Banana Loaf with Sourdough Discard
This recipe is unapologetically simple: it doesn't need anything more. Passionate about zero waste bakes, I devised it as a way of using up excess sourdough discard from my sourdough baking but you can simply increase the amount of flour if you don't have any sourdough discard.
Although it takes a bit of time in the oven, it's very quick to assemble. If you want to cut down on the cooking time, simply bake two smaller loaves (which should take 40-60 minutes to bake).
Makes 1 large (1lb) loaf, or two smaller ones.
Ingredients
Equipment
Method
1. Preheat the oven to 180°C fan.
2. Place the discard, flour, margarine/butter, sugar, eggs and bicarbonate in a bowl. Use an electric whisk to mix them together.
This recipe is unapologetically simple: it doesn't need anything more. Passionate about zero waste bakes, I devised it as a way of using up excess sourdough discard from my sourdough baking but you can simply increase the amount of flour if you don't have any sourdough discard.
Although it takes a bit of time in the oven, it's very quick to assemble. If you want to cut down on the cooking time, simply bake two smaller loaves (which should take 40-60 minutes to bake).
Makes 1 large (1lb) loaf, or two smaller ones.
Ingredients
- 100g sourdough starter discard
- 160g self-raising flour (200g if you’re not using sourdough discard)
- 90g margarine/butter
- 140g dark soft brown sugar
- 2 eggs
- ½ tsp bicarbonate of soda
- 2 small bananas (or 1 large)
- 1 dessert spoon caster sugar, for decorating
Equipment
- 1lb loaf tin (lined with baking parchment/parchment loaf liner)
Method
1. Preheat the oven to 180°C fan.
2. Place the discard, flour, margarine/butter, sugar, eggs and bicarbonate in a bowl. Use an electric whisk to mix them together.
3. Lightly mash the bananas using a fork, and then mix with the other ingredients (using the electric whisk again).
4. Pour into a loaf tin and bake at 180°C fan for 30 minutes. Then, turn down the oven to 160°C fan for 50 minutes (total cooking time: 1 hour 20 minutes), until golden brown. Cover the top with foil if it’s browning too quickly. Insert a skewer; if the loaf is fully cooked through, it should come out clean.
5. Remove from the oven and, while still warm, sprinkle over some caster sugar. Leave to cool for 10 minutes and then remove from the loaf tin to cool fully. Serve with butter.