Sourdough Discard Banana Bread
This super easy sourdough discard banana bread recipe can be prepared in just minutes!
Servings 12 Slices
Calories 194kcal
Ingredients
- 250 g Bananas approx. 3 medium overripe bananas
- 1 Egg
- 5 g Vanilla Extract 1 teaspoon
- 80 g Butter Melted (can be salted or unsalted)
- 100 g Sourdough Starter Discard or fed & bubbly
- 200 g All Purpose Flour
- 12 g Baking Powder 2 teaspoons
- 100 g Brown Sugar
- 50 g White Sugar optional
- pinch Salt
- 20 g Golden Syrup for brushing on after baking
Instructions
- Preheat oven to 180C/350F.
- Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps is fine).
- Now lightly beat the egg and vanilla together and add that to the mashed bananas. Use your fork to lightly mix the egg mix through.
- In a small saucepan, melt the butter on a low heat and then add that the egg and banana mixture.
- Now add the sourdough starter to the egg mixture and mix throughly.
- In a separate bowl, mix all dry ingredients together and ensure that everything is mixed thoroughly.
- Now add the dry ingredients to the wet ingredients and stir until just combined.
- Pour mixture into a buttered loaf tin.
- Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your tin and your oven.
- The banana bread is cooked when a skewer is inserted and comes out clean.
- When you take the banana bread out of the oven, brush the top with golden syrup for a lovely shiny, sweet glaze.
- Allow to cool for 30 minutes before removing from the tin.
Nutrition
Calories: 194kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 74mg | Potassium: 111mg | Fiber: 1g | Sugar: 16g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
