I’ve been trying to use my sourdough discard, and also wanted to use up my 3 overripe bananas. I also read that 1 cup sourdough discard = 2/3 cup flour and 1/3 cup water (100% hydration, which is flour:water ratio of 1:1 by WEIGHT)
I also have been meaning to try making eggless banana bread..If bananas can replace egg in some instances, why can’t it replace all the egg?
Eggless Banana Bread (with sourdough starter)
adapted from about.com
-3 overripe bananas
-1/4 cup oil (I did 1/8 cup oil and 2 T. coconut oil)
-1/3 cup white sugar
-1/3 cup brown sugar
-1/2 cup UNFED sourdough starter (or 1/3 cup flour and 1/6 cup of water if you don’t have starter) – doesn’t matter what % hydration.
-2/3 cup whole wheat flour
-1 cup AP flour
-3/4 tsp salt
-3/4 tsp baking soda
-1/2 cup chopped nuts (optional)
0) Preheat oven to 350 F
1) Mash bananas well. Add other wet ingredients plus sugar.
2) Combine dry ingredients [almond flour through nuts] in a separate bowl.
3) Mix dry and wet until just combined.
4) Scoop into a 9×5 loaf pan; bake at 350F for 45-55 minutes, or until cake tester comes out clean or with few moist crumbs on it.
(Vanilla bean ice cream not included)