Sourdough Discard Banana Bread
Moist, tender, and just sweet enough—this sourdough discard banana bread is the perfect way to use up sourdough discard and ripe bananas. A snack the whole family will love.
Foto: SkinnytasteBahan-bahan
- 1 1/2 cups ripe bananas (mashed, about 13 oz or 3 1/2 to 4 medium bananas)
- ¼ cup sourdough discard
- 1 ⅛ cups unbleached all-purpose flour (6.75 ounces; 1 cup + 2 tbsp)
- 1 teaspoon baking soda
- ½ teaspoon baking powder (for better rise)
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (1 oz, softened to room temperature)
- ½ cup packed light brown sugar ( or monk fruit brown sugar)
- 1 large egg
- 1 large egg white (for more structure)
- 1 teaspoon vanilla extract
- Baking spray
- Parchment paper
Langkah-langkah
Preheat oven to 350°F. Spray a metal loaf pan with baking spray and line it with parchment paper, leaving some overhang on the long sides for easy removal.
Mash the bananas in a medium bowl until mostly smooth with some chunks. Stir in the sourdough discard.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, beat the butter and brown sugar until light and fluffy, about 1–2 minutes. Add the egg, egg white, and vanilla; mix until smooth. Stir in the banana mixture.
Gradually fold in the dry ingredients with a spatula until just combined—do not overmix.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Lift the loaf out using the parchment overhang and transfer to a wire rack to cool completely.
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