Banana Bread with Chocolate Chips

This recipe made with sourdough discard and is adapted from The Gingered Whisk website:  

Sourdough discard recipes are amazing to use when you are making bread often. 
This recipe comes out soft, moist and delicious every time! 

In my recipe below, I use a combination of almond flour and whole wheat flour to make an even healthier banana bread. 

Makes 1 9X 4 inch bread loaf 

2 very ripe bananas 
3/4 cup brown sugar
3 tbsp olive oil
3 tbsp melted butter
2 eggs
1/2 cup sourdough discard (preferably fed & active)
2 tsp vanilla 
1/3 cup chocolate chips
1/2 cup almond flour 
2/3 cup whole wheat or AP flour 
1 1/5 tsp baking powder 
1/4 tsp baking soda 
1 tsp cinnamon 
1/2 tsp ground ginger
1/2 tsp salt
1/2 lemon zest 
1/2 cup walnuts (optional)

1. Preheat oven to 350F.
2. In a large bowl, mash the bananas.
3. Add the honey, sourdough starter, eggs, olive oil, melted, cooled butter, vanilla and lemon zest and whisk the ingredients to combine.
4. Add the sifted, dry ingredients to the wet ingredients and mix to just combine - avoid overmixing!
5. Pour the batter into the loaf pan or muffin cups.
6. Bake at 350 F for 50-60 min until the bread is golden and a toothpick comes out clean. If you're making muffins, bake time will be less - closer to 40-45min.
7. Cool and serve. The loaf remains soft for 2 days stored in room temperature! After that, put the rest in the fridge.


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