A year ago I was writing that dissertation, I was stressed, hypersensitive, anxious… Sometimes I’d be happy it’d soon be over, and sometimes I’d feel nostalgic for the very same reason. A year has passed and I’m just starting to rebuild myself and enjoy my guilt-free life… With this sourdough chocolate banana bread! That’s right! It’s all about using sourdough discards!
Using sourdough discards in your baking
Learning the science of bread is one of the reasons I started this blog. Because I find breadmaking an incredibly endearing process and yet so misunderstood. There are different methods to take care of your sourdough starter; some people generate discards, others don’t. I never throw away the discards, that’s sourdough that can be used on other things!! It’s pre-fermented flour that can bring flavor to yeast bakes, like this brioche recipe with sourdough discards. It also helps increase the shelf life of baked products by slowing down the staling process and controlling the pH a bit. This way spoilage microorganisms find it harder to grow on the food.
This year I also want to start implementing a new approach when it comes to food: ZERO WASTE. I know many people generate a considerable amount of sourdough discards. And I know using sourdough discards sounds like a crazy idea for many. But let me tell you.. once you make this sourdough chocolate banana bread with sourdough discards, you will be converted forever!!!
So today I inaugurate a new type of recipe: SOURDOUGH DISCARDS
I’ll upload different recipes using sourdough discards so you don’t just throw them away. Recipes with that extra kick of healthiness that only a sourdough starter can provide. As always, all recipes will be tested to ensure the best results!
To inaugurate this new batch of recipes I wanted to make something special. I’ve developed this sourdough chocolate banana bread that’s going to make you fall in love with it!
It’s moist but not too dense. It’s spongy, full of flavors, a nice chocolate kick that doesn’t overtake the banana taste. And it lasts fresh for days even if you don’t keep it in an airtight container! (You didn’t think that sourdough could only keep regular bread fresh for a longer time, did you?)
I did not add chocolate chips of any kind to this bread, just walnuts. Because I wanted to taste the banana. But if you prefer a more chocolatey flavor, customize those extras to your taste buds.
About this sourdough chocolate banana bread
It works best with very ripe bananas. Those brown mushy ones? Yeah, those!
If you’re not ready to bake banana bread but your bananas are getting too ripe to eat, just peel them, freeze them and use them whenever you’re ready! Just make sure you drain the water after they thaw. I think frozen bananas are the best for banana bread, they keep the moisture much better and they also enhance the flavor of the bread.
I collected the sourdough discards throughout 3 or 4 days of consecutive feedings and kept it in the fridge until ready to bake.
What if I have old sourdough discards?
I have tested this recipe with discards that were several weeks old. The only difference in flavor is that the chocolate banana bread was less sweet. Which makes sense, because the discards have been acidifying and part of the sugar is used to neutralize those acids.
So, depending on your taste buds, you may want to adapt the sugar. Although, this recipe has a considerable amount of it. But like always, you have the idea here, then you can customize it to your liking! 🙂
How long does it take to bake?
The baking time depends on your oven. Start taking a look at the bread after 50-55 minutes. The best way to know if your banana bread is ready is by inserting a toothpick (or a thin skewer) all the way down in the middle part of the loaf (that’s the part that takes the longest to cook). If it comes out clean, you’re good to go!
Don’t overbake this sourdough chocolate banana bread, you want it moist, not too dry, once the toothpick comes out clean, it’s ready!
Let me know if you make this chocolate banana bread using your sourdough discards and tag me on Instagram or Facebook so I can see your creations! And don’t forget to subscribe to my Youtube channel too, where once in a while I upload videos for some of my recipes.
Enjoy!
Sourdough chocolate banana bread
Ingredients
- 220 g all-purpose flour
- 40 g unsweetened dark cocoa powder
- 135 g sourdough starter discards
- 180 g brown sugar
- 2 eggs
- 115 g vegetable oil
- 3 very ripe bananas
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped walnuts (optional and customizable)
Instructions
- Preheat your oven at 350F
- Grease a 9×5 in mold (or line it with parchment paper if you prefer)
- In a large bowl, combine all dry ingredients (flour, cocoa powder, salt, baking powder, and baking soda) and make sure the baking powder and baking soda don't have any lumps.
- In a smaller bowl whisk the eggs, add the vegetable oil and vanilla extract and combine until the eggs get a light color. Then add the brown sugar and mix for a couple of minutes.
- Add the sourdough starter and stir until it breaks down and it's incorporated (you might see some strands, it's ok, the starter had some gluten developed)
- Mash the bananas, add them to the egg mixture and combine everythng well
- With a spatula, lightly fold the wet ingredients into the dry ones
- Add the chopped walnuts and stir just until they're combined
- pour the batter into your mold and bake for 60 minutes or until a toothpick inserted comes out clean (time might vary depending on your oven temperature)
I dont see the point of using sourdough and then baking powder AND soda. Normally sourdough should be enough given time to work the cake..
For bread, sourdough is more than enough. But for cake and muffins, it’s not (and banana bread is essentially a cake). You need some fast-acting leavening agent. The leavening mechanism for bread and other baked goods like cakes is a bit different. The baking powder and baking soda ensure the cakes or banana bread etc. are fluffy and not gummy. It’s also good to preserve the sweetness of the product, this recipe uses discards that are collected throughout several days, those discards are sour and can really throw off the flavor of the banana bread. Now… this is how I like cakes, banana bread, muffins… If you try to use just sourdough discards and you like the result, by all means! 🙂
We really liked the sourdough chocolate banana bread recipe. THANK YOU!! I reduced the sugar to 150 g and found that to be sweet enough for us. The time to get a clean cake tester was about 1hr 18 minutes which may be because I used the convection setting which automatically reduced the temperature to 325 F. I’ll definitely use this recipe again.
Hi Paula! I found that the sweetness also varies with the age of the discards. I’ve made this loaf with new discards and it was a bit too sweet, then I made it with 1-month-old discards (sour!!) and it wasn’t as sweet. Most likely, part of the sugar was used to neutralize the acidity of the discards. Just keep this in mind, because it could feel like the bread turns out bland (it has happened to me with other recipes haha). And yes, the baking time really depends on the oven etc. My oven has been acting crazy lately (too many loaves?? Maybe! hahaha), so I need to adapt my own recipes!!