Sourdough Discard Banana Bread with Chocolate Chips Recipe

Introduction

This Sourdough Discard Banana Bread with Chocolate Chips is a delicious way to use up sourdough starter discard while enjoying a moist, flavorful loaf. The ripe bananas add natural sweetness and moisture, while chocolate chips bring a delightful touch of indulgence. Perfect for breakfast, snacks, or a cozy dessert.

Ingredients

• 1/2 cup unsalted butter (melted)
• 1 cup light brown sugar
• 1 large egg (room temperature)
• 2 teaspoons vanilla extract
• 1/2 cup sourdough starter discard
• 1 cup ripe banana (mashed, about 2-3 large bananas)
• 1/4 cup whole milk (substitute sour cream or applesauce)
• 2 cups cake flour (substitute all-purpose flour)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup chocolate chips
• 1/4 cup chopped pecans (optional)

Instructions

1. Step 1: Preheat the oven to 350°F and prepare your loaf pan. Cut a parchment paper sling slightly smaller than the pan’s width and place it flat on the bottom. Lightly spray the pan with a vegetable oil-based spray, then press the parchment sling so it sticks to the pan.
2. Step 2: In a large bowl, whisk together the melted butter, brown sugar, egg, and vanilla extract until smooth and fully combined.
3. Step 3: Add the sourdough discard, mashed banana, and milk to the bowl. Whisk everything until fully incorporated. The batter will be lumpy, which is normal.
4. Step 4: Add the flour, baking powder, and salt to the batter and gently fold until just combined.
5. Step 5: Fold in the chocolate chips and optional pecans gently to distribute evenly.
6. Step 6: Pour the batter into the prepared loaf pan. Top with additional chocolate chips and pecans if desired.
7. Step 7: Bake for 45-50 minutes or until a cake tester inserted in the center comes out mostly clean. A few moist crumbs are fine, but avoid wet batter.
8. Step 8: Remove the bread from the oven and allow it to cool in the pan for at least 10 minutes before slicing.

Tips & Variations

• Use overripe bananas for maximum sweetness and moisture.
• Substitute whole milk with sour cream or applesauce for a tangier flavor or softer texture.
• For a nut-free version, omit the pecans or replace them with sunflower seeds.
• If you prefer a fudgier bread, increase the chocolate chips to 3/4 cup.
• Let the batter rest for 10 minutes before baking to help the flour hydrate fully.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf wrapped in plastic and foil for up to 3 months. To reheat, slice and warm in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sourdough starter instead of discard?

Yes, but reduce the milk slightly to account for the added hydration in the active starter. Sourdough discard is preferred since it doesn’t require feeding and has a milder flavor.

What if I don’t have cake flour?

You can substitute all-purpose flour, but the texture will be slightly denser. To mimic cake flour, remove 2 tablespoons from each cup of all-purpose flour and replace with cornstarch.

Sourdough Discard Banana Bread with Chocolate Chips Recipe

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4.4 from 54 reviews

This Sourdough Discard Banana Bread with Chocolate Chips is a deliciously moist and flavorful quick bread that creatively uses sourdough starter discard. Combining ripe bananas, rich brown sugar, and melty chocolate chips, this easy-to-make banana bread is perfect for breakfast, a snack, or dessert. The addition of pecans adds a delightful crunch, and the gentle baking process ensures a tender crumb every time.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup light brown sugar
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup sourdough starter discard
• 1 cup ripe banana, mashed (about 2–3 large bananas)
• 1/4 cup whole milk (can substitute sour cream or applesauce)

Dry Ingredients

• 2 cups cake flour (can substitute all-purpose flour)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt

Add-ins

• 1/2 cup chocolate chips
• 1/4 cup chopped pecans (optional)

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with a parchment paper sling slightly smaller than the width of the pan, ensuring it fits flatly in the bottom. Lightly spray the bottom and sides of the pan with a vegetable oil–based spray. Place the parchment sling inside the pan and smooth it out so it adheres to the sprayed surface.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter, light brown sugar, egg, and vanilla extract until fully combined and smooth, creating a rich and uniform mixture.
3. Add Sourdough, Banana, and Milk: Mix in the sourdough starter discard, mashed ripe bananas, and whole milk. Whisk these until fully incorporated. It’s normal for the batter to be somewhat lumpy due to the bananas.
4. Add Dry Ingredients: Add the cake flour, baking powder, and kosher salt to the bowl. Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which can make the bread dense.
5. Fold in Chocolate Chips and Pecans: Gently stir in the chocolate chips and optional chopped pecans to distribute them evenly throughout the batter without overworking it.
6. Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top gently. Sprinkle additional chocolate chips and pecans on top if desired for extra texture and visual appeal.
7. Bake: Bake the banana bread in the preheated oven at 350°F for 45–50 minutes. Test doneness by inserting a cake tester or toothpick in the center—it should come out mostly clean with a few moist crumbs but no thick wet batter.
8. Cool and Serve: Remove the banana bread from the oven and allow it to cool in the pan for at least 10 minutes. Then carefully lift it out using the parchment sling, slice, and enjoy.

Notes

• The sourdough starter discard adds a subtle tang and moisture but can be replaced with an equal amount of yogurt or applesauce if unavailable.
• You can substitute cake flour with all-purpose flour for a slightly denser bread.
• Use ripe bananas with lots of brown spots for maximum sweetness and moisture.
• Optional pecans add a nice crunch but can be omitted or substituted with walnuts or your favorite nuts.
• Ensure not to overmix the batter once the flour is added to keep the bread tender.
• Check the bread at 45 minutes and adjust baking time as needed based on your oven’s performance.

Keywords: banana bread, sourdough discard, chocolate chip banana bread, easy banana bread, quick bread, chocolate chips, pecan banana bread