What do you do when you find beautiful ripe bananas for half price and you have sourdough discard that needs used? Clearly you make banana bread!
When I'm looking for new ferment recipes, cultures for health is one of my go-to starting points. I usually get a couple of ideas there and then see what I can do with it. In this case, I started with their sourdough banana bread recipe as a basis. I doubled it, made some adjustments and added chocolate chips to some of my mini loaves.
Here's what I ended up with for a recipe:
1 cup butter
1 cup sugar
1 TBSP vanilla extract
1 tsp cinnamon
2 cups sourdough discard
6 ripe bananas, mashed
4 cups flour
2 tsp salt
1 tsp baking soda
1/3 cup raw milk
*optional chocolate chips
>Cream together the butter and sugar, then add eggs, vanilla and cinnamon.
>Mix in the sourdough starter and mashed bananas.
>In a separate bowl combine the flour, salt, and baking soda. Add the flour mixture to banana mixture and mix just until combined. Do not over-mix.
>Add raw milk as needed depending on the hydration of your starter until you get something between a soft dough and a thick batter.
>Add chocolate chips if desired or you can add them into each baking pan and on top of breads. You can also sprinkle a little sugar on the top of each loaf before baking if desired for a crunch top.
>Pour or scoop the batter into 2 greased 9x5-inch bread pans. Bake at 350°F for 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Or use mini loaf pans and bake 40 minutes or to desired doneness.
>Cool completely prior to slicing. This is the hardest part of the whole recipe, but definitely worth the wait.
>I suggest spreading a thick pat of grass fed butter on each slice, but you do you!
This bread also makes great toast, French toast, or bread pudding! Seriously, give it a try! And let us know what you think.