Sourdough discard can add several benefits to a banana bread recipe. Firstly, sourdough discard can add a mild tanginess and a subtle sourdough flavor to the bread, which can complement the sweetness of the bananas. Additionally, sourdough discard can add some extra lift to the bread, helping it to rise and giving it a lighter texture. The sourdough discard also contains some beneficial bacteria and yeast, which can help to break down the starches in the flour, making it easier to digest. Finally, using sourdough discard in a banana bread recipe can help reduce food waste, as it's a way to use up the excess sourdough starter that would otherwise be discarded during the feeding process.
Unfortunately, we were not satisfied with this recipe. The bread had large holes, which made it more like regular bread and less like banana bread. Additionally, the banana flavor was lacking, and the bread was dense in a dry way, which made it less enjoyable to eat. Overall, we were disappointed with the outcome of this recipe and would not recommend it for those looking for a moist and flavorful banana bread.
Here is the recipe we used for sourdough discard banana bread.... Wow was that a bad idea...
Ingredients:
2 cups ripe mashed BANANAS (about 4-5 medium bananas)
1/2 cup sourdough starter DISCARD
2 large EGGS
1/2 cup brown SUGAR
1 teaspoon SALT
1/2 teaspoon baking SODA
1 Tablespoon VANILLA extract
2 cups all-purpose 11.7 % FLOUR
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9x5 inch loaf pan with cooking spray.
In a large mixing bowl, combine the mashed bananas and sourdough discard. Mix well until smooth.
Add the eggs, brown sugar, salt, baking soda, and vanilla extract to the banana mixture. Stir until well combined.
Add the flour to the mixture and mix until just combined. Be careful not to overmix, as this can result in a tough bread.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake until a toothpick inserted in the center of the bread comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Check the bread for doneness a few minutes earlier than the recommended baking time, as altitude can affect baking time.
We also opted to use a round pan instead of a loaf pan, which resulted in a bread that closely resembled sourdough bread rather than a traditional banana bread.
Visit my website for additional tips and tricks at altitude...In the meantime....
Ensuring your oven's temperature is accurate is essential for successful baking and cooking.
An oven thermometer is key to achieving this accuracy.
For baked goods and meats, checking internal temperature with a food thermometer is crucial.
Investing in a reliable thermometer is a wise choice for precision in cooking and baking.
Without accurate temperature measurements, the quality of your cakes or dishes could suffer.
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