Sourdough · All year
Sourdough Banana Bread
Very ripe bananas, a scoop of discard, and butter. Honey browns fast, so tent the loaf if the top gets dark.
1 hour 20 minutes · Serves 10 · One 9-by-5-inch loaf
“How sweet your word is to my taste—sweeter than honey in my mouth.”
Ingredients
- 330 g very ripe bananas, mashed, about 3 medium
- 100 g sourdough discard
- 100 g honey
- 2 eggs (100 g)
- 80 g butter, melted and cooled a little
- 5 g vanilla extract
- 220 g all-purpose flour
- 6 g baking soda
- 4 g fine salt
- 3 g cinnamon
Method
- 1
Heat the oven to 350°F. Butter a 9-by-5-inch loaf pan. Stir the bananas, discard, honey, eggs, butter, and vanilla until combined.
- 2
Whisk the flour, baking soda, salt, and cinnamon. Fold them into the banana mixture until no dry flour remains. Do not beat it.
- 3
Pour into the pan. Bake 55 to 65 minutes, until the center reads 200°F to 205°F. If the top is dark at 40 minutes and the center is still wet, tent it with foil.
- 4
Cool in the pan 15 minutes, then turn it out. Slice it when it is warm, not hot, or it crumbles.
From the kitchen
- Bananas with brown skins mash to about the right sweetness. Green-tipped bananas make a bland loaf.
- The soda needs the acid of the discard and the bananas. Do not leave it out or the loaf sits dense.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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