This fudgy sourdough banana bread with chocolate chips is one of my favorite ways to use up leftover sourdough discard! It's fluffy and sweet, with just a bit of tanginess from the sourdough starter! I love how it comes together quickly in just one bowl!
No starter yet? No problem! Check out my sourdough guide to learn how to make one!
What makes sourdough banana bread special?
Well, first of all, it's a great use for sourdough starter discard! I know, I know. There are so many recipes (like my Cheesy Sourdough Starter Discard Crackers, Sourdough Crepes, Sourdough Bagels, Sourdough Coffee Cake), but this one is definitely worth firing up the ol' oven!
The reason I love this bread is because it tastes good. That's really what baking is all about, isn't it? Making delicious food to nourish our loved ones? I like the slight tanginess the sourdough lends to the sweetness of the dough, without making it scream, "HEYYY, I'M SOURDOUGH!"
Can this banana bread be fermented longer?
While this fudgy sourdough banana bread recipe technically includes sourdough starter, it isn't truly considered a sourdough bread unless it goes through an extended fermentation process. This step can be accomplished fairly easily, it just takes a bit more time.
How to long ferment sourdough banana bread
- Twelve (up to 24) hours before you plan to make banana bread, in a mixing bowl, mix together the room temperature maple syrup, sourdough starter, room temperature butter and flour.
- The next day, preheat oven to 350 degrees. Using a stand mixer with the paddle attachment, add brown sugar, cocoa powder, chocolate chips, eggs, vanilla, mashed bananas, cinnamon, salt, and baking soda to mixing bowl. Mix on low to medium speed until completely combined.
- Pour the fermented flour mixture into the banana mixture and mix until well combined.
- Pour into greased loaf pan and bake as directed.
Ingredients for fudgy sourdough banana bread
While I'm listing off the reasons why I love this bread recipe so much, one of the absolute best is that I don't need any fancy ingredients. Those brown bananas on the counter that your kids refuse to eat? They are PERFECT for this recipe!
Wet Ingredients
4 ripe bananas
2 large eggs, room temperature
⅓ cup honey
1 cup sourdough starter
1 teaspoon vanilla
8 tablespoon butter
¼ cup brown sugar, tightly packed
Dry Ingredients
2 cups organic white flour
⅓ cup cacao powder
1 teaspoon baking soda
½ teaspoon fine himalayan salt
½ cup chocolate chips
how to make fudgy sourdough banana bread
- Preheat oven to 350° and line loaf pan with parchment paper and bakings spray.
- Whisk together the dry ingredients in a bowl and set aside. In a stand mixer, the butter and brown sugar for 2-3 minutes minutes until light and fluffy.
- Add in the eggs, beating well after each addition.
- Pour in the honey, vanilla, sourdough starter and chopped bananas to the butter mixture. Mix for thirty seconds, then slowly fold in the dry ingredients & chocolate chips until just combined. Lumps are okay!
- Pour the batter into the loaf pan and bake for about 50 minutes, or until the internal temperature of the loaf reaches 195-205° with a thermometer.
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
📖 Recipe
Fudgy Sourdough Banana Bread
Equipment
- stand mixer
- loaf pan
Ingredients
wet ingredients
- 4 bananas ripe
- 2 eggs large & room temperature
- ⅓ cup honey
- 1 cup sourdough starter discard or fed starter
- 1 teaspoon vanilla extract
- 8 tablespoons butter room temperature
- ¼ cup brown sugar tightly packed
dry ingredients
- 2 cups organic white all-purpose flour
- ⅓ cup cacao powder or cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup chocolate chips semi-sweet
Instructions
- Preheat oven to 350° and line loaf pan with parchment paper and baking spray.
- Whisk together the dry ingredients in a bowl and set aside.
- In a stand mixer, the butter and brown sugar for 2-3 minutes minutes until light and fluffy.
- Add in the eggs, beating well after each addition.
- Pour in the honey, vanilla, sourdough starter and chopped bananas to the butter mixture. Mix for thirty seconds, then slowly fold in the dry ingredients & chocolate chips until just combined. Lumps are okay!
- Pour the batter into the loaf pan and bake for about 50 minutes, or until the internal temperature of the loaf reaches 195-205° with a thermometer.
Notes
How to long ferment sourdough banana bread
- Twelve (up to 24) hours before you plan to make banana bread, in a mixing bowl, mix together the room temperature maple syrup, sourdough starter, room temperature butter and flour.
- The next day, preheat oven to 350 degrees. Using a stand mixer with the paddle attachment, add brown sugar, cocoa powder, chocolate chips, eggs, vanilla, mashed bananas, cinnamon, salt, and baking soda to mixing bowl. Mix on low to medium speed until completely combined.
- Pour the fermented flour mixture into the banana mixture and mix until well combined.
- Pour into greased loaf pan and bake as directed.
Variations for this banana bread recipe
One little thing I've added to this bread to really add some texture are nuts! When adding the dry ingredients, throw in a half cup of chopped pecans or walnuts. Sprinkle a few on top, too!
For a fudgy peanut butter banana bread, add peanut butter to the batter. When pouring the dough into the loaf pan, only pour in about a third. Add several teaspoon-sized dollops of creamy peanut butter to the dough, then pour another third of the batter on top. Continue layering until all of the dough is in the loaf pan. Use a toothpick or knife to lightly swirl the peanut butter. Bake as normal!
I hope you love this recipe as much as I do! If you make it, be sure to comment, leave a rating or send me a message on instagram so we can chat about it!
Seanna Borrows
Oh my goodness Meg, this fudgy banana bread recipe is everything! Love that you include a sourdough guide.