This fudgy Sourdough Chocolate Banana Bread is a simple one-bowl recipe that yields a rich, chocolatey loaf that stays moist for days. Made with sourdough starter or discard and ripe bananas, it’s an excellent way to use up extra starter while satisfying a chocolate craving. The bread features cocoa and mini chocolate chips for double-chocolate flavor and requires minimal effort and cleanup.
Sourdough Chocolate Banana Bread
Unlike traditional sourdough loaves, this recipe produces a sweet quick bread that’s fast and forgiving. It’s ideal for using sourdough starter or discard and a handful of overripe bananas. The result is a tender, chocolate-forward loaf that works well for breakfast, brunch, snacks, or dessert.
- Easy: Prepared in one bowl for quick mixing and minimal cleanup.
- Sourdough Flavor: Using starter or discard adds moisture and a subtle tang that enhances the overall flavor.
- Moist: This bread stays soft for days and uses less oil than many traditional recipes.
Sourdough Chocolate Banana Bread Recipe Tips
Sourdough Flavor
Allow the mixed batter to rest at room temperature for 30 minutes before baking. This gives the sourdough starter an opportunity to continue fermenting slightly, contributing a pleasant, mild tang without making the loaf overly sour.
Soft Texture
To keep the crumb tender, mix the batter only until the dry ingredients are incorporated. Overmixing can develop gluten and produce a denser loaf. Gently fold the chocolate chips in at the end to distribute them without overworking the batter.
Pan and Presentation
This recipe bakes well in a standard 9×5-inch loaf pan for a classic shape. For a more decorative presentation, you can use a bundt or oval pan; note that baking time may vary slightly, so test for doneness accordingly.
Testing for Doneness
Insert a toothpick or skewer into the center of the loaf. If it comes out with a few moist crumbs but no raw batter, the bread is done. Baking times vary with oven differences and banana moisture, so rely on the toothpick test rather than time alone.
Storage
Allow the bread to cool completely before storing. Wrapped tightly in plastic wrap or placed in an airtight container, it will keep at room temperature for 2–3 days. Refrigerate for up to 5–6 days, or freeze tightly wrapped for up to 2–3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Optional Streusel Topping
For a sweet, crumbly topping, combine 2 tablespoons flour, 2 tablespoons brown sugar, and 1 tablespoon softened butter. Work together with your fingertips until the mixture forms coarse crumbs, then sprinkle over the batter before baking for a crunchy contrast to the fudgy interior.
Sourdough Chocolate Banana Bread
Ingredients
- 1 cup sourdough starter or discard
- 3 ripe bananas, mashed (about 1 3/4 cups)
- 2/3 cup brown sugar
- 1/2 cup avocado oil (or olive oil, or vegetable oil)
- 2 large eggs, lightly beaten
- 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 semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and generously butter a 9×5-inch loaf pan, paying attention to the corners.
- In a large mixing bowl, mash the ripe bananas with a fork until mostly smooth.
- Add the wet ingredients: 1/2 cup oil, 2/3 cup brown sugar, 2 lightly beaten eggs, and 1 teaspoon vanilla. Mix until combined.
- Stir in the sourdough starter or discard until the mixture is homogeneous.
- Add the dry ingredients—flour, cocoa powder, salt, baking soda—and fold in the mini chocolate chips.
- Use a rubber spatula and gently stir just until the flour disappears; avoid overmixing.
- Pour the batter evenly into the prepared loaf pan. If using the optional streusel, sprinkle it on now.
- Let the filled pan rest on the counter for 5–10 minutes to allow the starter to activate slightly.
- Bake at 350°F for about 70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the loaf from the oven and cool on a rack for 5–10 minutes before slicing and serving.
Notes
This recipe works with active sourdough starter or discard. If using discard, it’s best if it has been fed in the last few days for good activity. Very ripe bananas with brown spots provide the best natural sweetness and banana flavor. Unsweetened cocoa gives the chocolate base; Dutch-process cocoa can be used for a slightly deeper chocolate note. You can switch the chocolate chips for chopped chocolate, or add nuts for extra texture.
To store, wrap the cooled bread tightly in plastic wrap and place in an airtight bag or container. Keep at room temperature for 2–3 days, refrigerate up to 5–6 days, or freeze for up to 2–3 months. Thaw before serving.
Nutrition
Per serving: Calories 329 kcal • Carbohydrates 43 g • Protein 5 g • Fat 17 g • Saturated Fat 4 g • Polyunsaturated Fat 12 g • Cholesterol 31 mg • Sodium 299 mg • Fiber 3 g • Sugar 22 g