Sourdough Chocolate Chip Banana Bread
This delicious sourdough chocolate chip banana bread recipe features moist bananas, a sourdough discard tang, and rich chocolate—truly divine!
Though my kids are big eaters, we often end up with brown bananas around here. As a family of chocaholics, I knew I could put those bananas to good use- especially when combined with delicious chocolate morsels and tangy sourdough discard.
This sourdough quick bread is loaded with decadent flavors, moist and delicious! Let’s dive into this easy discard recipe!
For more sourdough recipes, try my cheese crackers, chocolate cookies, or buttery croissant loaf!
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Why You’ll Love It
This easy sourdough banana bread is a staple in our home. My kids ask me to make it whenever they see brown bananas on the counter!
- This recipe is a great way to use up bananas that are going bad.
- Sourdough discard has a delicious tang that adds depth and flavor to this traditional banana recipe.
- This recipe is easy and beginner-friendly- no special tools needed.
- Versatile: This sweet loaf can be a decadent dessert or a sweet breakfast side!
A kitchen scale can be handy for properly measuring the flour and sourdough discard.
Ingredients
See the recipe card for full ingredient list. Here are some of the highlights and notes:
- Overripe bananas: For the strongest banana flavor, use dark brown bananas and almost completely covered with spots.
- Sourdough discard: I like to use discard that is about a day old for this recipe.
- Brown sugar: You can use light or dark in this recipe, lightly packed.
- Chocolate chips: I use mini chocolate chips and sprinkle lots on top for extra flavor and texture.
- Vanilla yogurt: Yogurt adds extra moisture and flavor. You can sub-sour cream if desired!
- Oil- I like using avocado oil in this recipe, but melted coconut oil or light olive oil also works.
*I have not tried active starter in this recipe.
How To Make Sourdough Chocolate Chip Banana Bread
Preheat the oven to 350 degrees Fahrenheit. To prevent the dough from sticking, grease a 9 x 5-inch pan and lightly dust it with flour.
You can use a hand-held mixer or a stand mixer for the wet ingredients, but use a spatula when mixing the wet and dry ingredients together to avoid overmixing!
- Mash bananas: First, mash the bananas very well with a fork. I use 3-4 large-sized bananas, equal to 2 cups or 170 grams. If your bananas are smaller, you may need to add more.
- Add the mashed bananas, vanilla, and brown sugar to a large bowl. Mix well with a handheld mixer.
3. Add Eggs + Discard: Add in the eggs one at a time and mix well. Add the sourdough discard to the batter, and mix with the handheld mixer.
4. Mix Dry Ingredients: In a separate bowl, add the all-purpose flour, baking soda, and salt. Whisk all of these dry ingredients together.
5.Combine: Slowly add the dry and wet ingredients, stirring well with a spatula until incorporated.
6. Add Yogurt + Oil: Add the yogurt, oil, and miniature chocolate chips. Use a spatula to mix all the ingredients together until just combined. Do not overmix, or your bread will be tough.
7. Bake: Pour the batter into the prepared baking tin. Bake for 55-60 minutes or until a toothpick or skewer inserted into the bread comes out clean.
Let the bread rest in the pan for 10 minutes. Then pop it out of the pan and set it on a cooling rack. For best results, let the bread cool completely before slicing.
Recipe Tips + Notes
- Baking times can vary slightly depending on your oven. Insert a toothpick or skewer into the center of the bread. If it comes out clean, the bread is done.
- Substitute yogurt with sour cream or milk if needed.
- Sprinkle some chocolate chips on top of the batter for a studded crust!
- Use very ripe bananas for this recipe. The bananas should be almost completely covered with brown spots.
- Do not overmix the batter! I recommend switching from your electric mixer to a spatula when you add the dry ingredients, yogurt, oil, and chocolate chips.
- When finished, this loaf has a dark brown crust.
Variations + Toppings
- Add chopped walnuts or pecans to this sweet bread for extra crunch and flavor.
- Mix in a tablespoon or two of cocoa powder to amp up the chocolate flavor.
- Top with butter, Nutella, or ice cream for a truly decadent dessert!
- Sub dark chocolate chips for a divine treat!
Storage
Allow the bread to cool completely before storing it!
Banana bread should be stored in an airtight container or plastic bag in a cool, dry location. It will last for 2-4 days.
To freeze, wrap the bread in plastic wrap, then layer aluminum foil tightly around it. Freeze for up to 3 months.
(If desired, you can also slice into individual slices before freezing!).
I hope you enjoyed this delicious, fluffy banana bread! With decadent chocolate, sourdough tang, and moist banana, this easy sourdough bread will quickly become one of your favorites.
Sourdough Chocolate Chip Banana Bread
Equipment
- 2 large bowls
- 1 9×5 inch baking pan
Ingredients
- 2 cups all purpose flour
- 1.5 tsp baking soda
- 1/2 tsp salt
- 2 cups overripe bananas (mashed) 460 grams, 3-4 large bananas
- 2 eggs
- 1 cup brown sugar
- 2 tsp vanilla
- 3/4 cup sourdough discard
- 1/4 cup oil avocado oil, coconut oil, or light olive oil
- 1/2 cup vanilla yogurt I use oikos brand.
- 1 cup miniature chocolate chips can sub regular chocolate chips if needed
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 5-inch pan and lightly dust it with flour.
- First, mash the bananas very well with a fork. You should end up with 2 cups of mashed bananas, about 460 grams. Add the brown sugar and vanilla to the mashed bananas and blend with a hand held mixer.
- Add the eggs one at a time and mix well. Add the sourdough discard to the batter, and mix with the handheld mixer.
- In a separate large bowl, add the all-purpose flour, baking soda, and salt. Whisk well.
- Slowly add the dry and wet ingredients, stirring with a spatula until incorporated.
- Add the yogurt, oil, and miniature chocolate chips to the batter. Use a spatula to mix ingredients together until just combined. Avoid over mixing or your bread will be tough.
- Pour batter into the prepared pan. Bake for 55-60 minutes or until a toothpick or skewer inserted into the bread comes out clean.
- Let the bread rest for 10 minutes, then remove and let the bread finish cooling on a rack. For best results allow the bread cool completely before eating.
Notes
- Baking times can vary depending on your oven. Insert a skewer into the center of the bread to check for doneness.
- Sour cream can be substituted for the yogurt.
- Sprinkle chocolate chips on the batter a chocolate studded crust!
- Use ripe bananas. They should be almost completely covered with brown spots.
- Do not overmix the dough. I recommend using a spatula when you add the dry ingredients, yogurt, oil, and chocolate chips.
- This loaf will be golden brown to dark brown in color when finished baking.
