Healthy Sourdough discard Banana Bread

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Prep Time10

Cook Time1

Servings: slices

2 cups white whole wheat flour (280 g) Substitute regular whole wheat flour, whole wheat pastry flour or All-Purpose Flour if you wish.
1 teaspoon baking powder 4 g
1 teaspoon baking soda 5g
½ teaspoon fine sea salt 3g
1 teaspoon ground cinnamon 3g (optional)

Preheat oven to 350 degrees F. Spray a 9 by 5 loaf pan with cooking spray and set aside.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, set aside.
In a second, larger bowl, mix the mashed bananas, sourdough starter, maple syrup, yogurt, egg, melted butter, and vanilla together until smooth.
Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix the batter or you will have tough banana bread.
Set aside about 1/4 cup of chocolate chips if you are going to sprinkle them on the top. Mix the remaining 3/4 cups of chocolate chips into the batter, only stirring once or twice to mix them in, don't over mix.
Pour the batter into the prepared bread pan. Sprinkle the remaining chocolate chips on top of the batter.
Bake at 350°F and 55-65 minutes or until a toothpick inserted in the center comes out clean. When done, remove from the oven and allow to sit in pan for 5 minutes, then remove from pan and transfer the to a cooling rack to cool completely.

Allow to cool completely before slicing. Can be stored wrapped in plastic wrap at room temperature for 2-4 days, or frozen for up to 3 months.