Ingredients
- 75 g unsalted butter, at room temperature
- 170 g sugar
- 1 egg
- 300 g banana weight peeled and cut up
- 150 g active sourdough starter discard fresh from the moment you refresh your sourdough starter.
- 1 tsp salt
- 1½ tsp baking powder
- 150 g all-purpose flour
- 100 g dark chocolate, chopped I used 60% cacao, or you can use chips
Instructions
- Using a whisk or an electric mixer, beat together the butter and sugar until it goes lighter in colour.
- Add the egg and beat once again.
- Add the banana. If you're using a whisk, it's best if you first purée the banana with a fork. If you're using an electric mixer, you can add the banana chopped up and let the mixer purée it.
- Add the sourdough discard and beat to incorporate.
- Add the four, baking powder and salt and mix them in with a spatula. Add the chopped chocolate and incorporate it.
- Pour the batter into a rectangular loaf pan 22x11cm previously greased and floured or prepped with baking paper.
- Bake the loaf in a preheated oven at 180°C/350°F for 1 hour or until you can insert a toothpick or knife at the centre and it comes out without any dough (it might have chocolate, though).
- Unmould while warm.
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