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Sourdough discard banana bread in a bowl near a banana

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.
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Course: Breakfast
Cuisine: American
Keyword: banana, granola, sourdough discard
Prep Time: 15 minutes
Cook Time: 30 minutes
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