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.
Equipment
- 1 Large mixing bowl
- 1 Standard loaf pan
- 1 Parchment paper sling
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- 8 tablespoon unsalted butter, softened
- ¾ cups brown sugar or coconut sugar
- 2 large eggs
- ½ cup sourdough starter
- 2 cups mashed bananas
- 1 teaspoon vanilla extract
Mix-ins
- ¾-1 cup chocolate chips or chocolate chunks
- 1 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350 degrees F. Grease a standard loaf pan and line with parchment paper if desired.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream the butter and brown sugar until smooth and fluffy.
- Add the eggs and mix until fully combined.
- Stir in the sourdough starter, mashed bananas, and vanilla extract.
- Add the flour mixture to the wet ingredients and mix gently until just combined.
- Fold in the chocolate chips and walnuts using a rubber spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- 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.
- Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Long ferment option:
This recipe works perfectly as a quick bread, but letting the batter ferment briefly can deepen the flavor and make it easier to digest.
To do this, mix the mashed bananas, sourdough starter, flour, and sugar first, then cover the bowl with plastic wrap and let it rest for 4–8 hours at room temperature or overnight in the refrigerator.
When you're ready to bake, stir in the remaining ingredients: eggs, butter, baking soda, salt, vanilla, and chocolate chips, then continue with the recipe as written.
Nutrition
Serving: 1sliceCalories: 455kcalCarbohydrates: 57gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 63mgSodium: 287mgPotassium: 339mgFiber: 3gSugar: 33gVitamin A: 398IUVitamin C: 5mgCalcium: 52mgIron: 2mg
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