Sourdough Banana Bread

In my constant search to figure out how else I can use my sourdough starter discard, I came across an interesting recipe to try: Banana Bread.

Sourdough Banana Bread

But I adapted my recipe a bit – add marzipan and used buttermilk instead of regular milk. You can also add some chopped nuts if you want some crunch on your banana bread.

This recipe makes 1 regular loaf pan or three mini loaf pans.

Sourdough Banana Bread

Like all other banana bread, this one is still a quick bread – no rising, kneading, or fermenting needed.

Sourdough’s Many Options

It is super simple to start a leaven or starter, and once you have the starter, it is always nice to use a spoonful in your baked goods. If you do not yet have a starter or would like to refresh, you can read more and get the recipe for a sourdough starter right here.

But it uses your starter discard as it adds a depth of flavor to the bread. The marzipan and buttermilk are optional, but I find that they add that special something.

If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊 You can also follow me on PinterestInstagramFacebook, and YouTube to see what I am getting up to.

You will need:

  • butter, for coating the loaf pan
  • 2 medium-sized overripe bananas
  • 225 grams (1 1/4 cups) light brown sugar
  • 150 grams marzipan (optional)
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 200 grams (1 cup) fresh sourdough starter (discard) (100% hydration)
  • 250 grams (2 cups) all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 125 grams (1/2 cup) vegetable or olive oil
  • 60 grams (1/4 cup) milk (I used buttermilk)
  • nuts or chocolate chips, (optional)

Procedure (video):

  1. Arrange a rack in the bottom third of the oven and preheat to 180 degrees Celcius (360F).
  2. Light greased your loaf pan with butter or baking spray.
  3. In a large bowl, cream the overripe bananas, light brown sugar, marzipan (optional), and vanilla. Beat with a hand-mixer for 30 seconds to 1 minute.
  4. Add the eggs, one at a time, until fully incorporated. Add the sourdough starter discard.
  5. In a separate bowl, sift and combine the flour, baking soda, and salt. Working in batches, add the flour mixture to the banana mixture.
  6. Add the milk and oil, then mix until just combined. Please do not overdo it; the banana bread will be tough.
  7. Fold in the nuts or chocolate, if using.
  8. Pour the batter into the prepared loaf pan (smooth the top of the batter), then place it in the preheated oven.
  9. Bake for 60 minutes until the top of the bread is caramelized dark brown, and a toothpick comes out clean. Cover with foil if the loaf browns too quickly.
  10. Cool in the pan for 20 minutes, and then transfer to a wire rack to cool completely.

Notes:

  • Storage: Wrap leftovers tightly in plastic film and store at room temperature for several days, wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.
 

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