Chocolate Sourdough Discard Banana Bread
This sourdough chocolate banana bread is like eating chocolate cake! It has a simple sweetness from bananas and maple syrup combined with the sourdough to create a moist and delicious, healthy quick bread.
Equipment
- 2 mixing bowls
- spoon
- fork for mashing bananas
- 9x5 bread pan or 8x8 squar pan
- cooking spray or parchment paper
- measuring cups
- measuring spoons
Ingredients
- ½ cup sourdough starter discard
- 2 bananas over-ripe
- ¼ cup butter or coconut oil melted
- 1 egg
- ⅓ cup maple syrup
- 1 tsp vanilla
- 1¼ cup organic unbleached all purpose flour
- ⅓ cup cocoa powder
- ½ tsp salt
- 1 tsp baking soda
- ⅓ cup chocolate chips or chunk I like dark chocolate
Instructions
- Preheat your oven to 350 degrees.
- Mash the bananas with a fork or blend them in a blender for a smooth texture. Set the mashed bananas aside.
- In a separate bowl combine the melted oil with the maple syrup. Add the egg, sourdough and vanilla and whisk until combined. Pour in the mashed bananas.
- To the wet ingredients measure out the baking soda, flour and cocoa pwder. Stir until well incorporated.
- Add the chocolate chunks and combine
- Pour the batter into a greased 9x5 loaf pan or an 8x8 pan.
- Bake the bread in a preheated oven for 45-50 minutes or until a toothpick inserted comes out clean.
- Let cool on a cooling rack for 5 minutes until removing from pan or just cut into it and enjoy!
Notes
~ Feel free to use a hand mixer or kitchen aid mixer.
~ I like using my sourdough discard, however fed sourdough will work too.
~ If you want added health benefits, let the batter sit for several hours before baking to ferment longer.
~ I use dark chocolate chips/chunks for this recipe.
~ This bread can be make in a loaf pan or make it into an 8x8 pan.
~ I have not tried this recipe with other types of flours.