This chocolate banana bread recipe is a great way to use up sourdough starter discard and overripe bananas! The title is a little wordy, but this is really just a simple banana bread... but let's make it chocolate and add sourdough starter!
This recipe is perfect for any skill level, from beginner baker to then expert who needs fresh ideas for discard. I've got tips and tricks to help you bake this sourdough banana bread perfect every singe time! It's also very versatile and can be shaped like brownies or bar cookies (like I did today), or as traditional loaves.
This sourdough discard banana bread recipe might be my favorite sourdough discard recipe! It's the perfect sourdough discard quick bread for a lazy Sunday morning, special occasion or even to enjoy as a leftover the next morning! Grab a cup of coffee, and let's make this easy banana bread!
Jump to:
WHAT IS SOURDOUGH STARTER DISCARD?
Your new obsession of baking crusty and fluffy home made sourdough bread has one obvious drawback: discarding a portion of the unfed starter. While this discarded portion can be minimized by keeping the starter in the refrigerator when you aren't actively using it, there will still be a little discard here and there.
When I say "sourdough starter discard," I am talking about a step in the feeding process where I remove a portion of the hungry sourdough starter and replace it with flour and water to "feed" the bacteria cultures and create fermentation. This excess sourdough starter is a completely necessary and unavoidable part of making an active sourdough starter. This recipe can be made with either an unfed sourdough starter (often called 'discard') or active starter (fed and peaked).
For my basic sourdough recipes, I have a feeding routine that is very simple and easy to follow. My starter, like any hungry little house pet, needs food, water and attention to survive. If you do not have a sourdough starter or could use a refresh on the process of feeding and discarding, read How to Make a Sourdough Starter and grow your own!
HOW TO USE A SOURDOUGH STARTER DISCARD
A sourdough starter requires daily feeding if kept at room temperature, but on days when I am not baking, it can rest in the refrigerator for several weeks between feedings.
Not to worry! This can be a very simple process and the feelings of wastefulness can be cured with a few simple recipes!
When I am not in the mood or don't have time to bake with my discard, there are several ways I can make it disappear. I can either feed it to our chickens or pig, put it in a jar and refrigerate it for later, compost it or simply throw it away. This is truly 'discarding.'
To be honest, one of my favorite ways to make a discard disappear in the most delicious way possible is by baking with it! SIMPLE SOURDOUGH COFFEE CAKE, SOURDOUGH CRACKERS, SOURDOUGH CREPES, SOURDOUGH BANANA BREAD... there are so many tasty possibilities! I can even use a few tablespoons to thicken chicken and noodle soup or beef stew. It's very multipurpose! Use the search bar to find more sourdough discard recipes on my site!
INGREDIENTS FOR SOURDOUGH DISCARD CHOCOLATE BANANA BREAD BARS
- Ripe bananas | Old and brown work great for this!If your banana is still very fresh, pop it in the freezer for 15 minutes and let the sugars release before using.
- Melted butter | Go ahead and actually melt it in the microwave for this recipe.
- Heavy cream
- White sugar | For a healthier version, swap coconut sugar or maple syrup.
- Egg
- Vanilla extract
- Sourdough discard | Save extra discard in your fridge for recipes like this!
- All purpose flour | You can sub whole wheat.
- Cocoa powder
- Semi sweet chocolate chips | Remember to save some for the top!
- Baking soda
- Salt
(quantities in recipe card below)
How to make sourdough discard chocolate banana bread bars
1. Preheat the oven to 375 degrees Fahrenheit. Prepare baking dish, either two loaf pans or an 8X8 or 9X9 baking dish.
2.In a large mixing bowl, combine all of the wet ingredients: bananas, butter, cream, sugar, egg, vanilla, and discard. Use a stand mixer or hand mixer to mix it up really well. If using a stand mixer, use the paddle attachment and beat on medium speed for about sixty seconds. There will still be small chunks of mashed banana, but overall this should look very smooth and uniform.
3. Fold in the flour, cocoa powder, chocolate chips, baking soda and salt. Scrape the sides of the bowl and mix just until the flour is completely combined.
4. Pour the batter into the prepared dish and smooth the top. Sprinkle with remaining chocolate chips and bake in the preheated oven until the bars reach an internal temperature of 200 degrees Fahrenheit. This will take 50-60 minutes. If you are using one large loaf pan, it will take approximately 75 minutes.
Top tip:
If you do not have a digital thermometer to test the temperature, you can also look at the bread and watch for the sides to slightly pull away from the pan. And you can always use the toothpick test! Stick a toothpick into the center of the bread and if it comes out dry you're done!
Variations for this recipe
- Mix in peanut butter to the banana mixture or swirl dollops of peanut butter right into the batter.
- Add pecans to the chocolate chips, both in the batter and sprinkled on top.
- Substitute freshly milled flour or whole wheat flour for a healthier version of this simple recipe.
- Make this in two loaf pans or four mini loaf pans. My perfect prepared loaf pan includes using a layer of parchment paper to prevent sticking in addition to the cooking spray and flour. Reduce the baking time to 45 minutes and the loaves are finished when the internal temperature reaches 200 degrees Fahrenheit. If you use a mini loaf pan, really keep an eye on it during baking. A smaller loaf pan can take as little as 25 minutes for the cute mini loaves to finish!
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
Sourdough Discard Chocolate Banana Bread Bars
Equipment
- baking dish 8X8, 9X9, large loaf pan, 2 standard loaf pans, 4 mini loaf pans
Ingredients
- 4 bananas ripe
- ¼ cup butter melted
- ¼ cup heavy cream
- ½ cup white sugar
- 1 egg large
- 1 teaspoon vanilla extract
- ¼ cup sourdough starter discard
- 1¼ cup all-purpose flour
- ½ cup cocoa powder
- 1 cup chocolate chips
- 1 teaspoon bakings soda
- ½ teaspoon salt
Instructions
- 1. Preheat the oven to 375 degrees Fahrenheit. Prepare baking dish, either two loaf pans or an 8X8 or 9X9 baking dish.
- 2.In a large mixing bowl, combine all of the wet ingredients: bananas, butter, cream, sugar, egg, vanilla, and discard. Use a stand mixer or hand mixer to mix it up really well. If using a stand mixer, use the paddle attachment and beat on medium speed for about sixty seconds. There will still be small chunks of mashed banana, but overall this should look very smooth and uniform.
- 3. Fold in the flour, cocoa powder, chocolate chips (reserve some for the top!), baking soda and salt. Scrape the sides of the bowl and mix just until the flour is completely combined.
- 4. Pour the batter into the prepared dish and smooth the top. Sprinkle with remaining chocolate chips and bake in the preheated oven until the bars reach an internal temperature of 200 degrees Fahrenheit. This will take 50-60 minutes. If you are using one large loaf pan, it will take approximately 75 minutes.
Video
Notes
VARIATIONS FOR THIS RECIPE
Mix in peanut butter to the banana mixture or swirl dollops of peanut butter right into the batter. Add pecans to the chocolate chips, both in the batter and sprinkled on top. Substitute freshly milled flour or whole wheat flour for a healthier version of this simple recipe. Make this in two loaf pans or four mini loaf pans. My perfect prepared loaf pan includes using a layer of parchment paper to prevent sticking in addition to the cooking spray and flour. Reduce the baking time to 45 minutes and the loaves are finished when the internal temperature reaches 200 degrees Fahrenheit. If you use a mini loaf pan, really keep an eye on it during baking. A smaller loaf pan can take as little as 25 minutes for the cute mini loaves to finish!Nutrition
HELPFUL TOOLS
As an amazon associate, this post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
You won't need a stand mixer for this simple recipe! The only thing you'll need is a medium or large bowl to stir the sourdough mixture in and a baking dish or loaf pan for baking. I am using a ceramic 8X8 baking dish, but you could also use a large loaf pan, two standard loaf pans, or four mini loaf pans.
Even though this is technically a sourdough recipe, you also won't need your kitchen scale or dutch whisk. The batter is easy to mix and the ingredients are measured in cups, not grams.
I hope you love this easy fudgy sourdough banana bread! I really think it's the best sourdough banana bread recipe out there. Especially if you have a sweet tooth and like extra chocolate! It's a great recipe for beginners, too.
Our youngest son, Abe, helped me bake this yesterday and he mixed the ingredients and used a hand mixer to basically make this all by himself! I just poured it into the baking dish. Click here to see the video on my instagram!
I've included some of my favorite sourdough recipes below, just click on the picture or title to browse!
Have a happy day, friend!
- Meg
Carrie
OMG I love banana bread with chocolate chips in it, but this recipe is amazing! It tastes like eating chocolate cake with a hint of bananas. Thank you so much for sharing this recipe!