Moist Sourdough Discard Banana Bread Loaf
This incredibly soft and moist banana bread is easy to make with sourdough discard and full of banana flavor! It comes together in just 20 minutes before going into the oven. Great beginner recipe for using leftover sourdough starter, and makes a tall and lofty loaf, just like the bakery.
Yield: 8 servings
Ingredients
- 350 grams mashed very ripe bananas mashed (weight taken when bananas are out of their peel)
- 140 grams sourdough discard (unfed sourdough starter)
- 1/2 cup + 1 tablespoon sunflower oil or grapeseed oil
- 2 large eggs room temperature
- 90 grams granulated sugar
- 90 grams brown sugar
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 205 grams all-purpose flour
- 35 grams almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon espresso powder (optional, but deepens the flavors)
- raw sesame seeds for topping (optional)
Equipment
Instructions
- Preheat oven to 375 degrees F. In a large bowl, mash the ripe bananas with a fork or potato masher until mostly smooth.
- Add sourdough discard, vanilla extract, and oil. Whisk well, until fully combined and mixture is cohesive. Then add eggs and sugars, and whisk again until combined.
- In a separate bowl, whisk together dry ingredients. Add dry ingredients to wet ingredients in two increments, using a spatula to fold in until no streaks remained.
- Pour batter into a greased loaf pan, lined with parchment paper. Sprinkle with sesame seeds if desired.
- Turn oven heat down to 350 degrees F and for 55-65 minutes (if you are using the pullman loaf pan like I did. If you are using a standard loaf pan it will likely be done around 45-50 minutes), until a toothpick comes out mostly clean, with no wet batter. A few light crumbs is okay. (If you don't have an oven thermometer, start checking bread at 45 minutes in case your oven runs hot.)
- Remove from oven and let pan cool on a wire rack for 10 minutes, then remove bread to finish cooling. Store bread sealed in foil on the counter or in a sealed container in the fridge, for 4 days.
