There’s something truly special about a warm slice of banana bread, but when you add a sourdough twist and gooey chocolate chips? Pure magic! If you’ve got some overripe bananas and a bit of sourdough starter waiting to be used, this Easy Chocolate Chip Sourdough Banana Bread is about to become your new favorite bake.
This recipe blends the deep, caramel-like sweetness of bananas with the slight tang of sourdough, creating an ultra-moist, flavorful loaf. Plus, the melty chocolate chips? Irresistible. Best of all, it’s a great way to use up sourdough discard, meaning less waste and more deliciousness!
Let’s get baking—because trust me, your kitchen is about to smell amazing!
Why You’ll Love This Easy Chocolate Chip Sourdough Banana Bread
- Perfectly moist and tender – The bananas and sourdough starter work together to create the softest texture
- Rich, caramelized flavor – Thanks to ripe bananas and brown sugar, this bread has an irresistible depth of flavor
- A great way to use sourdough discard – No waste, just delicious results!
- Packed with melty chocolate chips – Because chocolate makes everything better!
- Easy to make – No complicated steps or special equipment needed
What Does Easy Chocolate Chip Sourdough Banana Bread Taste Like?
This banana bread has all the classic comforting flavors you love, but with a subtle tang from the sourdough that enhances the sweetness of the bananas and chocolate. It’s like your favorite banana bread leveled up—slightly more complex in flavor but still soft, sweet, and totally satisfying.
Ingredients for Easy Chocolate Chip Sourdough Banana Bread
Wet Ingredients:
- 3 ripe bananas (mashed)
- ½ cup sourdough discard (unfed starter)
- ½ cup unsalted butter, melted (or coconut oil for dairy-free)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, but highly recommended!)
Extras:
- ¾ cup chocolate chips (plus extra for topping)
- ½ cup chopped nuts (optional, for extra crunch!)
How to Make Easy Chocolate Chip Sourdough Banana Bread
Step 1: Prep Your Ingredients
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a large bowl, mash the bananas until smooth. Add the sourdough discard, melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until fully combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Step 4: Mix the Batter
Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Step 5: Add Chocolate Chips and Nuts
Gently fold in the chocolate chips and nuts if using.
Step 6: Bake to Perfection
Pour the batter into the prepared loaf pan, sprinkle a few extra chocolate chips on top, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool & Enjoy
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips for the Best Easy Chocolate Chip Sourdough Banana Bread
- Use ripe bananas! The riper, the sweeter. Look for bananas with plenty of brown spots
- Don’t overmix the batter. Overmixing can make the bread dense instead of light and tender
- Let it cool before slicing. It’s tempting to dig in right away, but cooling helps the bread set properly
- Want extra moisture? Add a tablespoon of Greek yogurt or sour cream to the batter
- Use room temperature eggs. This helps everything mix more evenly
How to Store & Freeze Easy Chocolate Chip Sourdough Banana Bread
Room Temperature:
Store in an airtight container for up to 3 days
Refrigerator:
Keeps fresh for up to a week in an airtight container
Freezer:
Wrap slices individually in plastic wrap and freeze for up to 3 months. Just thaw at room temperature or microwave for 20-30 seconds
Frequently Asked Questions (FAQ)
Can I Make This Without Sourdough Starter?
Yes! You can replace the ½ cup of sourdough discard with an extra mashed banana or ¼ cup of yogurt
What If I Don’t Have Brown Sugar?
You can use all granulated sugar, but brown sugar adds a deeper flavor and extra moisture
Can I Make This Dairy-Free?
Absolutely! Swap the butter for melted coconut oil or a neutral oil like avocado oil
Can I Add Other Mix-Ins?
Definitely! Try adding shredded coconut, dried fruit, or white chocolate chips for a fun twist
Final Thoughts: The Best Easy Chocolate Chip Sourdough Banana Bread Recipe
This Easy Chocolate Chip Sourdough Banana Bread is proof that using up sourdough discard doesn’t have to be boring! It’s moist, rich, packed with flavor, and incredibly easy to make. Whether you’re a sourdough pro or just looking for a new way to bake banana bread, this recipe is a must-try.
If you make this, I’d love to hear how it turned out! Drop a comment below, rate the recipe, or share a picture on Pinterest. Happy baking!
More Delicious Recipes to Try:
- Banana Bread Cinnamon Rolls – A soft, gooey twist on banana bread with a cinnamon swirl
- Healthy Morning Glory Muffins – Packed with wholesome ingredients for a nutritious breakfast
- Bacon and Cheese Egg Bites – A protein-packed snack perfect for meal prep
Easy Chocolate Chip Sourdough Banana Bread Recipe
- Total Time: 1 hour
- Yield: 1 1x
- Diet: Vegetarian
Description
This Easy Chocolate Chip Sourdough Banana Bread is moist, rich, and packed with melty chocolate chips! The slight tang from the sourdough starter enhances the sweetness of ripe bananas, creating a perfectly balanced flavor. A great way to use up sourdough discard while making a soft, tender, and delicious banana bread. Perfect for breakfast, snacking, or dessert!
Ingredients
Wet Ingredients:
- 3 ripe bananas, mashed
- ½ cup sourdough discard (unfed starter)
- ½ cup unsalted butter, melted (or coconut oil)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional)
Extras:
- ¾ cup chocolate chips (plus extra for topping)
- ½ cup chopped nuts (optional)
Instructions
- Preheat & Prepare – Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Mix Wet Ingredients – In a large bowl, mash the bananas until smooth. Add the sourdough discard, melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until fully combined.
- Combine Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Mix the Batter – Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
- Add the Chocolate & Nuts – Gently fold in the chocolate chips and nuts if using.
- Bake – Pour the batter into the prepared loaf pan, sprinkle a few extra chocolate chips on top, and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra moisture, add a tablespoon of Greek yogurt or sour cream to the batter.
- Make it dairy-free by swapping butter for coconut oil or a neutral vegetable oil.
- Want extra sweetness? Add ¼ cup of honey or maple syrup.
- Storage: Store at room temperature for 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 50
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: sourdough banana bread, chocolate chip banana bread, sourdough discard recipe, easy banana bread, moist banana bread
