Sourdough Banana Bread Skillet

Kanyon Bly @kankanbrea
kanyonbrea@gmail.com

Ingredients:

3 medium overripe bananas (300g)

2 eggs

1/2 c butter (melted and slightly cooled)

50g sourdough discard (room temp)

1 tsp vanilla

1/2 c pure maple syrup

1 1/2 c flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 c semi-sweet chocolate chips (save some for topping) or semi-sweet baking bar (chopped up)

Butter for greasing an iron skillet

Method:

Preheat oven to 350°F.

In a bowl, mash bananas with a fork and then add the eggs. Mix to combine and then add butter (make sure it isn't hot), sourdough discard, vanilla, and maple syrup. Mix to combine with a spatula or Danish whisk.

Once combined, add flour, baking soda, and salt. Slowly mix until the flour is still slightly streaky. Add in a handful of the chopped chocolate and stir it up a few more times until no flour remains.

Pour batter into a buttered cast iron skillet. Sprinkle the rest of the chocolate on top and bake for 20–25 minutes, or until a toothpick comes out clean.

Cut into 8 even wedges and enjoy!

 

Note: Use fresher discard; the older it is, the more tangy it will be. You can replace the eggs with 1/2 c of applesauce and the butter with oil or vegan butter to make it allergy friendly.

Chef’s Tip: Before baking bread, focus on strengthening your starter. This will help you get better results!

P.S. Try not to overthink it. You'll find the process of sourdough is very forgiving.