Go Back
–+ servings
Sliced Sourdough Discard Banana Bread on a black slate board on a white table.

Sourdough Chocolate Chip Banana Bread (Made With Sourdough Discard)

Traditional Banana Bread just changed for the better! Whip up a tasty Sourdough Banana Bread, a delightful quick bread recipe that makes the most of your sourdough discard and overripe bananas. With no fermentation process required, it's a simple yet satisfying way to minimise food waste while indulging in a sweet blend of sourdough tang and ripe banana sweetness, further enhanced with chocolate chips for an extra touch of indulgence.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dessert
Cuisine American, British
Servings 12 slices
Calories 236 kcal

Equipment

Ingredients
 
 

  • 230 g overripe bananas
  • 1 egg large
  • 80 g butter melted and slightly cooled
  • 100 g sourdough discard 100% hydration
  • 200 g all-purpose flour (plain flour)
  • 2 teaspoon baking powder
  • 150 g light brown sugar
  • ½ teaspoon salt
  • 100 g dark chocolate chopped into small pieces or chocolate chips

Instructions
 

  • Preheat the oven to 180° C (360℉).
  • Grease a 2 lbs loaf tin with butter or vegetable oil. If your pan isn't non-stick, you may consider lining it with parchment paper to help your turn the banana bread out after baking.
  • Place the bananas into a large bowl. Using a fork, mash the bananas into a puree.
  • In a separate small bowl, lightly beat the egg. Then add it to the mashed banana and mix.
  • Add the melted butter (make sure it's cooled down slightly) and sourdough starter, and mix well. Set the wet ingredients aside.
  • In a separate bowl, mix the flour, baking powder, sugar and salt.
  • Add the wet ingredients to the flour mixture. Then tip in the chopped chocolate bits (or chocolate chips) and mix just enough to combine.
  • Spoon the mixture into a prepared loaf pan.
  • Place the bread onto the middle shelf of a preheated oven and bake for 50-60 minutes. The top should be golden brown, and a wooden skewer inserted into the middle should come out clean.
  • Leave the Sourdough Banana Bread in the tin for 20 minutes before transferring it onto a cooling rack to cool completely.

Video

Notes

  • Be Careful combining the wet and dry ingredients for the batter, ensuring not to over-mix for best results. Vigorous mixing can lead to the formation of gluten, resulting in a loaf that is undesirably tough in texture.
  • For those who prefer a bit of banana texture in their Sourdough Banana Bread, chop op ¼ of your bananas into pieces instead of mashing. 
  • To ensure thorough incorporation of the baking powder into the batter, it is crucial to whisk it together with the flour. This step guarantees that the baking powder is evenly distributed throughout, resulting in a well-leavened Sourdough Banana Bread with consistent texture and rise.
  • If you notice the top of the loaf browning too rapidly, gently cover it with a sheet of aluminium foil towards the end of the baking.

Nutrition

Calories: 236kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 221mgPotassium: 169mgFiber: 2gSugar: 17gVitamin A: 202IUVitamin C: 2mgCalcium: 63mgIron: 2mg
Keyword Sourdough Banana Bread, Sourdough Banana Bread Recipe, Sourdough Banana Bread UK, Sourdough Chocolate Chip Banana Bread, Sourdough Discard Banana Bread, Sourdough Discard Recipes
Tried this recipe?Let us know how it was!