Discard Banana Bread Recipe
Discard Banana Bread is a delightful way to use up that leftover sourdough starter while enjoying a classic, moist, and flavorful banana bread. This recipe seamlessly blends the tangy essence of sourdough with the natural sweetness of overripe bananas, creating a treat that’s both unique and comforting.
Ingredients Overview
Essential Ingredients Breakdown
Every ingredient in this recipe plays a crucial role in achieving the perfect loaf. The combination of all-purpose or cake flour, baking soda, and salt forms the foundational dry mix. The oil and brown sugar bring moisture and sweetness, while the flax eggs add structure and a subtle nutty flavor.
Explanation of Key Ingredients
Flax eggs, made from ground flax seeds and water, are a fantastic vegan alternative to regular eggs, offering a similar binding quality. The sourdough starter discard adds a slight tang and a depth of flavor that sets this banana bread apart from others.
Optional Add-Ins and Variations
While chocolate chips are a classic addition, you can experiment with walnuts, dried fruit, or even a swirl of nut butter. The flexibility of this recipe allows for endless creativity to suit your taste preferences.
Step-by-Step Instructions
Preparing the Loaf Pan and Preheating the Oven
Start by preheating your oven to 350 degrees F. Prepare an 8-inch loaf pan by greasing it thoroughly with cooking spray. This ensures an even bake and prevents sticking.
Mixing Dry Ingredients: Flour, Baking Soda, and Salt
In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix is essential for the structure of the bread, helping it rise and maintain its shape.
Combining Wet Ingredients: Oil, Sugar, Eggs, Sourdough Starter, Bananas, and Vanilla
In a separate bowl or a stand mixer, blend the oil and brown sugar until well combined. Add in the flax eggs, sourdough starter discard, mashed bananas, and vanilla extract. Mix until smooth and creamy.
Incorporating Dry Ingredients into Wet Mixture
Gradually add the dry ingredients to the wet mixture, ensuring a smooth and consistent batter. Scrape down the sides of the bowl to incorporate all ingredients evenly.
Adding Chocolate Chips
Gently fold in the chocolate chips, distributing them throughout the batter. This step adds delightful bursts of chocolate in every bite.
Pouring Batter into the Pan and Baking
Pour the batter into the prepared loaf pan. Bake for about 55 minutes, or until a wooden skewer inserted into the center comes out mostly clean. Be cautious not to overbake, as this can dry out the bread.
Recipe Tips & Frequently Asked Questions
Selecting the Best Bananas for Optimal Flavor
Use very ripe bananas with brown spots for the sweetest flavor.
Achieving the Perfect Batter Consistency
Ensure the batter is thick but pourable. Adjust with a bit of milk if too thick.
How to Avoid Overbaking
Check the bread at 50 minutes. It should be moist with a few crumbs on the skewer
.
Cooling and Storing the Bread
Let the bread cool completely before slicing. Store in an airtight container.
Can I Use Regular Eggs Instead of Flax Eggs?
Yes, you can substitute two regular eggs if preferred.
How Do I Make a Flax Egg?
Mix one tablespoon of ground flaxseed with three tablespoons of water. Let sit for 10 minutes.
What Can I Use if I Don’t Have Sourdough Starter Discard?
You can replace it with yogurt or buttermilk for a similar texture.
How Can I Store Leftover Banana Bread?
Keep it in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.
Can I Freeze Banana Bread?
Yes, wrap it tightly in plastic wrap and aluminum foil before freezing.
What to Serve with This Recipe
Ideal Beverage Pairings
This banana bread pairs wonderfully with a hot cup of coffee or a soothing tea.
Complementary Breakfast Items
Serve slices with a side of yogurt and fresh fruit for a balanced breakfast.
Creative Serving Suggestions
Toasted with a pat of butter, this banana bread makes for a decadent morning treat.
Troubleshooting Common Issues
Why is My Banana Bread Dense?
Overmixing the batter can lead to a dense loaf. Mix just until combined.
How to Fix Overbaked Banana Bread
Brush with a simple syrup to add moisture back to the bread.
Solutions for Runny or Dry Batter
If the batter is too runny, add a bit more flour. If too dry, incorporate a splash of milk.
In summary, Discard Banana Bread is a scrumptious way to repurpose your sourdough starter discard and enjoy a sweet, moist treat. The recipe’s flexibility allows for various delicious add-ins and serving suggestions. Don’t hesitate to experiment with your favorite ingredients and share your baking adventures.
INGREDIENTS:
1/2 teaspoon (3 g) salt
2 cups (240 g) all-purpose or cake flour
1/2 teaspoon (3 g) baking soda
1/2 cup (100 g) oil
1/2 cup (100 g) lightly packed brown sugar
2 large flax eggs or eggs, if preferred (I actually like this best with homemade flax eggs)
3/4 cup (125 g) sourdough starter discard*
3 very ripe medium-size bananas, mashed (about 350 g)
1 teaspoon (4 g) vanilla extract
1 cup (170 g) chocolate chips
INSTRUCTIONS:
- Preheat your oven to 350 degrees F. Grease an 8-inch loaf pan with cooking spray and set it aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In another bowl or a stand mixer, blend the oil and brown sugar until they are well combined. Add the eggs, sourdough starter discard, mashed bananas, and vanilla extract, mixing until smooth.
- Slowly incorporate the dry ingredients into the wet mixture, ensuring to scrape down the sides of the bowl as needed. Gently fold in the chocolate chips.
- Transfer the batter into the prepared loaf pan. Bake for about 55 minutes or until a wooden skewer inserted into the center comes out mostly clean, ensuring you do not overbake.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Discard Banana Bread Recipe
Ingredients
- 1/2 teaspoon 3 g salt
- 2 cups 240 g all-purpose or cake flour
- 1/2 teaspoon 3 g baking soda
- 1/2 cup 100 g oil
- 1/2 cup 100 g lightly packed brown sugar
- 2 large flax eggs or eggs if preferred (I actually like this best with homemade flax eggs)
- 3/4 cup 125 g sourdough starter discard*
- 3 very ripe medium-size bananas mashed (about 350 g)
- 1 teaspoon 4 g vanilla extract
- 1 cup 170 g chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Grease an 8-inch loaf pan with cooking spray and set it aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In another bowl or a stand mixer, blend the oil and brown sugar until they are well combined. Add the eggs, sourdough starter discard, mashed bananas, and vanilla extract, mixing until smooth.
- Slowly incorporate the dry ingredients into the wet mixture, ensuring to scrape down the sides of the bowl as needed. Gently fold in the chocolate chips.
- Transfer the batter into the prepared loaf pan. Bake for about 55 minutes or until a wooden skewer inserted into the center comes out mostly clean, ensuring you do not overbake.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.