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Sourdough Chocolate Banana Bread with Rye and Protein

Sourdough Chocolate Banana Bread with Rye and Protein

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5 from 4 reviews

  • Author: Sonja Goeden
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x

Description

The natural sugars in the bananas, which you can use fresh or from frozen, caramelize beautifully while roasting and add an addictive layer to this Sourdough Chocolate Banana Bread. We have cocoa and chocolate chunks that melt and coffee liqueur to support the dark chocolate flavour. Wholewheat and rye flour to add nuttiness. And all that with a good hit of protein, to cover your nutrition needs.

Ingredients

Units Scale
  • 3 large bananas (overripe is great. Frozen is good too.)
  • 1 tsp cinnamon powder
  • 1/2 cup sourdough discard
  • 1 scoop protein powder
  • 1 egg
  • 1/2 cup rye flour (+ 1 tbsp)
  • 1/4 cup whole wheat flour
  • 1/2 cup cocoa powder
  • 1/2 unsalted butter (melted and cooled)
  • 2/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tbsp coffee liqueur (alternatively 1 tsp instant espresso powder, mixed with 1 tbsp hot water)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips
  • 1 pinch salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
  2. Peel the overripe bananas and place them in a greased ovenproof dish. Sprinkle 1 tablespoon of granulated sugar and 1 teaspoon of cinnamon powder over the bananas. Roast them in the preheated oven for about 15 minutes, until they become soft and release their juices. Remove from the oven and let them cool slightly.
  3. In a mixing bowl, combine the sourdough discard and the protein powder. Whisk them together until they are thoroughly mixed and smooth.
  4. Add the egg to the sourdough-protein mixture and whisk again until well combined. Set aside.
  5. In a large mixing bowl, combine the rye flour, whole wheat flour, cocoa powder, baking powder, baking soda, and a pinch of salt. Mix them together.
  6. In another bowl, mash the roasted bananas until they are smooth. Add the melted and cooled butter, brown sugar, vanilla extract, and coffee liqueur (or espresso mixture). Mix well to combine.
  7. Pour the banana mixture and the protein-sourdough-egg mix into the dry ingredient bowl and gently fold the wet and dry ingredients together until just combined. Do not overmix.
  8. Add the chocolate chips to the batter and fold them in.
  9. Pour the batter into the prepared loaf pan and spread it evenly.
  10. Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the centre of the loaf comes out clean with only a few moist crumbs.
  11. Once baked, remove the bread from the oven and allow it to cool in the pan for at least 10 minutes, or it might fall apart.
    Then, transfer the bread to a wire rack to cool completely. Or eat slightly warm, which is utterly irresistible.

Equipment

Notes

The equipment section may contain affiliate links to products I know and love.

How to store:

Sourdough Chocolate Banana Bread keeps in an airtight box for about 3 days. It also freezes well. I usually keep half out and freeze the other half for another week.

Makes roughly 10 portions, which is what was used here for nutrition calculation.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Calories: 207
  • Sugar: 25
  • Sodium: 139
  • Fat: 4
  • Saturated Fat: 2
  • Carbohydrates: 41
  • Fiber: 4
  • Protein: 6
  • Cholesterol: 21

For The Pleasure Of Eating

Let me know if you made it. I'd love to read your thoughts.

Find it online: https://forthepleasureofeating.com/sourdough-chocolate-banana-bread-with-rye-and-protein/