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!