Baker's Sourdough Discard Banana Bread

• annokset: 1 serving
• aktiivinen aika: 15 minutes
• kokonaisaika: 1 hour 15 minutes

Ainekset

240g (2 cups) all-purpose white flour, spelt, whole wheat, einkorn, or a mix

3g (1/2 teaspoon) baking soda

3g (1/2 teaspoon) fine sea salt

125g (1 cup) chopped walnuts (and/or pecans), plus a handful more for the topping

113g(1/2 cup or 1 stick) butter, at room temperature

100g (1/2 cup lightly packed) brown sugar

2 large eggs

125g (3/4 cup, stirred down) sourdough starter discard

42g (2 tablespoons) honey

4 (about 365g) super ripe and mashed bananas

28g (2 tablespoons) extra-virgin olive oil

4g (1 teaspoon) vanilla

zest of 1 lemon (optional)

Ohjeet

Preheat your oven to 350°F (175°C).

In a large mixing bowl combine flour, baking soda, and salt.

In a small bowl mix a handful of chopped walnuts and a few pinches of sugar. Set aside to be used as the topping later.

In another bowl (or a stand mixer), cream butter and sugar until fluffy. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl. Add sourdough starter, honey, mashed bananas, vanilla, and olive oil.

Fold the flour mixture into the wet, pausing to scrape down the sides if necessary. Then, fold in the remaining walnuts and lemon zest. Pour the batter into the 9” x 5” baking pan and smooth the top with a spatula. Sprinkle on the reserved chopped walnuts and sugar.

Bake for 55-65 minutes until the internal temperature in the middle is 200-205°F (93-96°C). Let cool in the pan for 10 minutes, then gently remove to a wire rack to thoroughly cool.

This banana bread will stay moist for days after baking, but be sure to wrap it in bees wax wrap, a kitchen towel, or place it inside a closed container to prevent much moisture loss.