Sourdough Banana Bread
Ingredients
- 1/2 cup 113g coconut oil, melted and slightly cooled
- 3/4 cup 180ml maple syrup (or 1/2 cup for less sweetness)
- 2 large eggs room temperature
- 1/2 cup 120g sourdough discard, unfed (100% hydration)
- 1 tsp pure vanilla extract optional
- 1 1/2 cups 375g mashed ripe bananas (about 3 large bananas)
- 1 3/4 cups 220g all-purpose flour (or use a mix of all-purpose and whole wheat flour)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon optional
- 1/4 tsp nutmeg optional
- 1/2 cup 75g chopped walnuts, pecans, or chocolate chips (optional)
Instructions
Preheat Your Oven:
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper.
Mix Wet Ingredients:
- In a large bowl, whisk together the melted coconut oil and maple syrup. Add the eggs, sourdough discard, and vanilla (if using), and whisk until smooth. Stir in the mashed bananas.
Combine Dry Ingredients:
- In a separate bowl, mix the flour, baking soda, baking powder, salt, and spices (if using).
Combine Wet and Dry Ingredients:
- Gradually stir the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Add Mix-Ins (Optional):
- Gently fold in any nuts, chocolate chips, or other desired mix-ins.
Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!