Description
Looking for a delicious way to use up your sourdough discard? These Sourdough Discard Banana Cookies are chewy, chocolatey, and perfectly spiced! Made with overripe bananas, dark chocolate, and a hint of cinnamon, these cookies are irresistibly good. Get expert baking tips, ingredient swaps, and step-by-step guidance in this detailed recipe!
Ingredients
Scale
- 113g unsalted butter (melted)
- 140g banana (1 overripe, mashed)
- 100g brown sugar
- 100g granulated sugar
- 56g sourdough discard (unfed)
- 8g vanilla extract
- 1 tsp cinnamon (ground)
- 1/4 tsp nutmeg (freshly grated)
- 180g all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 7g salt
- 100g dark chocolate (chopped)
- 100g walnuts (chopped
Instructions
- Prepare the Dough: In a bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Stir in sourdough discard, mashed banana, and vanilla extract until fully combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Combine & Fold: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chopped dark chocolate and walnuts.
- Chill the Dough: Cover and refrigerate for 30 minutes to allow the flavors to develop and prevent excessive spreading.
- Bake to Perfection: Preheat the oven to 350°F (175°C). Scoop cookie dough onto a lined baking sheet and bake for 10-12 minutes or until golden brown on the edges. Let cool slightly before enjoying!
- Prep Time: 15 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 1 cookie
- Calories: 311.5 kcal
- Sugar: 22.99 g
- Sodium: 238.31 mg
- Fat: 15.97 g
- Saturated Fat: 6.92 g
- Unsaturated Fat: 9.05 g
- Trans Fat: 0.28 g
- Carbohydrates: 40.02 g
- Fiber: 2.22 g
- Protein: 3.94 g
- Cholesterol: 20.33 mg