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Moist Sourdough Banana Bread with Chocolate Chips

moist sourdough banana bread with chocolate chips - featured image
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A moist and flavorful banana bread made with sourdough starter discard and chocolate chips, offering a perfect balance of sweet and tangy flavors. Easy to make and great for breakfast, snacks, or dessert.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 cup (240g) sourdough starter discard, unfed
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) vegetable oil or melted unsalted butter
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1/2 teaspoon ground cinnamon or nutmeg
  • 3/4 cup (130g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan or line it with parchment paper.
  2. Mash 3 ripe bananas in a large mixing bowl until mostly smooth with some lumps for texture (about 2-3 minutes).
  3. Stir in 1 cup sourdough starter discard, 1/2 cup granulated sugar, 1/4 cup vegetable oil or melted butter, 2 large eggs, and 1 teaspoon vanilla extract until combined but not overbeaten.
  4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and optional spices like cinnamon.
  5. Gradually fold the dry ingredients into the wet mixture gently with a spatula until just combined.
  6. Fold in 3/4 cup semi-sweet chocolate chips evenly throughout the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick inserted near the center; it should come out with a few moist crumbs but no wet batter.
  9. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe bananas for best sweetness and moisture. Use sourdough starter discard that is about 12 hours unfed for optimal flavor and rise. Fold ingredients gently to avoid a dense crumb. Tent with foil if the top browns too quickly. Toss chocolate chips in a tablespoon of flour before folding in to prevent sinking. Let batter rest 10 minutes before baking for better texture.

Nutrition

Keywords: sourdough banana bread, banana bread with chocolate chips, moist banana bread, easy banana bread recipe, sourdough discard recipe, homemade banana bread

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