Sourdough Discard Banana Bread with Chocolate Chips

Jump to Recipe

If there is one thing that belongs on every baker’s kitchen counter, it’s a golden, perfectly domed loaf of banana bread. But we aren’t making just any ordinary banana bread today—we are taking it to the next level with a splash of sourdough starter discard and a generous measure of mini chocolate chips.

The sourdough discard doesn’t make the banana bread taste sour; instead, it brings a rich, subtle depth of flavor and works alongside the chocolate chips to deliver an extraordinarily tender, moist crumb.

Why You’ll Love This Sourdough Discard Banana Bread with Chocolate Chips

• Zero Waste: A delicious, cozy way to use up sourdough discard and those overripe, spotty bananas sitting on your counter.

• Irresistibly Moist: The combination of melted butter, dark brown sugar, sour cream or greek yogurt, and banana guarantees a soft texture that stays moist for days.

• Perfect Chocolate Distribution: Using mini chocolate chips (135g) means they stay suspended throughout the batter rather than sinking straight to the bottom of the pan.
  

Equipment Needed

• Loaf Pan: Standard 9" x 5" loaf pan (See pan size tip below if using a specialty pan!)

• Mixing Bowls

• Measuring Cups & Spoons (or a digital kitchen scale for precision)

• Spatula & Whisk

• Wire Cooling Rack
  

Ingredients

Wet Ingredients

• 8 tbsp (113 g) unsalted butter, melted

• 1 cup (200 g) dark brown sugar (light brown or granulated sugar works too)

• 2 large eggs

• 3 medium (350 g) very ripe bananas, mashed

• 3 tbsp (45 g) sour cream (or full-fat Greek yogurt)

• 1 tsp (5 g) vanilla extract

• ½ cup (125 g) sourdough starter discard (unfed or active)
  

Dry Ingredients

• 2 cups (240 g) all-purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp (5 g) fine sea salt
  

Mix-Ins

• 135 g mini chocolate chips (plus extra to sprinkle on top if desired)

• ½ cup chopped walnuts or pecans (optional)
  

Step-by-Step Instructions

Step 1: Prep & Whisk Dry Ingredients

Preheat your oven to 350°F (176°C) and lightly grease a standard 9" x 5" loaf pan (or line with parchment paper for easy removal). In a medium bowl, whisk together the all-purpose flour, fine sea salt, baking powder, and baking soda. Set aside.

Step 2: Mash Bananas & Combine Wet Ingredients

In a small bowl, mash the ripe bananas with a fork until smooth. In a separate large bowl, melt the butter. To the melted butter, add the brown sugar, eggs, sourdough starter, vanilla extract, sour cream, and mashed bananas. Stir with a spatula until smooth and well blended.

Step 3: Mix the Batter & Fold

Add the dry flour mixture to the wet ingredients. Stir gently with a spatula just until combined—be careful not to overmix, as overworking the batter can make the loaf tough. Gently fold in the 135g mini chocolate chips (and walnuts, if using).

💡 Pan Capacity Tip: If you are using a patterned or smaller specialty pan (such as a my flower loaf pan pictured), only use about 3/4 of the batter to allow room for a magnificent rise without overflowing! Any extra batter can easily be baked into a couple of bonus mini muffins (bake at 350°F for 15–18 minutes).

Step 4: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until the top is set, golden brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs (and a bit of melted chocolate!).

Step 5: Cool & Slice

Allow the banana bread to cool in the pan for 15 minutes. Gently run a thin knife along the inside edges of the pan to loosen, then carefully turn the loaf out onto a wire cooling rack. Let it cool until warm or room temperature before slicing so the structure can fully set.

Storage & Freezing Tips

• Room Temperature: Keep wrapped tightly in plastic wrap or stored in an airtight container for up to 3 days.

• Freezer: Slice the loaf and double-wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw slices at room temperature or warm them briefly in the toaster oven for that fresh-baked finish!