Sourdough Banana Nut Bars
By combining discard starter and overripe bananas with nut butter, chopped nuts, and chocolate chips, these tempting tray-baked bars find themselves in a sort of culinary twilight zone: both tender and crunchy, sweet yet savory, and healthy but craveable. As a portable treat they are perfect for a quick breakfast or snack on the go, but are also tasty enough to be enjoyed for dessert. With only one bowl and no special equipment needed they come together with ease and stay fresh for days in a sealed container so a batch made over the weekend can be savored all week.
Ingredients
- 125 grams (½ cup) sourdough starter unfed/discard, 100% hydration
- 135 grams (1/2 cup) creamy peanut or almond butter
- 100 grams about 1 large very ripe banana, mashed
- 75 grams (1/4 cup) honey
- 1 large egg
- 1 teaspoon ground cinnamon
- 1 teaspoon almond or vanilla extract
- 1/4 teaspoon salt
- 117 grams (¾ cup) whole wheat flour
- 75 grams (½ cup) unsalted almonds or peanuts, chopped
- 35 grams (¼ cup) chocolate chips
Instructions
- Preheat oven to 350°. Line an 8-inch square cake pan with parchment paper.
- In a large bowl mix together sourdough starter, peanut or almond butter, banana, honey, egg, cinnamon, almond or vanilla extract, salt, and flour until just evenly combined. Fold in nuts.
- Transfer to prepared cake pan and spread into an even layer. Scatter chocolate chips over the top and gently press them into the surface. Bake for about 22-25 minutes until it is set and no longer looks wet in the center. Allow to cool for about 5 minutes then remove from pan and cool completely on a wire rack before slicing.