Description
Elevate classic banana bread with this sourdough discard recipe, featuring a tender crumb and a rich cardamom dulce de leche swirl. This recipe transforms simple ingredients into bakery-worthy comfort food, perfect for family snacks or special breakfasts.
Ingredients
Scale
- 300g (1.5 cups) overripe mashed bananas
- 180g (0.75 cup) unsalted butter, melted
- 200g (1 cup) packed light brown sugar
- 2 large eggs, room temperature
- 60ml (0.25 cup) sourdough discard (unfed)
- 5ml (1 teaspoon) vanilla extract
- 250g (2 cups) all-purpose flour
- 5g (1 teaspoon) baking soda
- 2.5g (0.5 teaspoon) fine sea salt
- 180g (0.67 cup) thick dulce de leche
- 2.5g (0.5 teaspoon) ground cardamom, plus extra for garnish
Instructions
- Prepare Oven and Pan: Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper for easy removal.
- Combine Wet Ingredients: In a large bowl, mash overripe bananas thoroughly. Add melted butter, brown sugar, eggs, sourdough discard, and vanilla extract. Whisk until smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and sea salt. Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
- Create Cardamom Swirl: In a small bowl, mix the dulce de leche with the ground cardamom until smooth.
- Assemble Loaf Layers: Pour half of the banana bread batter into the prepared pan. Add half of the dulce de leche mixture in spoonfuls over the batter and gently swirl with a knife or skewer to create ribbons.
- Bake and Check Doneness: Spoon the remaining batter over the first layer and dollop the rest of the dulce de leche on top. Swirl gently again. Bake for 55-65 minutes. Check for doneness by inserting a wooden skewer; it should come out with moist crumbs attached.
- Cool Before Serving: Allow the loaf to cool in the pan for 15 minutes, then remove and transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter; a few lumps are fine. Ensure bananas are very ripe for maximum sweetness and moisture. Use thick dulce de leche, not runny caramel sauce, for the best swirl results. Allow the loaf to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: sourdough, banana bread, discard, dulce de leche, caramel swirl, cardamom, dessert, breakfast, comfort food