Sourdough Discard Banana Bread Food

SOURDOUGH DISCARD BANANA BREAD

Steps:

• Preheat your oven to 360°F/180°C. Butter a 10-inch bread pan.
• Toast the walnuts in a dry pan over medium heat while stirring. Finely chop the toasted walnuts and the dark chocolate into chunks. Set aside.
• Combine the flour, baking powder, cinnamon, and salt in a large mixing bowl.
• In a separate bowl, add sugar, brown sugar, sunflower oil, eggs, sourdough discard, mashed bananas, and vanilla extract. Stir with a whisk for a couple of minutes to combine.
• Pour the banana mixture over the dry ingredients and gently fold it in with a rubber spatula until the batter is smooth. Be careful not to overmix the batter, as this can result in a dense crumb. Lastly, fold in the toasted walnuts and chocolate chunks. It is up to you to add it all into the batter or save some to sprinkle on top.
• Pour the batter into your prepared bread pan. Sprinkle the rest of the walnuts/chocolate on top if desired.
• Bake the banana bread for 50-60 minutes until golden brown or until a toothpick inserted into the center comes out clean. Loosely cover the bread with aluminum foil if it browns too quickly.
• Let the bread cool for 10-15 minutes in the pan and then transfer it to a cooling rack. I think banana bread is the absolute best to eat while it's still a bit warm! With a cup of coffee on the side... *drooling*. Enjoy!

SOURDOUGH DISCARD BREAD

Steps:

• Mix water, starter discard, and yeast together in a large bowl; whisk or swish around with your fingers. Let mixture sit for 10 minutes.
• Combine 2 cups plus 4 teaspoons whole wheat flour and 2 cups plus 4 teaspoons bread flour in another bowl; sprinkle over the entire yeast mixture and sprinkle salt on top of the flour. Mix well by hand until you can form a ball. Let this dough ball sit covered with a kitchen towel for 30 minutes.
• Knead dough on a floured surface until you have a nice, tight ball; once you notice the surface of the dough start to tear, stop kneading. Be sure not to add too much flour while kneading, you should only need about 1 tablespoon or 2.
• Line a bread basket with a kitchen towel and liberally sprinkle 1/4 cup bread flour on the towel so the dough won't stick while rising. Place dough into the bread basket with the bottom of the loaf facing up. Let rise for 2 hours.
• Place a Dutch oven in the oven and preheat oven to 475 degrees F (245 degrees C).
• Turn dough over onto a piece of parchment paper. Cut a shallow "X" across the surface of the dough using a very sharp knife.
• Using hot pads, carefully remove the Dutch oven from the oven. Place it on the stovetop and remove the lid. Hold the sides of the parchment paper to lift the loaf and carefully lower it into the Dutch oven. It's totally fine for the bread to bake with the parchment paper, it makes it easier to handle.
• Cover the Dutch oven and bake in the preheated oven for 40 minutes. Reduce oven temperature to 450 degrees F (230 degrees C) and continue to bake until golden, about 20 minutes more. Remove from the oven and place on a wire cooling rack. Let bread cool for at least 2 hours before cutting.

SOURDOUGH BANANA BREAD

Steps:

• Cream together the shortening and sugar, add egg and mix until blended.
• Stir in bananas and sourdough starter.
• Add orange peel or vanilla.
• Stir flour and measure again with salt, baking powder and soda.
• Add flour mixture and walnuts to the first mixture, stirring until just blended.
• Pour into greased 9 x 5-inch loaf pan.
• Bake in 350 degree oven for 1 hour or until toothpick comes out clean.
• Cool to cold before slicing.