Sourdough Discard Banana Bread
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.
- Author
- Ash Turner
- Prep Time
- 20 minutes
- Cook Time
- 25 mins
- Servings
- 1 Loaf or 12 Muffins
- Category
Baked Goods
Ingredients
- 3 ripe bananas
- 1 cup sugar
- 2 eggs
- 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
Directions
- 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.
