Sourdough Banana Bread with Chocolate Chips
Moist and full of banana flavor, this easy sourdough banana bread with chocolate chips makes great use of your discard starter.
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 8.5x4.5inch (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.
Notes
Both metric and US customary measurements are provided. Use the toggle on the recipe card to switch between the two.
Storing
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. To freeze - Wrap the loaf tightly and freeze for up to three months.Nutrition
Serving: 1sliceCalories: 383kcalCarbohydrates: 58gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 59mgSodium: 388mgFiber: 3gSugar: 29g
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