Description
Moist banana bread enriched with sourdough discard, sweetened with brown sugar and honey, and optionally studded with nuts or chocolate chips.
Ingredients
Scale
- ½ cup sourdough starter discard or fed 12-24 hours prior
- ½ cup (1 stick) unsalted butter, melted
- ⅔ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 medium bananas, mashed
- ¼ cup honey or maple syrup
- 2 large eggs
- 2 tbsp ground flaxseed + 6 tbsp water (egg substitute)
- 2 cups all-purpose flour
- ½ cup chopped nuts
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl whisk together melted butter, brown sugar, honey, vanilla, and eggs until smooth.
- Add the sourdough discard and mix until incorporated.
- Stir in mashed bananas and the flaxseed egg mixture.
- In a separate bowl combine flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet mixture just until no streaks remain.
- If using, fold in chopped nuts and chocolate chips.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a fully vegan version, omit the eggs and use only the flaxseed egg mixture; ensure the butter is replaced with melted coconut oil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 loaf)
- Calories: 260 kcal
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg
Keywords: sourdough,banana bread,discard,vegan,egg substitute