Double Chocolate Sourdough Banana Bread

This easy and delicious double chocolate sourdough banana bread layers 2 types of chocolate into the easiest banana bread recipe using your sourdough starter to create your new favorite chocolate indulgence!

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Discard, Sourdough Recipes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Slices

Calories 315kcal

Author Kate Freebairn

Equipment

Loaf Pan (I've used a 1 pound USA pan)

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

Instructions

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.
Now add the sourdough starter to the egg mixture and mix throughly, 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.
Now add the dry ingredients to the wet ingredients and stir until just combined.
Pour the mixture into the pan you prepared earlier.
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.

Nutrition