Weekly Banana Bread Recipe Using Sourdough Discard
# Weekly Sourdough Discard Banana Bread Recipe
Sourdough discard refers to the excess starter that many bakers end up with after feeding their sourdough starter. Rather than discarding it, you can creatively reuse it in several recipes, with banana bread being among the favorites. This article offers a straightforward and tasty recipe for banana bread that makes use of sourdough discard, enabling you to cut down on waste while indulging in a delightful pastry.
## Ingredients
– **1 cup (240g) sourdough discard** (unfed)
– **2 ripe bananas** (mashed)
– **1/3 cup (80ml) melted butter** (or vegetable oil)
– **1/2 cup (100g) granulated sugar** (or brown sugar)
– **1 large egg** (room temperature)
– **1 teaspoon vanilla extract**
– **1 teaspoon baking soda**
– **1/4 teaspoon salt**
– **1 teaspoon ground cinnamon** (optional)
– **1 1/2 cups (190g) all-purpose flour**
– **1/2 cup (90g) chocolate chips or nuts** (optional)
## Instructions
### Step 1: Preheat the Oven
Set your oven to preheat at 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easier removal.
### Step 2: Mix Wet Ingredients
In a large mixing bowl, mash the bananas and combine them with the melted butter. Mix until fully blended. Add the sourdough discard, sugar, egg, and vanilla extract. Stir until the blend is smooth and all components are combined.
### Step 3: Combine Dry Ingredients
In another bowl, whisk the flour, baking soda, salt, and cinnamon (if using). This helps ensure even distribution of the baking soda within the flour.
### Step 4: Combine Wet and Dry Ingredients
Slowly pour the dry ingredients into the wet mixture, stirring softly until just blended. Take care not to overmix; a few lumps are acceptable. If you like, fold in chocolate chips or nuts at this point.
### Step 5: Bake
Transfer the batter into the prepared loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. If the top begins to brown too rapidly, cover it with aluminum foil.
### Step 6: Cool and Serve
After baking, take the banana bread out of the oven and allow it to cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. Slice and relish your tasty sourdough discard banana bread!
## Tips for Success
– **Bananas:** The more overripe the bananas are, the sweeter and more flavorful your banana bread will turn out. Search for bananas with brown spots for optimal results.
– **Storage:** Keep the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it for as long as a week. It can also be frozen for up to 3 months.
– **Variations:** Feel free to adapt your banana bread by incorporating ingredients like shredded coconut, dried fruits, or spices like nutmeg or ginger.
## Conclusion
This weekly sourdough discard banana bread recipe provides a wonderful opportunity to utilize leftover starter while baking a scrumptious and moist treat. With straightforward ingredients and simple preparation, it’s ideal for breakfast, snacks, or dessert. Take pleasure in the accomplishment of minimizing waste and enjoying a homemade delight!
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