I've begun doing a substantial amount of my sourdough baking using my air fryer as the temperature has hovered around 90 degrees on cool days. As discard day has rolled around, I'm faced with using the air fryer to bake or revving up the big oven and the heat in my kitchen, so the air fryer has been it. Fortunately, Sourdough Pineapple Coconut Breads turn out quite nicely when baked in the air fryer (as well as the conventional oven)! The little breads are yeasty like regular bread but include baking powder like quick breads. That means you can make the breads if your discard doesn't yet have enough lifting power. I've also stashed the batter in the refrigerator for a couple of days (okay, more like a week), and the breads have turned out well (admittedly, my discard is mature, so I don't know if this will work with weak starters/discards). A fair amount of sugar in the batter makes the breads sweet, and dried pineapple provides little hits of additional sweetness as well as pineapple flavor. Shredded coconut adds even more "tropical" taste. The breads are quite moist, and they are great for breakfast, with tea or coffee, or even for a less sweet (than cake) dessert.
Sourdough Pineapple Coconut Breads -- Makes 4 Mini Breads
1 cup of starter/discard
1 large egg
3/4 cup of sugar
1/4 cup of canola oil
1 teaspoon of vanilla
1 3/4 cups of flour
1/4 teaspoon of salt
1 1/2 teaspoons of baking powder
2/3 cup of chopped, dried pineapple
2/3 cup of sweetened shredded coconut
In a large bowl combine the starter/discard, egg, sugar, oil, and vanilla and beat them well. Stir in the flour, salt, and baking powder until well combined. Stir in the pineapple and coconut. Spritz four mini loaf pans (with a capacity of about one cup) with non-stick cooking spray. Divide the batter evenly among the pans. You can set the batter aside for one to three hours (or for longer in the refrigerator) to let the yeast taste develop and allow some natural yeast rise of the breads or bake the breads immediately. When you're ready to bake, put two mini breads in the air fryer basket, put the basket in the air fryer, and air fry the breads at 320 degrees for about 20 minutes. Remove the breads to cool and repeat the cooking process with the remaining breads. Alternatively, you can bake the breads in the conventional oven at 350 degrees for 25-30 minutes.
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