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
Scale
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