This site has loads of banana bread recipes on it, but this is the first one that is helping you be a better sourdough baker.
If you have access to The Lazy Sourdough Bakery course, you will know that you need to discard some of your starter frequently to bake better bread. Although it is just flour and water essentially, it is lovely to not waste it especially as it gives a load of flavour. I have a few recipes using the discard, but as I have recently revived my starter again and am trying to be more diligent in feeding it, and I happened to have a load of bananas just languishing on the bench, this was the natural conclusion.
It is super simple, the taste is as delicious as many other banana bread recipes, but there is that added sourness that balances the sweetness coming from the use of the discard. I have made this recipe with free access, so if you don't have the course yet and have no idea what all the fuss is about, head over and join us. You have lifetime access to all the recipes and videos and information. You will become the best sourdough baker in your street, and hey, you can then make the most of those old bananas! Come and join us!
In the meantime, check out some of our other banana bread recipes! Who knew there were so many?
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 125 Grams sourdough discard
- 3 ripe bananas, peeled
- 2 eggs
- 100 Grams coconut sugar
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon bicarb soda
- 1 Tablespoon vanilla bean paste BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 240 Grams bakers or strong flour
- 180 Grams chocolate dark, chips or callets BUY
Spray and line a loaf tin with baking paper that comes over the sides of the tin for easy removal.
Preheat the oven to 180°C.
Place all ingredients except flour and chocolate into the Thermomix bowl and blend 20 sec/speed 8. Scrape down the lid and sides of the bowl and repeat.
Add flour and incorporate 22 sec/dough setting/interval. Finish combining with a spatula if there is any remaining flour.
Add the chocolate and stir through with a spatula. Scrape into the prepared tin and bake for 50 minutes. Check the centre is cooked using a skewer. It should only have some chocolate on it, as opposed to raw batter. Add 5 minutes more cooking time if needed.
Cool in the tin before slicing and serving with or without butter! Lashings of butter!