Easy Sourdough Chocolate Chip Banana Bread

Last Updated on July 29, 2023 by Gabby Hatten

I had a few very sad, overripe bananas sitting on my counter when I realized there was only one thing to do- make banana bread! Personally, I actually dislike bananas. Can’t eat them, can’t eat them masked in smoothies, nothing. BUT… this sourdough chocolate chip banana bread recipe is sooo good even I enjoy it! It has such a harmonious blend of warmth, it’s sure to be a winner for even your pickiest eaters.

This recipe is not only a great way to use up bananas you probably would’ve thrown out, it’s also meant to be a quick bread to whip up with zero fermenting time! Another great thing about this recipe is the fact you can use active sourdough starter (fed sourdough starter) or sourdough starter discard. Don’t have chocolate chips on hand? No worries, forego the chocolate and you will have a perfectly moist sourdough banana bread recipe. 

banana bread

​A Great Depression Era Baked Good

While the exact origin of banana bread is unclear, it seems to have originated in the US during the early 1900’s, more specifically the Great Depression era of the 1930’s. With a lack of resources and absolute need to use whatever they had, a creative way to use overripe bananas was born. Banana bread gained peek recognition and popularity in the 1950’s and 1960’s when home baking and cook books became more widespread. Today, banana bread is enjoyed worldwide and has become a versatile treat with no shortage of adaptations and additions. 

Kitchen Tools

  • Stand mixer with paddle attachment or hand mixer
  • wire rack
  • plastic wrap (or tea towel)
  • 5-inch loaf pan (5×9) if using smaller loaf pan, cook time will be less. check often by inserting toothpick 
  • large mixing bowl
  • parchment paper
  • measuring cups 
  • kitchen scale (optional)

Banana Bread Ingredients

  • 1/2 cup sourdough starter (active or discard)
  • 2 cups all purpose flour 
  • 1/4 cup whole wheat flour
  • 3 ripe bananas, mashed
  • 1/2 cup butter, room temperature 
  • 2 eggs
  • 1/2 tsp salt, if using salted butter skip this
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 1 tbs cinnamon
  • 3/4 cup raw honey
  • 6 oz chocolate chips (half a standard bag from grocery store)

Baking Time

  • 70 to 90 minutes

*Notes: you can use your preferred flour, I use all purpose and bread flour interchangeably, you may need to adjust a little more or a little depending on what you use. You can leave out the chocolate chips entirely, or substitute with a nut or dried fruit of your choice. Not a fan of honey? You can use maple syrup instead! While most recipes call for a separate mixture of wet ingredients and dry ingredients, this has a different blend. It is important to follow the steps or you will get a wonky dough! Looking for extra tang? Add a spoonful of sour cream or Greek yogurt to the mixture.

Instructions

  1. Combine your sourdough starter, honey, butter, and flour in your stand mixer. Using paddle attachment, mix until well combined. If using a hand mixer, combine in a large bowl (for best results, do not over mix)
  2. optional; ferment for 12 hours
  3. preheat oven to 350
  4. prepare your loaf pan by coating in butter or line with parchment paper
  5. To finish the dough, add mashed bananas, vanilla, baking soda, baking powder, cinnamon, eggs, and salt.
  6. Mix together on low speed until well combined. Use a spatula to shape the bottom and sides of the bowl.
  7. Remove bowl from mixer, fold in chocolate chips with a spatula. Mix gently.
  8. Pour into your prepared loaf pan and bake for 70 to 90 minutes.
  9. If you prefer a softer top, cover your loaf with tin foil for the last 30 minutes.
  10. If you want an extra moist banana bread, place a few slices of butter before placing tinfoil on.
  11. Remove from oven and let cool on cooling rack for at least 30 minutes before slicing.
  12. Enjoy the best way to eat overripe bananas!

Optional banana bread topping:

  • mash one overripe banana in a small bowl
  • 2 tablespoon of white sugar or brown sugar
  • 1 tsp cinnamon
  • 1 tablespoon softened cream cheese
  • mix well
  • add to the center of the loaf prior to baking

You can store in an airtight container for 2-3 days, or wrap in tinfoil/plastic wrap and keep in fridge for up to a week. 

Sourdough Chocolate Chip Banana Bread

Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana bread
Calories: 2607kcal

Equipment

  • stand mixer hand mixer
  • measuring cups
  • loaf pan

Ingredients

  • 3 ripe bananas mashed
  • 1/2 cup butter room temperature
  • 2 eggs
  • 1/2 tsp salt if using salted butter skip this
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp vanilla extract
  • 1 tbs cinnamon
  • 3/4 cup raw honey
  • 6 oz chocolate chips half a standard bag from grocery store

Instructions

  • Combine your sourdough starter, honey, butter, and flour in your stand mixer. Using paddle attachment, mix until well combined. If using a hand mixer, combine in a large bowl (for best results, do not over mix)
  • optional; ferment for 12 hours
  • preheat oven to 350℉
  • prepare your loaf pan by coating in butter or line with parchment paper
  • To finish the dough, add mashed bananas, vanilla, baking soda, baking powder, cinnamon, eggs, and salt.
  • Mix together on low speed until well combined. Use a spatula to shape the bottom and sides of the bowl.
  • Remove bowl from mixer, fold in chocolate chips with a spatula. Mix gently.
  • Pour into your prepared loaf pan and bake for 70 to 90 minutes.
  • If you prefer a softer top, cover your loaf with tin foil for the last 30 minutes.
  • If you want an extra moist banana bread, place a few slices of butter before placing tinfoil on.
  • Remove from oven and let cool on cooling rack for at least 30 minutes before slicing.
  • Enjoy the best way to eat overripe bananas!

Notes

you can use your preferred flour, I use all purpose and bread flour interchangeably, you may need to adjust a little more or a little depending on what you use. You can leave out the chocolate chips entirely, or substitute with a nut or dried fruit of your choice. Not a fan of honey? You can use maple syrup instead! While most recipes call for a separate mixture of wet ingredients and dry ingredients, this has a different blend. It is important to follow the steps or you will get a wonky dough! Looking for extra tang? Add a spoonful of sour cream or Greek yogurt to the mixture.

Nutrition

Calories: 2607kcal | Carbohydrates: 328g | Protein: 13g | Fat: 149g | Saturated Fat: 92g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 4g | Cholesterol: 571mg | Sodium: 3336mg | Potassium: 814mg | Fiber: 5g | Sugar: 308g | Vitamin A: 3335IU | Vitamin C: 2mg | Calcium: 413mg | Iron: 4mg
Tried this recipe?Let us know how it was!

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Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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