Sourdough Discard Banana Cookies
These chewy, rich, and warmly spiced Sourdough Discard Banana Cookies combine overripe bananas, sourdough discard, and dark chocolate into a cookie that’s moist, complex, and utterly irresistible. They’re the perfect use for leftover starter, made even better with chopped walnuts and cozy spices.
Equipment
- Mixing bowls (2)
- Whisk
- Rubber spatula or wooden spoon
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Wire cooling rack
- Measuring scale or cups
Ingredients
Wet Ingredients:
- 113 g unsalted butter melted
- 140 g banana 1 overripe, mashed
- 100 g brown sugar
- 100 g granulated sugar
- 56 g sourdough discard unfed
- 8 g vanilla extract
Dry Ingredients:
- 180 g all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- 7 g salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
Mix-Ins:
- 100 g dark chocolate chopped
- 100 g walnuts chopped
Instructions
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until creamy. Add mashed banana, sourdough discard, and vanilla. Mix until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually stir dry ingredients into the wet mixture using a spatula. Do not overmix.
- Add chopped chocolate and walnuts. Optional: Reserve some chocolate to press into the tops later.
- Cover and chill for 30-45 minutes to prevent spreading and deepen flavor.
- Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Nutritional Info (Per Cookie – Approximate)
- Calories: 190
- Fat: 9g
- Carbs: 26g
- Protein: 2g
- Sugar: 14g Fiber: 2g
- Sodium: 95mg
