Without eggs, the sourdough banana bread is very light and the sourdough keeps it moist. This eggless sourdough banana bread is great for breakfast served with fresh berries and fruit preserves. Another great way to use sourdough-discard.
Ingredients:
180 grams (1 1/2 cups) all-purpose flour (can replace part of the all-purpose white to whole wheat)
150 grams (3/4 cup) brown sugar (reduce if bananas are really ripe and sweet)
1 tsp baking soda
1/3 tsp salt
240 grams (1cup) sourdough-discard (unfed and right out of the fridge)
120 grams (1/2 cup) butter at room temperature (or avocado oil, coconut oil)
240 grams (1 cup) mashed ripe bananas (approx. 2-3 medium bananas)
1 banana sliced for decoration
1 tsp vanilla
Steps for the Eggless Sourdough Banana Bread:
- Preheat oven to 350F and grease an 8×4 loaf pan.
- In a bowl mix together the flour, baking soda and salt and set aside.
- In a mixing bowl mix the butter and sugar until creamy and light. Add in the sourdough, banana, and mix well.
- Lightly mix or fold in the flour mixture until well combined.
- Pour batter into the pan and lightly tap the pan to remove air bubbles.
- Place thinly sliced bananas on top of the batter to decorate the bread.
- Bake for 60 minutes and use the toothpick test to make sure the center of the loaf is done.
- Cool on a rack for 10-15 minutes before removing from pan.
