Chocolate Sourdough Discard Banana Bread

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Are you looking for a creative and delicious way to use up that sourdough discard? Chocolate Sourdough Discard Banana Bread is the perfect solution! This unique take on traditional banana bread blends the tanginess of sourdough with the sweet richness of chocolate, making a loaf that’s irresistible. Follow this easy recipe to make a moist, flavorful bread that’s sure to impress your family and friends.

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Ingredients Needed for Chocolate Sourdough Discard Banana Bread

• Overripe Bananas: 2, mashed
• Large Egg: 1, at room temperature
• Sourdough Discard: 1/2 cup
• Butter: 1/4 cup, melted
• Whole Milk: 1/4 cup
• Avocado Oil: 1/4 cup (You can substitute with any vegetable oil or coconut oil)
• Dark Brown Sugar: 1 cup (substitute with white sugar if you do not have brown)
• Vanilla Extract: 1 tsp
• All-Purpose Flour: 2 cups
• Baking Powder: 1 tsp
• Salt: 1/2 tsp
• Semi-Sweet Chocolate Chips: 1 cup

Supplies Needed to Make Chocolate Sourdough Discard Banana Bread

• Large Mixing Bowl
• Standard 5-Inch Loaf Pan or Mini Loaf Pans
• Parchment Paper or non-stick spray
• Wire Rack for cooling

Detailed Instructions for Chocolate Sourdough Discard Banana Bread

Preparing Your Ingredients

Preheat the Oven

Start by setting your oven to 350°F (177°C). This ensures the oven reaches the correct temperature by the time you are ready to bake.

Prepare the Loaf Pan

Line your standard loaf pan with parchment paper or grease it with butter or non-stick spray. This prevents the bread from sticking and makes it easier to remove after baking.

Mixing Wet Ingredients

Combine Ingredients

In a large bowl, mash the ripe bananas until there are no large chunks. Add the egg, melted butter, whole milk, avocado oil, and vanilla extract to the mashed bananas. Using a whisk or a hand mixer on low to medium speed, blend these ingredients together until the mixture is smooth and well combined. This forms the wet base of your bread.

Combining Dry Ingredients

Whisk Dry Ingredients

In a separate bowl, measure and whisk together the all-purpose flour, baking powder, and salt. Whisking not only mixes these ingredients but also helps to aerate the flour, which can make the bread lighter.  You can use a stand mixer for this recipe, but I find it easier to just mix by hand.

Incorporating Sourdough Discard

Add Sourdough Discard

Stir the sourdough discard into the wet ingredients. Mix gently until just incorporated. The discard adds a slight tang and depth of flavor to the bread, enhancing the overall taste.

Combining Wet and Dry Ingredients

Mix Together

Slowly add the dry ingredients to the wet mixture, folding them in with a spatula. It’s important to mix until just combined; over-mixing can develop the gluten in the flour too much and result in a denser, tougher bread.

Adding Chocolate Chips

Fold in Chocolate Chips

Gently fold the chocolate chips into the batter. This ensures that the chocolate chips are evenly distributed throughout the batter without sinking to the bottom.

Baking the Bread

Fill the Pan and Bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven.  Bake time is roughly 50-60 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs attached and the top is golden brown.

Cooling and Serving

Cooling

Allow the bread to cool in the pan for about 10 minutes. This helps the bread set and makes it easier to remove from the pan without breaking.

Transfer to a Wire Rack

Carefully remove the bread from the pan and place it on a wire rack to cool completely. Cooling on a rack is a good way to ensure that the bottom of the bread doesn’t become soggy.

Storage Tips for Chocolate Sourdough Discard Banana Bread

At Room Temperature

Cool Completely

Before storing the bread, allow it to cool completely on a wire rack. Storing the bread while it is still warm can lead to condensation, which might make the bread soggy.

Wrap Tightly

Once cooled, wrap the bread tightly in plastic wrap or aluminum foil. This helps to keep air out and maintain its moisture.

Container Storage

For added protection, you can place the wrapped bread in an airtight container. This will help to preserve its freshness and prevent it from absorbing odors from other foods.

Duration

When stored at room temperature, the banana bread can last for about 2 to 3 days.

In the Refrigerator

Wrap and Container

Similar to room temperature storage, wrap the bread in plastic wrap or aluminum foil and then place it in an airtight container. This prevents the bread from drying out and also stops it from absorbing any odors.

Duration

In the refrigerator, the banana bread can last up to a week. The cooler environment slows down the growth of mold and preserves the freshness of the bread.

Freezing for Long-Term Storage

Freeze Whole or Sliced

You can freeze the banana bread whole or slice it before freezing. Slicing it allows you to thaw only as much as you need at a time.

Wrap Each Slice

If sliced, wrap each piece individually in plastic wrap and then place the slices in a heavy-duty freezer bag or an airtight container. This method is perfect for grabbing a slice whenever you crave it.

Freeze Whole

To freeze the whole loaf, wrap it in several layers of plastic wrap and then a layer of foil for added protection.

Duration

Properly stored, banana bread can last in the freezer for up to 3 months. To use, thaw the bread in the refrigerator overnight or at room temperature for a few hours.

Thawing

Room Temperature

Remove the bread from all packaging and let it thaw on the counter to avoid condensation and sogginess.

Oven Refresh

If you prefer your bread warm, you can refresh it in a 350°F oven for about 10 minutes or until heated through. This can help restore the crust’s texture if it has softened.

Why You’ll Love This Recipe

This Chocolate Sourdough Discard Banana Bread is not just a treat for those with a sweet tooth but also an easy way to minimize waste by using sourdough discard and a few other simple ingredients. The addition of chocolate chips makes this bread a perfect snack for any chocolate lover, and the sourdough discard adds a delightful depth of flavor that makes this bread stand out from your typical banana bread. It’s a great recipe that can be enjoyed as a breakfast item, a dessert, or a snack.  If you are looking for more sourdough discard recipes check out our homemade poptarts or our sourdough discard mac and cheese.

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