I’m always on the hunt for good uses for my sourdough discard. I love this recipe because it allows me to use up a large amount of sourdough discard and is a great way to use up overripe bananas.
This recipe if a bit of a hybrid, the recipe itself is based on the banana bread recipe from The Perfect Loaf, combined with a few tried and true methods for injecting the most banana flavor from America’s Test Kitchen.
You can substitute whole wheat, all-purpose, or spelt for the flour in this recipe. I wanted to test out the new Mock Mill 200 that I received for Christmas, so I used fresh-milled whole wheat for a majority of the flour in my bread.
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|140 grams||Whole wheat flour (I used Palouse Brand Hard Red Spring Wheat)|
|100 grams||All-purpose flour|
|3 grams||Baking soda|
|3 grams||Sea salt|
|3||Extra ripe bananas|
|28 grams||Olive oil|
|113 grams||Butter (softened)|
|150 grams||Brown sugar|
|125 grams||Sourdough discard (unfed from the fridge)|
Fillings and Toppings
|125 grams||Walnuts (can be substituted with other nuts or omitted if you’re allergic)|
|1 tablespoon||Granulated Sugar|
Preheat oven to 350 F/176 C. Line two 8″ x 4.5″ loaf tins with parchment paper.
In a medium sized bowl, combine flour, baking soda and salt. Whisk together to get rid of any lumps and set aside.
Slice 3 bananas and place into microwave-safe bowl, cover with plastic wrap and microwave for 5 minutes. I like to put a plate under the bowl when I do this because it helps with preventing a mess.
Remove the bananas from the microwave and pour into a strainer placed over a medium-sized saucepan. Let the banana liquid drain into the saucepan, stirring the mashed bananas occasionally, to ensure all the liquid is drained.
Add honey and olive oil into the saucepan and reduce on low heat for 15 minutes, until well incorporated and slightly reduced. Turn off heat and add vanilla, set aside to cool completely.
In a separate bowl, cream together softened butter and brown sugar. Add eggs into mixture one at a time until fully combined.
Add sourdough starter, reduced banana liquid and strained mashed bananas to the butter, sugar and egg mixture.
Fold in dry ingredients a little at a time until just combined, making sure you don’t overmix to avoid any gluten development.
Once flour is fully mixed, add in walnuts.
Divide and pour mix into prepared loaf pans.
Cut up 1 banana into 4 slices length-wise. Place two slices and sprinkle a little bit granulated on top of each loaf.
Bake loaves for 50 to 60 minutes. Being careful not to over bake or the loaves will dry out.
These loaves were soft, crumbly, and thanks to the techniques I borrowed from America’s Test Kitchen, moist and filled with amazing banana flavor. As usual, the use of sourdough discard adds health benefits and another dimension of flavor to this banana bread.
If you enjoyed this recipe, please be sure to follow me on Instagram @MakeItDough for more sourdough and baking ideas. If you have questions feel free to DM me and remember to post a photo and tag me when you make this delicious loaf.