Recipe: How to Make the Perfect Sourdough Banana Bread with Chocolate Chips
This recipe is a real leftover miracle: brown bananas and sourdough discrad find a new home. The sourdough does not replace the baking soda in the dough, but it gives the banana bread extra rise and moisture. This vegan banana bread stays soft and fluffy for a long time, even without eggs.
Ingredients
- 350 g ripe bananas is equivalent to approx. three bananas
- 170 g sourdough discard
- 100 g oil with neutral taste
- 75 g sugar
- 180 g cake flour
- 1½ tsp. baking soda
- 1 pinch salt
- 1 tablespoon vanilla extract or cinnamon
- 50 g chocolate chips baking stable
- 1 bananas for decoration halved lengthwise (optional)
Instructions
- Heat the oven to 160 degrees.
- Peel the bananas. Mash the yellow bananas with a fork to chunky pulp. Cut the brown bananas into small pieces.
- Mix the banana pulp with the sugar, vanilla sugar, salt and oil. Stir in the sourdough discard.
- Mix the flour and baking soda and stir briefly into the batter. Finally, fold in the chocolate chips.
- Grease a stainless steel loaf pan* thoroughly. Pour the batter into the loaf tin and decorate with banana halves.
- Bake the banana bread for about an hour or until the stick test is successful.
Notes
- With these tips, your banana bread won't get mushy and will also be cooked in the middle:
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- Weigh the bananas: You will need about three bananas for this banana bread, BUT bananas can vary greatly in size and weight. That's why you should definitely weigh the peeled bananas before adding them to the batter. I used 350 g peeled bananas for this recipe.
- Do not use a immersion blender: To ensure that your banana bread is nice and fluffy after baking and does not become mushy or tough, you should not use any electric helpers. When blended, the bananas release a lot of liquid. This makes the dough heavy and prevents the banana bread from rising.
- Do not use a hand mixer: You should stir your dough as little as possible. Mixing with a hand mixer causes the flour to develop gluten and your banana bread will become firm and rubbery after baking. Instead, use a whisk or a Danish whisk*.
- Chop bananas properly: To prevent the batter from becoming too runny, you should not blend your bananas. Instead, use a fork to mash yellow bananas into a coarse, chunky paste. Brown bananas are very soft, so the mash will quickly become very soft and make the batter heavy and mushy. I would therefore not mash brown bananas with a fork, but rather cut them into very small pieces with a knife.