This Apple Upside Down Banana Bread using sourdough discards is super moist, soft and has the perfect fall flavors! I used whole wheat flour on this recipe as I prefer to stay on the healthier side… its a daily snack or breakfast for us at home and with a warm tea or coffee its yum!
The addition of the apples is completely optional, but its so good! it gives it a Fall vibe and a little extra sweetness which I love during this time of the year.
This apple upside down banana bread uses sourdough discards and its also dairy free!
Why do I use my sourdough starter discards for this Apple Upside Down Banana Bread?
Because I absolutely hate wasting food, so this is a great recipe to use your sourdough starter discards whenever you need to. If you are not storing your sourdough discards, you should! keep them in a separate container inside your refrigerator and when you have enough use them for this recipe!
Let’s start! and let’s go through the ingredients
of this Apple Upside Down Banana Bread
If I don’t have sourdough starter discards, what can I use?
You could mix equal part of flour and water to make 1.5 cups as the recipe says! But, have in mind that the sourdough starter discards are sour and have been fermented which gives it an extra flavor. However if you don’t have any, making that 1.5 cups will work just fine!
Also, if you want to start your sourdough journey – I can’t recommend it enough! Its not hard and its a process that you will do one time, as once your starter is ready it will be forever with you. It’s also super healthy to ferment breads or any bake good with a sourdough starter as you obtain health benefits from the process. Check out my sourdough class for beginners here to learn more about it!
Can I use all purpose or bread flour if I don’t have whole wheat?
Yes you can! you could also substitute the flour for spelt flour (which I love!) as it behaves very similar to regular modern wheat.
Besides the above options, I wouldn’t use any other flour. Remember that the flour you are using for this apple upside down banana bread has gluten, so stick with flours that do have. If you decide to use another type of flour like: oat, cassava or almond let me know if it works as I havent tested it out yet.
For this recipe I used whole wheat flour that I get from Castle Valley Mill, my local mill.
Can I use honey if I don’t have maple syrup for this Banana Bread?
Yes – go ahead and substitute maple syrup for honey if you don’t have or don’t like it.
Can I use any other fruit besides apples for the base of the banana bread?
Absolutely! feel free to use any fruit or a mix. You could use peaches, plums, apricots, a mix of apples with raisins, anything! Play around and make it your own – I love whenever you do that.
However, I wouldnt recommend fruits that tend to dissolve when baked, like any type of berry. So just have that in mind!
If I don’t have coconut oil can I substitute for another oil?
Yes, use canola or vegetable oil. You could even use avocado or olive oil too. But I try to stay away from oils that have flavors as they dont mix well with the recipe.
If I am allergic to nuts or just don’t like them… what should I do?
Don’t add them! they are completely optional.
Apple Upside Down Banana Bread (Sourdough Discards)
- 3 Bowls (2 large and 1 small)
- Loaf Pan 9 x 5 inches (or a 8 x 8 inches square pan)
Banana Bread Ingredients
- 1.5 Cup Sourdough Discards
- 1.5 Cup Whole Wheat
- 1 Cup Maple Syrup
- 2 Units Bananas the riper the better
- 2 Units Eggs
- 3/4 Teaspoon Salt
- 3/4 Teaspoon Baking Soda
- 1.5 Teaspoon Baking Powder
- 3/4 Cup Coconut Oil melted
- 1 Cup Pecans or any nut – you can also not use any
- 1 Tablespoon Cinnamon or pumpkin spice
Apple Upside Down Ingredients
- 2 Units Apples any tyope
- 3/4 Cup Brown Sugar
- Preheat your oven to 400F
- Measure the dry ingredients of the banana bread in a bowl and mix.
- Measure the wet ingredients of the banana bread in another other bowl and using a whisk, mix. If you see in the photo the bananas I used are super ripe! which give out a lot of sweetness
- Before mixing the banana bread measure the ingredients for the apple upside down
- Peel the 2 apples and cut in medium to thin slices or small cubes and put them in the small bowl
- Measure the brown sugar and place them on top of the apples
- Mix the apples with the brown sugar
- Pour the wet ingredients of the banana bread into the dry (or vice versa) and mix with the whisk until you have an even batter.
- Spray your loaf pan and cover th base with the apples
- Pour the batter inside
- Bake for 50 minutes at 400F.When 40 minutes have passed, take the apple upside down banana bread out of the oven and check to see if its baked. Nobody likes a dry banana bread!Insert a skewer or a knife at the tallest part of the banana bread. If it comes out with batter, it needs more time. If it comes out with crumbs, you are good! That way it will be moist once it cools down.If your oven runs high and you see the top browning too much, put a tin foil on top, once the top is set.
- Wait until it cools a little before cutting it to allow the crumb to set.
- If the banana bread rose in the oven, once you flip over a platter its not going to be stable. Then, before you flip it using a serrated knife cut the top evenly.