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Double Chocolate Sourdough Banana Bread

Name: Double Chocolate Sourdough Banana Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 250 g Bananas ((approx. 3 medium overripe bananas)); 2 Eggs ((mine were approx. 60g each)); 5 g Vanilla Extract ((1 teaspoon)); 80 g Butter ((melted - can be salted or unsalted)); 100 g Sourdough Starter ((discard or fed & bubbly)); 200 g All Purpose Flour; 30 g Cocoa Powder; 12 g Baking Powder; 150 g Chocolate Chips ((semi-sweet or milk chocolate)); 100 g Brown Sugar; 50 g White Sugar; 3 g Salt

ByThe Pantry Mama Published: July 14, 2025July 14, 2025

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Get The Recipe

Every time I make this double chocolate sourdough banana bread it disappears! Literally! You and your family are sure to love this chocolatey banana bread too. It's made with starter or discard, and is a tasty way to use up overripe bananas. It's easy, rich, moist, and packed with gooey chocolate chips in every bite.

A loaf of double chocolate sourdough banana bread on a light gray plate, lightly dusted with cocoa powder, with one slice cut to show the. A butter knife with a yellow handle and a small bowl of softened butter sit beside the loaf on a rustic wooden surface, with a black-and-white striped cloth partially visible underneath.

If you have an abundance of bananas you need to use up, you'll also enjoy these sourdough discard banana muffins (ready in 30 minutes!), these sourdough banana waffles (or pancakes) and this delicious sourdough s'mores banana bread that's such a tasty dessert.

Why You Will Love This Recipe!

Use Up 3 Overripe Bananas - You'll never toss overripe bananas again. Making banana bread is a great way to reduce food waste when no one wants to eat the overripe bananas.

10 Minutes of Prep Time - The oven does all the hard work with this one. No fancy equipment or steps here. All you need is one bowl for wet ingredients, one for dry, and a simple stir-together batter.

Double Chocolate - Cocoa powder gives the loaf its rich base, and melty chocolate chips take the bread to the next level. It's an extra special dessert bread that you can sneak for breakfast too.

Two slices of double chocolate sourdough banana bread on a white plate, with a butter knife and bowl of soft butter in the background.

Ingredients

Bananas - You want to use overripe bananas for the best flavor. They should have lots of brown all over and be quite soft.
Eggs - Use 2 large eggs. Mine were approximately 60g each. If yours are smaller then you'll need to use 3.
Vanilla Extract - The vanilla extract helps to add flavor.
Butter - The butter can be salted or unsalted, depending on preference. I've used salted (seriously I always use salted).
Sourdough Starter - You can use sourdough discard or your starter that's fed and bubbly, it won't make a lot of difference to the end result.
All Purpose Flour - All purpose flour creates a soft, tender crumb that balances perfectly with the moisture from the bananas and sourdough starter or discard.
Cocoa Powder - The cocoa powder gives this bread a rich, chocolate flavor. Use unsweetened natural cocoa powder for best results.
Baking Powder - Helps to add some lift to the bread.
Chocolate Chips - You can use semi-sweet or milk chocolate chips.
Brown Sugar and White Sugar - The mix of the two different kinds of sugar helps to add flavor depth to the banana bread.
Salt - A bit of salt helps to enhance the flavor and bring out the sweetness a bit.

How to Make Double Chocolate Sourdough Banana Bread

I've used my tried and tested sourdough discard banana bread to create this double chocolate version.

Preheat oven to 180C/350F. Grease a loaf pan with butter and set aside.

Mash the overripe bananas with the back of a fork until they are fairly smooth (a few lumps is fine).

Now add the eggs and vanilla extract to the bananas and whisk through until well combined, followed by the melted butter.

Mixing mashed bananas with eggs to make double chocolate sourdough banana bread.

Now add the sourdough starter to the egg mixture and mix thoroughly, along with the brown and white sugars. It should resemble runny caramel at this point.

In a separate bowl, mix the all purpose flour, baking powder, salt, cocoa powder and chocolate chips and ensure that everything is mixed thoroughly.

Mixing dry ingredients in a blue bowl to make double chocolate sourdough banana bread.

Now add the dry ingredients to the wet ingredients and stir until just combined.

Batter in a bowl, next to the loaf pan for double chocolate sourdough banana bread.

Pour the mixture into the pan you prepared earlier.

double chocolate sourdough banana bread batter in loaf pan before baking.

Bake at 180C/350F for around 1 hour. Baking time will depend on the size of your pan and your oven. The banana bread is cooked when a skewer is inserted and comes out clean.

Allow to cool for 30 minutes before removing from the pan and transferring to a wire cooling rack to cool completely. I recommend cooling fully for easier slicing.

Kate's Recipe Tip

Mix things up by adding different flavored chocolate chips - semi-sweet, milk chocolate, white chocolate or even caramelised chocolate all work really well in this double chocolate sourdough banana bread.

How to Store + Freeze

Let the bread cool completely for 30 minutes before slicing and storing. Wrap tightly with parchment paper and store in an airtight container at room temperature or in the refrigerator for up to 4 days.

You can slice and freeze this bread, or freeze as a whole loaf. Once it's completely cooled, wrap in parchment paper, then add to a zip top freezer bag, or wrap in aluminum foil. It can be frozen for 2-3 months.