The Best Sourdough Chocolate Chip Banana Bread
If you have a couple of overripe bananas on the counter, this recipe is calling your name.
This sourdough chocolate chip banana bread is incredibly moist, perfectly sweet, and filled with rich chocolate chips in every bite. It’s one of my favorite ways to reduce food waste while creating something warm and comforting for my family.
Made with simple, wholesome ingredients, this banana bread comes together quickly and is perfect for breakfast, an afternoon snack, or an after-dinner treat. Around here, we never let bananas go to waste because we know this recipe is waiting.
Why You’ll Love This Recipe
- The perfect way to use sourdough discard (or active starter!)
- Moist and tender every time
- Made with simple, real ingredients
- Naturally sweetened with organic brown sugar
- Filled with rich chocolate chips
- Perfect for breakfast, snacks, or dessert
Ingredients
Wet Ingredients
- 185 g overripe bananas (about 2 bananas)
- 112 g organic brown sugar (I love the Wholesome brand!)
- 1½ teaspoons vanilla extract
- 2 eggs
- 50 g active sourdough starter (or discard)
- 62 g organic avocado oil (coconut oil also works!)
- 30 g whole milk
Dry Ingredients
- 125 g organic unbleached all-purpose flour
- 5 g sea salt
- 1½ teaspoons baking soda
Mix-Ins
- 100 g chocolate chips (or as many as your heart desires!)
Our favorite is Just Date date-sweetened dark chocolate chips, but use whatever you have on hand. This is also the perfect place to add chopped walnuts, pecans, or any other favorite mix-ins.
Instructions
Step 1: Prepare the Wet Ingredients
Preheat your oven to 360°F and prepare a loaf pan by greasing it or lining it with parchment paper.
In a large mixing bowl, mash the bananas until mostly smooth.
Add the brown sugar and vanilla extract, then mix well.
Beat in the eggs one at a time, mixing well after each addition.
While adding the eggs, mix in the sourdough starter until everything is smooth and well combined.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Sea salt
- Baking soda
Step 3: Combine
Gradually add the dry ingredients into the wet mixture, stirring gently between each addition until just combined.
Pour in the avocado oil and whole milk, then stir until the batter is smooth.
Fold in the chocolate chips (and any additional mix-ins if using).
Be careful not to overmix.
Step 4: Bake
Pour the batter into your prepared loaf pan.
Bake at 360°F for about 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the loaf to cool for about 10–15 minutes before removing it from the pan.
My Favorite Way to Enjoy It
Fresh from the oven with a generous spread of grass-fed butter is hard to beat.
It’s also delicious lightly toasted the next morning alongside a hot cup of coffee.
Tips for Success
- The darker your bananas, the sweeter and more flavorful your bread will be.
- Don’t overmix the batter. Stir just until everything is incorporated.
- Weighing your ingredients gives the most consistent results.
- Let the bread cool slightly before slicing to help it hold together.
Storage
Store covered at room temperature for up to 3 days, refrigerate for up to one week, or slice and freeze for an easy grab-and-go breakfast.
Frequently Asked Questions
Can I use sourdough discard instead of active starter?
Yes! This recipe works well with either active starter or sourdough discard.
Can I substitute the avocado oil?
Absolutely. Melted coconut oil or another neutral oil works well.
Can I freeze banana bread?
Yes! Slice the loaf first, place parchment paper between slices, and freeze in an airtight container or freezer bag for up to 3 months.
Why I Love This Recipe
One of my favorite parts of cooking from scratch is finding simple ways to make the most of the ingredients we already have. This sourdough discard chocolate chip banana bread is a perfect example of that. It transforms overripe bananas and extra sourdough starter into a cozy, homemade loaf that’s just as perfect for a slow weekend morning as it is tucked into a lunchbox or shared around the kitchen table. The minimal, whole ingredients make for a guilt-free sweet treat that the whole family will love.
I hope it becomes a favorite in your home, too.