Description
The best sourdough discard banana bread made sweet with dates and honey.
Ingredients
1 1/2 cups (200 g) all-purpose flour
1/2 cup (40 g) white whole wheat flour
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1 cup (150 g) pitted dates, chopped
3 tablespoons hot water
1/2 cup (1 stick) unsalted butter
2 eggs
3 over-ripe bananas, mashed
3/4 cup (125 g) sourdough discard
2 tablespoons honey
2 tablespoons lemon olive oil*
1 teaspoon vanilla extract
Zest of a lemon
1/2 cup chopped candied nuts
Instructions
- Heat your oven to 350ºF. Coat a 9” x 5” loaf pan with no-stick baking spray.
- In bowl whisk both flours, salt and baking soda; set aside.
- In food processor, pulse dates and hot water until finely chopped.
- 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.
- Add flour mixture slowly, pausing to scrape down the sides if necessary.Pour the batter into the 9” x 5” baking pan and smooth the top. Sprinkle nuts evenly over top.
- 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
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: quick breads
- Method: oven
- Cuisine: American