Sourdough banana bread with chocolate chips and walnuts
And how I've made this banana bread more nutritious.
Banana bread is a classic. It’s so simple but, as you know with sourdough, simple doesn’t mean easy. Banana bread can easily be too dry or too sweet. Interestingly, it can even lack banana flavor altogether.
I’ve tinkered with this recipe for years. As a nutritionist, I’m always looking for ways to boost the nutrition content of my baked goods. I know, that seems like an oxymoron but it can be done!
I want a lot from my banana bread. It needs to be healthy, easy to make, moist, very banana-y, not too sweet, and with lots of dark chocolate surprises in each slice. It needs to be good: to my taste buds and to my body.
With a few tweaks, I’ve added more health benefits to this banana bread recipe. You’ll love it because it:
Has sourdough. There are so many benefits to sourdough. Here, it adds moisture and flavor.
Uses natural sweeteners. I prefer just a touch of maple syrup. A lot of sweetness already comes from the ripe bananas.
Includes whole wheat flour. I use half all-purpose flour and half whole wheat. With this combination, you get lightness and nutrition—the best of both worlds.
Has dark chocolate. My family loves banana bread with chocolate. I do too. Dark chocolate (at least 70%) is a good source of polyphenols, which is great for your gut.
Comes together fast. This is a mix and bake recipe. You need 2 bowls and a spoon. No stand mixer or creaming butter and sugar.
My recipe is loosely based on the banana bread recipe in this intermediate/advanced sourdough book.