Best Sourdough Discard Banana Bread Recipe
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5.0
12 reviews
Excellent
Best Sourdough Discard Banana Bread Recipe
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Making Sourdough Discard Banana Bread is a great way to keep your starter going while adding a tangy twist to a classic treat. The sourdough discard brings a depth of flavor and moisture, taking your classic banana bread to a new level of deliciousness!
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Ingredients
- 1 tablespoon butter for greasing the pan or use loaf pan parchment liners
- 137 g unbleached all-purpose flour 1 ⅛ cups (increase 2 TBL/or 156 g total for high altitude)
- 12 g baking powder 2 teaspoons (decrease to 1 ½ tsp HA or 8 grams)
- 1.5 g baking soda ¼ teaspoon
- 2 g ground cinnamon 1 teaspoon
- ¼ teaspoon kosher salt
- 225 g mashed bananas about 1 ½ cups, 3-4 bananas
- 1 large egg room temperature (increase to 2 eggs for HA)
- 156 g brown sugar packed, ¾ cup (reduce by 2 TBL for High Altitude)
- 100 g sourdough discard ⅓ cup (may also use active starter)
- 22 g butter 1 ½ tablespoons, melted - increase to 2 TBL for high altitude
Instructions
- Preheat the oven to 350° F (175° C). Grease a 1 pound loaf pan with butter, line with parchment paper or use loaf pan liners.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon until well combined, and set aside.
- In another mixing bowl, add the mashed bananas, egg, brown sugar, melted butter and sourdough discard. Whisk together until thoroughly combined and blended.
- Make a well in the flour mixture, and pour the mixed wet ingredients into the center. Gently stir until just combined.
- Pour into the greased loaf pan, and bake for 50-60 minutes. It’s finished when the edges have pulled away from the pan, the top is golden brown, and a skewer inserted into the center comes out clean.
- Allow the bread to cool in the pan on a rack for one hour for best results, but at least 15 minutes, then carefully remove it from the pan and let it cool completely on the rack.
Equipments used:
Notes
- TIP:
- To keep nuts or chocolate chips from sinking to the bottom of quick bread, toss first with 1 tablespoon of the flour mixture before incorporating into the batter.
- Storage:Store banana bread on the counter, in an airtight container or baggie or wrapped well in plastic wrap or foil for up to 3-5 days. The warmer the house the quicker your bread can spoil, so keep an eye on it. If needed refrigerate well wrapped for up to 7 days.
- Freeze Sourdough Banana Bread:
- Cool your quick bread completely before freezing, then wrap well in plastic wrap and again in foil, and store in a freezer Ziplock baggie for up to 3 months. I like to slice the loaf into thirds and wrap them individually for smaller servings. Thaw on the counter.
- High Altitude Sourdough Banana Bread Recipe:This recipe has been tested at altitude and at sea level! For high altitude adjustments follow the below instructions:
- You can use sourdough discard or active bubbly sourdough for this recipe.
- You can substitute white sugar for the brown sugar if desired.
- Try sprinkling a little cinnamon mixed with turbinado sugar (sugar in the raw) on top before baking for a yummy, sweet, and spicy crunch topping.
- Add ½ cup of chopped nuts to the batter for sourdough banana nut bread.
- Likewise, add ½ cup of chocolate chips or mini chocolate chips to the batter for sourdough chocolate chip banana bread.
- Increase flour by 2 tablespoons
- Decrease baking powder to 1 ½ teaspoons
- Increase to two eggs, room temperature
- Decrease sugar by 2 Tablespoons
- Bake as directed, but start checking at about 50 minutes for doneness
Nutrition Information
Show Details
Serving
1serving
Calories
203kcal
(10%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
29mg
(10%)
Sodium
316mg
(13%)
Potassium
156mg
(4%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
122IU
(2%)
Vitamin C
2mg
(2%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 203kcal | 10% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 316mg | 13% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
12 reviews
Excellent
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