Go Back
–+ servings
Sourdough discard chocolate banana bread bars.

Sourdough Discard Chocolate Banana Bread Bars

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 sourdoughs starter! 
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
cooling time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine American
Servings 16
Calories 195 kcal

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. 1. Preheat the oven to 375 degrees Fahrenheit. Prepare baking dish, either two loaf pans or an 8X8 or 9X9 baking dish.  
  2. 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. 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. 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

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!

Nutrition

Calories: 195kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 22mgSodium: 102mgPotassium: 198mgFiber: 2gSugar: 16gVitamin A: 177IUVitamin C: 3mgCalcium: 19mgIron: 1mg
Tried this recipe?Share it with us @NinnescahHomestead