Sourdough Banana Bread with Chocolate Chips

Moist and full of banana flavor, this easy sourdough banana bread with chocolate chips makes excellent use of your discard starter. It’s easy to whip together and makes the best snack. It’s a great way to use up overripe bananas!

sourdough banana bread loaf.

The sourdough discard

The sourdough starter used in this banana bread recipe can have been recently fed and is thick and bubbly or an unfed sourdough starter discard that hasn’t been recently fed. The best results are with a discard starter that is acidic as this gives a more tender banana bread.

An acidic starter will likely be runny. It will have peaked and collapsed a while ago so it won’t be fluffy or airy. A starter like this isn’t good for sourdough bread but it’s great in discard recipes and this is a great recipe to use it in.

a jar of bubbly starter.

Equipment

This banana bread is best baked in an 8.5×4.5-inch (21x11cm) loaf tin. It can be baked in a larger 9x 5-inch loaf pan, too, but it will be less high.

Ingredients 

The ingredients amounts for this easy banana bread are listed in the recipe card below but here is a run-through of them with a few extra details. 

  • Bananas – extra-ripe brown bananas are better than less ripe yellow bananas. They provide sweetness and flavor to the recipe as well as add moisture to the bread. This recipe needs two large extra-ripe bananas.
  • Soft brown sugar – the caramel flavor of the brown sugar compliments the banana.
  • Eggs and butter – the eggs provide the structure and melted butter adds flavor and texture. 
  • Vanilla extract – a complimentary flavor to the banana.
  • Sourdough starter- discard starter gives the best results in this recipe as it contains more acid which makes for a more tender loaf.
  • All-purpose flour, baking soda, and salt – the structure and rising agents needed in the sourdough banana loaf.
  • Chocolate chips – extra delicious treats.
sliced banana loaf with chocolate chips.

Method

  1. Preheat the oven to 350°F/180°C. Grease or line an 8.5×4.5-inch loaf pan with parchment paper.
  2. Melt the butter and let it cool slightly.
  3. In a large mixing bowl, mash the bananas with a fork, then stir in the butter. To the mashed bananas add the brown sugar, eggs, vanilla, and sourdough starter and stir it well together until all combined. 
  4. In a separate large bowl, mix together the flour, salt, and baking soda. 
  5. Tip the dry ingredients into the wet ingredients and mix until the flour mixture is well combined but not overmixed. Stir through the chocolate chips.
  6. Spoon the mixture into the prepared loaf pan. Add a few extra chocolate chips to the top of the batter if you like.
a bowl of batter with chocolate.
banana bread batter with chocolate chips in a loaf pan.
  1. Bake in the preheated oven for approximately 50-60 minutes until the top of the bread springs back when touched and a skewer inserted into the center of the loaf comes out clean. The baking time will depend on your oven and what tin you have used.
  2. Remove the baked banana bread from the tin and let it cool for 20 minutes before slicing.
close up of sourdough banana bread.

Sourdough Banana Bread Overnight 

This is a quick bread recipe that can be made in under an hour. However, if you want the sourdough starter to ferment the flour, the batter can be rested in the refrigerator overnight.

Serving and storing

Serve the banana bread fresh with a pat of butter. The leftover sourdough banana loaf can be covered and stored at room temperature for 3 days or in the refrigerator for up to a week. 

Banana bread freezes very well too so this recipe could be doubled or tripled and extra loaves can be frozen. Cover the cooled bread tightly with foil or in an airtight container and freeze for up to three months. Let it defrost at room temperature and slices can be warmed in the toaster or microwave.

Related recipes

Looking for more sourdough discard recipes? Here are some other sourdough recipes to try!

* The cup sizes given are US size cups which are smaller than metric. For best results use a kitchen scale and grams.

sourdough banana bread.

Sourdough Banana Bread with Chocolate Chips

Yield: 10
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour

Moist and full of banana flavor, this easy sourdough banana bread with chocolate chips makes great use of your discard starter.

Ingredients

  • 100g butter
  • 240g (2 large )extra-ripe bananas
  • 2 large eggs
  • 150g (3/4 cup) soft brown sugar
  • 100g (1/2 cup) sourdough discard starter
  • 1 tsp vanilla extract
  • 250g (2 cups*) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 170g (1 cup) semi-sweet chocolate chips

Instructions

    1. Preheat the oven to 356°F/180°C regular oven or 320°F/160°C fan-bake. Grease or line an 8½x4½inch (21x11cm) loaf pan with parchment paper.
    2. Melt the butter and let it cool slightly.
    3. In a large bowl, mash the bananas with a fork, then stir in the butter. Add in the brown sugar, eggs, vanilla, and sourdough starter and stir it well together until all combined.
    4. In a separate bowl, mix together the flour, salt, and baking soda.
    5. Tip the dry ingredients into the wet ingredients and fold them together until well combined but not overmixed. Stir through the chocolate chips.
    6. Spoon the mixture into the prepared loaf tin and bake for approximately 50-60 minutes until a skewer inserted into the loaf comes out clean.
    7. Remove the baked banana bread from the tin and let it cool for 20 minutes before slicing.

Notes

* The cup sizes given are US size cups which are smaller than metric. For best results use a kitchen scale and grams.

The leftover sourdough banana loaf can be covered and stored at room temperature for 3 days or in the refrigerator for up to a week.

Freezer instructions - Wrap the loaf tightly and freeze for up to three months.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 388mgCarbohydrates: 58gFiber: 3gSugar: 29gProtein: 6g

Additions and substitutions

  • Nuts or seeds– add chopped walnuts, pecans, or almonds to the batter for texture. Swap them with seeds in case of nut allergies. Pumpkin seeds and sunflower seeds give a great crunch to the moist bread.
  • Sugar – substitute soft brown sugar with white sugar, coconut sugar, honey, or maple syrup. 
  • Butter – substitute butter with coconut oil.
  • All-purpose flour – substitute half the all-purpose flour in this recipe for whole wheat flour for a healthier touch. 

FAQS

Can banana bread be frozen?

Banana bread freezes very well. If wrapped up tightly it can store in the freezer for up to three months.

Can banana bread batter be refrigerated?

This batter can be refrigerated overnight to allow the sourdough starter to ferment the flour. Any longer may affect the baking soda and the rise of the batter.

Can banana bread be refrigerated?

Banana bread can store in the fridge for up to a week.

What makes banana bread moist

The mixture of ripe bananas, melted butter and soft brown sugar contribute to the moisture in this recipe.

How do you know when the banana bread is done?

Insert a skewer or a knife into the center of the banana bread. If it comes out clean the banana bread has finished baking.

Is there a difference between banana bread and banana loaf

They are the same.

Is it better to use all-purpose flour or bread flour?

It is better to use all-purpose flour. This has a lower protein content than bread flour which makes a more tender bread. Bread flour can make it too chewy.

Can you toast banana bread?

The banana bread is delicious when toasted, though take care not to over toast it or it may crumble.

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3 Comments

  1. This has come to be my favorite sourdough banana bread. I also tried to make it as muffins and they turned out pretty good. Just baked them around 25min. Thank you for this great recipe. Also made it swapping a little of the flour with Einkorn and whole wheat to make it “healthier” 😛

  2. I make this in a muffin pan, for a quick grab and go breakfast. They do bake faster so I cut the time to 35-40 minutes and then check with a toothpick to make sure they are done.

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