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Banana Bread with Sourdough Discard

Banana Bread with Sourdough Discard

2914kcal
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Prep 15 minutes
Cook 1 hour
Total 1 hour 15 minutes
A smart and delicious way to reduce food waste. This banana bread uses sourdough discard for a complex depth of flavor and sour cream for an impossibly moist crumb. Loaded with melty chocolate chunks and crunchy walnuts, it's a sophisticated twist on a classic comfort food.
Servings 1 Loaf (9x5 inch) or Bundt Cake

Ingredients

Wet Ingredients
  • 225 g Ripe Bananas approx. 2 large
  • 100 g Melted Butter
  • 150 g Brown Sugar
  • 100 g Eggs (2 large), room temperature
  • 150 g Sourdough Discard
  • 120 g Sour Cream room temperature
  • 5 g Vanilla Extract
Dry Ingredients
Mix-ins
  • 170 g Chocolate Chips or Chunks
  • 60 g Chopped Walnuts

Method

  1. Preheat oven to 175°C (350°F). Grease a 9x5-inch loaf pan or a 9.5-inch bundt pan.
  2. In a large bowl, mash the bananas until smooth. Whisk in the melted butter, brown sugar, eggs, sourdough discard, sour cream, and vanilla until the mixture is uniform.
  3. In a separate bowl, whisk the flour, baking soda, baking powder, and salt together.
  4. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined (do not overmix).
  5. Fold in the chocolate chunks and walnuts.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 55–65 minutes. A toothpick inserted into the center should come out with just a few moist crumbs.
  8. Let cool in the pan for 10–15 minutes before transferring to a wire rack.

Nutrition

Calories2914kcalCarbohydrates466gProtein57gFat96gSaturated Fat34gPolyunsaturated Fat31gMonounsaturated Fat11gCholesterol94mgSodium2448mgPotassium1067mgFiber13gSugar209gVitamin A1025IUVitamin C5mgCalcium804mgIron19mg

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