Sourdough Discard Banana Bread
1 Loaf or 12 Muffins
This is a family recipe that I adapted for sourdough and it works so well.The moisture level is perfect and the sweetness is just right. A traditional banana bread with sourdough.
3 ripe bananas
1 cup sugar
1/3 cup sourdough discard
1-2 Tbsp oil
1 1/4 cup White Kamut or 1 1/2 cups All purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
You may use any chosen sugar with a 1:1 ratio: Coconut palm, maple, cane etc.
Preheat oven to 350F.
Mash bananas in a large bowl.
add sugar, eggs and discard. Stir to combine.
In medium size bowl add all dry ingredients and whisk to combine.
Add dry to wet ingredients and stir to incorporate fully. Add oil and mix until a creamy consistency. (can add oil with wet ingredients as well)
Stir in any additional ingredients such as chocolate chips, walnuts, dried fruit etc.
Pour batter into prepared loaf pan.
Bake for 1 hour or until toothpick comes out clean. You may bake covered with tinfoil for additional 10 minutes if centre is not fully cooked.
If baking muffins, bake at 350F for 25 minutes or until toothpick comes out clean.