155
Sourdough Discard Banana Bread Granola combines the sweetness of ripe bananas with the tangy kick of sourdough discard, creating a golden, crunchy treat. This sustainable and flavorful twist on classic granola is the perfect way to repurpose your sourdough discard into something delicious!
Have some overly ripe bananas and leftover sourdough discard? This Sourdough Discard Banana Bread Granola is the perfect way to turn those “waste” ingredients into a golden, crunchy treat. It’s like banana bread in granola form—sweet, nutty, and full of warm spices.
Whether you sprinkle it over yogurt, enjoy it with milk, or snack on it straight from the jar, this recipe is a delightful way to reduce food waste while creating something truly delicious.
Why You’ll Love This Recipe
- Sustainable & Practical: Uses up sourdough discard and ripe bananas you’d otherwise toss.
- Flavorful & Unique: Combines the comforting taste of banana bread with the crunch of granola.
- Versatile & Healthy: Perfect for breakfast, snacks, or a crunchy topping on your favorite dishes.
What’s in Sourdough Discard Banana Bread Granola?
This recipe uses simple, wholesome ingredients to create granola that’s packed with flavor and texture.
- Old-Fashioned Rolled Oats: The base of any great granola—chewy and hearty.
- Sourdough Discard: Adds a subtle tang and helps bind the granola together. Use discard that’s been fed recently or adjust the sweetness to balance tangier, unfed discard.
- Maple Syrup: Natural sweetness that balances the sourdough. Honey works as a great substitute.
- Coconut Oil: Adds richness and helps the granola crisp up.
- Banana Chips: A nod to classic banana bread, adding texture and sweetness.
- Rice Krispie Cereal: Lightens the texture and adds extra crunch.
- Mixed Nuts: Walnuts, pecans, or slivered almonds all work beautifully for flavor and crunch.
- Unsweetened Shredded Coconut: Adds a nutty flavor and crispy texture. Avoid sweetened varieties for the best results.
- Spices: Cinnamon, nutmeg, and a hint of ginger give this granola its warm, cozy flavor.
- Chia Seeds: Optional, but they add fiber, texture, and a nutritional boost.
Sourdough Granola Tips
- Adjust Sweetness: If using unfed sourdough discard (over a week old), add extra maple syrup or honey to balance the tangy flavor.
- Chunky Granola: For larger clusters, press the granola firmly into the pan before baking. Break it apart once cooled.
- Texture Note: Sourdough granola is naturally less crunchy than traditional granola. For a firmer texture, bake slightly longer.
- Doneness Indicator: The granola is ready when it’s golden brown and fragrant. It will harden as it cools.
Questions & Substitutions
- Can I leave out the Rice Krispie cereal? Absolutely! Just replace it with an equal amount of oats for a chewier texture.
- What other nuts can I use? Try sunflower seeds, pumpkin seeds, hazelnuts, or cashews for variety.
- How should I store the granola? Store in an airtight container at room temperature for up to 3 weeks, or freeze for up to 3 months.
If you like this recipe, make sure to try:
Sourdough Granola (the OG!)
Other great ways to use up ripe bananas:
If you loved this Sourdough Discard Banana Bread Granola recipe, don’t forget to leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below! We’d love to hear from you—leave a comment to let us know how you enjoyed it!
Sourdough Discard Banana Bread Granola
This Sourdough Discard Banana Bread Granola is a creative way to use up ripe bananas and sourdough discard, transforming them into a crunchy, flavorful granola inspired by the comforting taste of banana bread.
Print
Pin
Rate
Servings: 10
Calories: 267kcal
Ingredients
- 2 cups (178 g) rolled oats, not instant or steel cut
- 3/4 cup (20 g) Rice Krispie cereal
- 1 tablespoon chia seeds, optional (sub flaxseed)
- 1/4 cup slivered almonds, coarsely chopped
- 1/4 cup walnuts (or pecans), coarsely chopped
- 1/3 cup (28 g) unsweetened shredded coconut
- 1/3 cup (24 g) dried banana chips, coarsely chopped
- 1.5 tablespoons (20 g) coconut oil, melted (sub canola or vegetable oil)
- 1/3 cup (76 g) sourdough starter (ripe - fed) *see notes if using unfed discard.
- 1/3 cup (100 g) maple syrup, substitute honey
- 1 (118 g) large, overly ripe banana, mashed (use another banana if smaller)
- 1 teaspoon vanilla extract
- 1/2 teaspoon Diamond Crystal Kosher salt
- 1 tablespoon cinnamon
- 1/4 teaspoon ground cloves
- pinch nutmeg
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper. If parchment is unavailable, use tin foil lightly greased or sprayed with non-stick spray (see notes).
- Combine Dry Ingredients: In a large mixing bowl, combine the oats, cereal, nuts, shredded coconut, chia seeds (or flaxseeds), and dried banana chips.
- Mix Wet Ingredients: In a small bowl, stir together the sourdough starter, mashed banana, maple syrup, vanilla extract, melted coconut oil, salt, and spices until fully combined.
- Combine Wet & Dry: Pour the wet mixture into the dry ingredients and stir until everything is evenly coated and moist.
- Spread & Bake: Spread the mixture evenly onto the prepared baking sheet. If you prefer large granola clusters, leave some chunks intact as you spread it out. Bake for about 30 minutes, stirring once halfway through. The granola is done when it turns golden brown and you can smell the toasted nuts.
- Cool & Store: Remove the granola from the oven and allow it to cool completely on the baking sheet. It will harden as it cools. Transfer to an airtight container.
Notes
Recipe adapted from King Arthur Baking Company Sourdough Granola Recipe.
- Unfed Sourdough Discard: If using unfed sourdough discard, increase the sweetness to balance its tang. Add up to 1/2 cup of maple syrup or a few tablespoons of honey.
- No Parchment Paper? Tin foil can work in a pinch; just make sure to grease it lightly to prevent sticking.
- Ingredient Substitutions:
- Swap slivered almonds for sliced almonds or omit if needed.
- Replace Rice Krispie cereal with puffed rice or omit for a chewier texture.
Nutrition
Calories: 267kcal
