Sourdough Discard Banana Bread
The best sourdough discard banana bread made sweet with dates and honey.
Ingredients
- 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
- 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 and gently tap them into the batter.
- 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
Nutrition
Calories: 426kcalCarbohydrates: 59gProtein: 7gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 71mgSodium: 264mgPotassium: 334mgFiber: 5gSugar: 24gVitamin A: 445IUVitamin C: 4mgCalcium: 32mgIron: 2mg
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