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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It's not just about avoiding waste, sourdough discard is amazing for fermenting all kinds of ingredients! My favorite of these is probably the cookies though, you can always find some cookie dough in my freezer 🙃
Im almost done writing my banana bread recipe too hehe
What is your favorite way to use starter?
3 days ago
Also keep your lid loose (but technically sealed to keep bugs and dust out) so that the pressure doesnt build up and explode…its easier to create a starter bomb than you think!
If you've been struggling with your sourdough starter, this is the series for you!
I also have blogs to go with it, comment STARTER and I'll send you my fav tips!
I was going to put all the points into one video, but that would be like 10 minutes haha so I'm making a little series i post over the next few weeks🙃 follow along for my sourdough and traditional skills education!
#slowkitchen #sourdougheducation #breaducation #heritageuniversity #sourdoughstarter
4 days ago
Here's what I most commonly stock up on:
-flour
-wheat berries
-beans and legumes
-nuts
-Semolina pasta
-canned tomatoes
-molasses
-oats
-Coconut milk
-dates
What are your from-scratch pantry must haves?
@azurestandard
1 week ago
Finding one from your community is so much better, heres why:
~ an existing sourdough starter is already strong and active
~ getting starter from someone else opens up conversation and relationship. What a great opportunity to ask about recipes, tips and equipment (This is how you make bread friends!)
~ a local starter already has the regional strains & bacteria necessary to thrive in your particular area
~ outsourcing to your community saves you time and energy and gives someone the chance to share what they know
~ you can do a skills trade, sharing what you know in return
Am I missing anything? How did you get your starter?
#sourdougheducation #beavillager #slowkitchen #traditionalskillseducation #traditionalskills
2 weeks ago
Since when did fermentation get so clinical? Its time to bring back the old ways and you'll never know how until you start practicing!
If this sounds like your jar of honey, follow along for more traditional skills education!!
2 weeks ago
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