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Sourdough Banana Bread

August 20, 2018 by Sophie 1 Comment

Anyone who bakes sourdough bread regularly knows the feeling of guilt when you pour your discard into the trash between feedings. It’s such a terrible waste!

Buuut every sourdough baker has their favorite discard recipes to use up that extra starter and avoid that guilt. It can be fun to experiment with new recipes, but my go-to faves are waffles and this easy AF banana bread.

This banana bread is unlike your typical overly sweet stuff. Although I bake a lot, my sweet tooth has a limit and I find most banana bread to be on that cloying line. This bread is like a cross between a standard ‘nana loaf and a sourdough loaf, so it’s not too sweet. It’s perfect.

Kip, my starter, has been with me since one of my favorite classes in culinary school (intro to baking & pastry with the best instructor, Chef Cathy). During our bread unit, she brought her own personal starter to class to share with all the students. I’ve had Kip ever since!

Cathy has had her starter for over 30 years!! Can you imagine how many people she’s shared it with in that time? I’ve given my starter to several people in my few years with Kip. I call them Kiplings or Kiplets. My sister Amy just baked her first loaves this summer. It’s so fun to share bread baking with friends and family!

I love love love this toasted up with some peanut butter. *Heart eyes emoji*

Sourdough Banana Bread

From Mostly Sourdough at https://mostlysourdough.com/2018/08/sourdough-banana-bread/

https://mostlysourdough.com/wp-content/uploads/2018/08/IMG_6248-1.jpg
Prep: 15mCook: 1hYield: 1 9x5 loafTotal: 1h 15m

Not your typical overly sweet banana bread. Sourdough starter, less sugar, & greek yogurt make this a perfect banana loaf.

You'll Need...

  • 1/4 cup vegetable oil (can be subbed with butter)
  • 1/2 cup brown sugar
  • 3/4 cup to 1 cup sourdough starter
  • 1/4 cup plain greek yogurt
  • 2 eggs
  • 3 super ripe bananas, mashed
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups all purpose flour
  • Turbinado sugar for topping

Directions

  1. Butter a 9x5 loaf pan. Preheat the oven to 350 degrees.
  2. In a medium mixing bowl, whisk together the oil and brown sugar. Add the yogurt and starter and beat until thoroughly combined. Add the eggs, vanilla and mashed banana and mix until incorporated. Next add in the salt, baking soda and cinnamon. Fold in the flour with a rubber spatula.
  3. Transfer batter to the loaf pan, and top with a strip of turbinado sugar. Bake for 55-60 minutes. Allow to cool in the pan for about 10 minutes before removing and cooling on a rack.
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YAAAS for easy recipes!

I inevitably end up with both leftover starter and brown bananas at some point during a month, so this bread is always the answer.

You can dress this ‘lil loaf up too if you want. Add chocolate chips, nuts, dried fruit. I typically like to keep it simple, but the possibilities are endless.

I’ll also do a healthier version now and again with unsweetened applesauce instead of oil, a mixture of different flours, and sometimes I cut down the brown sugar too.

If you’re ever interested in getting into sourdough baking, message me! I can mail you some starter. 🙂

Filed Under: Breads, Breakfast, Uncategorized

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  1. Cheddar Sourdough Crackers - Sweet Cinnamon & Honey says:
    May 26, 2019 at 12:59 pm

    […] know I said before that waffles and banana bread are some of my favorite ways to use up extra starter, but I may have found a new […]

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Welcome to Mostly Sourdough

Hi there! I'm Sophie. In this little nook of the interwebs you will find mostly recipes that incorporate sourdough and sourdough discard, as I am a true baker at heart. I also share tasty and healthy vegetarian savory dishes. … Read More

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Sourdough Waffles (and pancakes):
2 eggs
220g buttermilk
100g milk
5g vanilla extract or vanilla bean paste
200g sourdough starter (can be active or discard)
50g sugar
6g baking soda
4g baking powder
5g salt
90g whole wheat flour
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Whisk together the wet ingredients with the sugar until combined. Add the dry ingredients and whisk together until smooth. You may need to add more flour or milk to get it to the right consistency. Cook in a preheated waffle iron until golden and crisp.
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👀 Plan your design. Sketch it out on paper before going to the loaf. It helps to have something to reference. Then use a toothpick to trace it out on your loaf. ✍🏻

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✨And my final tip, which goes for any pattern, don’t be afraid to try something new! Trust your instincts and often you’ll love the result, but even more importantly you’ll learn something new for next time. 🤓
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Check out Yen’s pinned post for the recipe. @mamaluu_bakes 🤍
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