Sourdough Discard Strawberry Banana Bread with Spelt
This moist and flavorful banana bread recipe makes use of sourdough discard, ripe bananas, and strawberries for a delightful twist. Spelt flour and yogurt add a mild nutty and tangy flavor, while a hint of cinnamon adds warmth to each bite. Feel free to use any flour in this recipe you like. Perfect for breakfast or as a snack, this bread is a delightful treat for any occasion.
Print
Pin
Servings: 10
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 9x5-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.