My sourdough starter has become one of my most treasured kitchen ingredients. I keep it active most of the time so it’s ready to bake with once or twice a week, which means I feed it every evening. I strongly dislike food waste so I accumulate all the discard in a jar in the fridge, and when it reaches 1 cup, I can make this family family banana bread.
I’ve used both white flour starter and whole wheat starter, both active starter and week-old chilled starter, the bread turns out beautifully each time.
To turn up the love just a bit more, try making a batch of my homemade applesauce beforehand to use in this loaf.
Ingredients:
- 1 ½ cups whole wheat flour
- 1/2 – 3/4 cup organic cane sugar
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup sourdough starter discard
- ½ cup applesauce
- 3 ripe medium-sized bananas
- 1 flax egg
- 1 tsp vanilla
- ⅔ cup chocolate chips or walnuts
Directions:
- Preheat oven to 350*F.
- Place the dry ingredients into a food processor and pulse to combine.
- Layer the starter, applesauce, banana, flax egg, and vanilla into the processor. Blend until a smooth batter forms.
- Pulse in the chocolate chips.
- Spread batter into a prepared loaf pan for about 60 minutes, until a toothpick inserted comes out clean. (25 minutes for 6 large muffins.)
Note: to make a flax egg, combine 1 tbsp. ground flaxseed + 2.5 tbsp. water, let rest 5 minutes before mixing into batter.
Greens, Beans & Love Always 