Sourdough Banana Bread
A delicious way to use up sourdough discard, this sourdough banana bread results in a delicious bread that's full of deep, rich flavor!
Servings 1 loaf
- 1/2 C brown sugar
- 1/2 C butter softened
- 2 ea eggs room temperature
- 3/4 C sourdough starter discard
- 1 tsp vanilla extract
- 2 Tbsp raw honey
- 2 Tbsp olive oil
- 2 ea bananas very ripe
- 1 C chopped walnuts
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 C all purpose flour
Preheat oven to 350 degrees F.
In a small bowl, take some of the walnuts and brown sugar and set aside.
In your KitchenAid, combine the butter, remaining sugar and eggs until well blended. Add the sourdough starter, vanilla extract, raw honey, olive oil and bananas and blend well.
Slowly add in the dry ingredients (flour, salt, and baking soda) and mix just until combined. Fold in the walnuts.
Pour batter into a greased 9x5 baking dish. Sprinkle the top with the reserved sugar and walnut mixture.
Bake this bread for 55-60 minutes or until a toothpick in the center comes out clean. Allow to cool in the pan for 30 minutes.
Remove from the pan an allow to cool completely.
Wrap leftover bread tightly and refrigerate. Or keep in a ziploc bag.
Calories: 3298kcal | Carbohydrates: 350g | Protein: 45g | Fat: 199g | Saturated Fat: 70g | Cholesterol: 251mg | Sodium: 2564mg | Potassium: 930mg | Fiber: 15g | Sugar: 146g | Vitamin A: 2836IU | Vitamin C: 2mg | Calcium: 271mg | Iron: 16mg