center to check if it’s done; it should come out clean.
- Brush the top with golden syrup for a shiny finish.
- Cool in the tin for about 30 minutes before gently removing.
Notes
This banana bread can be made ahead of time and stored for up to a week. Wrap leftovers tightly in foil or plastic.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 14g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
