Healthier Sourdough Banana Bread

Ingredients:

Banana Bread

• 80 g (⅓ cup) melted coconut oil (or olive/neutral oil)

• 120 g (½ cup) honey or maple syrup (I prefer maple syrup)

• 2 large eggs (~100 g total)

• 444 g mashed ripe banana (about 4 medium)

• 150 g sourdough discard (about ½ cup)

• 55 g milk (about 3 Tbsp + 2 tsp; reduced from 60 g)

• 1 tsp vanilla extract

• 1 tsp baking soda

• ½ tsp salt

• ½ tsp cinnamon (optional)

• 150 g white whole wheat flour (1¼ cups; reduced from 190 g to account for discard)

• 60–65 g optional mix-ins (½ cup chopped nuts, chocolate chips, or dried fruit)

Directions

1. Preheat oven to 325°F (165°C). Grease a 9×5” loaf pan.

2. Whisk wet: In a large bowl whisk together melted oil and honey. Add eggs, whisk until smooth.

3. Mash bananas, stir in sourdough discard, milk, and vanilla until well combined.

4. Combine wet mixtures, then sprinkle in baking soda, salt, cinnamon; whisk briefly.

5. Fold in flour gently with a spatula until just combined. Fold in mix-ins if using.

6. Bake: Pour batter into loaf pan. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool 10 minutes, then transfer to a rack.