Sourdough Chocolate Banana Bread
Moist and full of banana flavor, this easy sourdough banana bread with chocolate chips makes great use of your discard starter.
Ingredients
- 100 g unsalted butter
- 3 medium or 2 large over-ripe bananas
- 150 g soft brown sugar
- 100 g sourdough discard starter
- 2 large eggs
- 2 tsp vanilla extract
- 190 g all-purpose flour
- 25 g cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 100 g chocolate chips
Instructions
- Preheat the oven to 180°C/356°F.
- Grease or line an 8x4 inch / 21x11 cm or a 9x5 inch / 23x13 cm loaf pan.
- Melt the butter and let it cool slightly.
- 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. Sprinkle over the reserved chocolate chips.
- Bake for approximately 50-60 minutes. It’s hard to check the doneness of this loaf with a skewer because the chocolate chips melt, so just ensure the top springs back when pressed.
- Remove the baked banana bread from the tin and let it cool for 20 minutes before slicing.
Notes
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
Serving: 1gCalories: 324kcalCarbohydrates: 49gProtein: 6gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 59mgSodium: 324mgFiber: 3gSugar: 24g
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