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The BEST Sourdough Discard Banana Bread with Chocolate Chips

This sourdough chocolate chip banana bread is incredibly soft, moist and delicious. With melty, gooey chocolate chips in every bite and a yummy sugar cinnamon topping to take this to the next level, you will find yourself reaching for this recipe over and over. Not only is it a fantastic use for your over-ripe bananas but it’s also a great recipe to use up some sourdough discard! Long ferment for better grain absorption or just bake right away in a pinch. Either way, this quick bread is a total winner.

sourdough chocolate chip banana bread

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Your New Favorite Sourdough Banana Bread Recipe:

There are a million banana bread recipes out there but this sourdough chocolate chip banana bread is special. The secret here is that I use LOTS of bananas. I use around 6! A lot of standard banana bread recipes call for 3-4 bananas, but by measuring the actual weight of the bananas you can turn this into a science.

I highly recommend using a kitchen scale to create this recipe. Bananas vary in size so much that a recipe calling for 2 or 3 bananas can end up having a different texture each time you bake! For best results, weigh all your ingredients to get the perfect amount of banana flavor. 

Why You’ll Love This Easy Banana Bread Recipe:

sourdough chocolate chip banana bread
  • Use up extra bananas. We buy a ton of bananas for our lil monkeys but I’ll be honest, sometimes I forget about them and heaven knows a 3 year old will not eat a banana with even one brown spot on it. This recipe is a great use for all the bananas that just didn’t get consumed in time.
  • Use up discard. Discard recipes are my favorite. We make everything from sourdough chocolate chip cookies to granola bars to sourdough crackers! It’s a great way to incorporate a little sourdough flavor and also avoid wasting your precious discard!
  • Kid favorite. Kids love banana bread. The inherent sweetness of the bananas makes this recipe super yummy and the chocolate chips are just a next-level add.
  • Fast + Easy. No sitting around for 4 hours waiting for your starter to rise… This discard recipe is super fast to whip up
  • Versatile. Is banana bread a dessert? Is it a breakfast? No one knows, but I think it’s appropriate any time of day (or night)!

Want More Sourdough Discard Recipes?

One of my favorite ways to use up sourdough discard is in one of these delicious recipes:

Tips and Tricks for Homemade Sourdough Banana Bread

  • Weigh the bananas. Seriously, this is huge. Not all bananas are the same size/quality. The key to this super moist banana bread is making sure the banana measurements are exact!
  • Cover your banana bread half way through the bake so that the top doesn’t get too brown!
  • Don’t overmix this batter. Nothing is lamer than tough banana bread!
  • Don’t skip the chocolate chips. Ever. Seriously, they transform this bread from amazing to out-of-this-world!

How To Use Frozen Bananas In Baking:

mashed bananas

I almost ALWAYS use frozen bananas in this recipe and here is my secret hack for the easiest way to use frozen bananas:

  • Anytime I see brown bananas on my counter, I just throw the whole bunch in the freezer. Seriously, skins and everything.
  • When I’m ready to make banana bread I simply pull them out and put them on a plate to thaw. They thaw within an hour or two and then I simply use kitchen scissors to snip off the tips and squeeze the banana out. It’s so easy.
  • The bananas don’t even have to be mashed. Don’t try to mash the bananas more or the texture will get too runny. Just put them right into your banana bread!
  • After squeezing the bananas out on a plate, there may be a little extra clear/brown liquid form on top. You can drain this off if you wish.

Supplies:

  • Kitchen aid or hand mixer with paddle attachment
  • Small bowl
  • Medium bowl
  • Large bowl
  • Airtight container
  • Wire rack
  • Measuring cups and spoons
banana bread ingredients on gray background

Ingredients

  • All-purpose flour: Perfect for quick breads and super versatile. I use organic, unbleached. 
  • Baking Soda + Baking Powder: This bread doesn’t have active starter in it so this gives it the rise it needs to be soft and fluffy.
  • Salt
  • Ground cinnamon: Used in both the dough and the delicious sugar-cinnamon topping, this addition adds another complex level of flavor.
  • Salted butter: Softened to room temperature but NOT melted for the best texture.
  • Brown sugar- I used light brown sugar in this recipe.
  • Eggs: Try to set your eggs out a few hours before you plan to bake. This is all about creating the perfect batter consistency by combining ingredients at room temperature
  • Sourdough discard: Gives this bread the ultimate tang and soft texture PLUS adds the option of fermenting grains to make this a little healthier.
  • Mashed overripe bananas: I usually use bananas that are frozen in their skins. If you are using non-frozen bananas, mash with a fork til a smooth consistency. Be sure to measure out the bananas by WEIGHT.
  • Pure vanilla extract
  • Mini chocolate chips: I use semi-sweet. This is a game changer so don’t skip these!

Let’s Make Sourdough Chocolate Chip Banana Bread!

sourdough banana bread
  • Preheat your oven to 350 degrees Fahrenheit. Adjust the oven rack to the lowest position. Grease 2 metal 9×5-inch loaf pans with butter or line with parchment paper.  Set aside.
  • Whisk together flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon together in a medium bowl. Set aside.
  • In the bowl of your stand mixer or using a handheld mixer fitted with a paddle attachment, beat together butter and brown sugar until smooth and creamy, about 2 minutes. Keep the mixer running and add the eggs one at a time, beating til well combined. Add sourdough discard, vanilla, and mashed bananas.
  • With your kitchen aide on low speed, slowly beat the dry ingredients into the wet ingredients until just combined. Be careful to not overmix as this will affect the texture of the bread. 
  • Lastly, add 1 cup of mini chocolate chips. You can adjust this amount depending on how chocolatey you want your bread to be.
  • Pour half the batter into each prepared baking pan. Mix 1/2 cup of white sugar with 1 teaspoon of cinnamon and sprinkle generously on the tops of each loaf. Place loaves in a preheated oven and bake for 60–65 minutes.
  • At the halfway point, loosely tent the bread with aluminum foil to prevent an overly brown/crusty top. The bread is done when a toothpick inserted in the center comes out clean (keep in mind the chocolate chips may stick to the toothpick)
  • Remove bread from the oven. Let the bread cool at room temperature for 1 hour. Remove bread from the pan and place on a wire rack to continue cooling.

Personally, I prefer to dig in while the bread is still hot but keep in mind it will be crumbly if it hasn’t cooled completley.

  • Banana bread can be stored at room temperature for 2 days in an airtight container or bag OR in the refrigerator for up to 1 week.
  • You can also freeze your banana bread for up to 3 months. Tightly wrap your cooled banana bread in plastic wrap and then place in a freezer bag. The night before you want banana bread, remove from freezer and let it thaw at room temperature.

Can I Make This Recipe Into Muffins Instead?

Yes! This recipe makes 15 sourdough chocolate chip banana bread muffins. Spoon batter into a lined or greased muffin pan, filling each liner to the top with batter and bake at 350 degrees farenheit for 20-25 minutes or until a toothpick inserted comes out clean!

Want To Get Started With Sourdough Recipes?!

This sourdough chocolate chip banana bread recipe, with its carefully curated ingredients and techniques, is a great way to make use of your sourdough starter discard while treating your taste buds to the max! Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a must-try for anyone with a love for delicious treats. Happy baking!

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The BEST Sourdough Discard Banana Bread with Chocolate Chips


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  • Total Time: 1 hour 15 minutes
  • Yield: 6 people 1x

Description

This sourdough discard banana bread is soft, fluffy and filled with choclatey goodness in every bite. A fantastic use of your sourdough discard and overripe bananas that is sure to be a family favorite for years to come!


Ingredients

Scale
  • 250 grams all purpose flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 113 grams salted butter, softened
  • 150 grams brown sugar, packed
  • 2 eggs (at room temperature)
  • 80 grams sourdough discard
  • 460 grams mashed over ripe bananas
  • 1 tsp vanilla
  • 1 cup miniture chocolate chips
  • 1/2 cup white sugar

Instructions

Make Dough:

  1. Preheat your oven to 350 degrees fahrenheit. Adjust the oven rack to the lowest position. Grease 2 metal 9×5-inch loaf pan with butter or line with parchment paper.  Set aside.
  2. Whisk flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon together in a medium bowl. Set aside.
  3. In the bowl of your stand mixer or using a handheld mixer fitted with a paddle attachment, beat together butter and brown sugar until smooth and creamy, about 2 minutes. Keep the mixer running and add the eggs one at a time, beating til well combined. Add sourdough discard, vanilla and mashed bananas.
  4. With your kitchenaide on low speed, slowly beat the dry ingredients into the wet ingredients until just combined. Be careful to not overmix as this will affect the texture of the bread.
  5. Lastly, add 1 cup of mini chocolate chips. You can adjust this amount depending on how chocolatey you want your bread to be.

Topping

  1. Add 1/2 cup of white sugar and 1 teaspoon of cinnamon to a small bowl and mix.
  2. Pour half the batter into each prepared baking pan. Batter will not quite reach the top. Generously sprinkle a few tablespoons of the cinnamon-sugar mixture over the tops of each loaf.

Bake

  1. Place in the preheated oven and bake for 60–65 minutes. At the halfway point, loosely tent the bread with aluminum foil to prevent an overly brown/crusty top. The bread is done when a toothpick inserted in the center comes out clean (keep in mind the chocolate chips may stick to the toothpick)
  2. Remove bread from the oven. Let the bread cool at room temperature for 1 hour. Remove bread from the pan and place on wire rack to continue cooling.

Storage

  1. Banana bread can be stored at room temperature for 2 days in an airtight container or bag OR in the refrigerator for up to 1 week.
  2. You can also freeze your banana bread for up to 3 months. Tightly wrap your cooled banana bread in plastic wrap and then place in a freezer bag. The night before you want banana bread, remove from freezer and let it thaw at room temperature.

Notes

    • Weigh the bananas. Seriously, this is huge. Not all bananas are the same size/quality. The key to this super moist banana bread is making sure the banana measurements are exact!

    • Cover your banana bread half way through the bake so that the top doesn’t get too brown!

    • Don’t overmix this batter. Nothing is lamer than tough banana bread!

    • Don’t skip the chocolate chips. Ever. Seriously, they transform this bread from amazing to out-of-this-world

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Breakfast, Dessert
  • Cuisine: American, healthy

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