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Chocolate, Banana, Sourdough, Bread.
The essence of ISO baking, so why not combine my four favourite ISO food into one!
That’s my thought anyway 🤣🤣🤣🤤.
I came up with this epiphany while I was doing my weekly sourdough.
I was preparing my favourite chocolate sourdough cake batter with the discarded sourdough starter, and as it so happens, there was two really ripe bananas, that really needed to be used.
Being the zero waste warrior I am💪🏻, I just mashed it up and chucked it in with my batter, and OMG it was delicious 🙌🏻🙌🏻🙌🏻.
And The Result?
I was really surprised at how lovely it turned out.
I was worried it was going to be either too mushy or dense, but this chocolate banana sourdough bread is light and fluffy, with a rich chocolaty flavour and a sweet aroma of banana bread 🤤.
You just need one bowl, takes less than 30 min to put together, 45 mins to bake, and a delicious chocolate banana sourdough bread is ready to be enjoyed with your morning tea or coffee!
Using up my discarded sourdough and ISO baking just got a whole lot yummier!
Wanna make this chocolate banana sourdough bread too?
Don’t worry, I got you covered.
Recipe down below 👇🏻
The Recipe
Ingredients
200 mil soy milk or choice of plant milk
2 tbsp apple cider vineger
250 grams sourdough starter (Roughly)
2 soft and ripe bananas (Peeled and mashed)
1 tsp vanilla extract
60 mil grape seed oil
1/3 cup of apple sauce
200 grams brown sugar
200 grams castor sugar
1 shot of expresso (1 tsp of instant coffee + 1 tbsp hot water)
1 cup of plain flour
100 grams cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1 tsp sea salt flakes
200 grams chocolate (Roughly chopped)
Instructions
Pre heat the oven to 180°C or 356°F.
Prepare the buttermilk by mixing the soy milk and the apple cider vinegar together, and mix till liquid thickens.
In a mixer, add the sourdough starter, followed by the buttermilk mixture and mix till starter has loosen.
Then add the mashed bananas, grape seed oil, vanilla extract, apple sauce, both sugars, shot of espresso, and mix.
Then add the sifted flour, sifted cocoa powder, baking soda, baking powder, sea salt flakes and mix.
Finally add the chopped chocolate, and mix till everything is incorporated.
Pour the batter into a lined bread tin, and place in oven to bake.
Put a small tray or dish of hot water underneath the bread tin to create steam and keep the bread moist.
Bake for 45 minutes, or until skewer comes out clean when doing the tooth pick test.
Remove bread from tin and allow to cool slightly before serving.
Mmmmmm Simply Delicious
And there you have it.
How easy was that!
If you are looking at other ways of using up your sourdough starter.
Why not give my sourdough garlic naan bread a try.
Link can be found here 👇🏻
https://winkyfarm.com/2019/05/01/homemade-sourdough-garlic-naan-bread/
I hope you get a chance to make these delicious eats and do let me know how you went.
Now, I make another loaf of this delicious bread, but this time with hazelnuts 🤤.
Happy ISO baking 😘
Di x
Chocolate Banana Sourdough Bread
This chocolate banana sourdough bread is light and fluffy, with a rich chocolaty flavour and a sweet aroma of banana bread .
Ingredients
- 200 mil soy milk or choice of plant milk
- 2 tbsp apple cider vinegar
- 250 grams sourdough starter
- 2 ripe bananas
- 1 tsp vanilla extract
- 60 mil grape seed oil
- 1/3 cup apple sauce
- 200 grams brown sugar
- 200 grams castor sugar
- 1 shot expresso coffee or 1 tsp instant coffee + 1 tbsp hot water
- 1 cup plain flour sifted
- 100 grams cocoa powder sifted
- 1/2 tsp baking soda sifted
- 1 tsp baking powder sifted
- 1 tsp sea salt flakes
- 200 grams dark chocolate roughly chopped
Instructions
-
Pre heat the oven to 180°C or 356°F.
-
Prepare the buttermilk by mixing the soy milk and the apple cider vinegar together, and mix till liquid thickens.
-
Using a mixer, add the sourdough starter, followed by the buttermilk mixture and mix till starter has loosen.
-
Then add the mashed bananas, grape seed oil, vanilla extract, apple sauce, both sugars, shot of espresso, and mix.
-
Then add the sifted flour, sifted cocoa powder, baking soda, baking powder, sea salt flakes and mix.
-
Finally add the chopped chocolate, and mix till everything is incorporated.
-
Pour the batter into a lined bread tin, and place in oven to bake.
-
Put a small tray or dish of hot water underneath the bread tin to create steam and keep the bread moist.
-
Bake for 45 minutes, or until skewer comes out clean when doing the tooth pick test.
-
Remove bread from tin and allow to cool slightly before serving.
Recipe Notes
I used a mixer to make things easier, but not necessary. It’s pretty easy to incorporate with just a bow, spoon and some muscle 💪🏻.
If you don’t have grape seed oil, you can use another flavourless oil like vegetable or sunflower seed oil. Of course you can use olive oil too.
If the top of the bread is browning too much before cooked through. Cover with foil to stop it from burning.
Bread will keep for one week, or up to one month frozen.
*Nutrition information is approximate and is meant as a guide only
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