Sourdough Discard Banana Bread Recipe
The best use for sourdough discard: a banana bread that is moister, more complex, and slightly tangy. From Maurizio Leo's The Perfect Loaf.
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Cooking tools:
- Loaf pan
- Kitchen scale
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- Butter, for greasing
- 125 g walnuts (or pecans), coarsely chopped
- 125 g dark brown sugar
- 365 g (about 4) very ripe bananas
- 100 g ripe sourdough starter, 100% hydration (may use discard)
- 40 g honey
- 125 g extra-virgin olive oil
- 2 g (1 teaspoon) vanilla extract
- 108 g (2 medium) eggs
- 225 g all-purpose flour, whole spelt flour, whole wheat flour, or a mix
- 3 g (½ teaspoon) baking soda
- 3 g (½ teaspoon) fine sea salt
- 3 g (1 teaspoon) ground cinnamon
- Small pinch (⅛ teaspoon) ground cloves (optional)
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