Sourdough Discard Banana Bread
Just another great way to keep your sourdough starter happy! You need to discard frequently, and if you have bananas just languishing...well!
This site has loads of banana bread recipes on it, but this is the first one that is helping you be a better sourdough baker.
If you have access to The Lazy Sourdough Bakery course, you will know that you need to discard some of your starter frequently to bake better bread. Although it is just flour and water essentially, it is lovely to not waste it especially as it gives a load of flavour. I have a few recipes using the discard, but as I have recently revived my starter again and am trying to be more diligent in feeding it, and I happened to have a load of bananas just languishing on the bench, this was the natural conclusion.
It is super simple, the taste is as delicious as many other banana bread recipes, but there is that added sourness that balances the sweetness coming from the use of the discard. I have made this recipe with free access, so if you don't have the course yet and have no idea what all the fuss is about, head over and join us. You have lifetime access to all the recipes and videos and information. You will become the best sourdough baker in your street, and hey, you can then make the most of those old bananas! Come and join us!
In the meantime, check out some of our other banana bread recipes! Who knew there were so many?
Roasted Banana Bread with Spelt
Coconut Banana Bread with Salted Caramel Mascarpone
Nutty Banana Bread With Cacao NIbs & Craisins
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Need
- 125 Grams sourdough discard
- 3 ripe bananas, peeled
- 2 eggs
- 100 Grams coconut sugar
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon bicarb soda
- 1 Tablespoon vanilla bean paste BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 240 Grams bakers or strong flour
- 180 Grams chocolate dark, chips or callets BUY
Do
- 1
Spray and line a loaf tin with baking paper that comes over the sides of the tin for easy removal.
- 2
Preheat the oven to 180°C.
- 3
Place all ingredients except flour and chocolate into the Thermomix bowl and blend 20 sec/speed 8. Scrape down the lid and sides of the bowl and repeat.
- 4
Add flour and incorporate 22 sec/dough setting/interval. Finish combining with a spatula if there is any remaining flour.
- 5
Add the chocolate and stir through with a spatula. Scrape into the prepared tin and bake for 50 minutes. Check the centre is cooked using a skewer. It should only have some chocolate on it, as opposed to raw batter. Add 5 minutes more cooking time if needed.
- 6
Cool in the tin before slicing and serving with or without butter! Lashings of butter!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
