Sourdough Banana Bread
This sourdough discard banana bread has a wonderful light and fluffy texture and deep caramel notes.
The addition of sourdough discard adds a level of tang which compliments the sweetness.
It really is the perfect excuse to have cake for breakfast, served as an afternoon treat or as dessert.
Let’s get into it, shall we?
300g (approx. 3-4) Over-Ripe Bananas
230g Light Brown Sugar
2 large Eggs
100g Sourdough Starter Discard
230g Plain All-purpose Flour
90g Neutral Oil (vegetable, canola, grapeseed)
1 1/2 tsp Baking Powder
1/2 tsp Salt
1 1/2 tsp Vanilla Extract
Butter (for coating the pan)
Special equipment needed
9x5-inch Loaf tin (adjust recipe and cooking time for different sized tins)
Preheat your oven to 180°C / 160°C Fan.
Lightly coat your loaf tin with butter.
Add the bananas, sugar and vanilla to your stand mixer/bowl and cream until combined and few lumps of banana remain.
Add the two eggs, one at a time, until fully incorporated.
Add the sourdough starter and stir.
Sift the flour, baking powder and salt together in a separate bowl.
Add this to the wet mixture in stages. Be careful not to over mix, stir to just about combine.
Add the milk and oil to the mixture, again, just stir until combined. Don’t over mix.
Pour the batter into your loaf tin(s) and transfer to the oven.
Bake for 55-65 minutes until golden brown and an inserted toothpick comes out clean.
Check a few times whilst it is baking, if it is browning too fast cover with tin foil.
Leave to cool. Enjoy!
If you decide to try this recipe out then please do let us know how you get on. We’d also love to hear if you have come up with any ideas for interesting twists.
As always, feel free to comment with any questions and to share your creations with us on Instagram using the hashtag #mymelrose.