Sourdough Discard Banana Bread with Chocolate Chips Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
