Sourdough Discard Banana Bread with Chocolate
By Sophia Reed
This delightful banana bread cleverly uses sourdough discard, resulting in a moist loaf with a subtle tanginess from the sourdough. The inclusion of chocolate adds layers of rich flavor that beautifully complement the bread's sweetness. With the delightful irregularity in texture brought about by the bubbles from the sourdough, this banana bread is perfect for breakfast, dessert, or tea time with friends and family.
Ingredients
- •75 g unsalted butter (at room temperature)
- •170 g sugar
- •1 egg
- •300 g banana (weight peeled and cut up)
- •150 g active sourdough starter discard (fresh from the moment you refresh your sourdough starter)
- •1 tsp salt
- •1.5 tsp baking powder
- •150 g all-purpose flour
- •100 g dark chocolate (chopped, can use up to 80% cacao or milk chocolate)
Instructions
- 1
Using a whisk or an electric mixer, beat together the butter and sugar until it goes lighter in colour.
- 2
Add the egg and beat once again.
- 3
Add the banana. If using a whisk, purée the banana with a fork; if using an electric mixer, add the banana chopped up and let the mixer purée it.
- 4
Add the sourdough discard and beat to incorporate.
- 5
Add the flour, baking powder and salt and mix them in with a spatula.
