This banana bread recipe utilizes sourdough discard, making it a great way to reduce waste while enjoying a delicious treat. The addition of yogurt adds moisture and a slight tang, enhancing the overall flavor and texture.
The recipe is simple and perfect for using overripe bananas. It can be made quickly and is ideal for breakfast or as a snack.
Creating the Perfect Banana Bread
Banana bread is a beloved classic that brings warmth and comfort to any kitchen. The combination of ripe bananas and a hint of tang from yogurt creates a delightful flavor profile.
Using sourdough discard not only enhances the taste but also helps reduce food waste, making this recipe a sustainable choice.
With its golden brown crust and soft, moist interior, this banana bread is sure to become a favorite in your home.
The Ingredients You’ll Need
Gathering the right ingredients is essential for achieving the best results.
You’ll need ripe bananas, which provide natural sweetness and moisture. Sourdough discard adds a unique flavor and texture, while yogurt contributes to the bread’s tenderness.
Don’t forget the chocolate chips or nuts, which can be added for an extra layer of richness.
Preparation Steps
Start by preheating your oven to 350°F (175°C). This ensures that your banana bread bakes evenly.
Next, mash the bananas in a large bowl and mix in the sourdough discard, yogurt, sugar, and eggs until everything is well combined.
In a separate bowl, whisk together the dry ingredients, then gradually incorporate them into the wet mixture.
Baking Your Banana Bread
Once your batter is ready, pour it into a greased loaf pan.
Smooth the top and place it in the preheated oven.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The aroma that fills your kitchen during baking is simply irresistible!
Cooling and Serving Suggestions
After baking, allow the banana bread to cool in the pan for about 10 minutes.
Then, transfer it to a wire rack to cool completely. This step is crucial for achieving the perfect texture.
Serve it warm or at room temperature, perhaps with a dollop of yogurt on the side for a delightful contrast.
Enjoying Your Creation
This banana bread is not just a treat; it’s a versatile dish that can be enjoyed at any time of the day.
Whether for breakfast, a snack, or dessert, it pairs wonderfully with coffee or tea.
Share it with friends and family, or keep it all to yourself—either way, it’s sure to please!
Moist Sourdough Discard Banana Bread with Yogurt
This banana bread is made with ripe bananas, sourdough discard, and yogurt for added moisture. The recipe takes about 1 hour from start to finish and yields one loaf.
Ingredients
- 1 cup ripe bananas mashed (about 2-3 bananas)
- 1/2 cup sourdough discard
- 1/2 cup plain yogurt
- 1/2 cup sugar (adjust to taste)
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, sourdough discard, yogurt, sugar, oil or butter, eggs, and vanilla extract. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. If desired, fold in nuts or chocolate chips.
- 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: Allow the banana bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 1 loaf (about 10 slices)
- Calories: 180kcal
- Fat: 6g
- Protein: 3g
- Carbohydrates: 30g
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