Print

Sourdough Discard Banana Bread with Chocolate Chips

sourdough discard banana bread with chocolate chips

5 from 24 reviews

Don’t discard your extra sourdough starter! It makes a great addition to easy baking recipes, including this banana bread recipe.

HOW TO bake this bread WITHOUT sourdough discard: use an additional 1/3 cup (63 g) all-purpose flour and add in 1/3 (63 g) water to the recipe with the other wet ingredients. 

Ingredients

Scale
  • 2 cups (240 g) all-purpose or cake flour
  • 1/2 teaspoon (3 g) baking soda
  • 1/2 teaspoon (3 g) salt
  • 1/2 cup (100 g) oil
  • 1/2 cup (100 g) lightly packed brown sugar
  • 2 large flax eggs or eggs, if preferred (I actually like this best with homeade flax eggs)
  • 3/4 cup (125 g) sourdough starter discard*
  • 3 very ripe medium-size bananas, mashed
  • 1 teaspoon (4 g) vanilla extract
  • 1 cup (170 g) chocolate chips**

Instructions

  1. Preheat oven to 350 degrees F. Coat a loaf pan with cooking spray and set aside.
  2. In a medium-size mixing bowl, combine flour, baking soda and salt.
  3. In a separate mixing bowl (or stand mixer) beat oil and sugar until well combined. Beat in eggs, sourdough starter discard, bananas and vanilla.
  4. Gradually beat in flour mixture, scarping down sides of bowl as necessary. Fold in chocolate chips.
  5. Pour batter into prepared pan. Bake for 55 minutes or until wooden pick inserted in center comes out mostly clean. Be careful not to overbake.
  6. Let cool in pan 10 minutes then remove to wire rack to cool completely.

Notes

*This is a large amount of “discard.” If you don’t have that much discard, you can supplement with some of your fed starter. I accumulate my daily discard in the fridge to have plenty to bake with when ready.

**If preferred, substitute chopped walnuts or pecans for chocolate chips.