Sourdough Discard Banana Bread
Don’t discard your extra sourdough starter! It makes a great addition to easy baking recipes, including this banana bread recipe.
It took me a few days to get savvy to why the ‘gram was filling up with sourdough starters.
Since I’m a perpetually busy baker (check out my Healthy Everyday Baking e-book if you don’t believe me), I had a plentiful stash of yeast on hand when the current home isolation hit. From what I can tell (and this article pretty much confirms it), many would-be bakers found themselves scrambling to buy up all the yeast they could find on store shelves… realizing that weeks/months at home provided a great time to bake.
Here’s the problem. The yeast “food chain” isn’t exactly primed to anticipate a massive baking surge in the spring. And so, much like the story of toilet paper, there’s now a yeast shortage. (Note: my most recent trip to Publix showed that the only thing completely missing from store shelves that morning was toilet paper and yeast… and I assume hand sanitizer, but I didn’t look.)
So, that leads us to sourdough. Because of the natural yeast that lives around us every day, with some patience and daily nurturing, you can basically turn flour + water in to a vibrant sourdough mixture that can — eventually — leaven bread all on its own. It’s pretty special, when you think about it.
I’m NOT a sourdough expert. In fact, last week when I reconstituted an Alaskan sourdough starter that I brought back from my last trip to Alaska (be sure to listen to the end of The Supplements Episode to learn more about that) was the first time I’d ever successfully gotten a sourdough starter, started.
But what I’ve found (as any sourdough baker will tell you) is that you end up with A LOT of “discard” as you continually feed your starter. And while yeast is nowhere to be found, flour isn’t far behind from my experience.
In other words, I don’t want to waste a single ounce of flour if I don’t have to. Hence the reason I started searching for sourdough discard recipes.
King Arthur Flour (who by the way has the MOST amazing baking resources ever) has a great guide to sourdough AND has some yummy ideas for sourdough discard recipes. I made their Sourdough Discard Crackers, but if you’ve ever looked through my Instagram feed and my Baking Recipes on here, you know I love me a good quick bread recipe!
So with a little research, my own baking knowledge and a plentiful supply of frozen bananas and chocolate chips, this beauty was born:
If you’re interested in getting started making your own sourdough starter, definitely start with King Arthur Flour’s tutorial.
OR… do like I did. “Cheat” a little and begin with a dry sourdough starter that you can reconstitute. There’s this dry sourdough starter available on Amazon. King Arthur has a fresh sourdough starter that I’ve heard wonderful things about (as of 4/8/20 it looks like it’s out of stock). You *might* be able to snag the one I used by purchasing this Sourdough Cookbook (they include a packet of the same starter I used with every purchase of the cookbook). And lastly, it looks like breadtopia has a dry sourdough starter in stock.
If you bake this recipe or begin your own starter… of if you’re already in the sourdough experience like so many of us, please tag me on Instagram @ReganJonesRDN. I’d love to see what you’re baking! ~Regan
Sourdough Discard Banana Bread with Chocolate Chips
Don’t discard your extra sourdough starter! It makes a great addition to easy baking recipes, including this banana bread recipe.
Ingredients
- 2 cups (240 g) all-purpose or cake flour
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (3 g) salt
- 1/2 cup (100 g) oil
- 1/2 cup (100 g) lightly packed brown sugar
- 2 large flax eggs or eggs, if preferred (I actually like this best with homeade flax eggs)
- 3/4 cup (125 g) sourdough starter discard*
- 3 very ripe medium-size bananas, mashed
- 1 teaspoon (4 g) vanilla extract
- 1 cup (170 g) chocolate chips**
Instructions
- Preheat oven to 350 degrees F. Coat a loaf pan with cooking spray and set aside.
- In a medium-size mixing bowl, combine flour, baking soda and salt.
- In a separate mixing bowl (or stand mixer) beat oil and sugar until well combined. Beat in eggs, sourdough starter discard, bananas and vanilla.
- Gradually beat in flour mixture, scarping down sides of bowl as necessary. Fold in chocolate chips.
- Pour batter into prepared pan. Bake for 55 minutes or until wooden pick inserted in center comes out mostly clean. Be careful not to overbake.
- Let cool in pan 10 minutes then remove to wire rack to cool completely.
Notes
*This is a large amount of “discard.” If you don’t have that much discard, you can supplement with some of your fed starter. I accumulate my daily discard in the fridge to have plenty to bake with when ready. **If preferred, substitute chopped walnuts or pecans for chocolate chips.
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I just made this and it’s fantastic and extremely easy to make. I used what I had on hand: regular eggs and coconut sugar. Excellent results with a surprisingly light texture and nice crust. A keeper!
★★★★★
I’m so glad, Deborah! Thanks for rating and leaving a comment. I really appreciate it. ~Regan