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A freshly baked loaf of chocolate sourdough banana bread on a wood cutting board with chocolate chips, creamy butter and a glass of milk.

Fudgy Sourdough Banana Bread

Meg Austin
This fudgy sourdough banana bread with chocolate chips and pecans 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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
cooling time 1 hour
Total Time 2 hours 5 minutes
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 6 slices
Calories 594 kcal

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

  1. 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.
  2. 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.
  3. Pour the fermented flour mixture into the banana mixture and mix until well combined.
  4. Pour into greased loaf pan and bake as directed.

Nutrition

Calories: 594kcalCarbohydrates: 95gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 524mgPotassium: 489mgFiber: 5gSugar: 43gVitamin A: 596IUVitamin C: 7mgCalcium: 49mgIron: 3mg
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