Naturally Sweetened Sourdough Banana Bread

This naturally sweetened sourdough banana bread is moist, flavorful, and perfect for any time of day. Made with maple syrup instead of refined sugar, it has a balanced sweetness the whole family can enjoy. You can add chocolate chips for a treat or keep it simple for a baby-friendly option!

*I used AI to help me with the background of this image but 0 retouches to the loaf of bread and cutting board!

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Recipe

Servings: 10 slices

Calories per Serving: ~200 kcal (varies with chocolate chips)

Total Time: 1 hour 30 minutes

Naturally Sweetened Sourdough Banana Bread

Ingredients:

• 1 cup sourdough discard

• 3 very ripe bananas, mashed

• 2 cups all-purpose flour

• ½ cup pure maple syrup

• ½ cup melted butter (or mild oil)

• 2 eggs

• 1 tsp vanilla extract

• 1 tsp baking soda

• ½ tsp salt

• Optional: ½ cup chocolate chips or chopped nuts

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.

2. Mash the bananas in a large mixing bowl until smooth.

3. Mix the wet ingredients: Add the sourdough discard, maple syrup, melted butter, eggs, and vanilla. Stir until well combined.

4. Prepare the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

5. Combine the dry ingredients into the wet mixture, stirring gently until just incorporated. Avoid overmixing.

6. Fold in the chocolate chips or nuts if using.

7. Pour the batter into the greased loaf pan and smooth the top.

8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutritional Value Per Serving:

• Calories: ~200 kcal (varies with add-ins)

• Carbohydrates: 32g

• Protein: 3g

• Fat: 8g

• Sugar: 12g

• Fiber: 2g

Storage Instructions:

• Store at room temperature in an airtight container for up to 2 days.

• Refrigerate for up to 5 days.

• Freeze individual slices for up to 3 months; thaw at room temperature or warm slightly before serving.

Ingredients

Mix the wet ingredients

Combine

Combine

Fold chocolate chip

Bake

Bake

Cool

Enjoy

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Prompt

Brace yourselves, this one is a bit long. I actually started by just wanting ideas for sourdough discard. My prompt:

Hey ChatGPT. I have like 2 cups of sourdough starter discard, which was fed yesterday. Can you list 10-20 ideas for recipes, mostly snack ideas but more if you ran out of ideas, for me to consider? Just names, I don't need the actual recipe yet. If I see something I like, I will ask you for the detailed recipe. 

ChatGPT said:

Hey! Here are some snack ideas (plus a few extras) for your sourdough starter discard:

1. Sourdough Crackers

2. Sourdough Pretzel Bites

3. Sourdough Pancakes

4. Sourdough Waffles

5. Sourdough English Muffins

6. Sourdough Cinnamon Sugar Twists

7. Sourdough Soft Pretzels

8. Sourdough Cheese Crackers (or non-cheese version)

9. Sourdough Flatbread

10. Sourdough Naan

11. Sourdough Scallion Pancakes (but without scallions for you)

12. Sourdough Focaccia Bites

13. Sourdough Doughnuts

14. Sourdough Churros

15. Sourdough Popovers

16. Sourdough Muffins (sweet or savory)

17. Sourdough Banana Bread

18. Sourdough Apple Fritters

19. Sourdough Cornbread

20. Sourdough Garlic Knots

Let me know which ones stand out, and I’ll get you the details!

I tried to give it more pointers:

For example, I tried sourdough granola the other day which was a huge success. Another constraint is I need the total time start to finish to be no more than 7 hours.  Can you list ideas? Focus on snacks mostly but not only. Include cinnamon rolls in the list if it fits the time limitation

ChatGPT then responded:

Got it! Here are some sourdough discard snack ideas (all under 7 hours total time):

1. Sourdough Crackers

2. Sourdough Pretzel Bites

3. Sourdough Cinnamon Rolls

4. Sourdough Pancakes

5. Sourdough Waffles

6. Sourdough English Muffins

7. Sourdough Soft Pretzels

8. Sourdough Flatbread

9. Sourdough Naan

10. Sourdough Scallion Pancakes (without scallions for you)

11. Sourdough Focaccia Bites

12. Sourdough Doughnuts (baked or fried)

13. Sourdough Churros

14. Sourdough Popovers

15. Sourdough Muffins (sweet or savory)

16. Sourdough Banana Bread

17. Sourdough Apple Fritters

18. Sourdough Cornbread

19. Sourdough Garlic Knots

20. Sourdough Chocolate Chip Cookies

Let me know which ones interest you, and I’ll get the recipe details!

I was curious about 2 ideas:

Tell me a bit about herb crackers and cinnamon rolls- what are the ingredients, total prep time, complexity level? I can do with a paragraph for each rather than bullet point list. 

ChatGPT did as I asked it:

Sourdough Herb Crackers are a simple, crisp snack made with sourdough discard, flour, butter (or olive oil), salt, and dried or fresh herbs like basil, thyme, or rosemary (though you may want to go easy on the herbs for your picky eaters). You roll the dough thin, cut it into crackers, and bake until golden. The total time is about 1.5 to 2 hours, mostly for resting the dough. Complexity is low—mix, roll, and bake.

Sourdough Cinnamon Rolls are soft and fluffy with a slightly tangy depth from the discard. The dough typically includes flour, butter, milk, sugar, eggs, and discard, with a cinnamon-sugar filling. After mixing and a short bulk ferment (3-4 hours), you roll out the dough, spread the filling, slice, and let them proof again (1-2 hours). Baking takes about 20 minutes, keeping the total time under 7 hours. Complexity is moderate—it requires rolling, shaping, and timing the proofing right, but nothing too technical.

Would you like the full recipe for either?

Then I decided to ask about one of the suggestions which Grok gave me:

Can you provide a Sourdough Cinnamon Rolls recipe?

ChatGPT gave me the recipe:

Here’s a Sourdough Cinnamon Rolls recipe that stays within your 7-hour limit.

Ingredients

Dough:

• ½ cup (120ml) warm milk

• ½ cup (113g) butter, softened

• ¼ cup (50g) sugar

• ½ cup (120g) sourdough discard (fed yesterday works great)

• 2 ¾ cups (345g) all-purpose flour

• 1 large egg

• 1 tsp salt

• 2 tsp instant yeast

Filling:

• ⅓ cup (67g) brown sugar

• 1 tbsp cinnamon

• 3 tbsp (42g) butter, softened

Icing (optional):

• ¾ cup (90g) powdered sugar

• 1 tbsp milk

• ½ tsp vanilla extract

Instructions

1. Make the Dough – In a bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes. Mix in sourdough discard, egg, butter, flour, and salt. Knead until smooth (5-7 minutes).

2. First Rise – Cover and let rise for 3-4 hours at room temp, until puffy but not necessarily doubled.

3. Shape the Rolls – Roll the dough into a rectangle (~12x16 inches). Spread butter, sprinkle sugar and cinnamon. Roll up tightly and slice into 9-12 rolls.

4. Second Rise – Arrange in a greased baking dish and let rise 1-2 hours, until puffy.

5. Bake – Bake at 375°F (190°C) for 18-22 minutes, until golden brown.

6. Glaze (Optional) – Mix powdered sugar, milk, and vanilla, then drizzle over warm rolls.

Total Time: ~6.5-7 hoursComplexity: Moderate (rolling, shaping, and timing the rise matter)

Would you like any adjustments?

Grok gave me a different recipe, which I felt wouldn't turn out well:

FYI I asked Grok and it gave me the following ingredients:
2 cups sourdough starter discard

1/2 cup all-purpose flour (plus extra for dusting)

1/4 cup milk (or water)

2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons melted butter (for dough)

Filling: 1/4 cup brown sugar, 1 tablespoon cinnamon, 2 tablespoons softened butter

Optional glaze: 1/2 cup powdered sugar, 1-2 teaspoons milk


I thought quantities seemed off, closer to batter than dough, but I want your honest opinion.

ChatGPT told me my intuition is spot on:

You're absolutely right to be skeptical. Grok’s version has way too much sourdough discard relative to the flour, making it more of a thick batter than a dough. With only ½ cup flour and 2 cups of discard, the mixture would be very wet, likely requiring a lot of extra flour to be workable.

A better ratio for cinnamon roll dough (especially if using discard) is around 2.5 to 3 cups flour for ½ to 1 cup discard. The baking powder and baking soda also seem unnecessary if using yeast, though they might work for a quicker, non-yeasted version (closer to biscuits than soft cinnamon rolls).

Your instincts were spot on—Grok’s version would likely be a sticky mess without heavy modifications. Do you want to experiment with a quick-rise version, or are you sticking with the yeast-based dough?

I told ChatGPT it won:

I prefer your version. Is the yeast addition due to my time constraint?

ChatGPT said:

Yes, the yeast is there to keep it within your 7-hour limit while still giving you soft, fluffy rolls. If you were doing an overnight, long ferment, the natural sourdough culture could handle the rise on its own, but that would take 12+ hours.

Since you want same-day cinnamon rolls, the yeast gives a reliable lift in 3-4 hours for the first rise, plus a 1-2 hour proof after shaping. The sourdough discard still adds flavor, but the yeast makes sure the rolls rise properly in time.

If you ever want to try a full sourdough version, I can tweak the process, but it would mean stretching the timeline past 7 hours. Would you like any modifications to the recipe?

Since there was yeast, I asked:

In that case, is the sourdough starter only for adding tangy taste?

ChatGPT said yes:

Yes, in this recipe, the sourdough discard mainly adds flavor—a slight tang that balances the sweetness. It also contributes a bit to texture and moisture, but the yeast is doing the heavy lifting for the rise within your time constraint.

If you skipped the sourdough and just used more flour and liquid, you'd still get cinnamon rolls, but they’d taste more like classic yeasted ones—mild and straightforward. The discard gives a deeper, more complex flavor without needing an extended fermentation.

Would you prefer a version that leans more into the sourdough character while staying under 7 hours? I could tweak hydration or fermentation timing slightly.

I then wasn't feeling it, so asked for more ideas:

you know what, give me some more ideas for using discard for snacks. Hopefully something I can store outside and send my kids to school with.

ChatGPT gave me more ideas:

Here are some more snack ideas using sourdough discard that are easy to store and school-friendly:

1. Sourdough Granola Bars – Make chewy granola bars with oats, honey, nuts, and dried fruits, using sourdough discard for an extra crunch.

2. Sourdough Bagels – You can make mini bagels that are great for kids, and they store well. Add toppings like sesame or poppy seeds.

3. Sourdough Biscuit Bites – Mini biscuits made with discard that are light and fluffy, perfect for packing in lunch boxes.

4. Sourdough Energy Balls – Combine discard with oats, peanut butter, honey, and chocolate chips for an easy, no-bake snack.

5. Sourdough Cheese Sticks – Roll sourdough discard into a cheesy dough and bake into crispy sticks for dipping or munching.

6. Sourdough Pretzel Sticks – These are portable and ideal for school snacks, and you can make them with a light, fluffy interior.

7. Sourdough Apple Scones – A sweet scone made with sourdough discard, perfect for a grab-and-go treat, and easy to store for a day or two.

8. Sourdough Flatbread – Make a simple flatbread that can be rolled up with a bit of hummus or nut butter for a savory or sweet snack.

9. Sourdough Crackers – A classic crunchy snack that pairs with cheese or can be eaten on their own. They stay fresh for a while and are easy to pack.

10. Sourdough Mini Muffins – Bake up a batch of mini muffins with discard, adding in fruit or chocolate chips for a sweet bite-sized snack.

11. Sourdough Cake Donuts – These baked donuts are a great snack option, and they can be flavored with cinnamon or cocoa, perfect for school lunches.

12. Sourdough Veggie Fritters – Add some finely chopped veggies like carrots and zucchini to sourdough discard, then fry them into crispy fritters for a savory, portable snack.

13. Sourdough Banana Bread – Moist and satisfying, this is an easy-to-make loaf that can be sliced into portions for the kids.

14. Sourdough Tortillas – Quick and easy to make, these flatbreads are perfect for wraps or just eating with a little butter or cheese.

15. Sourdough Brownies – You can make these with sourdough discard for a fudgy, tangy twist on the classic.

These snacks are great for storing at room temperature for a day or two and are perfect for packing in school lunches. Would any of these ideas work for your kids? Let me know if you'd like more details on any!

My oldest recently decided he no longer likes sourdough tanginess :-(, so I asked:

which of these would be milder in taste from a tanginess standpoint?

ChatGPT gave me some alternatives:

If you're looking for options that are milder in taste from the tanginess of the sourdough discard, here are the best picks:

1. Sourdough Granola Bars – The tanginess will be masked by the sweetness of honey, oats, and dried fruits, making them quite mild in flavor.

2. Sourdough Bagels – Bagels are a great option because the tang is subtle, especially when paired with toppings like butter or cream cheese.

3. Sourdough Mini Muffins – If you go for a mild flavor like banana or apple, the tang from the discard will be very subtle and mostly hidden.

4. Sourdough Biscuit Bites – The butter and flaky texture will help mellow out the tang, especially if you use mild fillings like honey or jam.

5. Sourdough Apple Scones – These are usually a little sweeter, and the apple will complement the tang, making it quite mild overall.

6. Sourdough Flatbread – A plain version without strong seasonings can be pretty neutral and not too tangy. You can use it for wraps or dips, which makes the tang less noticeable.

7. Sourdough Cake Donuts – Sweet donuts can balance out the tang of the discard, especially with flavors like cinnamon or vanilla.

8. Sourdough Banana Bread – The sweetness of the banana and the rich texture of the bread will mellow out the sourdough flavor.

These options should have only a very mild tang or none at all, making them great for picky eaters. Let me know if you’d like a detailed recipe for any of these!

I decided I want some more parameters to help me decide what to make:

add total prep time for each and tanginess level 1-5 (1-barely noticeable, 5-very tangy). Also add ingredients (in a sentence, not list) and complexity level for making)

ChatGPT provided a very comprehensive list:

Sure! Here’s a breakdown with prep time, tanginess level, ingredients, and complexity for each snack:

Sourdough Granola Bars

• Prep Time: 1.5 hours

• Tanginess Level: 2/5

• Ingredients: Sourdough discard, oats, honey, peanut butter, dried fruit, and seeds.

• Complexity Level: 2/5 (Easy to mix and bake but requires cooling time.)

The tanginess is mild due to the sweetness of honey and dried fruit, making these a kid-friendly snack.

Sourdough Bagels

• Prep Time: 3 hours (including rise time)

• Tanginess Level: 2/5

• Ingredients: Sourdough discard, flour, water, salt, yeast, sugar, and malt syrup (optional for topping).

• Complexity Level: 3/5 (Requires boiling the bagels before baking, which can be a bit more work.)

The tanginess is subtle but noticeable, especially if you toast them.

Sourdough Mini Muffins

• Prep Time: 1 hour

• Tanginess Level: 2/5

• Ingredients: Sourdough discard, flour, sugar, eggs, butter, baking powder, and optional add-ins like banana, chocolate chips, or berries.

• Complexity Level: 2/5 (Quick to mix and bake, minimal hands-on work.)

The tang will be mild, especially if you add a sweet ingredient like banana or berries.

Sourdough Biscuit Bites

• Prep Time: 1 hour

• Tanginess Level: 2/5

• Ingredients: Sourdough discard, flour, butter, baking powder, milk, and salt.

• Complexity Level: 2/5 (Mix, cut, and bake—fairly simple.)

The tanginess will be minimal, especially when served with honey or jam.

Sourdough Apple Scones

• Prep Time: 1.5 hours

• Tanginess Level: 2/5

• Ingredients: Sourdough discard, flour, sugar, butter, eggs, apples, and baking powder.

• Complexity Level: 3/5 (Requires mixing and shaping dough, then baking.)

The apple sweetness helps mellow out the sourdough tang, making it subtle.

Sourdough Flatbread

• Prep Time: 1 hour

• Tanginess Level: 1/5

• Ingredients: Sourdough discard, flour, water, olive oil, and salt.

• Complexity Level: 1/5 (Very easy, just mix and roll out.)

Very mild tanginess, and you can use it as a base for savory snacks, which minimizes the sourdough flavor further.

Sourdough Cake Donuts

• Prep Time: 1.5 hours

• Tanginess Level: 2/5

• Ingredients: Sourdough discard, flour, sugar, butter, eggs, milk, and baking powder.

• Complexity Level: 3/5 (Requires mixing, shaping, and frying or baking.)

The sweetness of the donut batter and the glaze will balance out the tang, making it very mild.

Sourdough Banana Bread

• Prep Time: 2 hours

• Tanginess Level: 2/5

• Ingredients: Sourdough discard, bananas, flour, sugar, butter, eggs, and baking soda.

• Complexity Level: 2/5 (Easy to mix and bake, though the banana needs to be mashed.)

Banana bread's sweetness helps minimize the tanginess, and the end result is soft with a barely noticeable sourdough flavor.

These options should be mild enough in tanginess for picky eaters, while still taking advantage of the sourdough discard! Let me know if you'd like to dive deeper into any of these.

Banana bread it is:

OK give me the banana bread recipe. I have 3 very old bananas

ChatGPT did as I asked:

Here’s a Sourdough Banana Bread recipe that works great for your three very old bananas!

Ingredients:

• 1 cup sourdough discard

• 3 very ripe bananas, mashed

• 2 cups all-purpose flour

• ¾ cup sugar (you can adjust depending on how sweet you want it)

• 1/2 cup melted butter (or oil)

• 2 eggs

• 1 tsp vanilla extract

• 1 tsp baking soda

• ½ tsp salt

• Optional: ½ cup chopped nuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.

2. Mash the bananas well in a large bowl.

3. Mix the wet ingredients: Add the sourdough discard, melted butter, eggs, and vanilla to the mashed bananas and mix until combined.

4. Dry ingredients: In a separate bowl, whisk together the flour, sugar, baking soda, and salt.

5. Combine: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Add-ins: If using nuts or chocolate chips, fold them into the batter now.

7. Pour the batter into the greased loaf pan and smooth the top.

8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Total Time: ~2 hours (including baking time)

Tanginess Level: 2/5 (The banana sweetness balances out the sourdough.)

Complexity Level: 2/5 (Super easy to mix, just requires baking time.)

Enjoy! Let me know if you need anything else for your bake!

I wanted it baby friendly:

can I use maple instead of sugar to make it more baby friendly? If yes, adjust quantities so it will have the right batter consistency

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