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!
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 few key ingredients and why
Method
- Preheat the oven and line a loaf pan.
- Mix the wet ingredients and the dry ingredients, then combine and stir in chocolate chips.
- Spoon the batter into a greased loaf pan, top with extra chocolate chips if you want , and bake until cooked through.
Overnight sourdough banana bread
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. You can scoop it in the pan, cover it and refrigerate it, then bake it in the morning.
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.
Additions and subs
Related recipes
Looking for more sourdough discard recipes? Here are some other sourdough recipes to try!
Sourdough Banana Bread with Chocolate Chips
Ingredients
- 100 g butter
- 240 g bananas extra-ripe
- 2 large eggs
- 150 g soft brown sugar
- 100 g sourdough discard starter
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 170 g chocolate chips
Instructions
- Preheat the oven to 356°F/180°C regular oven or 320°F/160°C fan-bake. Grease or line an 8.5×4.5inch (21x11cm) loaf pan with parchment paper.
- Melt the butter and let it cool slightly. 100 g butter
- In a large bowl, mash the bananas with a fork, then stir in the butter. Add in the brown sugar, eggs, sourdough starter and vanilla, and stir it well together until all combined. 240 g bananas, 2 large eggs, 150 g soft brown sugar, 100 g sourdough discard starter, 1 tsp vanilla extract
- In a separate bowl, mix together the flour, baking soda and salt.250 g all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
- Tip the dry ingredients into the wet ingredients and fold them together until well combined but not overmixed. Stir through the chocolate chips. 170 g 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.
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” 😛
That’s great to hear Bernie!
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.
Hey!
This has become my go-to recipe for muffins. My kids love them! I usually make them with fresh milled millet and rye and the proportions still work. 👌 I’d like to try them fermented overnight though, to get the full benefits and not just the sourdough flavor. Would you mix all the ingredients and let the batter sit overnight or would you withhold the baking soda for instance until bake time?
Thank you!
Hey, so happy you’re loving them! I mix everything including the baking soda and refrigerate it overnight 🙂
Hello! Beside flour is it meant to say 1 cup?
Nope 🙂 the asterix next to the cups links to a note at the bottom about cup sizes