Are you tired of tossing out your sourdough discard? Transform it into a mouthwatering treat with our Baker's Sourdough Discard Banana Bread! This delightful recipe not only makes use of that leftover sourdough but also infuses your banana bread with a unique flavor that will have everyone asking for seconds. With just 15 minutes of prep time and a heavenly aroma wafting through your kitchen as it bakes, this is the perfect way to elevate your baking game. Get ready to indulge in a slice of moist, sweet goodness that you won't be able to resist!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup sourdough discard
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal of the banana bread.
- In a large mixing bowl, combine 1 cup of sourdough discard with 2 ripe bananas that have been mashed until smooth. Use a fork or potato masher to ensure there are no large lumps.
- Add 1/3 cup of melted butter to the banana and sourdough mixture. Stir well to combine until the mixture is smooth and creamy.
- Incorporate 1 cup of sugar into the mixture, mixing thoroughly until well blended.
- Crack 1 egg into the bowl and add 1 teaspoon of vanilla extract. Mix until the egg is fully incorporated and the mixture is uniform.
- In a separate bowl, whisk together 1 teaspoon of baking soda, 1/4 teaspoon of salt, and 1 1/2 cups of all-purpose flour. This helps to evenly distribute the leavening agent and salt throughout the flour.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula if necessary.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and enjoy your delicious Baker's Sourdough Discard Banana Bread! This bread is perfect for breakfast, a snack, or dessert.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas that are heavily speckled or even blackened for the best results.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense texture, so it's okay if there are a few lumps!
- Add Nuts or Chocolate Chips: For an extra touch, consider folding in some chopped walnuts, pecans, or chocolate chips into the batter for added texture and flavor.
- Check for Doneness: Ovens can vary, so start checking your banana bread a few minutes before the suggested baking time. It’s done when a toothpick inserted in the center comes out clean or with just a few crumbs.
- Cool Properly: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from becoming soggy.
- Storage Tips: Keep your banana bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness. You can also freeze slices for a quick treat later on!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
