**Title: Convert Your Sourdough Discard into Tasty Banana Bread**
If you’re a passionate sourdough enthusiast, you probably understand the challenge of managing your sourdough discard. Rather than letting it go unused, how about transforming it into a scrumptious dessert? This weekly sourdough discard banana bread recipe serves as the ideal answer. It not only minimizes waste but also infuses a distinctive tangy taste into the traditional banana bread.
**Ingredients:**
– 1 cup sourdough discard (unfed)
– 3 ripe bananas, mashed
– 1/2 cup unsalted butter, melted
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon cinnamon (optional)
– 1/2 cup chopped nuts or chocolate chips (optional)
**Instructions:**
1. **Preheat the Oven:**
Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for effortless removal.
2. **Mix Wet Ingredients:**
In a large mixing bowl, combine the melted butter and sugar. Gradually stir in the eggs, one at a time, until fully combined. Mix in the mashed bananas, sourdough discard, and vanilla extract until smooth.
3. **Combine Dry Ingredients:**
In another bowl, whisk the flour, baking soda, salt, and cinnamon (if using). Slowly add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing.
4. **Add Mix-ins:**
If desired, fold in the nuts or chocolate chips until evenly distributed throughout the batter.
5. **Bake:**
Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. **Cool and Serve:**
Let the banana bread cool in the pan for approximately 10 minutes before moving it to a wire rack to cool entirely. Slice and savor!
**Tips for Success:**
– **Ripe Bananas:** The more overripe the bananas, the sweeter and more flavorful your bread will be. Choose bananas with lots of brown spots.
– **Sourdough Discard:** Use discard that is at room temperature for optimal incorporation into the batter.
– **Storage:** Keep leftover banana bread in an airtight container at room temperature for up to 3 days, or freeze for extended storage.
This sourdough discard banana bread is an excellent method to utilize surplus starter while indulging in a moist, delicious treat. Suitable for breakfast, a snack, or dessert, this recipe is destined to become a family favorite.