Sourdough Discard Banana Bread

Banana bread is a staple year round, yes?

But especially in the fall!

Slowly but surely I’ve modified our family’s original banana bread recipe to be slightly healthier. These days it has less sugar and more protein … all without sacrificing that sweet and smooth banana bread taste!

Max especially is a fan. When he wakes up in the morning and sees twos loaves of banana bread on the cutting board he knows it is going to be a good day! And he’s 100% right!

Sourdough Discard Banana Bread

Now, a few quick notes before you begin baking …

My most recent variation includes sourdough discard because we been sourdoughing it up with our trusty girl, Doughly Parton. If you don’t have sourdough discard waiting in the wings – no stress! – simple substitute with sour cream or more Greek yogurt.

And, the lentils! I know that seems totally weird but this has become my secret lil’ trick to boosting protein in many baked goods. Ahead of time I make a big pot of lentils, drain them, and then freeze in 1/2 cup portions. Then they’re ready to go for breads, muffins, oatmeal, cookies, etc. Cooked lentils mash right into doughs and don’t change the taste or consistency one bit. Win win!

Banana Bread

Sourdough Discard Banana Bread (with Extra Protein)

Gretchen
Prep Time 20 mins
Cook Time 1 hr
Servings 8

Ingredients
  

  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 eggs
  • 4-5 bananas, very ripe
  • 1/2 cup sourdough discard
  • 1/2 cup plain Greek yogurt
  • 1/2 cup lentils, cooked
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 1/2 tsp baking soda
  • 2 1/4 cups flour

Instructions
 

  • Preheat oven to 300 degrees.
  • In a mixing bowl combine butter and sugar until fluffy.
  • Add eggs and bananas and mix well.
  • Blend in sourdough discard, yogurt, and lentils, and vanilla.
  • In a separate mixing bowl combine dry ingredients. Slowly stir into wet ingredient mixture.
  • Grease two loaf pan with baking spray and divide mixture between the two.
  • Bake for 50-60 minutes, or until a toothpick comes out clean. Allow the bread to cool in the pan or 10 minutes and then flip out onto a cutting board and allow it to cool for another 10 minutes before slicing and smothering in butter.

Notes

This recipe can be baked as muffins too! It will yield 2 dozen. The only change is the bake time – they’ll wrap up in about 25-30 minutes. Do the same toothpick test to check that they are done.

Final thought … I highly recommend checking out Alan Gogall’s Autumn Melody (and the rest of his instrumental genius). It’s the perfect background music for time in the kitchen!

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