This sourdough discard banana bread has become one of my favorite things to make in the late summer. It has all the delicious banana flavor, of course, but the cinnamon and brown sugar creates a little nod to fall! I’ve also discovered that bananas can last for ages in the fridge, so when they’re starting to look a little overripe, I toss them in the back of the fridge where they can hang out until I’m ready to bake. I’ve really enjoyed a slice of this banana bread with a hot Chai in the morning, or after dinner with a little bit of vanilla ice cream.
Supplies for Sourdough discard banana bread
Ingredients
- Organic, unbleached bread flour
- Sourdough Starter
- You can find all the ingredients for my sourdough discard banana bread recipe at Azure Standard, my favorite place to buy bulk baking supplies. You can also use the code: WILDWOOD15 for 15% off your first order
Sourdough Discard Banana Bread
Ingredients
Wet Ingredients
- 1/4 cup salted butter softened
- 1/4 cup olive oil
- 1/2 cup brown sugar packed
- 1/2 cup white or cane sugar
- 2 large eggs at room temperature
- 1/3 cup sourdough discard
- 1 cup mashed ripe bananas
- 1 1/2 tsp vanilla bean paste or vanilla extract
Dry Ingredients
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- ½ tsp cinnamon
- 3/4 tsp sea salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line 8.5 x 4.5 inch loaf pan with parchment paper
- Cream butter and sugars until one cohesive and creamy mixture
- Add eggs, one at a time, until fully incorporated
- Whip the mixture until light and airy
- Add banana puree, sourdough starter discard, and vanilla one at a time
- Meanwhile, combine dry ingredients in a separate bowl
- Slowly add the dry ingredients while mixing slowly
- Fold in the chocolate chips
- Pour batter into an 8.5 x 4 inch loaf pan (see 1st step for how to prepare it)
- You can either bake immediately or ferment the dough in the fridge for a day or two. Resting the dough is optional but will add more flavor and fermentation benefits!
- Sprinkle some chocolate chips in one layer on top of the dough
- Bake for 1 hour and 15 minutes or until a toothpick comes out clean
- Let bread completely cool in the pan on a wire rack
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There's so many better ways to use your time and money…unless you've been looking at and saving for something in particular, you're just buying something to buy.
Instead of online shopping, I'm running to the thrift store to refresh my autumn wardrobe. What are you doing instead of Prime Day today?
If you're new here, hi! Im regina. I'm on old soul who would rather her house look like dusty cottage than a homegoods ad. Around here, we're all trying to consume better, not more, making the most of what we have first. If this sounds like your jam, follow along for more 😘😘
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Do you do this too? If so, drop some favorite frugal natural fall decor ideas in the comments 👇
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What frugal things are you making right now?
#frugalliving #traditionalskills #slowkitchen #creativekitchens #slowfood
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Almost forgot: comment TALLOW and ill send it to you!
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