The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sourdough discard banana bread

Kistida's picture

Sourdough discard banana bread

but I made this in a 8” square pan. 

slight adjustments to Maurizio’s recipe

  • 200g all-purpose flour
  • 40g whole wheat flour 
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 120g chopped walnuts (and/or pecans)
  • 113g (1/2 cup) butter, at room temperature
  • 60g brown sugar 
  • 2 large eggs
  • 100g sourdough discard
  • about 300g mashed ripe bananas (3 bananas)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp vanilla or plain yogurt 
  • 1 tsp vanilla extract 
  • zest of 1 orange/lemon (optional)
  • 2 - 3 tbsp rum (optional) - why not? :)
  • Topping: 2 tsp sugar plus 50g chopped walnuts 


clazar123's picture

Yum! I do this all the time! It adds a nice depth of flavor and tea breads are so forgiving. 

A few years ago, when butter prices went through the roof, I started subbing veg.oil for the butter in some recipes. In something like the tea breads (like banana bread) I really do not notice that much of a flavor difference. It gets interesting with cookies!  Not so happy with my oil-based cookie recipes.

Thanks for sharing!

Kistida's picture

Oh, I turned the same banana bread into a marbled mocha one the other day. After mixing, remove about 1 cup of batter, mix in 1 - 1 1/2 tbsp cocoa powder, 2 tbsp melted chocolate (chips/chunks), 1 tsp espresso or instant coffee powder. Then either spoon or pipe the mocha batter in between spoons of plain batter. Swirl before adding toppings. :)

Butter is pricey in Canada too. Some weeks we get them at about CAD2 to 3 for 454g/4 sticks but usually they’re about CAD5 to 7. 

For cakes, I use some oil in carrot cakes, usually light/extra light olive oil or coconut oil. Still I like the taste and smell of butter in cakes. 

As for cookies, I do have a recipe for Famous Amos CCC that uses butter and vegetable oil (not sure of the source as it’s been circulating for awhile and I got it from my cousin, we call it “almost-famous amos ccc”. It’s a tad too sweet for me but it disappears really quickly. Wonder if you’ve tried this one. 

  • 250g unsalted butter, softened
  • 1 1/4 cups (250g) brown sugar
  • 2 1/2 cups (313g) white/ap flour
  • 1/2 cup (65g) cornstarch 
  • 2 cups chocolate chips (regular/semi sweet/white/mix)
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 6 tbsp vegetable oil
  • 1 large egg
  • optional: chopped walnuts, almond slivers 

Bake at 150°C/302°F for 18-20 minutes. Slightly under-bake for chewy cookies.