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Every year Valentine’s Day rolls around I get frustrated about strawberries for two reasons. The first is that strawberries are not in season in February! However, strawberries are promoted at Valentine’s…because they are red?? Who knows?! The allure of a chocolate-covered strawberry is so strong. And I learned that I am usually disappointed if I fall for trying one. The strawberries are not ripe yet, and the watery bland taste is such a bummer. The second reason I get frustrated is…now I want strawberries! And I start to long for spring! I was thinking about all things strawberries the other day and came up with a way to use the bounty when they are in season. I crafted a sourdough discard strawberry banana bread recipe. And I am so glad I did.
This delicious, moist strawberry bread is perfect for breakfasts, snacks and satisfying your strawberry cravings! Springtime is coming, and this recipe is sure to be in our rotation over the next few months.
Strawberry Banana Bread Ingredient Tips
While you don’t necessarily need sourdough discard to make this strawberry banana bread, it adds a nice depth of flavor if you do. When using discard, there is a subtle sour balance that compliments the strawberry’s tartness and contrasts the banana’s sweetness.
Spelt Flour Substitute
Similarly, you can substitute all-purpose flour for spelt. But I feel spelt imparts a mild nutty flavor that enhances the brightness and sweetness of the fruits. If you use another flour type, you may need more liquid in your batter. Spelt requires about 25% less liquid than other wheat flour. The batter should look like a very thick pancake batter.
Exploring Sourdough & Sourdough Discard Magic
For those new to sourdough or interested in learning more, it’s a fascinating realm of fermentation that elevates baked goods (pun intended). When you overnight ferment batter, it breaks down grains making them more digestible and nutrient-available. It also imparts a small amount of sour flavor.
Resources like The Perfect Loaf’s Ultimate Sourdough Starter Guide offer invaluable insights if you’re eager to embark on a sourdough journey. Additionally, look into Joshua Weisman’s instructive tutorials on his YouTube channel, such as the Ultimate Sourdough Starter Guide. There you’ll get hands-on guidance on how to start and master all things sourdough.
Strawberries & Bananas – Tips for Success
Make sure your bananas are very ripe so you not only get the right texture, but the right amount of sweetness.
I initially used frozen strawberries to craft this strawberry banana bread recipe because strawberry season had not started. Frozen berries have much more flavor than not-in-season strawberries. However, they also contain more water. So they can get mushy in the bread. Try to defrost the berries and drain them if you have to use them. Fresh berries can also become mushy in breads, so if you don’t like the texture, consider pureeing the fruit or using a homemade preserve.
I plan to make a version using strawberry jam that I’ve pureed and reduced in half. If it produces a better-tasting strawberry loaf I’ll be sure to update the recipe.
Sourdough Discard Strawberry Bread Bliss
If you like this type of bread, you’ll love our pumpkin coffee cake. It’s made with oats and whole wheat flour and the pumpkin makes the batter moist and delicious!
I hope you enjoy this strawberry bread as well, it’s a delightful way to step into spring. Let me know what you think in the comments below.
Sourdough Discard Strawberry Banana Bread with Spelt
Equipment
- 2 small loaf pans 1.2-1.5 quart
- parchment paper optional
Ingredients
- 200 g sourdough discard about 1 cup, (optional)
- 225 g ripe bananas about 2 medium bananas
- 100 g plain yogurt about 1/2 cup
- 80 g honey or maple syrup about 1/4 cup
- 50 g pure olive oil less than 1/3 cup, can use butter or other mild oil
- 2 large eggs
- 5 g vanilla extract about 1 teaspoon
- 245 g spelt flour approximately 1 3/4 cups
- 8 g baking powder about 2 teaspoons
- 3 g baking soda about 1/2 teaspoon
- 3 g ground cinnamon about 1 teaspoon
- 150 g strawberries diced (about 1 cup)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, mash the ripe bananas with a fork until smooth.
- Add the sourdough discard, plain yogurt, honey or maple syrup, oil, eggs, and vanilla extract to the mashed bananas. Mix well until combined.
- In a separate bowl, whisk together the spelt flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the diced strawberries until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Bananas: Make sure your bananas are ripe for the best flavor and sweetness.
- Strawberries: You can use frozen or fresh; make sure to dice them.
- Frozen can contain a bit of water. So they can get mushy in the bread. Try to defrost the berries and drain them if you have to use them.
- Fresh berries can also become a bit mushy in breads, so if you don’t like the texture, consider pureeing the fruit.
- Sourdough Substitute: You can substitute the sourdough discard with an equal amount of ripe sourdough starter or equal amounts of flour and water (50g/50g).
- Overnight Ferment: Let the dough sit out for a few hours and then move it to the refrigerator for an overnight cold ferment.
- Additions: Add chopped nuts or poppy seeds for extra texture and flavor. Lemon zest could also be a nice addition.
- Convection Ovens: Adjust the temperature to 325°F (160°C) and reduce the cooking time by about 5-10 minutes, checking for doneness periodically with a toothpick inserted into the center.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
More Sourdough Discard Baking Recipes
