Sourdough Chocolate Banana Bread
Equipment
- 2 Mixing bowls
- 1 Whisk
- 1 Rubber spatula
- 1 9x5-inch loaf pan
- 1 parchment paper sheet to line pan
- 1 Cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3 medium bananas very ripe mashed
- 120 gram sourdough starter discard or unfed
- 100 gram granulated sugar
- 80 gram brown sugar packed
- 2 large eggs room temperature
- 80 milliliter vegetable oil neutral
- 60 milliliter milk room temperature
- 1 teaspoon vanilla extract
- 190 gram all-purpose flour
- 30 gram unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 120 gram chocolate chips semi-sweet
- 30 gram chocolate chips extra for topping optional
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper.
- In a mixing bowl mash the ripe bananas with a fork until mostly smooth.
- Add sourdough starter, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract to the bananas and whisk until well combined.
- In a separate bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined and no dry streaks remain.
- Fold in 120 g of chocolate chips until evenly distributed through the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the extra 30 g chocolate chips evenly over the top of the batter if using.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Remove the pan from the oven and let the bread cool in the pan for 15 minutes.
- Carefully lift the bread out using the parchment and transfer it to a cooling rack to cool for at least 5 more minutes before slicing.
Notes
For best results, use very spotty, overripe bananas for maximum sweetness and moisture, and make sure the sourdough starter is at room temperature so it blends smoothly into the batter. Avoid overmixing once you add the dry ingredients, as this can make the loaf dense instead of tender. Oven temperatures can vary, so start checking doneness around 48–50 minutes and tent the loaf with foil if the top is browning too quickly. This bread keeps well wrapped at room temperature for 2–3 days, and the flavor deepens by the next day; you can also freeze slices individually for quick snacks.
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