Soft, moist, and chocolatey. This sourdough chocolate banana bread has double chocolate flavors makes great use of your discard starter.

In a bowl, mix together the flour, cocoa powder, baking soda, and salt

In a separate 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. 

Tip the dry ingredients into the wet ingredients and fold them together until well combined but not overmixed. Stir in the chocolate chips but reserve a small handful. 

Spoon the mixture into the prepared loaf tin and sprinkle over the reserved chocolate chips.

Preheat the oven to 356°F/180°C regular oven or 320°F/160°C fan-bake. Bake for approximately 50-60 minutes.

Remove the baked banana bread from the tin and let it cool for 20 minutes before slicing.