Sourdough Banana Bread is the best way to use up excess discard and overripe bananas. Moist, tender with a rich banana and molasses flavor thanks to the addition of brown sugar, this bread comes together quickly with ingredients you probably already have in your pantry.
180 g (1 ⅓ cup) all-purpose flour
8 g (1 tsp) baking soda
¼ tsp ground cinnamon
4 g (½ tsp) kosher salt
200 g (1 cup) Imperial Sugar Extra Fine Granulated Sugar
25 g (2 tbsp) Imperial Sugar Light Brown Sugar
2 large eggs
75 g (⅓ cup) sourdough discard
113 g (½ cup) vegetable oil
340 g (1 ⅓ cup) overripe bananas
100 g (1 cup) walnuts (optional)
Mix the dry ingredients: Whisk the all-purpose flour, baking soda, cinnamon and salt together until no clumps remain. Set aside.
Mix the wet ingredients: Beat the eggs and sugars together until the mixture appears fluffy and lighter in color. Slowly drizzle in the vegetable oil, whisking constantly. Fold the mashed bananas and sourdough discard in until no traces of discard remain.
Make batter: Fold flour mixture in a third at a time. Add the walnuts in with the last addition of the flour mixture (if using). Only stir the batter until the last traces of flour remain, be careful not to overwork the batter or your banana bread may turn out dense and rubbery.
Bake: Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool in the pan for 15 minutes and then remove the banana bread from the pan and transfer to a wire rack to cool.
Enjoy and store: Slice and serve the banana bread warm. Store leftover slices in an airtight container at room temperature for up to 1 week.