Sourdough Discard Banana Cookies – Chewy, Chocolatey & Perfectly Spiced

What do you do when life gives you sourdough discard and an overripe banana? You make the most delicious, chewy, and chocolatey cookies ever! These Sourdough Discard Banana Cookies are packed with warm spices, crunchy walnuts, and gooey dark chocolate—basically, the ultimate cozy treat. Plus, they help reduce food waste by using up that unfed sourdough discard. Win-win, right?

If you’ve never baked with sourdough discard before, don’t worry! It adds a subtle tang and depth of flavor, but the cookies won’t taste sour. Instead, they’ll be soft, chewy, and full of rich banana and chocolate goodness. Ready to dive in? Let’s bake!

Why You’ll Love These Sourdough Discard Banana Cookies

These cookies aren’t just another banana treat. They’re:

✔️ Soft & Chewy – Thanks to the sourdough discard and mashed banana, every bite melts in your mouth.
✔️ Perfectly Spiced – Cinnamon and nutmeg add a warm, cozy flavor.
✔️ Loaded with Chocolate – Dark chocolate chunks take these cookies to the next level.
✔️ Nutty & Crunchy – Chopped walnuts add the perfect amount of texture.
✔️ No-Waste Baking – A great way to use sourdough discard and ripe bananas!

🛠 Equipment

To make these Sourdough Discard Banana Cookies, you’ll need a few basic kitchen tools:

✔️ Mixing Bowls – One for wet ingredients and one for dry ingredients.
✔️ Whisk & Spatula – A whisk for blending and a spatula for folding in the mix-ins.
✔️ Measuring Cups & Kitchen Scale – For accurate measurements (we recommend using a scale for precision).
✔️ Baking Sheet – Lined with parchment paper or a silicone baking mat for easy cleanup.
✔️ Cookie Scoop (Optional) – Helps create evenly sized cookies for consistent baking.
✔️ Wire Cooling Rack – To allow cookies to cool completely and maintain their chewy texture.

What you Will Need ?

Wet Ingredients:

• 🧈 113g unsalted butter (melted)
  • Substitution: You can use coconut oil for a dairy-free option or brown butter for a richer, nuttier flavor.
  • Why use it? Melted butter adds moisture and helps create a chewy texture.
• 🍌 140g banana (1 overripe, mashed)
  • Substitution: Use applesauce (1:1) or pumpkin puree for a different flavor twist.
  • Why use it? Bananas add natural sweetness and moisture, making the cookies soft and chewy.
• 🍯 100g brown sugar
  • Substitution: Swap with coconut sugar or maple syrup for a refined sugar-free option.
  • Why use it? Brown sugar keeps the cookies soft and gives them a slight caramel flavor.
• 🍚 100g granulated sugar
  • Substitution: Use honey or monk fruit sweetener if reducing sugar.
  • Why use it? Granulated sugar helps with structure and crisp edges.
• 🥄 56g sourdough discard (unfed)
  • Substitution: If you don’t have discard, use Greek yogurt or buttermilk.
  • Why use it? Sourdough discard adds a complex depth of flavor and enhances chewiness.
• 🍦 8g vanilla extract
  • Substitution: Almond extract or maple extract for a different aroma.
  • Why use it? Vanilla deepens the sweetness and rounds out flavors.

Dry Ingredients:

• 🌾 180g all-purpose flour
  • Substitution: Use whole wheat flour (for a heartier taste) or gluten-free 1:1 flour for a gluten-free version.
  • Why use it? Flour provides the base structure of the cookies.
• 🥄 1/4 tsp baking soda & 🥄 1/4 tsp baking powder
  • Substitution: If out of baking soda, increase the baking powder slightly.
  • Why use it? These leavening agents help the cookies rise and stay tender.
• 🧂 7g salt
  • Why use it? Enhances the flavors and balances sweetness.
• 🍂 1 tsp cinnamon & 🌰 1/4 tsp nutmeg
  • Why use it? These spices give the cookies warmth and depth.

Mix-Ins:

• 🍫 100g dark chocolate (chopped)
  • Substitution: Milk chocolate, white chocolate, or cacao nibs for variety.
• 🌰 100g walnuts (chopped)
  • Substitution: Pecans, almonds, or omit for nut-free cookies.

Step-by-Step Directions (With Pro Tips!)

1️⃣ Prepare the Dough Base

• In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
• Add the mashed banana, sourdough discard, and vanilla extract. Stir well until fully incorporated.
  • 🔹 Pro Tip: If you prefer a smoother texture, mash the banana until no lumps remain.

2️⃣ Mix the Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • 🔹 Pro Tip: Sifting the dry ingredients helps prevent clumps and ensures even distribution.

3️⃣ Combine the Wet & Dry Mixtures

• Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon.
  • 🔹 Pro Tip: Do not overmix! Overmixing can make the cookies tough.

4️⃣ Fold in the Mix-Ins

• Gently fold in the chocolate chunks and walnuts.
  • 🔹 Pro Tip: For extra gooey chocolate pockets, reserve some chocolate chunks and press them onto the cookie dough before baking.

5️⃣ Chill the Dough

• Cover the dough and refrigerate for 30-45 minutes.
  • 🔹 Why? Chilling allows the flavors to develop and prevents excessive spreading during baking.

6️⃣ Preheat & Shape the Cookies

• Preheat your oven to 350°F (175°C).
• Scoop cookie dough onto a parchment-lined baking sheet, spacing them 2 inches apart.

7️⃣ Bake to Perfection

• Bake for 10-12 minutes, or until the edges turn golden brown.
  • 🔹 Pro Tip: The centers should still look slightly underbaked—this keeps them chewy!

8️⃣ Cool & Enjoy!

• Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • 🔹 Pro Tip: If you love warm, gooey cookies, enjoy them slightly warm with a glass of milk!

Pro Tips for the Best Cookies

✔ Use an overripe banana – The riper the banana, the sweeter and more flavorful your cookies will be.
✔ Don’t overmix the dough – Stir just until the ingredients are combined to keep the cookies soft.
✔ Chill the dough – This prevents the cookies from spreading too much and enhances the flavors.
✔ Use high-quality chocolate – Dark chocolate chunks or couverture chocolate make a big difference!
✔ Toast the walnuts – Lightly toasting them before mixing in adds extra crunch and flavor.

How to Store & Reheating

Storing:

• Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days.
• Refrigerator: Keep them in an airtight container in the fridge for up to a week.
• Freezer: Freeze baked cookies in a sealed bag for up to 3 months. When ready to eat, thaw at room temperature or warm in the oven.

Reheating:

• Microwave: Warm for 10-15 seconds for a soft, gooey texture.
• Oven: Reheat at 300°F (150°C) for 5-7 minutes to restore crisp edges.

How to Serve & What to Serve With?

These Sourdough Discard Banana Cookies are delicious on their own, but here are some ways to elevate your treat:

✔️ With a Glass of Milk – Classic combo for a comforting snack.
✔️ Drizzled with Caramel or Nut Butter – For extra indulgence.
✔️ Crumbled Over Ice Cream – Makes a fantastic topping!
✔️ With a Cup of Coffee or Tea – Perfect for an afternoon treat.
✔️ With Fresh Fruit – Serve alongside sliced bananas or berries for a balanced dessert.

For a fun twist, sandwich two cookies with cream cheese frosting or peanut butter for a decadent treat! 🍪✨

FAQs

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These Sourdough Discard Banana Cookies are proof that food waste can turn into something absolutely delicious! With their chewy texture, rich chocolate chunks, and warm spices, they’re the perfect treat for cozy afternoons.

So, next time you’ve got an overripe banana and some sourdough discard hanging around, don’t throw them away—bake a batch of these irresistible cookies instead. Happy baking! 🍪💛