Step 1

Preheat your oven to 360°F/180°C. Butter a 10-inch bread pan.

Step 2

Toast the walnuts in a dry pan over medium heat while stirring. Finely chop the toasted walnuts and the dark chocolate into chunks. Set aside.

Step 3

Combine the flour, baking powder, cinnamon, and salt in a large mixing bowl.

Step 4

In a separate bowl, add sugar, brown sugar, sunflower oil, eggs, sourdough discard, mashed bananas, and vanilla extract. Stir with a whisk for a couple of minutes to combine.

Step 5

Pour the banana mixture over the dry ingredients and gently fold it in with a rubber spatula until the batter is smooth. Be careful not to overmix the batter, as this can result in a dense crumb. Lastly, fold in the toasted walnuts and chocolate chunks. It is up to you to add it all into the batter or save some to sprinkle on top.

Step 6

Pour the batter into your prepared bread pan. Sprinkle the rest of the walnuts/chocolate on top if desired.

Step 7

Bake the banana bread for 50-60 minutes until golden brown or until a toothpick inserted into the center comes out clean. Loosely cover the bread with aluminum foil if it browns too quickly.

Step 8

Let the bread cool for 10-15 minutes in the pan and then transfer it to a cooling rack. I think banana bread is the absolute best to eat while it's still a bit warm! With a cup of coffee on the side... *drooling*. Enjoy!