Sourdough Discard Banana Bread With Chocolate Chips
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This sourdough discard banana bread is soft, moist, and full of rich banana flavor with plenty of melty chocolate chips in every bite. It is an easy way to use up overripe bananas and extra sourdough discard, and it comes together with simple ingredients for a loaf that works just as well for breakfast as it does for dessert.
Recipe Overview: Sourdough Discard Banana Bread With Chocolate Chips
- ⏱ Prep Time: 15 minutes
- 👩🏻🍳 Bake Time: 1 hour
- ⏳ Total Time: 1 hour 15 minutes
- 🍞 Servings: 9 slices
- ⚡ Calories: 455 calories per serving
- 🍌 Flavor: Rich banana flavor with a slight sourdough tang and plenty of melty chocolate chips.
- ✨ Why You’ll Love It: This easy sourdough discard banana bread uses up overripe bananas and extra discard in one soft, moist loaf that stays tender for days.
- 👌 Difficulty: Easy
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A good banana bread recipe is one of those staples every kitchen needs. It is what you make when the bananas turn brown on the counter and nobody is volunteering to eat them anymore. In our house, this sourdough discard banana bread has become that recipe because it is soft, reliable, filled with chocolate chips, and always disappears quickly.
If your family already loves my best sourdough discard chocolate chip cookies, this loaf has that same homemade chocolate chip flavor, with even more moisture from the ripe bananas and sourdough discard. My homemade sourdough Oreo cookies are another fun option when you have extra discard and want something a little more dessert-like.
Jump to:
- Recipe Overview: Sourdough Discard Banana Bread With Chocolate Chips
- Why You’ll Love This Sourdough Discard Banana Bread
- Key Ingredients
- How to Make Sourdough Discard Banana Bread With Chocolate Chips
- Troubleshooting Sourdough Discard Banana Bread
- Sourdough Discard Banana Bread With Chocolate Chips FAQs
- More Sourdough Discard Recipes
- Sourdough Discard Banana Bread With Chocolate Chips
Why You’ll Love This Sourdough Discard Banana Bread
Soft, moist, and full of banana flavor. Overripe bananas keep the crumb tender, while chocolate chips add pockets of melted chocolate throughout every slice.
An easy way to use sourdough discard. Instead of throwing away extra starter, you can turn it into a simple quick bread the whole family will actually eat.
Quick and uncomplicated. There is no kneading, shaping, or waiting for the dough to rise. Mix the batter, pour it into the pan, and bake. A suspiciously reasonable sourdough recipe.
Perfect for breakfast or snacks. Enjoy a slice with coffee in the morning, pack it for an afternoon snack, or serve it as an easy dessert.
Freezer friendly. The loaf stores well and freezes beautifully, so you can make it ahead and save individual slices for later.
Optional long fermentation. You can refrigerate the batter for several hours or overnight for a slightly deeper sourdough flavor. Some people also find long fermented baked goods easier to tolerate.
Plenty of chocolate chips. The chocolate adds just enough sweetness and richness to balance the bananas and subtle sourdough tang.
Key Ingredients
Sourdough discard: Active starter or unfed sourdough discard both work in this recipe. It adds moisture and a slight tang without making the bread taste strongly sour.
Overripe bananas: Use very ripe bananas with plenty of brown spots. The riper they are, the sweeter and more flavorful the banana bread will be.
All-purpose flour: Gives the loaf enough structure while keeping the crumb soft and tender. Measure it carefully to avoid dry, dense banana bread.
Unsalted butter: Adds richness and helps create a soft, flavorful crumb. Let it soften at room temperature so it creams smoothly with the sugar.
Brown sugar: Sweetens the loaf while adding moisture and a deeper caramel-like flavor. Coconut sugar can also be used, although the flavor and color may vary slightly.
Eggs: Bind the batter together and add structure, helping the bread bake into slices without becoming dry or crumbly.
Chocolate chips: Add pockets of melted chocolate throughout the loaf. Chocolate chunks also work well if you prefer larger pieces of chocolate in each slice.
How to Make Sourdough Discard Banana Bread With Chocolate Chips
- Step 1: Add the ripe bananas to a large mixing bowl and mash them until mostly smooth. A few small lumps are fine and give the bread a little texture.
- Step 2: Mix the wet ingredients. Add the melted butter, brown sugar, eggs, vanilla, and sourdough discard to the mashed bananas. Whisk until everything is evenly combined.
- Step 3: Stir in the flour, baking soda, salt, and cinnamon just until no large streaks of flour remain. Fold in the chocolate chips, being careful not to overmix the batter.
Optional fermentation: Before adding the baking soda, cover the batter and refrigerate it for several hours or overnight. When ready to bake, stir in the baking soda and chocolate chips, then continue with the recipe.
- Step 4: Pour the batter into a parchment lined loaf pan and smooth the top. Sprinkle with extra chocolate chips, then bake at 350°F for about 55 to 65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Let the bread cool in the pan for 10 to 15 minutes before transferring it to a wire rack.
Note: This is a shortened overview of the recipe. For exact ingredient amounts, detailed instructions, baking times, and helpful tips, use the full recipe card below.
Troubleshooting Sourdough Discard Banana Bread
Why did my banana bread sink in the middle?
It may have been underbaked, the batter may have been overmixed, or the oven door may have been opened too early. Bake until the center is fully set and a toothpick comes out with moist crumbs rather than wet batter.
Why is my banana bread dry?
Too much flour or baking it too long can dry out the loaf. Spoon the flour into the measuring cup and level it off, then begin checking the bread near the lower end of the baking time.
Why is my banana bread gummy?
A gummy center usually means the loaf needs more time in the oven or was sliced before it cooled. Let it cool for at least 30 minutes before cutting.
Why did the chocolate chips sink?
Very thin batter can allow the chips to fall. Tossing them with a teaspoon of flour before folding them in may help keep them more evenly distributed.
Why is the outside done before the center?
Loosely cover the top with foil once it is golden brown, then continue baking until the center is done.
Sourdough Discard Banana Bread With Chocolate Chips FAQs
Yes. Active starter and unfed sourdough discard both work. Baking soda provides the rise, so the starter does not need to be bubbly or recently fed.
Insert a toothpick near the center. It should come out with a few moist crumbs but no wet batter. If the top browns too quickly, loosely cover it with foil near the end.
Yes. Let it cool completely, then wrap it tightly and freeze it whole or in slices for up to 3 months.
Yes. Substitute the butter with coconut oil or vegetable oil.
More Sourdough Discard Recipes
For more delicious ways to use up sourdough discard, try one of these:
If you tried this Sourdough Discard Banana Bread with Chocolate Chips or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Sourdough Discard Banana Bread With Chocolate Chips
Equipment
- 1 Large mixing bowl
- 1 Standard loaf pan
- 1 Parchment paper sling
Ingredients
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter softened
- ¾ cup brown sugar
- 2 large eggs
- ½ cup sourdough discard or active starter
- 2 cups mashed overripe bananas
- 1 teaspoon vanilla extract
- ¾ to 1 cup chocolate chips or chocolate chunks
- ½ cup chopped walnuts optional
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5 inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and brown sugar until smooth and creamy. Add the eggs and mix until fully combined.
- Stir in the sourdough discard, mashed bananas, and vanilla. Add the dry ingredients and mix gently just until no large streaks of flour remain. Fold in the chocolate chips and walnuts, if using.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with additional chocolate chips if desired.
- Bake for 55 to 65 minutes, until the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
- Let the bread cool in the pan for 10 to 15 minutes. Transfer it to a wire rack and allow it to cool before slicing.
I keep coming back to this recipe. I can't hop it enough. Banana bread is something I don't eat, but my kids devour. For whatever reason, some weeks they won't even touch the banana, so I end up with no choice but to make banana bread. This recipe is so perfect! The sourdough makes me like I'm feeding my kids well. They always eat the whole loaf, and there are only 5 of them! It's that good!
I love fermenting this overnight for better digestibility, and it is honestly one of the best things to have sitting on the counter.
This recipe is perfect! I made it into muffins just for convenience of individual portions. All 5 of my kids loved them, which is a huge win. We’ve tried a lot of recipe and this was our favorite so far.