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loaf of banana bread topped with nuts

Sourdough Date ‘n Honey Banana Bread


  • Author: Lisa Keys

Description

The best sourdough discard banana bread made sweet with dates and honey


Ingredients

Scale

1 ½ cups (200 g) all-purpose flour

½ cup (40 g) white whole wheat flour

½ teaspoon fine sea salt

½ teaspoon baking soda

1 cup (150 g) pitted dates, chopped

3 tablespoons hot water

½ cup (1 stick) unsalted butter

2 eggs

3 over-ripe bananas, mashed

¾ cup (125 g) sourdough discard

2 tablespoons honey

2 tablespoons lemon olive oil*

1 teaspoon vanilla extract

Zest of a lemon

½ cup chopped candied nuts

 

 


Instructions

  1. Heat your oven to 350ºF. Coat a 9” x 5” loaf pan with no-stick baking spray.
  2. In bowl whisk both flours, salt and baking soda; set aside.
  3. In food processor, pulse dates and hot water until finely chopped.
  4. In large mixer bowl, cream butter and date mixture until fluffy. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl. Add banana, sourdough, honey, olive oil vanilla and zest; blend well.
  5. Add flour mixture slowly, pausing to scrape down the sides if necessary.
  6. Pour the batter into the 9” x 5” baking pan and smooth the top. Sprinkle nuts evenly over top.
  7. Bake for 50-55 minutes or until golden brown and wooden pick inserted in center comes out clean.  Let cool in pan for 10 minutes and then gently remove onto a wire rack to cool completely. 

 

 

 

Notes

*plain olive oil may be used plus 1 teaspoon lemon juice or ½ teaspoon lemon extract