Sourdough Chocolate Banana Bread

4.76 from 50 votes

If you love banana bread, this Sourdough Chocolate Banana Bread is a must-try! It is full of sweet bananas, cocoa powder, and chocolate chips for a rich, chocolatey flavor, and sourdough discard to give a moist and tender texture!

Prep Time10

Cook Time1 15

Total Time1 25

Course: Dessert

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

70 grams butter 5 Tablespoons
100 grams sugar ½ cup
110 grams brown sugar ½ cup
2 eggs 100 grams
5 grams vanilla extract 1 teaspoon
245 grams extra ripe bananas about 3 medium bananas
5 grams baking soda 1 teaspoon
3 grams salt ½ teaspoon
45 grams cocoa powder ½ cup
140 grams all-purpose flour 1 cup
120 grams sourdough discard ½ cup
60 grams milk ¼ cup
223 grams chocolate chips, divided 1 ⅓ cup

Instructions

Preheat oven to 350℉
Beat butter and sugars until light and fluffy.
70 grams butter, 100 grams sugar, 110 grams brown sugar
Mash ripe bananas.
245 grams extra ripe bananas
Mix in the wet ingredients: eggs, sourdough discard, milk, bananas and vanilla.
2 eggs, 120 grams sourdough discard, 60 grams milk, 5 grams vanilla extract
Add dry ingredients and mix until just combined.
140 grams all-purpose flour, 45 grams cocoa powder, 3 grams salt, 5 grams baking soda
Fold in 1 cup of chocolate chips.
223 grams chocolate chips, divided
Spray a 9” x 5” pan with non-stick spray or line with parchment paper and pour the batter into the pan. Top with remaining chocolate chips.
Bake for 50 minutes and then tent with foil and return to the oven for an additional 25 minutes or until a toothpick comes out clean.
Set on cooling rack to cool and enjoy!

Notes

For maximum sweetness be sure to use ripe bananas.
If you prefer to make 12 muffins instead of one loaf you can add the batter into a muffin tin and then bake for about 18-22 minutes or until a toothpick comes out clean.

Nutrition