There’s something magical about the combination of ripe bananas, tangy sourdough, and rich chocolate chips. This sourdough chocolate chip banana bread is the perfect way to use up overripe bananas and sourdough discard, transforming them into a moist, flavorful loaf that will have everyone coming back for seconds. Whether you’re a seasoned baker or just looking for an easy sourdough banana bread recipe, this one is a must-try!
Sourdough Chocolate Chip Banana Bread
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Dessert, Snack
Cuisine American
Wet Ingredients
- 2 overripe bananas mashed
- 1/2 cup sourdough discard unfed
- 1/2 cup unsalted butter melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon optional, but recommended!
- 1/2 cup chocolate chips semi-sweet or dark
Preheat & Prep
Preheat your oven to 350°F (175°C) and grease your loaf pan or line it with parchment paper.
Mix Wet Ingredients
In a large mixing bowl, mash the bananas until smooth. Add the sourdough discard, melted butter, brown sugar, eggs, and vanilla extract. Whisk until well combined.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Combine Everything
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread dense.
Add Chocolate Chips
Fold in the chocolate chips evenly throughout the batter.
Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve
Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack. Slice and enjoy!
Perfect Pairings
This sourdough banana bread recipe pairs beautifully with a hot cup of coffee, chai tea, or a cold glass of milk. If you’re feeling indulgent, a smear of butter or a drizzle of honey enhances the flavors even more!
FAQs
1. Can I use active sourdough starter instead of discard?
Yes! If using active sourdough starter, reduce the baking soda slightly since the starter may have some natural leavening power.
2. What kind of chocolate chips should I use?
Semi-sweet or dark chocolate chips work best, balancing the tanginess of the sourdough with sweetness.
3. Can I make this gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking blend.
4. How do I store leftovers?
Wrap the bread in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices and reheat as needed.
