Baker's Sourdough Discard Banana Bread

Ingredients

• 240 g (2 cups) all-purpose white flour, spelt, whole wheat, einkorn, or a mix
• 3 g (1/2 teaspoon) baking soda
• 3 g (1/2 teaspoon) fine sea salt
• 125 g (1 cup) chopped walnuts (and/or pecans), plus a handful more for the topping
• 113g(1/2 cup or 1 stick) butter, at room temperature
• 100 g (1/2 cup lightly packed) brown sugar
• 2 large eggs
• 125 g (3/4 cup, stirred down) sourdough starter discard
• 42 g (2 tablespoons) honey
• 4 (about 365g) super ripe and mashed bananas
• 28 g (2 tablespoons) extra-virgin olive oil
• 4 g (1 teaspoon) vanilla
• zest of 1 lemon (optional)

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a large mixing bowl combine flour, baking soda, and salt.

3. 3

   In a small bowl mix a handful of chopped walnuts and a few pinches of sugar. Set aside to be used as the topping later.

4. 4

   In another bowl (or a stand mixer), cream butter and sugar until fluffy. Add the eggs, one at a time. While mixing, scrape down the sides of the bowl. Add sourdough starter, honey, mashed bananas, vanilla, and olive oil.

5. 5

   Fold the flour mixture into the wet, pausing to scrape down the sides if necessary. Then, fold in the remaining walnuts and lemon zest. Pour the batter into the 9” x 5” baking pan and smooth the top with a spatula. Sprinkle on the reserved chopped walnuts and sugar.

6. 6

   Bake for 55-65 minutes until the internal temperature in the middle is 200-205°F (93-96°C). Let cool in the pan for 10 minutes, then gently remove to a wire rack to thoroughly cool.

7. 7

   This banana bread will stay moist for days after baking, but be sure to wrap it in bees wax wrap, a kitchen towel, or place it inside a closed container to prevent much moisture loss.