Oh my goodness, if you’ve ever found yourself with a bit of leftover sourdough starter, you’re in for a treat! This *easy discard banana bread* is my go-to way to use up that starter, and it’s just as delicious as it is practical. Not only do you get to reduce food waste, but you also create a moist, flavorful banana bread that’s perfect for breakfast, snacks, or dessert. Trust me, the combination of ripe bananas and tangy sourdough makes for a taste sensation that you won’t forget. Your kitchen will smell heavenly as it bakes, and I guarantee you’ll want to keep this recipe in your back pocket for all those banana emergencies!
Ingredients List
- 2 ripe bananas, mashed: Make sure they’re super ripe for the best sweetness and flavor. Brown spots are your friend here!
- 1 cup sourdough starter: This can be a discard starter or an active one – either works! It adds a lovely tang to the bread.
- 1/2 cup sugar: Granulated sugar gives just the right amount of sweetness. You can adjust this if you like it less sweet!
- 1/3 cup melted butter: Butter adds richness and moisture. Let it cool slightly before mixing in so you don’t cook the egg.
- 1 egg: This binds everything together and adds a nice texture. Use a large egg for the best results.
- 1 teaspoon vanilla extract: A splash of vanilla elevates the flavor and makes it even more aromatic.
- 1 teaspoon baking soda: This is your leavening agent, helping the bread to rise beautifully. Make sure it’s fresh!
- 1/4 teaspoon salt: Just a pinch to enhance all the flavors and balance the sweetness.
- 1 1/2 cups all-purpose flour: This is the base of your bread. Spoon and level the flour when measuring for accuracy.
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This ensures your bread bakes evenly and rises just right!
- In a large mixing bowl, mash your ripe bananas well until they’re smooth. Then, add in the sourdough starter, sugar, melted butter, egg, and vanilla extract. Mix it all together until it’s nice and creamy. Don’t worry if it looks a little lumpy; that’s totally okay!
- Next, sprinkle in the baking soda and salt. Give it another good stir to combine everything thoroughly. You want those flavors to meld together, and the baking soda to activate!
- Now, gradually add the all-purpose flour to the mixture. I like to do this in batches so it doesn’t get too clumpy. Stir gently until just combined—don’t overmix! A few floury bits are fine.
- Once your batter is ready, pour it into a greased loaf pan. I like to use a spatula to scrape every last bit of that deliciousness into the pan. It’s all about maximizing flavor, right?
- Pop it in the oven and bake for about 60 minutes. The smell will be heavenly! You’ll know it’s done when a toothpick inserted into the center comes out clean—no gooey batter should cling to it.
- When it’s finished baking, let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. Patience is key here, but trust me, it’s worth the wait!
Why You’ll Love This Recipe
- Quick preparation: With just a few simple steps, you can whip up this banana bread in no time! It’s perfect for those busy mornings or when you need a last-minute treat.
- Easy to make: You don’t need to be a baking pro to nail this recipe. Just mix, pour, and bake! It’s so straightforward that even the most novice bakers will feel like rock stars.
- Utilizes leftover sourdough starter: If you’re like me and hate wasting food, this recipe is a game changer! You’ll finally have a delicious use for that sourdough starter that’s been hanging out in your fridge.
- Delicious flavor: The combination of ripe bananas and that hint of tang from the sourdough creates a flavor explosion that’s simply irresistible. Trust me, you’ll be going back for seconds!
- Great for breakfast or snacks: Whether you enjoy it warm with a pat of butter or as a sweet afternoon pick-me-up, this banana bread fits perfectly into any part of your day. It’s versatile and oh-so-satisfying!
Tips for Success
- Use very ripe bananas: The riper your bananas are, the sweeter and more flavorful your bread will be. Look for bananas with lots of brown spots, or even black ones – they’re perfect!
- Don’t overmix the batter: It’s tempting to keep stirring, but overmixing can lead to a dense bread. Mix just until the flour is incorporated, and you’ll get that lovely, light texture.
- Check for doneness: When you think it’s done baking, insert a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready! If there’s wet batter, give it a few more minutes in the oven.
- Cool it right: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set up properly and makes slicing easier!
- Experiment with add-ins: Feel free to get creative! Adding nuts, chocolate chips, or even dried fruit can elevate your banana bread game to a whole new level. Just fold them in gently at the end!
Nutritional Information
Here’s a quick breakdown of the nutritional values for each slice of this delicious *easy discard banana bread*. Keep in mind that these are estimates, so actual values may vary based on your specific ingredients and portion sizes:
- Calories: 150
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 10g
- Protein: 2g
This banana bread is a delightful treat that can fit into your diet while still satisfying your sweet tooth!
FAQ Section
Can I use a different type of flour?
Absolutely! While all-purpose flour works wonderfully, you can also try using whole wheat flour or a gluten-free blend. Just keep in mind that it might change the texture a bit, but it’ll still be delicious!
What can I do with leftover banana bread?
If you have any leftovers (which is rare, trust me!), you can slice it and freeze it for later. It makes for a great quick breakfast or snack! You can also toast slices with a bit of butter for an extra treat.
Can I make this recipe without sourdough starter?
Yes, you can! If you don’t have sourdough starter on hand, you can replace it with an equal amount of plain yogurt or applesauce for a similar moisture level. Just know that you’ll miss out on that unique tangy flavor!
How do I know when my banana bread is done baking?
Great question! A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If you see wet batter on the toothpick, pop it back in the oven for a few more minutes. Don’t rush it—patience pays off!
Can I add mix-ins to my banana bread?
Definitely! I love adding chocolate chips, walnuts, or even dried fruits like cranberries or raisins. Just fold them in gently at the end, and you’ll have a banana bread that’s even more exciting and flavorful!
Ingredient Notes/Substitutions
Let’s break down these ingredients a bit more and talk about some possible substitutions that can work just as well in this *easy discard banana bread* recipe!
- Ripe Bananas: The riper, the better! If you don’t have ripe bananas on hand, you can speed up the ripening process by placing them in a brown paper bag for a day or two. If you’re really in a pinch, mashed applesauce can also work—though it’s not quite the same, it adds moisture!
- Sourdough Starter: If you don’t have any sourdough starter, plain yogurt or applesauce can be used as a substitute to maintain moisture. Just keep in mind that the sourdough gives that lovely tang, so using yogurt will give you a similar creaminess but might lack the unique flavor.
- Sugar: Granulated sugar is traditional, but you could use brown sugar for a deeper flavor and added moisture. If you prefer a healthier option, coconut sugar or even maple syrup can be used, but you might need to adjust the flour slightly if using liquid sweeteners.
- Melted Butter: For a dairy-free version, feel free to substitute melted coconut oil or a neutral vegetable oil. Just remember that butter adds a rich flavor that oils might not replicate fully.
- Egg: If you’re looking for an egg substitute, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water and let it sit until it thickens) or a quarter cup of unsweetened applesauce. Both options work well for binding!
- All-Purpose Flour: If you want to make this gluten-free, you can use a 1:1 gluten-free flour blend. Just make sure it includes xanthan gum to help with structure. Whole wheat flour is another option if you’re looking for a bit more fiber and nutrition; it will give the bread a nuttier flavor.
These substitutions make it easy to customize this banana bread to fit your dietary needs while still keeping it delicious. Don’t hesitate to mix and match; that’s part of the fun of baking!
Storage & Reheating Instructions
Once you’ve baked this delightful *easy discard banana bread*, you might find yourself with some leftovers (if you’re lucky!). To keep it fresh and tasty, here’s how to store it:
- At Room Temperature: If you plan to eat the bread within a couple of days, just wrap it tightly in plastic wrap or store it in an airtight container at room temperature. This way, it’ll stay moist and delicious!
- In the Refrigerator: For longer storage, you can keep it in the fridge. Just make sure it’s wrapped well to prevent it from drying out. It should last about a week in there, but you might want to warm it up a bit before enjoying.
- Freezing: If you want to save some for later (which I highly recommend!), slice the bread and wrap each piece individually in plastic wrap. Then, store them in a freezer-safe bag or container. It’ll keep well for up to 3 months! When you’re ready to enjoy a slice, just take it out and let it thaw at room temperature, or pop it in the microwave for about 15-20 seconds for a warm treat.
Reheating is super easy! If you want to enjoy a slice warm, you can either microwave it for a few seconds or toast it in your toaster or oven. Trust me, there’s nothing quite like the smell of warm banana bread wafting through your kitchen!
Call to Action
I’d love to hear what you think about this *easy discard banana bread*! Have you tried it yet? Please leave a comment below and share your thoughts, tips, or any fun variations you made. I’m always excited to hear how you put your own spin on it!
If you enjoyed this recipe, why not share it with your friends on social media? Spread the love for delicious banana bread! And if you could take a moment to rate this recipe, it would mean the world to me. Your feedback helps me create more yummy recipes for everyone to enjoy. Happy baking!
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Easy Discard Banana Bread for Deliciously Moist Mornings
- Total Time: 70 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
Easy discard banana bread recipe using leftover sourdough starter.
Ingredients
- 2 ripe bananas, mashed
- 1 cup sourdough starter
- 1/2 cup sugar
- 1/3 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix mashed bananas, sourdough starter, sugar, melted butter, egg, and vanilla.
- Add baking soda and salt. Mix well.
- Gradually add flour and stir until just combined.
- Pour the batter into a greased loaf pan.
- Bake for 60 minutes or until a toothpick comes out clean.
- Let it cool before slicing.
Notes
- Use very ripe bananas for best flavor.
- This bread freezes well.
- Add nuts or chocolate chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: easy discard banana bread, sourdough banana bread, quick banana bread
