If quarantine converted you into a home baker, chances are you’ve been raising a sourdough starter. Feeding and discard schedules can get cumbersome, and sometimes finding ways to use the discard can be a challenge. Today we’re sharing a simple adaptation of a family favorite that uses up some of that discard: banana bread. Make this anyway you like, with nuts or chocolate (or both). For a quick bake, make into muffins. If you have a little more time on your hands, make a loaf or two to share. If you’re feeling creative, bake in a 9×13 for a banana bread cake!
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Sourdough Banana Bread
2 overripe bananas
3 Tb milk
1 tsp vanilla extract
1/2 cup butter, softened or melted
1 c sugar
1/2 c sourdough starter discard
2 cups all purpose flour
1 tsp baking powder
1/4 tsp sea salt
1 c chocolate chips (optional)
1/2 c chopped nuts (optional)
Preheat oven to 350 degrees Fahrenheit. Prepare pans. In a small bowl, gently mash bananas with milk. Set aside. Cream sugar, vanilla, and butter. Add sourdough starter and egg. In a separate bowl, sift together dry ingredients. Add to wet ingredients. Fold in banana and milk mixture. Add chocolate and nuts if using. Mix until just combined (be careful not to over mix). If using muffin tin, bake 15-20 minutes in preheated oven, until tops are golden and spring back when touched. If baking loafs, bake about 45 minutes, checking with skewer to see if it comes out clean in center. Top of loaf should be golden brown and cracked.
*If you don’t have starter, simply omit it from the recipe.
~Kami Ahrens, Assistant Curator