Sourdough Discard Double Chocolate Chip Banana Bread
I’m still getting my new starter strong enough to bake bread on it’s own — in the meantime, I’ve been testing out new discard recipes and this one was a huge hit! It’s incredibly soft and has a dark chocolate sort of flavor to the loaf. My kids loved this recipe and Brodie even said it was the perfect amount of sweetness and chocolate. The coffee really enhances the flavor of the chocolate — and those melty little bits of dark chocolate? Perfect! You could even add in some chopped walnuts to make it more of a chunky monkey type situation if you wanted. Yum!
Sourdough Discard Double Chocolate Chip Banana Bread
1 hour 20 minutes - serves 8-10
3 ripe bananas, mashed
100-150 grams sourdough discard (totally optional. if you don’t have any, just omit)
1/2 cup butter, coconut oil or ghee melted
1 cup brown sugar
2 eggs, beaten
2 tablespoons brewed coffee
1 tsp vanilla
1 cup maida (all purpose flour)
1/2 cup cocoa powder
1/2 tsp baking soda
1 tsp salt
75 grams (half of the large bar) chopped Amul Dark Chocolate (you can also use semi-sweet chocolate chips)
Preheat oven to 165 degrees celsius. In a large bowl, mix together the bananas, melted butter, sourdough discard, eggs, sugar, coffee, and vanilla.
In a separate, smaller bowl, mix together the maida, cocoa powder, baking soda, and salt. Pour dry ingredients into the large bowl with the wet ingredients. Mix until just combined.
Fold in the chocolate chips. Line a 9x5 bread pan with parchment paper and pour in the batter.
Bake for 1 hour, to 1 hour and 15 minutes until a toothpick comes out clean.
Looking for more Sourdough recipes? Check out the archives here!