Sometimes ( or most of the time) the simplest of ingredients produce the most beautiful food. The Sourdough craze overtook our home as well with my son tending to his starter and me watching over his shoulder skeptical. After tasting a couple of fantastic loaves I eventually wanted one of my own so started my starter called “Suzy” after my cat :).
Throw the discard twice a day…really??? I did that for a couple of days and then came to a grinding halt. I then went into this internet frenzy of figuring out how to use the sourdough discard.
This is one of the recipes I tried. I have made it 3 times and it is fool proof. I freeze my bananas once they are overripe so this recipe uses 3 of those. If you are using fresh bananas I would recommend that you use the overripe ones, they are just mushier and sweeter and perfect for a bread. You can adjust the sugar so do taste when mixed. The overripe bananas tend to add some sweetness.
There is one egg recommended in this recipe but you can substitute with 1 tbsp of flax in 3 tbsp of water for a vegan version. Mine was done with flax.
I have used 1/2 approx. cup of coconut oil and it blended beautifully.
A bit of orange zest ( or lemon zest) really sparks up the recipe.
Sourdough Banana Bread
• 3/4 cup sourdough discard
• 3 large frozen bananas – thawed and mashed
• 1 egg or flax substitute
• 1 tsp vanilla
• 1/2 cup coconut oil
• 1 cup whole wheat flour
• 1/2 cup oats plus 1/3 cup for topping
• 1/2 to 3/4 cup maple syrup – pls adjust to taste
• 1 tsp orange or lemon zest
• 1/2 cup chopped walnuts
• 1 tsp baking soda
• 1/2 tsp baking powder
• Oats and raw sugar for topping ( optional)
• Preheat oven to 350°Fand line a loaf pan with parchment paper or just spray it with coconut oil.
• Mash the bananas and add the sourdough starter, coconut oil, egg ( substitute), zest and vanilla.
• Mix the dry ingredients separately – flour, oats, nuts, baking powder, baking soda.
• Lightly combine the dry ingredients into the wet. The batter is thick but still pourable.
• Pour the batter in the pan and top with some oats and raw sugar ( regular or coconut)
• Bake for about 60 mins or so – this depends on your over so start checking at 55 mins if a toothpick comes out clean.
• Cool for 10-15 mins and then get the loaf out of the pan. Enjoy!