Sourdough Chocolate Chip Banana Bread Recipe

This Sourdough Chocolate Chip Banana Bread is a soft, tender quick bread made with overripe bananas, sourdough starter or sourdough starter discard, and plenty of chocolate chips. It bakes up golden brown with moist crumbs, rich banana flavor, and little pockets of melted chocolate in every slice. The sourdough adds a slight tang that deepens the flavor and makes this loaf taste even better than typical banana bread.

A favorite banana bread is a staple in many homes. It’s the recipe we make when bananas turn brown on the counter, and we need a simple treat everyone will actually eat. In our house, this sourdough chocolate chip banana bread recipe has become that staple because it’s easy, reliable, and always disappears quickly.

If your family already loves my best sourdough discard chocolate chip cookies, this loaf has that same homemade comfort, with melty chocolate and even more softness from the bananas and discard.

If you bake sourdough regularly, this recipe is also a great way to use sourdough starter discard instead of throwing it away. Many sourdough recipes take time and planning, but this sourdough banana bread recipe is simple and forgiving. Because it’s a quick bread, baking soda acts as the leavening agent while the sourdough starter contributes flavor and moisture, creating a loaf that’s rich, soft, and incredibly satisfying.

Jump to:

• Recipe Overview: Sourdough Chocolate Chip Banana Bread Recipe
• Why You’ll Love This Banana Bread
• Ingredients
• Mix ins
• Instructions
• Optional Fermentation for Deeper Flavor
• How to Tell When Banana Bread Is Done
• Variations
• Equipment
• Storage
• Tips for the Best Sourdough Chocolate Chip Banana Bread
• FAQ
• Related
• Sourdough Chocolate Chip Banana Bread Recipe

Why You’ll Love This Banana Bread

Perfect for breakfast, snacks, or freezing for later. This banana bread stores well and freezes beautifully, making it great for meal prep.

Soft, tender banana bread with rich flavor. This loaf bakes up golden brown with moist crumbs, deep banana flavor from overripe bananas, and pockets of melted chocolate chips in every slice.

A great way to use sourdough starter or sourdough starter discard. Instead of throwing away extra starter, you can turn it into one of the easiest sourdough recipes to bake.

Quick and simple to make. Unlike a traditional sourdough bread recipe, this is a quick bread. No kneading, no shaping, and no complicated steps.

You can ferment the batter for better digestion. If you have extra time, letting the batter rest for several hours or overnight allows the sourdough starter to begin breaking down the flour. This can create a slightly tangier flavor and may make the bread easier to digest for some people.

Chocolate chips make it irresistible. The melted chocolate throughout the loaf adds richness and sweetness that pairs perfectly with the banana flavor.

Ingredients

• All-purpose flour
• Baking soda
• Kosher salt
• Unsalted butter
• Brown sugar
• Eggs 
• Sourdough starter
• Bananas
• Vanilla extract

Mix ins

• ¾–1 cup chocolate chips or chocolate chunks
• 1 cup chopped walnuts (optional)

See recipe card for quantities.

Instructions

1. Preheat the oven to 350 degrees F. Grease a standard loaf pan and line with parchment paper if desired.
2. In a separate bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream the butter and brown sugar until smooth and fluffy.
4. Add the eggs and mix until fully combined.
5. Stir in the sourdough starter, mashed bananas, and vanilla extract.
6. Add the flour mixture to the wet ingredients and mix gently until just combined.
7. Fold in the chocolate chips and walnuts using a rubber spatula.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake in the preheated oven for 55–65 minutes, or until the top is golden brown and a cake tester inserted into the center comes out with moist crumbs.
10. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

How to Tell When Banana Bread Is Done

Banana bread can sometimes look finished on top while the center is still underbaked, so it’s important to check the loaf before removing it from the oven.

The easiest way to check is to insert a cake tester or toothpick into the center of the bread. If it comes out with a few moist crumbs but no wet batter, the bread is done. If you see wet batter on the tester, return the loaf to the oven and check again in a few minutes.

You should also look for a golden brown top and a loaf that feels set when lightly pressed in the center. If the top begins browning too quickly before the center is done, loosely cover the bread with aluminum foil for the remainder of the baking time.

Once baked, let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the crumb set and makes slicing easier.

Variations

One of the best things about banana bread is how easy it is to customize.

• Peanut Butter Banana Bread
• Swirl peanut butter into the batter before baking.
• Whole Wheat Version
• Replace part of the all-purpose flour with whole wheat flour.
• Mini Loaves
• Divide the batter into mini loaf pans and reduce the baking time.
• Muffin Version
• Bake the batter in a muffin pan for sourdough banana bread muffins.

Equipment

Large mixing bowl

Separate bowl for dry ingredients

Rubber spatula

Whisk

Standard loaf pan

Parchment paper sling

Storage

Store banana bread in an airtight container at room temperature for up to 3 days.

For longer storage, wrap slices in plastic wrap and store them in a freezer bag in the freezer for up to 2 months.

Thaw at room temperature or warm slightly before serving.

FAQ

Related

For more sourdough baked treats, try these: