Chocolately sourdough discard banana bread

I’ve been making this sourdough discard banana bread since the early days of my pandemic sourdough endeavors. A reliable, plant based sweet treat I keep in my dessert rotation (and let’s say breakfast sometimes too) for my on-the-edge bananas. A great way to use up bruised fruit and that excess starter from your ferment. Banana bread is a relatively flexible loaf bake you can top with any number of desired ingredients–nuts, chocolate chips, coconut… Feel free to omit or add other mix-ins as you like.

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banana bread mixture
chocolatey sourdough banana bread sliced

This is a great cut and share bread to bring to your next gathering. Naturally sweetened with banana and maple syrup, this refined sugar free addition keeps well on the counter and has just the slightest tang from the sourdough discard. A great flavor combination you’ll want to have in the mix for any number of occasions. But who needs a reason to indulge in a bit of bake therapy?

Make the most of your produce and sourdough starter by trying out this easy, vegan bake. Let me know how your sourdough discard banana bread goes and enjoy!

Chocolately sourdough discard banana bread   by

Make the most of your brusied bananas and sourdough starter by trying out this easy, vegan bake.

makes: Approx 10 - 12 slices | prep time: 10 min | total time: 75 min

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chocolatey sourdough banana bread

Ingredients

  • 2 flax eggs (2 tbsp ground flax seed + ¼ cup water)
  • 2 overly ripe bananas
  • 1/3 cup non dairy milk
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 3/4 cup sourdough starter discard
  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/3 cup dark chocolate chips (plus a little more to top)

To-Do's

  1. Make flax eggs. Combine ground flax seed and water and let sit 5 minutes to gel.
  2. Preheat oven to 350. Grease a loaf pan and set aside.
  3. In a large bowl, mash bananas. Add milk, coconut oil, vanilla, maple syrup, and flax eggs. Stir to loosely combine.
  4. Add sourdough discard.
  5. Sift in flour and baking soda. Add salt and chocolate chips. Mix well until thoroughly combined.
  6. Pour into greased loaf pan smoothing out the top of the mixture. Add in a sliced banana or additional chocolate chips if desired.
  7. Bake 55 – 65 minutes, until top is golden brown. Let cool 15 minutes.
  8. Enjoy! Share if you must or store in an airtight container for 3 – 4 days.
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