Banana Chocolate Chip Pineapple Bread

This recipe made with sourdough discard and is adapted from The Gingered Whisk. I also have a banana bread recipe without pineapples you can find here: 

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, and sub sugar for honey for an even healthier banana bread. 

Makes 1 9X 4 inch bread loaf or 12 medium muffins

2 very ripe bananas 
1/2 cup of pineapple
3/4 cup honey (or brown sugar)
3 tbsp olive oil
3 tbsp melted butter, cool it down so it isn't too hot for the discard or eggs
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 tsp cinnamon 
1/2 tsp ground ginger
1/2 tsp salt
1/2 cup walnuts or macadamia nuts

1. Preheat oven to 350F.

2. In a large bowl, mash the bananas.

3. Add the honey, sourdough starter, eggs, olive oil, melted (but cooled down) butter, vanilla and whisk the ingredients to combine.

4. Add the sifted, dry ingredients to the wet ingredients and mix to just combine everything

5. Stir in the pineapple, chocolate chips and nuts

6. Pour the batter into the loaf pan or muffin cups.

7. 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 - 40-45min. Note: if the top of the bread is getting dark but the inside isn't baked through yet, place a piece of tin foil on top to prevent it from burning.

8. Cool and serve. They are soft for 3 days stored in room temperature! After that, put them in the fridge.


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