Sourdough Banana Bread
This is quite possibly the best banana bread I've ever made. A great way to use up that discard!
Ingredients
- 2 cups all-purpose flour (spooned and levelled)
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 medium ripe bananas (mashed)
- 1 cup packed brown sugar
- ½ cup sourdough discard
- ½ cup vegetable oil
- 2 large eggs
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F and grease a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the bananas, brown sugar, sourdough discard, oil, eggs, sour cream, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the loaf pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but there should be no streaks of wet batter). If the top is browning too much, place a foil tent over the top halfway through.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.