photo of a double chocolate banana bread made with sourdough discard

Are you looking for a way to transform your sourdough discard into something extraordinary? Prindle Sourdough’s Double Chocolate Sourdough Discard Banana Bread is rich, moist, and packed with flavor. Combining the natural sweetness of ripe bananas, the depth of cocoa, and the irresistible melty goodness of chocolate, it’s a decadent treat that also makes good use of your starter discard. Plus, baking with sourdough discard can add subtle tanginess, extra nutrients, and a longer-lasting freshness to your baked goods. Let’s dive into this recipe that’s both indulgent and practical!

Equipment Needed

  • Digital kitchen scale
  • Standard loaf pan (9x5 inches)
  • Parchment paper or non-stick spray
  • Stand mixer or hand mixer (optional)
  • Large mixing bowl
  • Whisk
  • Spatula
  • Cooling rack

Helpful Recipe Tips

  • Use Ripe Bananas: The riper, the better. Overripe bananas bring natural sweetness and moisture, enhancing the flavor of the bread.
  • Don’t Skip the Espresso Powder: It enhances the chocolate flavor without making the bread taste like coffee.
  • Reserve Chocolate for the Top: Sprinkling chocolate chips on top gives your loaf a professional, bakery-style finish.
  • Don’t Overmix: Stir the batter just until the dry ingredients are incorporated to prevent a dense loaf.
  • Check Early: Ovens vary, so start checking for doneness at the 60-minute mark. A clean toothpick test is key.

Recipe Timeline Tips for Success

  1. Preparation (15 minutes): Gather and measure your ingredients, preheat the oven, and prepare the loaf pan.
  2. Mixing (15 minutes): Cream butter and sugar, combine wet ingredients, and incorporate the dry mix.
  3. Baking (60–75 minutes): Bake until a toothpick inserted into the center comes out clean.
  4. Cooling (1 hour): Allow the loaf to cool completely before slicing to set the crumb structure.

Why Use a Kitchen Scale?

Using a kitchen scale ensures accuracy, consistency, and less mess. Unlike measuring cups, which can vary in volume depending on how ingredients are packed, a scale provides precise measurements every time. This accuracy leads to consistent results, better texture, and perfect hydration levels in your bread. For baking, where ratios are critical, this can make the difference between a perfect loaf and a baking disaster. It’s also faster—no need for multiple measuring cups or spoons!

  1. Ripe Bananas Are Key: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots.
  2. Customize the Chocolate: Feel free to mix and match chocolate types—dark, milk, white chocolate, or even mix in some peanut butter chips, all work beautifully.
  3. Storage: Store leftovers in an airtight container at room temperature for up to 3 days or freeze slices for a grab-and-go treat.

This Double Chocolate Sourdough Discard Banana Bread is a showstopper that’s sure to impress family, friends, or just your own taste buds! Happy baking!

Final Thoughts

This Double Chocolate Sourdough Discard Banana Bread is proof that baking can be indulgent, creative, and sustainable. With its rich flavor and moist texture, it’s perfect for breakfast, dessert, or a midday snack. Grab your sourdough discard and get baking—you’ll love the results!

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photo of a double chocolate banana bread made with sourdough discard

Double Chocolate Sourdough Discard Banana Bread Recipe

  • Author: Dawn North
  • Total Time: 1 hour 30 minutes
Print Recipe

Description

If you’re looking for a decadent way to use up your sourdough discard, this Double Chocolate Sourdough Discard Banana Bread is the answer. Packed with rich cocoa flavor, melty chocolate chunks, and the subtle tang of sourdough, it’s the perfect indulgent treat. The addition of ripe bananas keeps it moist and adds natural sweetness, while a hint of espresso powder deepens the chocolate flavor. Whether you’re a sourdough veteran or just love banana bread, this recipe is a must-try!

Ingredients

Units Scale

Wet Ingredients:

  • 100g room temp butter
  • 150g dark brown sugar
  • 100g Sourdough discard or active starter
  • 2 large eggs
  • 2 tsp vanilla extract or vanilla paste
  • 300–350g (3 large) ripe bananas, smashed

Dry Ingredients:

Instructions

Step 1: Prep Your Ingredients

Preheat your oven to 350°F (175°C). Grease or line a standard 9×5 loaf pan with parchment paper for easy removal.

Step 2: Cream Butter and Sugar

In a stand mixer or large mixing bowl, beat the softened butter and dark brown sugar together until light and fluffy. This step helps create a tender crumb.

Step 3: Add the Wet Ingredients

Mix in the sourdough discard, eggs, vanilla extract, and smashed bananas. Blend until well combined. The mixture may look a little lumpy from the bananas, and that’s okay.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, espresso powder, and 200g of the chocolate chips. Reserving some chocolate chips ensures a chocolate-studded top for your loaf.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make your bread dense.

Step 6: Prepare for Baking

Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining 40g of chocolate chips over the top for a bakery-worthy finish.

Step 7: Bake

Bake in the preheated oven for 60–75 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time may vary depending on your oven and pan size, so start checking around the 60-minute mark.

Step 8: Cool and Enjoy

Let the banana bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Slice, serve, and enjoy the rich chocolatey goodness!

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Oven-Baked

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