This fudgy Sourdough Chocolate Banana Bread, is an easy 1 bowl recipe! It’s super easy to make, extra chocolaty with cocoa and mini chocolate chips, and stays moist for days!
Sourdough Chocolate Banana Bread
Unlike most sourdough bread, this sourdough bread is sweet, fast and easy! It’s the best recipe for using up sourdough discard and ripe bananas, especially if you’re craving chocolate!
- Easy: It’s super fast and easy to make in 1 bowl for easy clean up!
- Sourdough Flavor: This is a wonderful way to use leftover sourdough starter or discard that adds moisture and a depth of flavor.
- MOIST: This chocolate banana bread stays moist for days, with less oil in the batter!
Sourdough Chocolate Banana Bread Recipe Tips:
Sourdough Flavor
Let the batter sit at room temperature for 30 minutes before baking. This allows the sourdough starter to continue fermenting, resulting in a slightly tangy flavor.
Soft Bread
To ensure a soft bread, don’t overmix the batter. Once the dry ingredients are just incorporated, stop mixing.
Loaf Variations
This recipe can be baked in a standard loaf pan or a bundt pan for a more decorative presentation. Adjust baking time slightly based on the pan size.
Testing for Doneness
Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done.
Storing
Let the bread cool completely before storing it in an airtight container at room temperature for up to 3 days. Alternatively, you can wrap it tightly and freeze it for up to 3 months.
Optional Streusel Topping
For a delightful streusel topping, combine 2 tablespoons flour, 2 tablespoons brown sugar, and 1 tablespoon softened butter with your fingertips until crumbly. Sprinkle over the batter before baking.
Sourdough Chocolate Banana Bread
Ingredients
- 1 cup sourdough starter or discard
- 3 ripe bananas mashed with a fork (about 1 3/4s cup)
- 2/3 cup brown sugar
- 1/2 cup avocado oil olive oil, or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup mini simi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F., and Butter a 9×5 inch loaf pan really well (especially in the corners).
- In a large mixing bowl mash 3 ripe bananas
- Then add wet ingredients and sugar: 1/2 cup oil, 2/3 cup brown sugar, 2 lightly beaten eggs, and 1 teaspoon vanilla extract, mix till well incorporated.
- Add dry ingredients: flour, cocoa powder, salt, baking soda and mini chocolate chips.
- Use a rubber spatula and gently stir JUST till combined, and you don't see dry flour anymore.
- Pour batter evenly into prepared loaf pan.
- Let sit on counter and rest for 5-10 minutes.
- Bake at 350 degrees F till toothpick inserted in the middle comes out clean, about 70 minutes.
- Remove to a cooling rack or cutting board, and let cool for 5-10 minutes.
- Enjoy!
Video
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
