Moist and full of banana flavor, this easy sourdough banana bread with chocolate chips makes great use of your discard starter.
This sourdough banana bread with chocolate chips is so easy to whip together and makes the best snack. If you're looking for a way to use up ripe bananas or a use for your sourdough discard starter, this recipe is for you.
🍞The sourdough banana bread with chocolate chips
This easy sourdough banana bread uses is the best way to use up extra-ripe bananas. They give so much flavor and moisture to the banana bread. It also uses sourdough starter which brings rise (the acid in the starter react with the baking soda in the bread) and tenderness to the bread. Chocolate chips add that little extra treat.
Why is it called banana bread?
It's called banana bread and not banana cake because of the loaf tin it is baked in and because unlike a cake, this sourdough banana bread isn't frosted at the end. It's sliced like bread and delicious when served with a pat of butter.
Though there is sourdough starter in the recipe, this banana bread is not relying on the yeast component in the starter.
The sourdough discard
The sourdough starter used in this banana bread recipe can be one that has been recently fed and is thick and bubbly or a 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.
This banana bread is best baked in an 8x4inch/21x11cm loaf tin. It can be baked in a larger 9x5inch/23x13cm loaf tin too but it will be less high.
The ingredients amounts are listed in the recipe card below but here is a run-through of them with a few extra details.
- Bananas - extra-ripe bananas are best. They provide sweetness and flavor in the recipe as well as adding 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 a 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.
✅ 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 in the moist bread.
- Sugar - substiture soft brown sugar with white sugar, coconut sugar, honey or maple syrup.
- Butter - substitute butter with coconut oil.
- All-purpose flour - substiture half the all purpose flour in this recipe for whole wheat flour for a healthier touch.
📖 Step by step
Preheat the oven to 356°F/180°C regular oven or 320°F/160°C fan-bake. Grease or line an 8x4inch/21x11cm loaf pan with parchment paper.
Melt the butter and let it cool slightly.
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.
In a separate bowl, mix together the flour, salt and baking soda.
Tip the dry ingredients into the wet ingredients and fold them together until well combined but not overmixed. Stir through the chocolate chips.
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. Remove the baked banana bread from the tin and let it cool for 20 minutes before slicing.
🌙 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.
👪 Serving size
One sourdough banana loaf makes approximately 8-10 slices.
❓ Sourdough banana bread FAQ
Banana bread freezes very well. If wrapped up tightly it can store in the freezer for up to three months.
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.
Banana bread can store in the fridge for up to a week.
The mixture of ripe bananas, melted butter and soft brown sugar contribute to the moisture in this recipe.
Insert a skewer or a knife into the centre of the banana bread. If it comes out clean the banana bread has finished baking.
They are the same.
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.
The banana bread is delicious when toasted, though take care not to over toast it or it may crumble.
Sourdough Banana Muffins
This sourdough discard banana bread batter can be turned into a sourdough banana muffin recipe too. Spoon the batter into a paper-lined or greased 12 muffin tray and bake at 356°F/180°C for 16-18 minutes until the tops of the muffins spring back when touched.
📋 Related recipes
Looking for more Sourdough discard recipes? Here are some other sourdough recipes to try!
Have you made this? Tag me and let me know!
📖 Full recipe - Sourdough banana bread with chocolate chips
- 100g butter
- 2 large extra-ripe bananas
- 2 large eggs
- 150g soft brown sugar
- 100g sourdough discard starter
- 1 tsp vanilla extract
- 250g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 200g semi-sweet chocolate chips
- Preheat the oven to 356°F/180°C regular oven or 320°F/160°C fan-bake. Grease or line an 8x4inch/21x11cm loaf pan with parchment paper.
- Melt the butter and let it cool slightly.
- 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.
- In a separate bowl, mix together the flour, salt and baking soda.
- Tip the dry ingredients into the wet ingredients and fold them together until well combined but not overmixed. Stir through the chocolate chips.
- 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.
- Remove the baked banana bread from the tin and let it cool for 20 minutes before slicing.
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.
Amount Per Serving: Calories: 383Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 388mgCarbohydrates: 58gFiber: 3gSugar: 29gProtein: 6g