After my McGriddle Sheet Pan Breakfast, I knew I wanted to create something similar… only for dinner. It needed to be savory and have a unique, yet delicious, combination of flavors. This Mediterranean Vegetable Skillet ended up being the winner. Though it is vegetarian, any kind of meat could easily be added. This skillet uses a lovely assortment of fresh garden vegetables, and is brightened by the sharp, refreshing flavor of feta. The topping is fluffy and enhanced with protein, thanks to the eggs. The whole thing sort of resembles an upside-down pizza and I just cannot get enough of it.

The Characteristic Of Mediterranean Cuisine

Mediterranean food is all about using fresh, seasonal ingredients and keeping recipes simple but tasty. Olive oil is an important part of this cooking and is used in almost everything, like cooking, salads, and sauces. The dishes often include colorful vegetables, beans, grains, and healthy proteins like fish or chicken, flavored with herbs like oregano, basil, and parsley. Cheeses, yogurt, and nuts make the food richer, while lemon and vinegar add a little sour kick. This style of cooking comes from the countries around the Mediterranean Sea and is all about healthy, delicious meals that are fun to share.

What I Love About This Recipe

The Mediterranean Vegetable Skillet shows off the flavors of Mediterranean cooking by using fresh vegetables like zucchini, tomatoes, and spinach, which are common in the region. Garlic and oregano bring a warm and herby taste that makes the dish smell amazing. The cheddar and feta cheeses add creaminess and a little salty tang, which pairs perfectly with the veggies. Olive oil, a key ingredient in Mediterranean food, is used to cook the vegetables and make them extra tasty. This dish is simple, healthy, and full of balanced flavors, just like Mediterranean meals are known for​.

All The “Why’s”

The Filling

Fresh Vegetable Assortment

I chose an assortment of vegetables that I find pair perfectly together, as well as stick with a sort of “Mediterranean” theme. The mix of vegetables in this recipe – zucchini, tomatoes, spinach, and mushrooms – shows what Mediterranean cooking is all about: fresh and healthy ingredients. These veggies are common in Mediterranean meals because they are tasty, colorful, and full of nutrients. Seasoned with garlic and oregano, they bring out the simple and delicious flavors that Mediterranean dishes are known for. Together, they create a meal that is wholesome, balanced, and easy to enjoy​.

Truth be told, you can play around with the filling and make it what you want. The main point is this: fill the skillet and make sure it contains a combination of flavors you love.

Seasoning

Salt brings out flavor, pepper brings a subtle kick, and oregano is the choice herb bringing Mediterranean vibes. Substitute the oregano for basil or parsley if you’re running low.

Cheeses

The cheddar brings a creamy and slightly sharp taste, making the dish rich and smooth. The feta adds a tangy and salty flavor, which gives the dish a bright, Mediterranean touch. Together, these cheeses create a tasty mix of flavors, perfect for bringing out the savory, hearty elements of the vegetables while also contributing to the dish’s Mediterranean character​.

Sourdough Discard

Sourdough discard (extra, unfed sourdough starter) is the main ingredient in the topping, providing moisture, flavor, and structure.

It is important to note that with this much sourdough discard, your skillet dinner may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

Eggs

The addition of eggs to the sourdough discard has three notable effects. First, it thins out the discard, making it pourable – able to seep through to every nook and cranny of the skillet. Second, in combination with the baking powder, it makes the topping fluffy. Last, the addition of eggs adds protein to an otherwise vegetarian dish. In a pinch, you could substitute 100 g of any liquid, such as milk or a milk variety, for the eggs, noting that the topping will have a slightly thinner consistency and less of a fluffy texture.

Leavening

I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not rise well (especially in this recipe, where we don’t add any flour). The truth is – without the baking powder, this dish would be much denser.

If your discard is on the older end, you’ll notice it doesn’t get too great of a rise. I do recommend using discard that is less than one month old, or that hasn’t gone completely dormant and started producing hooch.

If needed, you can substitute 1/2 tsp of baking soda for the baking powder. Because we are using sourdough discard, the acids that we need to leaven the dish are contained within the discard, though sometimes I find the baking powder still performs better.

Salt

Salt brings out flavor. I use a half teaspoon in this recipe to enhance all the flavors.

Baking Considerations

This recipe bakes fast at an oven temperature of 425 F (220 C). The goal is simply to cook the topping, since the filling is already soft from the stovetop. Because the topping does not have added sugar or milk (both of which help with browning) you will find the topping still looks fairly pale when it comes out of the oven. A toothpick inserted will tell you when it is finished.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Making waffles has never been easier… or more convenient. Extra discard? Let’s have waffles for breakfast!

This recipe, similar to my other breakfast recipes, is just sourdough discard (with a couple of other essential ingredients, of course – but, not flour), meaning you get the benefit of 100% of the flour being fully fermented.

What Is A Waffle?

A waffle is a type of batter-based cake cooked in a waffle iron. It is defined by its grid-like appearance (perfect for catching butter), created by the pattern of the waffle iron. Waffles can be served plain or with toppings like syrup, fruit, whipped cream, or chocolate sauce. They are popular as a breakfast or dessert item.

What I Love About This Recipe

This recipe uses up a bunch of discard, makes for an incredibly quick breakfast, and produces a light and fluffy waffle. Who could ask for more? 

All The “Why’s”

Sourdough Discard

Sourdough discard (extra, unfed sourdough starter) is the main ingredient – it provides both moisture, flavor, and structure, taking the place of flour and some of the liquid found in other waffle recipes.

It is important to note that with this much sourdough discard, your waffles may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

Eggs

The more eggs a recipe has, the more cake-like it becomes. Eggs provide structure, but also trap air during mixing, which contributes to a light and airy texture. They also contribute to a richer flavor and play a part in the Maillard reaction, which helps your waffles brown properly.

Honey

Honey has a greater purpose in this recipe than just to sweeten. In fact, it does not really sweeten at all and will not eliminate a sour flavor if your discard is extra tangy. The sugar in this recipe is the main catalyst supporting the Maillard reaction, which just means it helps the outside to brown properly. Without it, you won’t find much color on your waffles.

Fat

The addition of fat results in a softer, more tender texture and delicate bite. Without fat, these discard waffles are chewy! Fat also locks in moisture, which keeps the waffles from being dry and crumbly. I use a neutral cooking oil, but other fats like coconut oil or melted butter are acceptable. The kind of fat you choose with contribute to the flavor profile of your waffles, so choose your oil/fat based on your taste and health preferences.

Leavening

I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not rise well (especially in this recipe, where we don’t add any flour). For this recipe, we don’t need much. After all, the batter is already light and airy, and there isn’t much room to rise in the waffle iron. However, a little baking powder can contribute to the airiness of the waffles and improve the texture even more.

Salt

Salt brings out flavor. I use a teaspoon in this recipe to give it flavor.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Now, let me be honest for a second. I’m a Texan. I started making this recipe at the beginning of my sourdough journey when my mother-in-law introduced it to me as a great way to use up some discard. She called them “pick-lets” (it’s actually “pike-lets”). One day, I will do some more legitimate research and modify this recipe to be more like a true pikelet, or maybe just find a new name for this one. For now, though, these little pancake-things are the bomb, super simple, and a great way to use up that extra discard.

What Is A Pikelet?

A pikelet is a small, thick pancake leavened with baking powder or baking soda. In the case of sourdough, we are making them with sourdough discard and baking soda! These are comparable to a crumpet, except made without the ring. They can be enjoyed sweet or savory, as a snack or for breakfast.

What I Love About This Recipe

The simplicity and ease of this recipe is what makes it a personal favorite of mine. Four ingredients come together in one bowl, the batter of which is fried up on a skillet. Even better? If you’re needing to use up a bunch of discard – this will get rid of it for you! This one is a winner for both the sourdough baker and the people enjoying the meal.

All The “Why’s”

Sourdough Discard

Sourdough discard (extra, unfed sourdough starter) is the main ingredient – it provides both moisture, flavor, and structure. While this recipe works with both old and new discard, I find the results are fluffier with fresher discard (still fairly thick, has some bubbles, up to a week old). Once the starter begins to produce significant hooch, I find the flour is so broken down that it just does not result in a fluffy pikelet. To fix this, you could add a little extra flour, though you would lose the fully fermented benefits of this recipe.

It is important to note that with this much sourdough discard, your sheet pan breakfast may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

Sugar

Sugar has a greater purpose in this recipe than just to sweeten. In fact, it does not really sweeten at all and will not eliminate a sour flavor if your discard is extra tangy. The sugar in this recipe works to support a Maillard reaction, which just means it helps the outside to brown properly. Without it, you won’t find much color on your pikelets.

Leavening

I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not rise well (especially in this recipe, where we don’t add any flour). The truth is – without the baking soda, the pikelets would be much denser.

Baking soda reacts with sourdough discard to leaven the batter: trapping carbon dioxide gases and creating bubbles which cause the batter to rise and become light and fluffy. It is the perfect match for a discard-heavy recipe like this one, since the acids in the discard allow the baking soda to do its work.

If your discard is on the older end, you’ll notice it doesn’t get too great of a rise even with the baking soda. I do recommend using discard that is less than one month old, or that hasn’t gone completely dormant and started producing hooch.

If needed, you can substitute one tablespoon of baking powder (which contains the acids needed to leaven the dish) for the baking soda.

Salt

Salt brings out flavor. I use a half teaspoon in this recipe to give it flavor.

Rest Time

Though not in my original recipe, I’ve found that waiting five to ten minutes after mixing the batter helps to break down the sourdough discard and dissolve the baking soda. This makes the pikelets easier to scoop and fry and also helps eliminate any weird chemical flavor from the baking soda.

The Right Frying Temperature

We want the heat set to medium-high. A higher heat will ensure the best fluff and color. Your pikelets should be perfectly browned and ready to flip in just two minutes after placing on the skillet. If you find they aren’t bubbling and golden brown in this time, your heat is too low. On the other hand, if you’re burning them before they can cook all the way through, your heat is too high.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

If McDonalds was actually healthy, this would be the recipe! First of all, no unfermented flour. Second of all, 100% real ingredients. This breakfast is an entire meal-in-one, a recipe I hope you’ll find yourself making again and again.

What Is A McGriddle?

A McGriddle is a type of breakfast sandwich served at McDonald’s chain restaurants. The bread consists of maple-flavored griddle cakes (similar to pancakes), while the filling is versatile, usually consisting of a breakfast meat, eggs, and/or cheese. The combination of sweet and savory flavors makes it a popular choice for breakfast among McDonald’s customers.

What I Love About This Recipe

I love the simplicity and versatility of this recipe. With this sheet pan breakfast, I simplify the McDonald’s McGriddle and make it sourdough. Using only five, simple ingredients for the “pancake” batter, everything comes together in five minutes or less. Play with the fillings and make it your own! (Okay, but not too much, because some ingredients just won’t work.) This breakfast is sweet and savory all in one and will satisfy even the youngest of the crew.

All The “Why’s”

The Filling: Eggs And Breakfast Sausage

Usually, pancake batters include some kind of oil or fat (such as melted butter). The purpose of this is to add moisture and flavor, as well as provide some nonstick properties when frying on the skillet. Instead, I chose to only lightly drain my breakfast sausage for a similar effect. The extra grease from the meat adds to the savory flavor, as well as works to keep everything moist. Bacon would have this same effect, if a substitute is needed for the sausage. Or, remove the meat completely and add 1/4 cup of melted butter to the sourdough discard mixture.

Sourdough Discard

Sourdough discard (extra, unfed sourdough starter) makes up the “pancake” portion of this sheet pan breakfast. It’s the main ingredient – it provides both moisture, flavor, and structure.

It is important to note that with this much sourdough discard, your sheet pan breakfast may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

Milk

Milk is added to thin the batter and enhance the flavor. We need the “pancake” to be pourable, and to spread easily over the sausage and eggs. It also plays a part in the Maillard reaction, helping the dish to brown in the oven.

Maple Syrup

I use maple syrup to sweeten the batter, in order to mimic the McDonald’s McGriddle. While McDonald’s injects their griddle cakes with a syrup jelly, I find the extra effort is not worth it and chose to use maple syrup to flavor instead. Depending on your personal tasters, the amount can be increased or reduced, or this sweetener can be substituted for another of your choice. However, I would not recommend removing the sweetener completely.

Sugar, in this case maple syrup, plays an important part in coloring the dish. Without sugar, your sheet pan breakfast will not turn brown! This ingredient plays a part in what’s called the Maillard reaction; without it, we cannot have golden brown pancakes.

Leavening

I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not rise well (especially in this recipe, where we don’t add any flour). The truth is – without the baking soda, this dish would be much denser.

The baking soda reacts with the sourdough discard to leaven the batter: trapping carbon dioxide gases and creating bubbles which cause the batter to rise and become light and fluffy. It is the perfect match for a discard-heavy recipe like this one, since the acids in the discard allow the baking soda to do its work.

If your discard is on the older end, you’ll notice it doesn’t get too great of a rise. I do recommend using discard that is less than one month old, or that hasn’t gone completely dormant and started producing hooch.

If needed, you can substitute one tablespoon of baking powder (which contains the acids needed to leaven the dish) for the baking soda.

Salt

Salt brings out flavor. I use a teaspoon in this recipe to enhance all the flavors.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Calling all sourdough bakers who are also German pancake lovers! This recipe for you! Here, you’ll find a Dutch baby that does not have any added flour, only sourdough discard.

What Is A Dutch Baby?

A Dutch baby, also known as a German pancake, is a type of pancake that is baked in the oven rather than cooked on the stovetop. It is an egg-heavy dish with a texture that is somewhere between a pancake, a crepe, and a popover. Dutch babies are popular as a breakfast item and are relatively simple to make, though sure to impress with their dramatic appearance and delicious flavor.

What I Love About This Recipe

Simple and delicious. Pop a few ingredients in a blender, bake them in a preheated skillet, and viola! Breakfast.

All The “Why’s”

Sourdough Discard

This is a sourdough discard recipe, so sourdough discard is used in place of flour and most of the milk. It adds structure and moisture to the Dutch baby.

Discard has one negative effect: the fermented state of the flour reduces the Dutch baby’s ability to “pop” as much as one made without sourdough discard. (Don’t fear, if your ingredients are at room temperature and your oven is piping hot, you can still get a great “pop!”)

It is important that you know how much discard you are adding. Dutch babies are an egg-heavy dish, and too much flour will weigh it down. This means if your discard is older and thinner (hardly any bubbles) it may be beneficial to weigh the ingredients, rather than using volume measurements. The volume of sourdough discard changes greatly depending on how broken-down it is. Weight will always give you accuracy.

Milk

Milk is added to thin the batter and enhance the flavor. A thinner pancake is lighter and has a greater chance of puffing up in the oven.

Eggs

Eggs are a key ingredient, and they’re the secret to the amazing oven spring a Dutch baby gives! I like to call this recipe a “very eggy pancake” because it does use a lot of eggs. As the eggs heat, their proteins coagulate, trapping steam and creating a soufflé-like rise. They also contribute a lot of moisture and give the pancake a lighter bite.

Butter

Butter contributes to a rich flavor and crispy, golden exterior. It also acts as a nonstick coating on the skillet so that the Dutch baby releases easily after baked.

Sugar

I’ll be honest about the sugar. My American taste buds needed it. Sugar here is just used as a sweetener, to enhance the taste. It can be completely left out, if desired. This means you can increase or reduce the amount to your personal preference.

Salt

Salt brings out flavor. I use a half teaspoon in this recipe to enhance all the flavors.

Room Temperature Ingredients

Room temperature ingredients in this recipe function just as room temperature bread dough does when it hits a hot oven. It allows for the biggest possible oven spring and “pop.” If you don’t mind a flat Dutch baby (it will still taste great), you don’t have to worry about warming those ingredients. But, for the best oven spring, make sure your ingredients are not cold.

A Hot Pan + Oven

We want the skillet and the oven to be piping hot! When room temperature batter meets the heat of the pan + oven, this is where the oven spring will occur. The eggs will work their magic – trapping hot steam and rising dramatically. It will happen over the entire course of baking (the full 15 minutes), so it is important to keep the heat contained a much as possible (keep the oven door shut!)

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

When it comes to discard recipes, my goals are two-fold. First, make something yummy. Second, use up as much discard as possible. This recipe uses a solid cup of discard and makes a delicious treat – a win-win! On top of that, it is a great way to use up those extra fall apples. This recipe works well with any kind of apple – so pick your favorite! It is perfect for breakfast or paired with a cup of coffee or tea for a sweet snack.

What I Love About This Recipe

Tender, sweet, delicious. Works with any kind of apple. The candied pecans top it all off.

All The “Why’s”

All-Purpose Flour

While I do try to eliminate flour in some of my discard recipes, it is not possible with this one. Flour adds necessary structure to an otherwise loose batter. Structure is especially important here: if we don’t have enough of it, the apples will sink to the bottom! We are going for a thick, but not dry, batter. I do recommend weighing your flour, as flour is one of the most inaccurate ingredients measured by volume. Too much flour, and your loaf will be, dry and crumbly, too little and the apples will pile on the bottom.

It is also important to note that all-purpose flour is superior to bread flour in any quick bread recipe. In fact, the lower the protein content, the better. Though I have not tested it, cake flour may even work wonders. The problem is: cake flour is not a staple ingredient in many homes; therefore, I choose not to base a recipe off of it unless it is absolutely necessary. The reason all-purpose flour is important is the same reason we mix this batter until “just incorporated” – gluten development is not desired. The development of gluten produces a chewy texture, which is not desirable in baked goods, such as quick breads.

Leavening

This recipe uses baking powder to leaven the bread, rather than the sourdough discard. This means you can bake your bread right away, without waiting for sourdough to do its magic. I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state and may not leaven well. While it is true that the addition of flour feeds the yeast, and you may get a slow rise, sourdough-discard-leavened bread has the potential to be more sour, due to the ever populating bacteria (which are responsible for the sour flavor) and still may not rise properly. Not to mention how the other ingredients in this quick bread would hold up during this waiting period, namely the apples.

If you want to try long fermentation, do it in the refrigerator and wait to add the baking powder until you are ready to bake. In addition, just keep the batter in a separate bowl and wait to prep the apples until you are ready to layer everything into the loaf pan. While the yeast in your starter will not function well (due to the cold temperatures), the bacteria will still work to break down the flour during this time. By adding the baking powder, you are sure to get a loaf that has been appropriately aerated (since the yeast from your discard will not be able to adequately do this on their own).

Salt

Salt brings out flavor. I use just a touch in this recipe to enhance all the flavors in this quick bread.

Butter

While fat can have many purposes in a recipe, one major effect in quick breads is moisture retention. Without it, the loaf would be dry and crumbly. It also contributes to a tender crumb and rich flavor.

Sugar

Sugar is mainly used as a sweetener in this quick bread. This means you can increase or reduce the amount to your personal preference. While I left this recipe very sweet, adding an entire cup of sugar to mirror the nostalgia of my childhood, I know there are many who would prefer to allow only the sweetness of bananas to shine. Sugar has other important contributions, too; it aids in browning, tenderizing, moisture retention, and preservation/shelf life. Therefore, I would not recommend removing it completely.

Eggs

The more eggs you add to your bread, the more cake-like the bread becomes. Eggs add fluff, moisture, and structure. They make the bread light and tall. I find two eggs to be the perfect balance: the bread is not too cake-like, but is also not too dense.

Sourdough Discard

Sourdough discard adds structure and moisture, as it is made of flour and water. I love to use as much as possible in any given recipe, and this one is no different. This cinnamon apple swirl bread uses a nice cup of discard.

Fear not, if you have a solid maintenance routine, this recipe will not be sour. However, if your starter is very acidic and sour already, the recipes you make from it will be too. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

Check Your Consistency

Sourdough discard can vary in thickness, depending on how long it has been sitting in the refrigerator (and how acidic it is). A thinner, runnier discard will produce a thinner batter, which means you would need to add a bit more flour. Meanwhile, a thicker discard will need less flour to create the right consistency. The amount of flour I have included in this recipe should work with any consistency of discard when measured by weight. However, use your best judgement to create a thick, but not dry, batter that can hold the apples where they need to be in the oven.

Candied Pecans

Candied pecans are an optional, super yummy step. I make just enough pecans for this bread, no extra. The egg white + water blend coats the pecans so that the cinnamon sugar can stick. I use brown sugar, but you can use granulated sugar if you want. These bake low and slow to caramelize the sugar and perfectly toast the pecans. I recommend prepping them in advance if you are planning to use them.

Apple

I make a cinnamon-sugar coated apple to layer inside of this bread. A couple notes about the apple – first, you can use any kind of apple you want! I love to use Granny Smith apples in this recipe. Second, you can see in the video what happens if the cinnamon-sugar-apple mixture is allowed to sit for too long – it liquidizes! This liquefaction won’t have a major effect on your bread, but I would still recommend waiting to mix the apple with the brown sugar and cinnamon until you are just about ready to layer everything in the loaf pan. 

A Buttered Loaf Pan

I prefer to use softened butter over oil to grease the pan, as it holds its place extremely well and makes the surface truly nonstick. Of course, this being said, any fat that solidifies at room temperature would work well for this. It is especially important for this loaf to be able to slide out of the pan easily, as it is moist, delicate, and fragile while warm.

Cooling And Slicing Upside Down

Though the candied pecan topping is optional, I highly recommend it as it really is the cherry on top. Between the crunchy topping and the delicacy of this bread, cooling and slicing the loaf upside down provides a smoother transition to the cooling rack, as well as a cleaner slice. No matter what, the apples and the topping are going to make this one a bit messy, but slicing upside down can help!

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Who knew two ingredients could come together to create a light and crispy tempura batter? The elimination of unfermented flour in this recipe means my stomach is not upset after indulging. Choose a healthy frying oil, and you will have a new, guilt-free pleasure.

What Is Tempura Batter?

Tempura fry batter is a light and airy batter used in Japanese cuisine to coat vegetables, seafood, and other ingredients before deep frying. The batter is typically very thin, which results in a more delicate coating. Tempura fry batter can be just flour and cold water, though sometimes an egg or other ingredients, such as starch, are added.

What I Love About This Recipe

This tempura fry batter is so light and beautifully crisp, it tops just about any other fry batter I have made with my discard. Not to mention how simple and incredibly versatile this recipe is – use it for: vegetables, seafood, beef, chicken – you name it!

All The “Why’s”

Coating In Starch

Coating in starch serves two purposes. First, it helps pull any additional moisture from the vegetable or meat being fried. By doing this, the starch also helps the batter stick much more effectively. Starch is preferred here over flour, in order to keep the gluten content low, which aids in a crispier end result.

Cold Ingredients And Limited Mixing

If the bacteria in your starter have already completely broken down the flour in your starter (you can tell by the consistency of your starter – if it is thin and runny, it is broken down), this point is less important. That’s because cold ingredients and limited mixing are measures taken to limit the development of gluten, but with a flour that has already been broken down completely, gluten is not going to reverse its way back into being. In fact, it may be preferable in this recipe to use a very broken-down starter (as long as the flavor is good, of course).

Gluten and fry batter do not mix; too much gluten and the end result becomes chewy and oily. Warm water and excessive mixing encourage gluten formation; therefore, it only makes sense that cold water limited mixing keeps gluten’s development at a minimal.

Sourdough Discard

Tempura batter is made simply from flour and water – so of course it can be made with sourdough discard (which is also made from just flour and water). The sourdough discard in this recipe takes the place of flour and some of the water. Because tempura batter is typically very thin, we do need to add more water, which we will discuss in a moment. The awesome thing about this, though, is that we do not have to have any unfermented flour in this recipe: a major bonus for some.

It is important to note that with sourdough discard being the main ingredient in this batter, the result may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

For this recipe (as I mentioned above) it may preferable to use discard that is older, thinner, and broken down. Despite older discard being more acidic, I still have never found the goods I make from it to be overly sour. If your starter is healthy and well-maintained, your discard should be just fine.

Bubbly Water

Carbonated water helps create an airy, light, and crisp batter. CO2 gases in the bubbly water expand when fried, just like CO2 in your bread dough (which is a byproduct of yeast) expands during baking. This explosion of air leads to a less-dense, light and crisp fry batter, making it the perfect choice for thinning out the sourdough discard.

Frying

You can use any preferred frying oil to fry with tempura fry batter.

It is important to note that when cold ingredients are added to the oil, the temperature drops drastically. This is why it is important to heat the oil above the desired frying temperature when making this recipe. I usually fry my vegetables and meats at 350 F (175 C), so an oil temperature of 375 F (190 C; sometimes I even go up to 400 F [205 C], though this might be a little excessive) to begin with is incredibly helpful. Ideally, the maximum amount of time the vegetable or meat is in the oil is three minutes.

The batter should not absorb too much oil during frying, or else it will become soggy and greasy, rather than crisp. Soggy, greasy batter is caused by frying at too low a temperature. Vice versa, too high a temperature will make it difficult to cook your vegetables or meat all the way through.

Last, this batter stays relatively light in color even when cooked through or cooked at high temperatures. That’s because there aren’t any ingredients that promote browning in the batter (i.e. sugar, milk, etc). The use of starch to help dry out the vegetables/meat also keeps the batter lighter in color. Therefore, keep this in mind and only fry until what you are frying is cooked through; do not look for the batter to turn brown.

A Fine Seasoning

Last, use a fine, rather than coarse, seasoning at the end. This will stick to the coating much better, resulting in less waste and better flavor.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Crispy, fluffy, savory (and a little sweet!) – did you even know you could make corn dogs with your sourdough discard? It takes a little practice coating and frying them just right, but hopefully my tips can help you succeed.

What Is A Corn Dog?

Often enjoyed at fairs, carnivals, amusement parks, and as a convenient meal at home, corn dogs are a popular American food item consisting of a hot dog sausage coated in a thick layer of cornmeal batter and then deep-fried until golden brown. The term “corn dog” typically refers to the entire snack, including the sausage and the batter. They can be served with various condiments such as ketchup, mustard, or even mayonnaise.

What I Love About This Recipe

This recipe for corn dogs is completely unique in that it contains no unfermented wheat flour. In fact, it is probably the only recipe on the internet of its kind. This corn batter can be used as a frying batter for anything you like – not just hot dogs! You can even fry it up on its own, dropping in spoonfuls into the frying oil, to make an almost-hushpuppy (no onion!).

All The “Why’s”

Cornmeal

Cornmeal is what makes these corn dogs! Now, in my area, options for cornmeal are limited. I simply use a fine to medium-grind generic cornmeal – you know, the ones that are meant for baking. To be specific, I have tested this recipe using United Supermarket’s brand, Signature Select, as well as Quaker’s Yellow Cornmeal. I have not tested this recipe with corn flour or other corn flour varieties, such as masa harina. Sometimes the consistency of this batter can be a little finicky, so make sure that you watch my YouTube video to better understand what the batter should look like.

Sugar

Corn dogs are made from a sweet batter, which is the main reason why sugar is important in this recipe. But, even if you aren’t a fan of sugar, I would not recommend skipping it. Sugar promotes browning, contributing to the golden brown color of the corn dogs. This may not seem like a big deal, but let me tell you – the results can look quite different without it!

Baking Powder

This is a quick recipe, so I use baking powder, over sourdough, to leaven these corn dogs. I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not leaven well. While it is true that the addition of flour feeds the yeast, and you may get a slow rise, sourdough-discard-leavened quick breads have the potential to be more sour, due to the ever populating bacteria (which are responsible for the sour flavor) and still may not rise properly.

Salt

Salt brings out flavor in any dish – and that is its exact purpose here. Don’t skip it.

Sourdough Discard

The sourdough discard in this recipe takes the place of flour and some of the milk. The main goal: to use as much as possible and still get great results. In corn dog batter, it serves as a source of moisture and as a binder that brings the dough together.

It is important to note that with this much sourdough discard, your corn dogs may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

Check Your Consistency

Sourdough discard can vary in thickness, depending on how long it has been sitting in the refrigerator. A thinner, runnier discard may produce a runnier batter, which is likely to slide off the hot dogs. The batter should be thick enough to coat the dogs without running off, but thin enough that the hot dogs are still easy to dip. This can be offset by using extra cornmeal to thicken the batter or extra milk to thin it out.

Milk

Milk adds moisture, just a smidgen, to balance out the sourdough discard and the cornmeal. Milk, like sugar, also contributes to browning, helping these corn dogs to have a beautiful golden brown color.

Egg

Eggs make baked (or in this case, fried) goods light and fluffy. They also add moisture, contributing to the overall balance of wet/dry to create the right consistency in the batter.

Coating The Dogs

Coating your hot dogs is definitely the hardest part. If the consistency of your batter is not quite right (too thick or thin), things will be quite difficult. Besides that, here are a few things that can help:

Cold Batter

I make the batter first and refrigerate it before I do anything else (including heating the oil or preparing the hot dogs). This gives the batter a chance to chill in the refrigerator, which will help it stick to the hot dogs better. (Seriously, it makes a huge difference!) It is best to chill the batter for at least thirty minutes, but I have made this batter up to three hours in advance without issue. If your baking powder is double acting, I do not see why you couldn’t go even longer – up to twelve hours.

Drying The Hot Dogs

Wet hot dogs mean extra moisture, which can cause the batter to slip right off. This means we have to dry the dogs as best as possible. I pat them dry with a paper towel, as well as lay them out to air-dry while the oil is frying. You can also coat them in cornmeal or extra flour to help the batter stick.

Frying

You can use any preferred frying oil to fry these corn dogs. I’ve found 350 F (175 C) is the perfect temperature for cooking the batter all the way through without burning the outside. Any lower, and the corn dogs would absorb too much oil. Much higher, and they would brown too quickly. Because the batter is cold when I drop the corn dogs into the oil, I sometimes like to heat my oil a bit hotter, to around 375 F (190 C), since the temperature of the oil falls immediately when the dogs are dropped into it.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Drop biscuits. A simple version of a biscuit. While some biscuits are layered, these are flavored. This recipe is an enhanced “copycat” of Red Lobster’s recipe. Not only is there a major flavor boost from the use of fresh ingredients, but the incorporation of sourdough and heritage flours means this recipe is truly feel-good. It is the perfect companion to a variety of dishes – from casual meals to more elaborate dinners.

What Is A Drop Biscuit?

A drop biscuit is a type of biscuit that is made by dropping spoonfuls of dough onto a baking sheet, rather than rolling out and cutting the dough into shapes. This method is a quick, easy, and convenient option for home bakers. Drop biscuits have a more rustic and uneven appearance compared to other types of biscuits with crispy, slightly browned edges and a soft, tender interior.

A Brief History Of The Cheddar Bay Biscuit

Cheddar Bay biscuits are a staple of Red Lobster chain restaurants around the world, developed by their own culinary team in 1992 to complement the seafood offerings and provide a warm, flavorful bread option. The biscuits were first introduced under the name “Freshly Baked, Hot Cheese Garlic Bread,” which was later changed to “Cheddar Bay Biscuits” to evoke a coastal, seafood-friendly image and to reflect the cheesy, savory nature of the biscuits. “Cheddar Bay” is a fictional place created to enhance the marketing appeal of the biscuits, suggesting a seaside origin. The biscuits quickly grew in popularity, remaining a staple item of Red Lobster restaurants even today.

Sunrise Flour Mill Heritage Flours

Sunrise Flour Mill’s story began with the desire to make a good loaf of bread. During the process, the owners (Darrold and Marty Glenville) discovered how important high-quality flour was in the process. During their journey to learn the science of bread, and after increased habits of bread consumption, numerous health issues began to occur. After going gluten-free, the health issues settled, but the desire for good bread did not.

After much research, the couple discovered the major differences between modern wheat, what they had been eating and baking with, and heritage wheat. They had high hopes that the switch to heritage wheat would solve their flour problem, and, sure enough, they were right! The health complications demolished and the gluten-free diet was no longer necessary.

So began their mission to bring heritage wheat to the world. Sunrise Flour Mill’s organic, heritage wheat is more nutritious (higher in protein, vitamin, and mineral content) than other flours. These organic, heritage grains are easier to digest, and, especially when paired with the fermentation benefits of sourdough, mean many who are gluten-sensitive are able to enjoy real bread again. To learn more about their flour and the products they offer, visit their website here.

What I Love About This Recipe

When I first posted this recipe on Instagram, it went viral. And, because of that, I learned how the real Red Lobster Biscuits are made. Bisquick, water, soy cheese – not this recipe.

While this is meant to be a copycat recipe turned sourdough, I think it turned out so much better. These biscuits are packed with flavor and so incredibly good for you. Made from quality and fresh ingredients, these biscuits are not only absolutely stunning, but also great for your health.

All The “Why’s”

Sunrise Flour

Sunrise Heritage White Flour is basically a better-for-you all-purpose flour. Heritage grains, compared to modern wheat, are much easier to digest, making this recipe that much better. Really any flour that has a lower protein content (under 12%) is best for a recipe like this because gluten is undesirable. We want these biscuits to be flaky, not chewy. In fact, the lower the protein content, the better. Though I have not tested it, cake flour may even work wonders. The problem is: cake flour is not a staple ingredient in many homes; therefore, I choose not to base a recipe off of it unless it is absolutely necessary.

Baking Powder

This is a quick recipe, so I use baking powder, over sourdough, to leaven the biscuits. I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not leaven well. While it is true that the addition of flour feeds the yeast, and you may get a slow rise, sourdough-discard-leavened biscuits have the potential to be more sour, due to the ever populating bacteria (which are responsible for the sour flavor) and still may not rise properly.

Salt

Salt brings out flavor in any dish – and that is its exact purpose here. Don’t skip it.

Garlic Powder

Garlic, cheese, and salt make up the flavor profile of Cheddar Bay biscuits, so of course I had to include garlic powder in the batter. Feel free to add more or less depending on your personal preferences.

Cayenne Pepper

This secret ingredient is not classic to Cheddar Bay biscuits, but I think the subtle kick cayenne pepper gives suits and compliments the flavors of these biscuits well. It’s technically optional, meaning you can skip it if you prefer.

Cheddar Cheese

After making this recipe way more times than I would like to admit, we do need to talk about the cheese. The cheese you use may have an effect on the overall moisture of the biscuits, and without careful thought may lead to a dry end result.

First off, I haven’t tested this recipe with anything other than cheddar cheese. After all, cheddar is the last of the trio of flavors we are going for here to get the “Cheddar Bay” flavor profile.

For most of my testing, I used freshly grated sharp cheddar cheese. The “sharp” part does not really matter, it’s the “freshly grated” part that makes a difference.

Pre-shredded, store bought cheese is covered in starch (to prevent caking), which plays a role in these biscuits. The extra starch effectively dries out the dough and makes the biscuits firmer and drier. You can counter this by washing the starch off in the sink; it will easily slip out into the water. Only, then your cheese adds extra moisture to the dough. In my opinion, more moisture is better than less if you have to use pre-shredded. But, for the best results, I do recommend grating the cheese yourself.

Butter

Butter is what makes a biscuit a biscuit. And melted butter is what sets drop biscuits apart from other types of biscuits. Since the butter is melted, it does not produce gases that create layers. Instead, it absorbs into the flour and results in spread.

Aside from the difference in appearance, melted butter also makes drop biscuits easy and clean: mix in one bowl, scoop, and drop them onto the baking sheet. Simple as that.

Sourdough Discard

The sourdough discard in this recipe takes the place of milk (or buttermilk) and some of the flour. The main goal: to use as much as possible and still get great results. In biscuit batter, it serves as a source of moisture and as a binder that brings the dough together.

It is important to note that with this much sourdough discard, your biscuits may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

The Topping

I found that including fresh ingredients in the topping leads to a huge flavor boost, not to mention the stunning appearance. I am pretty sure Red Lobster does not do this for the sake of practicality in their chain restaurant, but, as a home baker, these fresh ingredients can escalate this dish to a whole new level. I would highly recommend following the recipe as written, though I have provided the necessary adjustments for using dried herbs and garlic if you are in a pinch or cannot access fresh ingredients.

Working Order

As mentioned above, keeping the development of gluten low is incredibly important, but this can be difficult with the incorporation of sourdough starter. That is why the order I have written this recipe in is incredibly important. Namely, when the cheese is added. The cheese must be added after the dry ingredients are added, rather than folded in after the batter is mixed. This is because the use of sourdough starter provides a thicker and stickier consistency in the dough compared to a drop biscuit made with buttermilk or other liquid. Working in the cheese after the sourdough starter is added is more difficult, and leads to a significantly increased amount of gluten-development, an undesirable outcome in this recipe.

Baking Temperature + Time

I bake these in a 425 F (220 C) oven for fifteen minutes. These biscuits do not have to be baked as hot as rolled biscuits since the rise will not be as dramatic. Fifteen minutes is the perfect amount of time to cook these babies through, but still keep them soft.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

These are the biscuits of my dreams. Layered, buttery, and ultra tall. They are so buttery and layered, that I had to utilize my cast iron skillet to keep the biscuits from tipping over in the oven. But, honestly, I love that.

What Is A Rolled Biscuit?

These are not to be confused with drop biscuits or scones! A rolled biscuit is a specific type of biscuit that requires rolling out and cutting the dough. This type of biscuit uses cold ingredients and minimal working to create a tall, flaky biscuit with layers upon layers. Rolled biscuits should rise to twice their height during baking and have a soft and fluffy interior.

What I Love About This Recipe

Tall, buttery, fluffy, flaky – all characteristics of the perfect biscuit. These biscuits can be ready so fast and are the perfect companion to any breakfast. They will actually fall over in the oven if you do not use a skillet to bake them in, which, in my opinion, is a sign of a truly good rolled biscuit.

All The “Why’s”

All-Purpose Flour

All-purpose flour is perfect (actually, it’s necessary) for a recipe like this because gluten is undesirable. We want these biscuits to be flaky, not chewy. In fact, the lower the protein content, the better. Though I have not tested it, cake flour may even work wonders. The problem is: cake flour is not a staple ingredient in many homes; therefore, I choose not to base a recipe off of it unless it is absolutely necessary.

Baking Powder

A layered recipe like this would be virtually impossible without chemical leavening. That is because of the importance of cold ingredients. We need to work quickly, and our sourdough starter simply cannot work as quickly as we need. Even if we mixed the batter and left it in the fridge, we still would not be able to get the rise we need without baking powder. That’s because the yeast in your starter create the air that leavens the dough, and they cannot effectively work in the refrigerator. Only the bacteria in your starter are able to work at fermenting the flour in cold environments.

Salt

Salt brings out flavor in any dish – and that is its exact purpose here. Don’t skip it.

Butter

Butter is the secret ingredient to rolled biscuits. It’s what creates those layers upon layers. Use unsalted butter to control the salt content or salted butter if you love salt and extra flavor. (Don’t judge me – I usually use salted butter!) We need the butter to be cold and in pea-sized chunks for this recipe to work.

Why Cold Butter?

Butter releases gases as it warms that aid in rise and create flaky layers. This is why it needs to stay cold – because we want these gases to be released to their fullest potential in the oven for the best layers.

For this recipe, I use butter from the refrigerator because I work it quickly in a food processor and have my hands on the dough minimally before baking. If you don’t have a food processor, you can freeze the butter and grate it into your dry ingredients instead.

Pea-Sized Chunks

Butter chunks that are too big will cause uneven distribution of fat throughout the dough, and may result in pooling or unevenly baked biscuits. However, butter that is too incorporated will lead to a homogenous mixture that does not have near the spring or flakiness desired in a biscuit recipe, resulting in something more like a shortbread cookie. When it comes to biscuits, butter is incredibly important to creating rise and flakiness, and pea-sized chunks create just this.

Sourdough Discard

The sourdough discard in this recipe takes the place of milk (or buttermilk) and some of the flour. The main goal: to use as much as possible and still get great results. As for these biscuits, it serves as a source of moisture and as a binder that brings the dough together.

It is important to note that with this much sourdough discard, your biscuits may or may not be sour. It all depends on your maintenance routine and the health of your starter. You can taste your discard (just a smidgen) before making this recipe – it’ll tell you what the results might look like! I have made this recipe many times and have never had a sour outcome, while others cannot even imagine making a recipe like this because their discard is so sour. Sourness comes from the bacteria in your starter. When they overpopulate, you can taste it.

I also want to note that because this recipe is made with sourdough discard, rather than milk or buttermilk, the biscuits will not brown in the same way. If this bothers you, add some sugar to the dough to encourage browning (about one tablespoon should do) or brush the tops with milk or cream. I, personally, don’t mind the lack of browning, so I do not take any of these measures when I bake these biscuits.

Cold Ingredients

Having everything cold keeps the butter cold while we layer and cut the dough, which is very important to getting the desired outcome of this kind of biscuit.

Food Processor

The food processor is something I choose to use to make the process that much easier. It is the quickest and most efficient way to chop and incorporate butter into the dough quickly. Rolled biscuits can be made by hand by grating frozen butter into the flour, but I find this process tedious, time consuming, and not near as effective.

Creating Layers

More layers in the dough results in taller biscuits. Though the mixed dough could simply be pressed out, cut, and baked, I find one round of layer-creating creates taller, better-rising biscuits.

Minimal Working Of The Dough

I do not include a chilling step in this recipe. Alternatively, I use cold ingredients and work my dough quickly and minimally. This keeps the butter cold, as well as limits gluten-development, which is an important component to flaky biscuits. Minimal working also allows this recipe to be thrown together in under ten minutes, making for a quick breakfast.

Cutting The Biscuits

Though I have read that it is important not to twist the cutter as the dough is being cut, in order to prevent sealing, I have found this is not the secret. Instead, I use a sharp cutter and make sure my edges are straight and cut (no round, pressed pieces of dough). This, in addition to all the other factors above, will allow the biscuits to rise up tall, rather than being concealed and domed.

Cast Iron Skillet + Biscuit Placement

These biscuits are so layered and tall that they will actually fall over in the oven without the right placement. Because of this, I chose to use a cast-iron skillet, which is traditional for biscuits in Southern baking. The edges of the skillet provide support for the biscuits as they rise. In addition, it is important that the biscuits are lightly touching one another. As they pop up, they will provide each other support and keep each other rising upward, rather than falling over. They do not need to be mushed together, only lightly touching. In essence, any pan will do, as long as the biscuits have light support on all sides. 

Baking Temperature + Time

I bake these in a 450 F (230 C) oven for fifteen to eighteen minutes. The hot oven helps provide a beautiful “pop” on these biscuits, and contributes to their tall rise. Though the biscuits are cooked through by fifteen minutes, they will still be soft on the outside. If you prefer a crisper outer edge on your biscuits, go for the longer amount of time.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

To be very honest with you, I had never heard of hummingbird bread before Pinterest. I was immediately intrigued by the name and headed straight to Google to learn more. A tropical banana bread? Let’s go!

What Is Hummingbird Bread?

In a nutshell, hummingbird bread is a pineapple-banana bread based off of the Southern classic “Hummingbird Cake,” (a pineapple-banana cake). The origins of this treat are based in Jamaica, where it is known as “Dr. Bird Cake” after the scissors-tail hummingbird (locally known as “doctor bird,” the island’s national bird). In 1968, the Jamaica Tourist Board exported the recipe, along with other local Jamaican recipes, in a media press kit with the goal of gaining American interest in visiting the island.

What I Love About This Recipe

This recipe for hummingbird bread has more than just a “sourdough twist.” It is quite different from most hummingbird recipes you’ll find on the internet today. To be honest, I just took the idea and ran with it, incorporating the primary ingredients and overall concepts of the bread, but completely making it my own. Not only did I use my classic cream cheese base (which I use for most of my quick bread recipes), I also packed this recipe with pineapple tidbits (rather than the classic crushed pineapple) and reduced the amount of bananas for a more balanced flavor. It is filled with coconut flakes and crushed pecans for variety in texture and enhanced flavor. While the pineapple cream cheese glaze isn’t necessary, it is a delicious addition that tops everything off perfectly.

All The “Why’s”

Cream Cheese

Most quick breads contain a base made with two sticks of softened butter. Others add yogurt or sour cream. While this can be good, in my opinion, cream cheese is better. Though this recipe still contains butter, which is necessary for moisture retention, cream cheese brings a unique richness, texture, and even more moisture to the final bake. The final, overall flavor and consistency is elevated significantly and the loaf does not dry out as quickly.

Brown Sugar

Brown sugar is used as a sweetener in this quick bread. This means you can increase or reduce the amount to your personal preference. Sugar has other important contributions, too; it aids in browning, tenderizing, moisture retention, and preservation/shelf life. Therefore, I would not recommend removing it completely. The difference between brown sugar and white sugar is molasses. I chose brown sugar because I felt the deep flavors of the molasses compliment the flavors of this bread well. In reality, you can use either (brown or white) and come out with great results.

Butter

While fat can have many purposes in a recipe, one major effect is moisture retention. Without it, the loaf would be dry and crumbly, even with the cream cheese and sugar (which also work to retain moisture). Butter pairs well with the flavors of this dish, and serves just this purpose: to keep the loaf from drying out.

Sourdough Discard

The main purpose of sourdough discard is, well, to use sourdough discard. Unfortunately, the amount I use in this recipe is limited (if you know me, you know I like to use as much as possible in any given recipe), as this bread gets most of its moisture from bananas, eggs, and pineapple juice, leaving little room for the additional moisture from the sourdough discard.

Banana

One struggle that comes with hummingbird bread is balancing the banana and pineapple flavors. The banana tends to be overpowering, and the pineapple non-existent. In this recipe, I use only one, large banana, which is significantly less banana than most recipes, but is plenty of banana to achieve a clear banana flavor that is not overpowering. Be sure to use an overripe banana for best results. Bananas release more moisture as they ripen, which helps balance the overall moisture of the bread.

Eggs

The more eggs you add to your bread, the more cake-like the bread becomes. Eggs add fluff and moisture, as well as make your bread lighter and taller. I find two eggs to be the perfect balance: it is not too cake-like, but is also not too dense.

Pineapple Tidbits

The problem with canned pineapple is that the flavor tends to dissipate during baking. In my testing, I found that the pineapple flavor virtually disappeared from the bread when I used crushed pineapple, but that pineapple tidbits create pockets of pineapple flavor that don’t dissipate. Instead, you get bursts of pineapple in your mouth with each bite, which I found to be an extremely delightful combination that helps to balance out the banana.

All-Purpose Flour

While I do try to eliminate flour in some of my discard recipes, it is not possible with this one. Flour adds necessary structure to an otherwise loose batter. It is important to measure correctly by volume, or just use the weighted measurements instead. Flour is one of the most inaccurate ingredients measured by volume, and too much flour can cause a dry and crumbly loaf.

It is also important to note that all-purpose flour is superior to bread flour in any quick bread recipe. In fact, the lower the protein content, the better. Though I have not tested it, cake flour may even work wonders. The problem is: cake flour is not a staple ingredient in many homes; therefore, I choose not to base a recipe off of it unless it is absolutely necessary. The reason all-purpose flour is important is the same reason we mix this batter until “just incorporated” – gluten development is not desired. The development of gluten produces a chewy texture, which is not desirable in baked goods like this one.

Leavening

This recipe uses a balance of baking powder and baking soda to leaven the bread, rather than the sourdough discard. This means you can bake your bread right away, without waiting for sourdough to do its magic. I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not leaven well. While it is true that the addition of flour feeds the yeast, and you may get a slow rise, sourdough-discard-leavened bread has the potential to be more sour, due to the ever populating bacteria (which are responsible for the sour flavor) and still may not rise properly. Not to mention how the other ingredients in this quick bread would hold up during this waiting period, namely the bananas.

If you want to try long fermentation, do it in the refrigerator and wait to add the baking powder and soda until you are ready to bake. While the yeast in your starter will not function well (due to the cold temperatures), the bacteria will still work to break down the flour during this time. Still adding the baking powder and soda ensures you get a loaf that has been appropriately aerated (since the yeast from your discard will not be able to adequately do this on their own).

Cinnamon

The purpose of the cinnamon is simply to spice things up: to enhance and compliment flavors. This warming spice is completely optional, and can be removed or replaced with other warming spices, such as: cardamom, ginger, and cloves.

Salt

Salt brings out flavor. I use just a touch in this recipe to enhance all the flavors in this quick bread.

Inclusions

Both coconut and pecans help to vary the texture and compliment the tropical flavors of this dish. Coconut is not a traditional staple of hummingbird bread, but I felt it suited the banana and pineapple nicely. These inclusions could be replaced, one-for-one, with another mix-in or eliminated altogether, if desired. The base is one cup total of inclusions, but really this is flexible depending on your preference.

Glaze

A cake (remember, “hummingbird bread” was originally “hummingbird cake”) usually includes a frosting, and for hummingbird cake, that is usually a cream cheese frosting. So, this optional glaze mimics this idea, only as a glaze instead of a frosting (for the sake of toning things down). The base for any glaze is powdered sugar (it dissolves easily) and a little bit of moisture to make it a liquid. In this case, I kept with the theme of the bread, using pineapple juice as the liquid over other options, like milk, as well as adding some cream cheese to mimic the flavors of a cream cheese frosting. The result? To die for.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

I am a chocoholic. I will devour anything and everything chocolate. Chocolate settles my soul. Pair this obsession with a childhood nostalgia, my mother’s banana bread, and the jar of sourdough discard staring me down from my refrigerator, and it only makes sense that this recipe would come. The moment I realized I had extra bananas lying around, I had to bake up something sweet and chocolate-y, with a touch of sourdough discard.

What Is Banana Bread?

If you are not familiar with banana bread, it is a type of sweet, baked quick bread made with overripe, mashed bananas. The bananas provide a natural moisture and sweetness to the bread, though sugar is still usually added to the batter. It is extremely popular in North America, but has become a classic and beloved baked good in many households across the world.

What I Love About This Recipe

This recipe is based off of my original banana bread recipe, which is unique due to the cream cheese base. Adding cream cheese to this batter is similar to using sour cream or yogurt in any quick bread recipe. It makes for an extremely smooth bread with a rich flavor that is able to retain moisture efficiently. I honestly do not know if I could ever not use cream cheese as a quick bread base after realizing just how it transforms the result. Pair this with the deep flavor of cocoa powder, and you have a match made in heaven.

All The “Why’s”

Cream Cheese

Most quick breads contain a base made with two sticks of softened butter. Others add yogurt or sour cream. While this can be good, in my opinion, cream cheese is better. Though this recipe still contains butter, which is necessary for moisture retention, cream cheese brings a unique richness, texture, and even more moisture to the final bake. The final, overall flavor and consistency is elevated significantly and the loaf does not dry out as quickly.

Brown Sugar

Brown sugar is used as a sweetener in this quick bread. This means you can increase or reduce the amount to your personal preference. The difference between brown sugar and white sugar is molasses. I chose brown sugar because I felt the deep flavors of the molasses compliment the chocolate well. In reality, you can use either (brown or white) and come out with great results.

Butter

While fat can have many purposes in a recipe, one major effect is moisture retention. Without it, the loaf would be dry and crumbly. Butter pairs well with the flavors of this dish, and serves just this purpose: to keep the loaf from drying out.

Sourdough Discard

The main purpose of sourdough discard is, well, to use sourdough discard. Unfortunately, the amount I use in this recipe is limited (if you know me, you know I like to use as much as possible in any given recipe), as banana bread gets most of its moisture from bananas (and eggs), leaving little room for the additional moisture from the sourdough discard.

Bananas

Bananas are the star of the show in banana bread; they add moisture, flavor, and sweetness. Ripe bananas are key; I like to use them when they are very dark. As bananas ripen, their starches are converted into sugars and moisture is released, which just means the older, the better. It also means that the time you use the banana in relation to its ripeness will effect the outcome of your bread, creating a wetter or dryer batter.

Eggs

The more eggs you add to your bread, the more cake-like the bread becomes. Eggs add fluff and moisture, as well as make your bread lighter and taller. I find two eggs to be the perfect balance: it is not too cake-like, but is also not too dense.

Flour + Cocoa Powder

These are the main dry ingredients used to bind and flavor the dough. While I do try to eliminate flour in some of my discard recipes, it is not possible with this one. Flour adds necessary structure to an otherwise loose batter. Cocoa powder also works with flour to structure the dough, but also adds a deep chocolate flavor. I like to have a lot of structure in my banana bread, so I use more flour compared to other recipes you can find on the internet. Even still, it is important to measure correctly by volume, or just use the weighted measurements instead. Flour is one of the most inaccurate ingredients measured by volume, and too much flour can cause a dry and crumbly loaf.

It is also important to note that all-purpose flour is superior to bread flour in any quick bread recipe. In fact, the lower the protein content, the better. Though I have not tested it, cake flour may even work wonders. The problem is: cake flour is not a staple ingredient in many homes; therefore, I choose not to base a recipe off of it unless it is absolutely necessary. The reason all-purpose flour is important is the same reason we mix this batter until “just incorporated” – gluten development is not desired. The development of gluten produces a chewy texture, which is not desirable in baked goods, such as banana bread. Banana bread is meant to be moist and tender, with a soft crumb that’s slightly dense but not heavy – meaning we need to eliminate gluten to achieve it.

Leavening

This recipe uses a balance of baking powder and baking soda to leaven the bread, rather than the sourdough discard. This means you can bake your bread right away, without waiting for sourdough to do its magic. I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not leaven well. While it is true that the addition of flour feeds the yeast, and you may get a slow rise, sourdough-discard-leavened bread has the potential to be more sour, due to the ever populating bacteria (which are responsible for the sour flavor) and still may not rise properly. Not to mention how the other ingredients in this quick bread would hold up during this waiting period, namely the bananas.

If you want to try long fermentation, do it in the refrigerator and wait to add the baking powder and soda until you are ready to bake. While the yeast in your starter will not function well (due to the cold temperatures), the bacteria will still work to break down the flour during this time. Still adding the baking powder and soda ensures you get a loaf that has been appropriately aerated (since the yeast from your discard will not be able to adequately do this on their own).

Salt

Salt brings out flavor. I use just a touch in this recipe to enhance all the flavors in this quick bread.

Chocolate Chips And Drizzle

This is what makes it double chocolate! Feel free to play around with the inclusions if you have other ideas. For me, though, I’ll be sticking with my dark chocolate.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

Every time I have extra bananas I present to myself a challenge: what banana bread am I going to conjure up next. One day, this very incident happened as I was drinking my favorite breakfast smoothie: peanut butter, chocolate, banana. That is when it hit me: this combination is my absolute favorite. So, why not make it into a banana bread? I bet that would be delightful! And so, I did.

What Is Banana Bread?

If you are not familiar with banana bread, it is a type of sweet, baked quick bread made with overripe, mashed bananas. The bananas provide a natural moisture and sweetness to the bread, though sugar is still usually added to the batter. It is extremely popular in North America, but has become a classic and beloved baked good in many households across the world.

What I Love About This Recipe

The tricky part here is the peanut butter. Every time you add an ingredient to a recipe, you must consider its effects and balance them appropriately. And, that, my friends, is exactly what I did. This recipe, of course, is based off of my original banana bread recipe, which is a cream cheese-based banana bread. It’s an obsession of mine, banana bread is. Many banana bread recipes I have found online appear unbalanced. The loaves are squat and the crumb just does not appear quite right. They might be too dry or too oily because the effects of each ingredient were not accounted for. This loaf is not that. Here, we have a perfectly moist, structured, and balanced peanut butter banana bread.

All The “Why’s”

Cream Cheese

Most quick breads contain a base made with two sticks of softened butter. Others add yogurt or sour cream. While this can be good, in my opinion, cream cheese is better. Though this recipe still contains butter (and oil, from the peanut butter), which is necessary for moisture retention, cream cheese brings a unique richness, texture, and even more moisture to the final bake. The final, overall flavor and consistency is elevated significantly and the loaf does not dry out as quickly.

Sugar

Sugar is mainly used as a sweetener in this quick bread. This means you can increase or reduce the amount to your personal preference. The sugar in this recipe is reduced from my original banana bread recipe, purely for personal preference, after realizing just how much sugar my original recipe contains (an entire cup). Sugar has other important contributions, too; it aids in browning, tenderizing, moisture retention, and preservation/shelf life. Therefore, I would not recommend removing it completely. If, though, your peanut butter is sweetened (I use “no sugar added” peanut butter, but not everyone does), definitely be mindful of the sugar content and adjust to suit your preferences.

Peanut Butter

Peanut butter is one of the main flavor goals in this recipe. With it, we must consider the effects it has on the batter and on the final baked product. The addition of peanut butter adds two things: oil and peanuts (which function like flour in the way that they bind the recipe together and create structure in the final baked product). To keep things balanced, these factors must be considered. Compared to my original banana bread recipe, this recipe reduces the overall amount of added fat (butter, in this case) by half to accommodate for the oil in the added peanut butter. It also reduces the amount of added flour significantly to keep the right consistency of batter and to prevent the loaf from becoming too dry.

Butter And Oil

While fat can have many purposes in a recipe, one major effect is moisture retention. Without it, the loaf would be dry and crumbly, even with the cream cheese and sugar (which also work to retain moisture). This recipe contains two tablespoons of butter, which works together with the added oil from the peanut butter to give the loaf just the right amount of moisture and balance of flavor.

Sourdough Discard

The main purpose of sourdough discard is, well, to use sourdough discard. Unfortunately, the amount I use in this recipe is limited (if you know me, you know I like to use as much as possible in any given recipe), as banana bread gets most of its moisture from bananas and eggs, leaving little room for the additional moisture from the sourdough discard.

Bananas

Bananas are another main flavor component of this recipe, as well as the star of the show in banana bread in general. They add moisture, flavor, and sweetness. Ripe bananas are key; I like to use them when they are very dark. As bananas ripen, their starches are converted into sugars and moisture is released, which just means the older, the better. It also means that the time you use the banana in relation to its ripeness will affect the outcome of your bread, creating a wetter or dryer batter.

Eggs

The more eggs you add to your bread, the more cake-like the bread becomes. Eggs add fluff and moisture, as well as make your bread lighter and taller. I find two eggs to be the perfect balance: it is not too cake-like, but is also not too dense.

All-Purpose Flour

While I do try to eliminate flour in some of my discard recipes, it is not possible with this one. Flour adds necessary structure to an otherwise loose batter. In this banana bread recipe, I use less flour than usual. This is because the ground peanuts in the peanut butter also provide structure and suck away at moisture, so it is not essential to include as much flour as I usually do. This being said, it is important to measure correctly by volume, or just use the weighted measurements provided in the recipe. Flour is one of the most inaccurate ingredients measured by volume, and too much flour can cause a dry and crumbly loaf.

It is also important to note that all-purpose flour is superior to bread flour in any quick bread recipe. In fact, the lower the protein content, the better. Though I have not tested it, cake flour may even work wonders. The problem is: cake flour is not a staple ingredient in many homes; therefore, I choose not to base a recipe off of it unless it is absolutely necessary. The reason all-purpose flour is important is the same reason we mix this batter until “just incorporated” – gluten development is not desired. The development of gluten produces a chewy texture, which is not desirable in baked goods, such as banana bread. Banana bread is meant to be moist and tender, with a soft crumb that’s slightly dense but not heavy – meaning we need to eliminate gluten to achieve it.

Leavening

This recipe uses a balance of baking powder and baking soda to leaven the bread, rather than the sourdough discard. This means you can bake your bread right away, without waiting for sourdough to do its magic. I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not leaven well. While it is true that the addition of flour feeds the yeast, and you may get a slow rise, sourdough-discard-leavened bread has the potential to be more sour, due to the ever populating bacteria (which are responsible for the sour flavor) and still may not rise properly. Not to mention how the other ingredients in this quick bread would hold up during this waiting period, namely the bananas.

If you want to try long fermentation, do it in the refrigerator and wait to add the baking powder and soda until you are ready to bake. While the yeast in your starter will not function well (due to the cold temperatures), the bacteria will still work to break down the flour during this time. Still adding the baking powder and soda ensures you get a loaf that has been appropriately aerated (since the yeast from your discard will not be able to adequately do this on their own).

Salt

Salt brings out flavor. I use just a touch in this recipe to enhance all the flavors in this quick bread.

Inclusions

Chocolate chips make up the final component of this banana bread’s flavor profile. I prefer to use mini chocolate chips, as I feel they spread out and enhance the chocolate flavor even more. You can use any inclusion you desire, whether nuts or a different kind of chip (like peanut butter chips). The base is one cup total of inclusions, but really this is flexible depending on your preference.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.

This recipe holds so much nostalgia for me. I based this sourdough version off of a recipe my mother used to make, one I keep in my family recipe box called, “Mama’s Favorite Banana Bread,” which is from a very old cookbook she used to keep around just to make this bread. This original process of converting that recipe to sourdough was gnarly, as this was the first recipe I had ever converted that contained no additional moisture from liquids like water or milk. Bananas and eggs do all the heavy lifting, and it does not make sense to take away from either in order to add and balance sourdough discard. To keep the balance, I only add a small amount discard (if you know me, you know I like to use a lot – as much as possible in any given recipe – so this is a bit of a bummer, but is what it is). Since first writing this recipe, I have come to a deeper understanding of how each ingredient plays a part in the whole, and I am excited to be able to share this information with you now.

What Is Banana Bread?

If you are not familiar with banana bread, it is a type of sweet, baked quick bread made with overripe, mashed bananas. The bananas provide a natural moisture and sweetness to the bread, though sugar is still usually added to the batter. It is extremely popular in North America, but has become a classic and beloved baked good in many households across the world.

What I Love About This Recipe

It is the cream cheese that makes this recipe so special. Mom always told me that was “the secret,” but I never understood it until I tried the alternatives. Adding cream cheese to this batter is similar to using sour cream or yogurt in any quick bread recipe, only there is something about the texture and moisture retention of the cream cheese that cannot be mimicked. It makes for an extremely smooth bread with a rich flavor that does not easily dry out. I honestly do not know if I could ever not use cream cheese as a quick bread base after realizing just how pleasantly it transforms the result.

This recipe also easily adapts to whatever pan you want to make it in. Whether it is a standard loaf pan, bundt pan, mini pans, or muffin pans, this recipe will work. The batter is not too wet, meaning flour provides structure and helps it rise beautifully in the oven, without spilling over the edges.

All The “Why’s”

Cream Cheese

Most quick breads contain a base made with two sticks of softened butter. Others add yogurt or sour cream. While this can be good, in my opinion, cream cheese is better. Though this recipe still contains butter, which is necessary for moisture retention, cream cheese brings a unique richness, texture, and even more moisture to the final bake. The final, overall flavor and consistency is elevated significantly and the loaf does not dry out as quickly.

Sugar

Sugar is mainly used as a sweetener in this quick bread. This means you can increase or reduce the amount to your personal preference. While I left this recipe very sweet, adding an entire cup of sugar to mirror the nostalgia of my childhood, I know there are many who would prefer to allow only the sweetness of bananas to shine. Sugar has other important contributions, too; it aids in browning, tenderizing, moisture retention, and preservation/shelf life. Therefore, I would not recommend removing it completely.

Butter

While fat can have many purposes in a recipe, one major effect is moisture retention. Without it, the loaf would be dry and crumbly, even with the cream cheese and sugar (which also work to retain moisture). Butter pairs well with the flavors of this dish, and serves just this purpose: to keep the loaf from drying out.

Sourdough Discard

The main purpose of sourdough discard is, well, to use sourdough discard. Unfortunately, the amount I use in this recipe is limited (if you know me, you know I like to use as much as possible in any given recipe), as banana bread gets most of its moisture from bananas and eggs, leaving little room for the additional moisture from the sourdough discard.

Bananas

Bananas are the star of the show in banana bread; they add moisture, flavor, and sweetness. Ripe bananas are key; I like to use them when they are very dark. As bananas ripen, their starches are converted into sugars and moisture is released, which just means the older, the better. It also means that the time you use the banana in relation to its ripeness will effect the outcome of your bread, creating a wetter or dryer batter.

Eggs

The more eggs you add to your bread, the more cake-like the bread becomes. Eggs add fluff and moisture, as well as make your bread lighter and taller. I find two eggs to be the perfect balance: it is not too cake-like, but is also not too dense.

All-Purpose Flour

While I do try to eliminate flour in some of my discard recipes, it is not possible with this one. Flour adds necessary structure to an otherwise loose batter. I like to have a lot of structure in my banana bread, so I use more flour compared to other recipes you can find on the internet. Even still, it is important to measure correctly by volume, or just use the weighted measurements instead. Flour is one of the most inaccurate ingredients measured by volume, and too much flour can cause a dry and crumbly loaf.

It is also important to note that all-purpose flour is superior to bread flour in any quick bread recipe. In fact, the lower the protein content, the better. Though I have not tested it, cake flour may even work wonders. The problem is: cake flour is not a staple ingredient in many homes; therefore, I choose not to base a recipe off of it unless it is absolutely necessary. The reason all-purpose flour is important is the same reason we mix this batter until “just incorporated” – gluten development is not desired. The development of gluten produces a chewy texture, which is not desirable in baked goods, such as banana bread. Banana bread is meant to be moist and tender, with a soft crumb that’s slightly dense but not heavy – meaning we need to eliminate gluten to achieve it.

Leavening

This recipe uses a balance of baking powder and baking soda to leaven the bread, rather than the sourdough discard. This means you can bake your bread right away, without waiting for sourdough to do its magic. I prefer chemical leavening for sourdough discard recipes because we are using starter that is not in its prime state, and may not leaven well. While it is true that the addition of flour feeds the yeast, and you may get a slow rise, sourdough-discard-leavened bread has the potential to be more sour, due to the ever populating bacteria (which are responsible for the sour flavor) and still may not rise properly. Not to mention how the other ingredients in this quick bread would hold up during this waiting period, namely the bananas.

If you want to try long fermentation, do it in the refrigerator and wait to add the baking powder and soda until you are ready to bake. While the yeast in your starter will not function well (due to the cold temperatures), the bacteria will still work to break down the flour during this time. Still adding the baking powder and soda ensures you get a loaf that has been appropriately aerated (since the yeast from your discard will not be able to adequately do this on their own).

Salt

Salt brings out flavor. I use just a touch in this recipe to enhance all the flavors in this quick bread.

Inclusions

While many banana bread recipes use nuts, I grew up with chocolate chips as the one and only inclusion for this dish. As an adult, I realize this is not what most people expect from banana bread, and I have come to be fond of the nuts. Therefore, I do a 50/50 split of nuts and chocolate (preferably mini chocolate chips, for they spread throughout the bread better). But, you can do whatever you want. The base is one cup total of inclusions, but really this is flexible depending on your preference.

Quick Tip: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.