10 Days of written step-by-step easy to follow instructions, Bonus video links, additional free resources, & community support, A how-to video guide from start to finish, Common challenges and troubleshooting for both your starter and your bread, Shaping techniques for boules and batards, Thorough explanation of hydration, and why it matters, Adding different ingredients to your dough. We make a banana bread … The sourdough starter adds extra flavor, but doesn’t actually make the banana bread taste like sourdough bread. Jump to Recipe. To learn more about lining a pan with parchment paper watch this video from Everyday Food. Your whole family will go crazy for this twist on the traditional banana bread. https://thisunmillenniallife.com/sourdough-discard-banana-bread 1-1/2 cups (170 grams) white whole wheat flour, 1/2 cup (113 grams) unsalted butter, room temperature, 1 cup (227 grams) unfed sourdough starter. When banana bread and all quick breads bake they rise and the sugar caramelizes to form an outer crust, which darkens and crisps as the bread bakes. Extra-Tangy Sourdough Bread. Or compost pile. This sourdough discard banana bread is the perfect way to use up all that extra sourdough discard AND those brown bananas. See more ideas about sourdough, sourdough baking, sourdough recipes. https://www.theperfectloaf.com/my-top-3-leftover-sourdough-starter-recipes 1.3k. This recipe is very forgiving and will support various substitutions. Want more spice? Sourdough discard mostly helps with the rise and texture. If you are looking for more simple ways to use your sourdough discard, try these sourdough crackers, some sourdough flatbread, or this sourdough snickerdoodle cookie recipe. It will thaw in about 30 minutes if it’s sliced or about two to four hours if it’s a full or partial loaf. This post may include affiliate links. While I think including some whole grain flour is what gives this loaf great flavor, it doesn’t have to be whole wheat. Posted on September 4, 2020 Categories Bread, Quick Bread. We make a banana bread at least once a week here. After the bread has cooled for a bit in the pan, carefully invert the pan and remove the bread. This recipe for sourdough discard banana bread is an easy way to use up your discard when you feed your sourdough starter. You can also reduce the amount of sugar if you prefer your banana bread less sweet. The lactic acid bacteria found in sourdough discard adds flavor and tenderizes wheat proteins. Letting your bananas ripen even longer, until the skins are mostly brown and the fruit falls apart when you peel it, will give your bread an even stronger banana flavor. To thaw, place the frozen banana bread on the counter. Once the center of the loaf has reached 200 – 205 degrees Fahrenheit the loaf is done. ; Mix in the sourdough starter and mashed bananas. The riper the banana the sweeter and more intense the banana flavor is. This happens because the crust sets before the loaf has finished rising. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Add the mashed bananas, jam, honey, and eggs, again beating until smooth. This banana bread uses sourdough starter discard, the leftover stuff that you have when you feed your starter, for an easy-to-make yet sophisticated treat. Salt: Salt helps to boost the flavors in baked goods. Pour the batter into lined or greased muffin pans and bake for 5 minutes at 425°F then reduce the oven temperature to 350°F and bake for an additional 8-12 minutes or until a toothpick inserted into the center comes out clean. My food is influenced by my small town roots as well as my many travels around the world. You’ll also need a stand mixer or electric hand held mixer. With the mixer running on low speed, slowly mix the dry ingredients into the wet ingredients until no flour clumps remain. Sourdough Banana Bread Two bananas, your leftover starter, and some simple pantry ingredients magically transform into a lovely loaf of banana bread . Any longer, especially when temperatures are warmer, it will start to have a fermented flavor. Add up to 3/4 cup chopped nuts – pecans and walnuts do best in banana bread. I made it and did throw in some dark chocolate chips. The refrigerator is a very dry environment. For gift wrapping ideas visit this post from In My Own Style. Of course, you should toss or compost any bananas that are moldy or have a strange odor. As a banana ripens, the starch in the fruit turns to sugar. There are several tutorials online that will teach you how to create and care for a sourdough starter. Baking times for all recipes are only suggestions. If it comes out clean or with just a crumb or two sticking to it your banana bread is done. You can also snap a picture and post it on Facebook be sure to tag me @RaspberriesandKohlrabi. King Arthur suggests a sweet version, with apples and cinnamon. I’m sure my dorm mate thought I was insane taking up valuable space in the mini fridge for it. Get the Sourdough Banana Bread … In a large bowl, combine the butter, sugar, vanilla, cinnamon, nutmeg, baking soda, baking powder, and salt, beating until smooth. I love finding new recipes and serving them to friends and family. It is simply a quick bread that just happens to include a cup of sourdough discard. It is made with sourdough discard. But there are other recipes, that do well with unfed discarded starter. Move the oven rack to the middle position and preheat the oven to 350 degrees Farenheight. White sugar can be in its place. Preheat the oven to 350°F. The riper the banana the sweeter the banana is. I might swap butter for oil next time. – Heather from Leavenly.com. Hi! Transfer the bananas to a freezer zip-top bag and label it with the date and contents. Sourdough discard adds tons of incredible flavor to baked goods. Some of my favorites can be found at King Arthur Flour or Feasting at Home. But, with the making of sourdough comes the dreaded discard. Check out How to Dry (and Revive) Your Sourdough Starter for Long-Term Storage for step-by-step instructions on both drying and reviving your starter. Ripe bananas should have started to form brown spots on the skin and begun to soften. Preheat the oven to 360 F. Lightly coat three 7x3x2 mini loaf pans or one 9×5-inch loaf pan with butter. My family is pretty picky when it comes to bananas. Jar in your refrigerator to store your sourdough starter, watch this super helpful video from pan! Smooth and creamy, hole-riddled interior that ’ s ok you can sourdough... 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