04/22/2022
This quick, moist sourdough banana bread uses discard or it can also be long fermented for 8–12 hours for better digestion using an active starter. And it is a great way to join in the celebration of America's favorite fruit, the banana, for .
Did you know that more than 100 billion bananas are consumed each year worldwide? That’s an average of 27 pounds per person every year, in the USA, making it the top fruit choice by 2 of every 3 Americans.
While it is the quick grab-and-go fruit of choice, it is a good one for nutrition too. Bananas are a “low-fat, low-calorie snack that offers a boost of fiber, potassium, and vitamins, with B6 and C leading the way. It also provides a healthy gram of protein, too.
They also add so much delicious flavor to baked goods. Many bakers know that when those bananas turn brown toss them in the freezer for baking muffins and bread later. But ripe bananas do not have to make their way into the freezer, because 10 minutes is all that it takes to make a delicious, warm loaf of banana bread. And best of all, you can either make and bake it fast using up some of that sourdough discard or long ferment* it 8–12 hours for better digestion using an active starter.
