Whenever I have extra discards in the refrigerator and ripe bananas on the counter, this sourdough discarded banana bread is my go-to.
Sourdough Banana Bread
Whenever I have ripe bananas on the counter, I make banana bread. This is one of the nice barbecue I’ve come back again and again. My daughter Madison loves it and I love something that’s ready to pack her in a lunch box or a quick snack after school. Since I bake sour bread every week and have been looking for ways to consume discarding, I have adjusted the sourdough usage banana bread recipe.
The best way to consume ripe bananas and sourdough to discard
If you bake sourdough at home, you may know the feeling: the discarded container in the refrigerator is too good to waste. I’ve been trying more ways to use it and this banana bread turns out better than I hoped!
- Moisture + Soup: It adds subtle irritation while also keeping the crumbs soft and soft.
- Reduce waste: It makes the extra sourdough starter take full advantage – no tossing.
- Use finished ripe bananas: Delicious solutions for those overripe bananas sitting on the counter.
- Dietary Restrictions: Weight observer friendly, vegetarian; dairy-free (if substitute for butter)
Another sourdough recipe you might like is these sourdough waffles.
The ingredients you need and helpful tips
Here’s what you need to make this healthy sourdough discard banana bread. See the recipe card below for exact measurements.
- banana It gets sweeter when you mature, so be sure to use spots with many brown spots.
- Discard the sourdough is part of the starter that has been removed when feeding the sourdough starter. It provides a subtle and rich flavor that adds moisture and tenderizes the batter.
- Unbleached all-purpose flour Give it a soft crumb, but I gave instructions for using some whole wheat flour below to add fiber.
- Baking soda and baking powder: I found that using two starter helps to get the best rise.
- Salt Balances sweetness and improves texture.
- butter: This is very low and I only use a few tablespoons, which keeps it moist. Make sure it is at room temperature before beating with sugar.
- Light brown sugar Add sweetness, but you can also use Brown Monk’s fruit sweetener. This is one of my favorite baking tips to reduce carbs and add sugar.
- egg: Adding an egg white with the whole egg is the trick to make the bread rise better.
- Vanilla extract smell
My kitchen test skills
I tested this sourdough discarded banana bread recipe, at least four times to perfect it. At first, the bread didn’t rise well – a little too flat and moist. The sourdough discard added extra liquid so I had to adjust the flour ratio and reduce some moisture. I also found that adding baking powder (apart from baking soda) helps it provide the lift it needs. A little egg white adds a proper amount of structure.
Now, here is everything in the banana bread I want: moist, tender, just sweet, and from the subtle flavor discarded from the sourdough, deepening the flavor in the best way. If you have ripe bananas and Sourdough discards, this recipe will be a win.
How to make sourdough discard banana bread
Making banana bread with sourdough is as easy as making regular bread. Mix the moist and dry ingredients and bake! See the recipe card at the bottom for printable orientation.
- Mash bananas And discard them with the sourdough.
- Stir dry ingredients In a separate bowl, then add them to the wet to make sure everything is evenly mixed.
- Combined with wet ingredients: Beat brown sugar and butter lightly and fluffy with a hand or stand mixer. Add the egg, egg white and vanilla and stir the banana mixture.
- Folding dry ingredients Go into wet until they have just been combined.
- Baked Banana Bread: Pour the batter into a parchment-lined bread pan and bake at 350°F for 40 to 45 minutes. When the toothpick inserted into the center is clean or just a few pieces of debris are used, it’s OK.
change
This damp sour dough poured banana bread is super versatile. Here are a few ways to make it yourself:
- Add chocolate chips: Fold 1/3 cup mini or regular chocolate chips. This is my daughter’s favorite way to eat it!
- Top rotating chocolate: Melt 1/3 cup of chocolate, then pour it over the batter and rotate it with a toothpick.
- Make it crazy: Add chopped walnuts or pecans (about cup to ½ cup) to stir it tight and healthy fat.
- Season it for flavor: Heat the bread with a teaspoon of ground cinnamon or a little nutmeg.
- Dairy-free products: Use plant-based butter substitutes or coconut oil (melt and cool) instead of butter.
- Try whole wheat flour: Use white whole wheat to replace up to half of all-purpose flour for a more delicious bread. (If you replace all of them all, the bread is too hard.)
- Making muffins: Separate the batter in 12 muffin cups and bake at 350°F for 18-22 minutes, or until the toothpick is clean.
yield: 13 Serve
Service size: 1 piece
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Preheat the oven to 350°F. Spray the metal bread tray with baking spray and line it up with parchment paper, leaving some overhang on the long sides for easy removal.
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Mash the bananas in a medium bowl until crushed with some chunks. Stir the sour taste.
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In a separate bowl, whisk together flour, baking soda, baking powder and salt.
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In a large bowl, beat butter and brown sugar for about 1-2 minutes until lightly fluffy. Add the eggs, egg whites and vanilla; mix until smooth. Stir the banana mixture.
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Gradually fold the dry ingredients with a spatula until combined – do not over-mix.
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Pour the batter into the prepared bread dish and pour it into the top. Bake for 40 to 45 minutes, or until the toothpick inserted in the middle is clean or with some damp debris.
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Dang with parchment paper, lift the bread, and transfer to wire rack for complete cooling.
The final step:
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- For higher rises, don’t skip baking powder or extra egg whites.
- Use ripe bananas for the best flavor and sweetness.
Storage
- Room temperature: Cover at room temperature for up to 3 days.
- refrigerator: For longer storage space, refrigerate for up to 1 week.
- freeze: You can also freeze individual slices! Wrap each slice in parchment or plastic wrap and store it in a freezer safety bag for up to 3 months.
Serve: 1 piece,,,,, Calories: 110 KCAL,,,,, carbohydrate: 20.5 g,,,,, protein: 2.5 g,,,,, Fatty: 2 g,,,,, Saturated fat: 1.5 g,,,,, cholesterol: 19 mg,,,,, sodium: 149 mg,,,,, fiber: 1 g,,,,, sugar: 8.5 g
Storage Tips
This banana bread stays beautiful! Just make sure to cool it to room temperature before packing.
- Room temperature: Cover at room temperature for up to 3 days.
- refrigerator: For longer storage space, refrigerate for up to 1 week. Just bring it to room temperature or put it slightly in the microwave before serving.
- freeze: You can also freeze individual slices! Wrap each slice in parchment or plastic wrap and store it in a freezer safety bag for up to 3 months. Great for quick snacks.
FAQ
More Banana Bread Recipes You Will Love
For more breakfast and brunch ideas, check out my Toast & Cake Collection, and these Five delicious banana bread recipesfor more inspiration!
If you throw this healthy sourdough away banana bread recipe, I would love to see it. Tag me in photos or videos on Instagram, Tiktok or Facebook! And make sure to join the Skinnytaste community and see what everyone is doing!
