Banana Bread With Sourdough Discard
I don’t know about you, but the one fruit that tends to ripen and not be eaten in this house are bananas. I never worry, too much, because I know that once the peel starts turning black I can freeze these bananas for future use in …… you’ve guessed it - Banana Bread!
My family loves a good banana bread and I find that using ripe bananas previously frozen adds moisture to the dough. Also, having frozen ripe bananas sets you on a path of always being ready if a banana bread craving crawls into your life. This is not to say that you can’t use the ripe bananas that are sitting in your counter at the moment.
I have shared a true and trusted banana bread recipe in my Instagram account in the past. But lately, I have been wanting to make use of some sourdough discard, so I have revamped my old recipe to this moist and delicious sourdough discard version.
The main changes to the original recipe have been the inclusion of sourdough starter and plain greek yogurt to enhance the flavor and the tenderness of the bread. In addition, my recommendation for you is to use cake flour instead of all purpose flour, if possible, as it makes the banana bread lighter.
If you don’t already know, my flour of choice is Janie’s Mill. In this case I used their Organic Frederick Cake Flour and have been extremely happy with the results. (Please note: This is not a paid sponsorship for Janie’s Mill, just my sincere opinion and recommendation.)
I hope you give it a try, and if you do, make sure to share your bakes with me! I would love to see them!
Here is the recipe for you - Bake Happy!
Ingredients:
1/2 cup softened butter (110 gr.)
1 cup granulated sugar (200 gr.)
2 eggs
1 cup mashed ripe bananas (about 3 bananas)
1/2 cup sourdough discard (100 gr.)
2 tablespoons plain greek yogurt (50 gr.)
1 teaspoon vanilla extract
2 cups cake or all purpose flour (250 gr.)
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
Optional: 1 cup chocolate chips or your choice of nuts (walnuts are popular)
Instructions:
Pre heat oven to 350°F. Grease a standard loaf pan with some butter.
In a bowl, cream butter and sugar together with a whisk. You can also use an electric mixer for this.
Add one egg at a time, beating until each inclusion until combined.
Mix in mashed bananas, starter, yogurt and vanilla extract.
In a separate bowl stir flour with baking soda, baking powder, and salt.
Add the dry ingredients to the banana mixture and fold until combined.
Mix in the chocolate chips/nuts, if using, and transfer the dough to a greased loaf pan.
Bake at 350°F for about one hour or until inserted toothpick comes out clean.
What If Questions
What If - I don’t have sourdough discard? Leave it out, no harm done.
What If - I only have regular yogurt? That works as well, just make sure it is plain yogurt.
