Using leftover sourdough starter is a game changer, especially when it comes to baking! Not only does it reduce waste, but it also adds a delightful depth of flavor to your baked goods. This easy discard banana bread is the perfect way to use that extra starter you might have hanging around. Trust me, once you try it, you’ll be hooked! The combination of ripe bananas and tangy sourdough creates a moist, flavorful loaf that’s simply irresistible. Plus, it’s super easy to whip up—perfect for those busy mornings or lazy afternoons when you just want a slice of something delicious. So, grab your overripe bananas and let’s get baking!
Ingredients List
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 cup sourdough starter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This will ensure it’s hot and ready for your delicious banana bread!
- While that’s warming up, grab a mixing bowl and mash those ripe bananas until they’re nice and smooth. I love using a fork for this—it’s simple and gets the job done!
- Next, add in the granulated sugar and melted butter, mixing everything together until it’s well combined. You want that buttery sweetness to blend perfectly with the bananas.
- Now it’s time to stir in the star of the show: your sourdough starter and the vanilla extract. This is where the magic happens! Mix until everything is well incorporated.
- In a separate small bowl, whisk together the baking soda and salt, then add this mixture to your banana blend. Give it a good stir to combine.
- Finally, gently fold in the all-purpose flour, being careful not to overmix. Just mix until you see no dry flour—this helps keep your bread tender!
- Pour the batter into a greased loaf pan, spreading it out evenly. It’s looking good already!
- Bake in your preheated oven for about 60 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, you’re golden!
- Once baked, let the bread cool in the pan for a few minutes before transferring it to a wire rack. Wait a bit before slicing, so you don’t burn your fingers on that warm, delicious loaf!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 15 minutes of prep time, making it a breeze for busy days!
- Deliciously Flavorful: The combination of ripe bananas and sourdough starter creates a unique flavor profile that’s moist and delightful.
- Zero Waste: You’re not just making bread; you’re using up that leftover sourdough starter that might otherwise go to waste.
- Perfectly Versatile: Enjoy it plain, or jazz it up with nuts or chocolate chips—whatever tickles your fancy!
- Family Favorite: This bread is sure to please everyone, from kids to adults, making it a go-to recipe for gatherings or cozy weekends.
Equipment List
- 1 mixing bowl (for combining your ingredients)
- 1 loaf pan (preferably 9×5 inches for the perfect loaf shape)
- Measuring cups (for accuracy in your ingredients)
- Measuring spoons (to get those precise amounts of baking soda and vanilla)
- Fork or potato masher (to mash those bananas smoothly)
- Rubber spatula or wooden spoon (for mixing everything together)
- Wire rack (for cooling the bread after baking)
- Oven mitts (because we want to keep those fingers safe when handling hot pans!)
Tips for Success
To make sure your easy discard banana bread turns out absolutely perfect, here are my top tips! First, use overripe bananas—those brown spots mean maximum sweetness and moisture. The riper, the better! And don’t be shy about mashing them until they’re super smooth; a few lumps are okay, but the more blended, the tastier the bread will be.
When it comes to mixing, remember to fold in the flour gently. Overmixing can lead to a dense loaf, and we want that perfect fluffiness! Also, if you want to add nuts or chocolate chips, do it after you’ve mixed the flour in. It helps distribute them evenly without overworking the batter. Trust me, following these tips will elevate your banana bread to a whole new level of yum!
Nutritional Information Section
Here’s the estimated nutritional data for your easy discard banana bread. Each slice typically contains around 150 calories, with 6 grams of fat, 2 grams of protein, and 22 grams of carbohydrates. You’ll also find about 10 grams of sugar and 180 mg of sodium in each serving. Keep in mind that these values are approximate and can vary based on specific ingredients used, but they give you a good idea of what to expect!
Storage & Reheating Instructions
Storing your easy discard banana bread properly is key to keeping it fresh and delicious! Once your loaf has completely cooled, wrap it tightly in plastic wrap or aluminum foil. This will help retain moisture and keep it from drying out. You can store it at room temperature for up to 3 days, but if you want to keep it longer, it freezes beautifully! Just slice it first and place the individual slices in a freezer-safe bag. It’ll last for about 2 months in the freezer.
When you’re ready to enjoy it again, simply take out a slice and let it thaw at room temperature for a bit. If you want that fresh-baked warmth, pop it in the microwave for about 15-20 seconds, or toast it lightly. A little butter on top when it’s warm? Yes, please!
FAQ Section
Got questions about making this easy discard banana bread? I’ve got you covered! Here are some common ones I hear:
Can I use frozen bananas? Absolutely! Just thaw them out and drain any excess liquid before mashing. Frozen bananas can actually give your bread extra moisture and sweetness!
What if I don’t have sourdough starter? No worries! You can substitute it with an equal amount of plain yogurt or buttermilk. This will still give your bread a lovely texture and flavor.
How do I know when the banana bread is done? The best way is to stick a toothpick in the center of the loaf. If it comes out clean or with a few moist crumbs, it’s ready! If it’s still wet, give it a few more minutes.
Can I add other ingredients? For sure! Feel free to mix in chopped nuts, chocolate chips, or even spices like cinnamon for an extra flavor boost. The possibilities are endless!
What’s the best way to serve it? I love it plain, but a spread of butter or cream cheese takes it to the next level. Enjoy it warm for an extra cozy treat!
Variations
Now, let’s talk about how to make your easy discard banana bread even more exciting! There are so many fun variations you can try to switch things up and cater to your taste buds.
- Nuts: Add 1/2 cup of chopped walnuts or pecans for a delightful crunch. They pair perfectly with the soft banana texture!
- Chocolate Chips: If you’re a chocoholic like me, throw in 1/2 cup of semi-sweet or dark chocolate chips for a decadent twist. Yum!
- Spices: Sprinkle in a teaspoon of cinnamon or nutmeg to add a warm, cozy flavor. It’s like a hug in loaf form!
- Fruit Add-ins: Try mixing in some blueberries or shredded coconut for a tropical vibe. Just be sure to adjust your flour slightly if adding extra moisture.
- Maple Glaze: Drizzle a simple maple glaze on top after it cools for an extra touch of sweetness. Just whisk together powdered sugar and a bit of maple syrup to make it!
Feel free to get creative! The beauty of this banana bread is that it’s a blank canvas waiting for your personal touch.
Print
Easy Discard Banana Bread: 15-Minute Delight to Savor
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This is an easy discard banana bread recipe that utilizes leftover sourdough starter.
Ingredients
- 3 ripe bananas
- 1/2 cup sugar
- 1/3 cup melted butter
- 1 cup sourdough starter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, mash the bananas.
- Add sugar and melted butter to the bananas, mixing well.
- Stir in the sourdough starter and vanilla extract.
- Mix in baking soda and salt.
- Add flour gradually, mixing until just combined.
- Pour the batter into a greased loaf pan.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Let it cool before slicing.
Notes
- Use overripe bananas for better flavor.
- Store leftovers in an airtight container.
- This bread freezes well.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: easy discard banana bread
