Irresistible Chocolate Sourdough Banana Bread Recipe

You know those sad, neglected bananas on your counter? The ones turning blacker by the minute? Don’t toss them—they’re about to become the star of your new favorite Chocolate Sourdough Banana Bread! I discovered this magical recipe one lazy Sunday when my sourdough starter needed feeding, and my fruit bowl held three bananas that had definitely seen better days. What came out of the oven was pure magic—a loaf so moist it practically melts in your mouth, with deep chocolate flavor and just a hint of tang from the sourdough discard. The best part? That discard gives this quick bread an incredible texture while reducing food waste. Now my family begs for this treat weekly, and those overripe bananas never stand a chance!

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Why You’ll Love This Chocolate Sourdough Banana Bread

This isn’t just any banana bread—it’s a game-changer! Here’s why it’ll become your new obsession:

• Unbelievably moist – The sourdough discard works magic, keeping every slice tender for days (if it lasts that long!)
• Rich chocolate flavor – Cocoa powder AND chocolate chips create layers of deep, decadent taste in every bite
• No-fuss baking – Just mix, pour, and bake—perfect for when those bananas demand immediate attention
• Sourdough bonus – Finally, a delicious way to use up that discard instead of tossing it!

Trust me, once you try this version, you’ll never look at banana bread the same way again.

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Ingredients for Chocolate Sourdough Banana Bread

Grab these simple ingredients – I bet most are already in your kitchen! The magic happens when they all come together:

• Wet Ingredients:
• 3 very ripe bananas (the spottier, the better!), mashed
• 1/2 cup sourdough discard (unfed starter straight from the fridge works perfectly)
• 1/3 cup melted butter (I use unsalted, but salted adds a nice contrast)
• 1/2 cup sugar (grandma swore by brown sugar, but white works too)
• 1 large egg
• 1 tsp vanilla extract (the real stuff makes all the difference)

• Dry Ingredients:
• 1 cup all-purpose flour (spooned and leveled, don’t pack it!)
• 1/4 cup cocoa powder (Dutch-processed gives richer color)
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chocolate chips (I use semi-sweet, but dark chocolate is heavenly)

See? Nothing fancy – just pantry staples transformed into something extraordinary!

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How to Make Chocolate Sourdough Banana Bread

Ready to turn those mushy bananas into something magical? Here’s exactly how I make my favorite loaf – follow these steps and you’ll be sniffing that chocolatey aroma in no time!

1. Heat things up: First, crank your oven to 350°F (175°C) and grease your loaf pan. I use butter because… well, butter makes everything better!
2. Mash & mix: In a big bowl, smash those bananas with a fork until mostly smooth (a few lumps are fine!). Stir in the sourdough discard, melted butter, sugar, egg, and vanilla. Watch how the discard makes everything silky!
3. Dry team: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Cocoa tends to clump, so really get in there!
4. Bring it together: Pour the dry ingredients into the wet mixture and stir gently – just until you stop seeing flour streaks. Overmixing = tough bread, and we don’t want that!
5. Chip party: Fold in those chocolate chips (I always sneak a few extra because why not?). The batter will be thick and glorious.
6. Bake time: Pour into your prepared pan and bake for 50-60 minutes. Around the 50-minute mark, do the toothpick test – it should come out with just a few moist crumbs (not wet batter).
7. Patience test: Let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s hard, but waiting to slice means cleaner cuts!

Tips for Perfect Chocolate Sourdough Banana Bread

After dozens of test batches (tough job, I know), here are my can’t-skip secrets:

• Banana rule: The blacker the bananas, the sweeter the bread – seriously, wait until they’re speckled!
• Mix gently: Stir just until combined – a few flour streaks are better than overworked batter
• Oven check: Use an oven thermometer – 350°F means 350°F, not “whatever my dial says”
• Cool completely: I know it’s tempting, but slicing warm bread makes it crumble

Ingredient Notes & Substitutions

Let’s talk about the stars of this recipe and how to adapt them if needed! First, sourdough discard – that unfed starter straight from your fridge works beautifully here. No discard? Swap in 1/4 cup plain yogurt mixed with 1/4 cup water for similar tang and moisture.

For the cocoa powder, I prefer Dutch-processed for its rich color, but natural works too (just expect a slightly lighter loaf). Out of chocolate chips? Chopped dark chocolate bars or even white chocolate chunks make fun variations!

Sweetener swaps? Brown sugar adds caramel notes, while honey or maple syrup work (reduce other liquids slightly). And if you’re out of butter, coconut oil makes a delicious dairy-free alternative. See? This recipe loves improvisation!

Serving & Storing Chocolate Sourdough Banana Bread

Oh, the joy of slicing into this warm, chocolatey loaf! My favorite way to serve it? Thick slices still slightly warm from the oven with a smear of salted butter that melts into all those nooks and crannies. It’s absolute heaven with your morning coffee – the tangy sourdough notes play so nicely with bitter brew.

Leftovers (ha! As if!) keep beautifully in an airtight container at room temperature for about 3 days. For longer storage, wrap cooled slices tightly in plastic wrap and freeze for up to 3 months. I like to pop frozen slices straight into the toaster – instant warm banana bread whenever the craving strikes!

Nutritional Information for Chocolate Sourdough Banana Bread

Just so you know what you’re biting into! (Remember, these are estimates – your exact numbers will vary based on ingredients):

• Per slice: About 220 calories
• 8g fat (5g saturated)
• 35g carbs (2g fiber, 15g sugar)
• 3g protein

Not bad for something that tastes this indulgent, right? Now go enjoy that chocolatey goodness!

FAQs About Chocolate Sourdough Banana Bread

Share Your Chocolate Sourdough Banana Bread Experience

Did you bake this beauty? I’d love to hear how it turned out! Leave a comment below with your thoughts (or any brilliant tweaks you tried). Snap a photo and tag me on Instagram – nothing makes me happier than seeing your chocolatey creations! Happy baking, friends!

Chocolate Sourdough Banana Bread

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A moist banana bread recipe with chocolate that uses sourdough discard for a rich, tangy flavor.

• Author: Sophia Collins
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 65 minutes
• Yield: 1 loaf 1x
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 ripe bananas, mashed
• 1/2 cup sourdough discard
• 1/3 cup melted butter
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, mix mashed bananas, sourdough discard, melted butter, sugar, egg, and vanilla.
3. In another bowl, whisk flour, cocoa powder, baking soda, and salt.
4. Combine wet and dry ingredients. Fold chips.
5. Pour batter into the loaf pan. Bake for 50-60 minutes or until a toothpick comes out clean.
6. Let cool before slicing.

Notes

• Use very ripe bananas for the best sweetness.
• Store leftovers in an airtight container for up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 220
• Sugar: 15g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg