Discard Sourdough Banana Bread

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If you have some sourdough starter sitting around and overripe bananas, you can make a delicious treat. Sourdough banana bread is an easy way to use up those leftovers, turning them into something tasty. It’s a great way to reduce waste while enjoying a sweet snack or breakfast. You’ll love how the tangy flavor of the sourdough lifts the banana taste to a new level.

Tool Requirements

To make sourdough banana bread, you need a few simple tools. These will help you mix, bake, and enjoy your bread with ease.

Start with a mixing bowl. This is where you combine your ingredients. A medium-sized bowl works well.

Next, grab a measuring cup and spoons. These will ensure that you get the right amounts of each ingredient. Accurate measurements are key for the best flavor and texture.

You will also need a whisk or a spatula for mixing. A whisk helps blend dry and wet ingredients smoothly. A spatula is great for scraping down the sides of the bowl.

Do not forget a loaf pan. This is where your batter will bake. A standard 9×5 inch pan is a good choice.

An oven is essential too, of course. Make sure to preheat it to the right temperature for even cooking.

Finally, consider having a cooling rack. After baking, this allows your bread to cool properly, preventing sogginess.

With these tools, you’ll be set to whip up delicious sourdough banana bread. Happy baking!

Preparing The Ingredients

Start by gathering your ingredients. You’ll need ripe bananas, sourdough starter, flour, sugar, baking soda, salt, and plant-based milk. Make sure your bananas are really ripe for the best flavor.

Next, measure out the ingredients. Use about 3 ripe bananas, 1 cup of sourdough starter, and 1 ½ cups of flour. You’ll also need ½ cup of sugar, 1 teaspoon of baking soda, and a pinch of salt.

For the milk, use ⅓ cup. You can choose almond, soy, or oat milk based on your preference.

Mashing the bananas is next. Use a fork to break them down in a bowl until they are smooth.

Now, mix the dry ingredients. In a separate bowl, combine the flour, baking soda, and salt. Stir them together well so everything is evenly mixed.

After that, you’re ready to combine them. In a large bowl, mix the mashed bananas with the sourdough starter and sugar. Stir until smooth.

Then, slowly add the dry mixture to the wet ingredients. Pour in the milk and mix until just combined. Be careful not to overmix; a few lumps are okay.

Once everything is ready, you can get your baking pan prepared. Grease it lightly or use parchment paper for easy removal later. Now, you’re set to make the banana bread!

Variations To Try

You can easily mix things up with your sourdough banana bread.

• Try adding chocolate chips for a sweet touch. They melt and create little pockets of goodness.
• For a fruity kick, toss in blueberries. They add color and burst with flavor in every bite. You can also experiment with nuts. Chopped walnuts or pecans add a nice crunch.
• If you like some spice, consider adding cinnamon or nutmeg. A sprinkle can warm up the flavor nicely. For an extra boost, add some vanilla extract for deeper taste.
• Want to reduce sugar? Substitute with maple syrup or agave nectar. These natural sweeteners can change the flavor profile without sacrificing taste.
• You might also try a coconut twist. Adding shredded coconut gives a tropical vibe. It pairs well with banana and adds great texture.
• For more depth, incorporate peanut butter. Swirling it into the batter gives a rich, nutty flavor that’s hard to resist.
• Last but not least, prepare a fun zucchini or carrot cake twist. Shredded zucchini or grated carrots make your bread moist and add nutrition.

These variations can help keep your banana bread exciting and tasty. Experiment and find your favorites!

Storage Tips

• Store your banana bread in an airtight container. This keeps it fresh and moist for longer.
• For short-term storage, keep it at room temperature for up to three days. If you want to save it longer, consider refrigeration.
• If you choose to refrigerate it, wrap the bread tightly. This prevents it from drying out and absorbing other flavors.
• For long-term storage, you can freeze slices. Wrap each slice in plastic wrap and put them in a freezer bag. This way, you can enjoy a piece whenever you want.
• When you’re ready to eat, simply thaw at room temperature. You can also pop it in the toaster for a quick warm-up.
• Remember, the banana bread is best enjoyed fresh. So, try to eat it within a week for the best taste and texture.

Discard Sourdough Banana Bread

Are you looking for an easy discard sourdough banana bread recipe? Look no further! This healthy, homemade banana bread recipe works great as a regular or vegan dessert and is a homemade, easy bread recipe you'll keep making over and over again. Easily adjust the ingredients and baking time depending on if you want the bread to be moist, light, soft, or crunchy.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting time 10 minutes mins

Course Dessert

Cuisine American

Servings 4 servings

Calories 220 kcal

Ingredients

  

1x2x3x

• 3 ripe bananas
• 1 cup of sourdough starter
• 1 ½ cups of flour
• ½ cup of sugar
• 1 teaspoon of baking soda
• 1 pinch of salt
• ⅓ cup of plant-based milk almond, soy, or oat milk

Get Recipe Ingredients

Instructions

 

• Gather your ingredients.
• Ensure bananas are very ripe for best flavor.
• Measure out 3 ripe bananas, 1 cup of sourdough starter, and 1 ½ cups of flour.
• Measure ½ cup of sugar, 1 teaspoon of baking soda, and a pinch of salt.
• Measure ⅓ cup of plant-based milk (almond, soy, or oat milk).
• Mash the bananas with a fork in a bowl until smooth.
• In a separate bowl, combine flour, baking soda, and salt. Stir well.
• In a large bowl, mix mashed bananas with sourdough starter and sugar. Stir until smooth.
• Slowly add the dry mixture to the wet ingredients.
• Pour in the plant-based milk and mix until just combined, avoiding overmixing.
• Grease a baking pan lightly or line it with parchment paper.
• Pour the batter into the prepared baking pan.
• Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the banana bread cool in the pan for 10 minutes.
• Transfer to a wire rack to cool completely before slicing.

Nutrition

Calories: 220kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.