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Cozy Sourdough Discard Banana Bread with Chocolate Chips and Walnuts

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A cozy and delicious banana bread made with sourdough discard, ripe bananas, chocolate chips, and toasted walnuts. This recipe offers a moist texture with a subtle tang and is perfect for breakfast or snack time.

Ingredients

Scale
  • 1 cup (240 g) sourdough discard, unfed
  • 3 medium ripe bananas (about 1 1/2 cups mashed)
  • 1 3/4 cups (220 g) all-purpose flour (can substitute with almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100 g) packed brown sugar
  • 2 large eggs, room temperature
  • 1/3 cup (75 g) unsalted butter, melted and cooled (can swap with coconut oil)
  • 1 teaspoon vanilla extract
  • 1/2 cup (90 g) chocolate chips, semi-sweet or dark
  • 1/2 cup (60 g) chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, mash the ripe bananas until smooth but still a bit chunky (about 1 1/2 cups). Add sourdough discard, brown sugar, eggs, melted and cooled butter, and vanilla extract. Whisk or beat until just combined.
  4. Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined. If the batter is too stiff, add a tablespoon of milk or water.
  5. Gently fold in the chocolate chips and toasted walnuts.
  6. Pour the batter evenly into the prepared loaf pan and smooth the top.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes. If browning too fast, loosely cover with foil.
  8. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Use overripe bananas with brown spots for best flavor and moisture. Toast walnuts in a dry skillet over medium heat for 3-5 minutes before adding. Avoid overmixing the batter to keep the bread tender. If sourdough discard is very sour, reduce brown sugar by 1-2 tablespoons. Start checking doneness at 50 minutes to prevent overbaking. For dairy-free, substitute butter with coconut oil and eggs with flax eggs.

Nutrition

Keywords: banana bread, sourdough discard, chocolate chips, walnuts, easy banana bread, cozy bread, quick bread, gluten-free option, dairy-free option

Find it online: https://oracooks.com/cozy-sourdough-discard-banana-bread-with-chocolate-chips-and-walnuts-recipe-easy-and-delicious/