Sourdough Discard Banana Bread with Chocolate
By Isabella Quinn
Prep
20 min
Cook
60 min
Total
80 min
Servings
4
This banana bread recipe uses sourdough discard to add moisture and a hint of sourdough flavor to banana bread. Added chocolate improves the taste of banana bread. This type of banana bread is a tasty gift for family and friends, served at breakfast, dessert, or tea time. The irregular banana bread texture due to air bubbles in the sourdough starter makes this banana bread a tasty snack.
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 ½ 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.
- 6
Add the chopped chocolate and incorporate it.
- 7
Pour the batter into a greased and floured rectangular loaf pan 22x11cm or prepped with baking paper.
- 8
Bake the loaf in a preheated oven at 180°C/350°F for 1 hour or until you can insert a toothpick or knife at the centre and it comes out without any dough.
- 9
Unmould while warm.
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