Healthier Banana Bread with Discard Sourdough
- Rose Huxford
- Mar 2, 2024
- 3 min read
My Healthier Banana Bread with Discard Sourdough is so moist, tasty, filled with minerals and protein and makes for a fantastic snack at any time of the day!
Banana Bread is a favorite snack among most households, but most recipes are filled with unhealthy ingredients, making this delicious bread more of a dessert, rather than a healthy snack. My Healthier Banana Bread with Discard Sourdough is much lighter and incorporates minerals and fiber from oats, walnuts, chia, hemp and flaxseed mill. The protein from Greek yogurt blended with the fiber helps to keep you full longer than traditional banana bread. So simple to make and keeps in the freezer for up to 2 months!
*Note: This recipe can be made without the discard sourdough! All you will need to do is add 1 cup of maple syrup, 4 tbsp of Greek Yogurt and 1/2 cup coconut oil.
Healthier Banana Bread with Discard Sourdough
Pre-heat oven: 400 degree F
Yields: 2 loafs
Prep-time: 10 minutes
Bake-time: 40-60 minutes
Total-time: ~70 minutes
Ingredients
2 cups all-purpose flour, or Gluten Free baking flour
1 tsp salt
1 tsp baking soda
2 tbsp flaxseed mill, ground
1/2 tbsp ground cinnamon, I use Ceylon cinnamon
2 tbsp hemp seeds
1/2 cup oats, regular or quick
1 cup chopped walnuts
1 cup semi-sweet chocolate chips, or sugar free chocolate chips
3 ripe bananas
3/4 cups discard sourdough (this can be omitted, just refer to the note above)
1/2 cup coconut sugar, or brown sugar
1/3 cup coconut oil (melted), or canola oil
2 eggs, room temperature
1 tsp pure vanilla extract
1 tbsp chia seeds
1/2 cup maple syrup
3 tbsp Greek yogurt, plain
Directions
Pre-heat the oven to 400 degree F.
Lightly grease two loaf pans and set them aside. (You may need to also lightly flour the pans, to avoid the bread from sticking).
In a medium bowl, peel and mash your bananas until they're creamy, then set it aside.
In a large bowl, whisk together your flour, salt, baking soda, flaxseed mill, cinnamon, hemp seeds, oats, walnuts and chocolate chips.
In another large bowl, add your discard sourdough, melted coconut oil, coconut sugar, 2 eggs, vanilla extract, chia seeds, maple syrup, & Greek yogurt. Whisk everything together until well blended, then add the mash bananas. Whisk again to fully incorporate the bananas.
Next, slowly add in your dry ingredients to your wet ingredients. Use a spatula to fold in all the dry ingredients until well combined, but don't over mix.
Starting with your first loaf pan, carefully pour half of the banana bread batter, then pour the other half into the second loaf pan. Tap both pans on the counter to release any air bubbles.
Use a sharp tip knife and slice through the center of each pan. This is important to make sure the breads get fully cooked, and to avoid doughy centers.
Bake for about 40-60 minutes, or until a tooth pick comes out clean from the center.
Once the banana breads are baked. Take a butter knife and go around the edges of the each bread to instantly release it from the sides of the pan. This will help when taking the bread out of the pan.
Allow the banana breads to cool for about 30 to 60 minutes before taking them out of the pans and onto a cooling rack, or on a cutting board.
You can serve warm as a delicious afternoon snack, or can keep one for now and freeze the other loaf for another time.
STORING: You can cover the loaves with a tea towel for up to 4 days, or you can freeze for up to 2 months. For freezing, allow the bread to cool completely then wrap in foil and then in a freezer bag. Enjoy!
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