Ripe banana and sourdough discard solve two kitchen odds-and-ends at once. Fresh-milled einkorn or spelt gives the loaf more flavor than plain flour without asking anything complicated of the baker.
Before you begin
This recipe is written for 100% hydration discard—starter maintained with equal weights flour and water. Use discard that smells pleasantly sour, yeasty, or mildly alcoholic. Throw it away if you see fuzzy mold, pink or orange discoloration, or smell anything rotten.
Ingredients
Batter
- 250 g fresh-milled einkorn or spelt flour
- 200 g sourdough discard, 100% hydration
- 300 g very ripe mashed banana
- 2 large eggs
- 130 g brown sugar
- 100 g unsalted butter, melted
- 6 g baking soda
- 4 g baking powder
- 5 g fine salt
- 4 g ground cinnamon
- 80 g toasted walnuts, optional
Method
- Heat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Whisk banana, discard, eggs, sugar, and melted butter.
- Whisk flour, baking soda, baking powder, salt, and cinnamon separately.
- Fold dry into wet just until no flour remains. Fold in walnuts if using.
- Bake 55–65 minutes, until the center reaches about 200°F or a tester emerges with moist crumbs.
- Cool 15 minutes in the pan, then move to a rack and cool completely before slicing.
Fresh-milled notes
Good to know: The recipe assumes thick 100% hydration discard. If yours pours like cream, hold back 20–30 g banana.
Good to know: Einkorn needs especially gentle mixing; spelt gives a slightly springier slice.
Good to know: Very dark bananas supply more flavor and moisture than merely yellow ones.
Sourdough Discard Collection
Eight practical ways to turn refrigerated discard into bread, breakfast, supper, and snacks.
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Keep learning
Use the Fresh-Milled Flour Guide, consult the hydration guide, troubleshoot dense bread and sticky dough, and browse the recommended tools.