Easy Sourdough Chocolate Banana Bread

Recipe Ingredients

All you need are a few simple ingredients to make this Sourdough Chocolate Banana Bread.

All-Purpose Flour: For accuracy, the best way to measure the flour is by using a digital kitchen scale.

Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.

Cocoa Powder: Cocoa powder adds chocolaty flavor throughout the banana bread. You can use natural or Dutch-process cocoa powder. Dutch-process cocoa powder will give your loaf a darker color.

Baking Soda: Quickbread uses chemical leaveners such as baking soda or baking powder to rise.

Espresso Powder: This banana bread won't taste like coffee. Espresso powder just helps to intensify the chocolate flavor.

Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

Brown Sugar: Brown sugar contains more moisture and adds a deep caramel flavor. Feel free to substitute the same amount of regular white granulated sugar for the brown sugar although the bread may not be as moist. You can also reduce the amount of sugar if you prefer your banana bread less sweet.

Large Eggs: Room-temperature eggs are easier to incorporate. Be sure to fully incorporate each egg before adding the next egg.

Sourdough Discard: You can use fresh, thick, and bubbly recently fed sourdough starter or older sourdough discard that you have saved in the refrigerator.

Pro Sourdough Tip: Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe.

See the recipe card for full information on ingredients and quantities.

Substitutions and Variations

Flour: For a nuttier flavor swap up to half of the AP flour for whole wheat flour.

Neutral oil: (canola oil, vegetable oil, etc.) Swap the oil for the same amount of softened unsalted butter.

Ripe bananas: If you are wondering if your bananas are ready to be used to make banana bread check out this post: How Ripe Should Bananas Be To Make Banana Bread?

You can use frozen bananas instead of fresh ones. Thaw them at room temperature and drain off any excess liquid before using them in the recipe. Need another delicious way to use frozen bananas? Try this Strawberry Chocolate Banana Smoothie.

Sourdough discard (fed or unfed): If you don't have any sourdough discard, you can substitute sour cream, yogurt, unsweetened applesauce, or even canned pumpkin puree.

Chocolate Chips: Not only are their chocolate chips stirred into the loaf there are additional chocolate chips on top. Substituting peanut butter chips or white chocolate chips would be a tasty addition as well.

Mini Loaves: Pour the batter into three mini loaf pans and bake for 45 minutes.

Muffins: Use this sourdough discard banana bread recipe to make 24 banana muffins. Pour the batter into lined or greased muffin pans and bake for 5 minutes at 425°F (220°C) then reduce the oven temperature to 350°F (177°C) and bake for an additional 15 minutes or until a toothpick inserted into the center comes out clean. The total bake time is about 20-23 minutes.

Storage and Freezing Instructions

Do not refrigerate sourdough banana bread. The refrigerator is a very dry environment. When baked goods like these Condensed Milk Brownies or this banana bread are refrigerated they dry out quickly.

Sourdough Chocolate Banana Bread is best when stored at room temperature.

Wrapped in plastic wrap or an airtight container it will keep for 4-5 days. Any longer, especially when temperatures are warmer, it will start to have a fermented flavor.

To Freeze: Banana bread freezes really well. Having a couple of frozen loaves or slices in your freezer means you always have a quick and easy breakfast or snack ready.

1. Once the banana bread has cooled, tightly wrap the whole loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.
2. Place the wrapped banana bread in a large freezer zip-top bag or reusable container.
3. Label with the date and contents and freeze for up to 6 months.
4. To thaw, place the frozen banana bread on the counter. It will thaw in about 30 minutes if it’s sliced or about two to four hours if it’s a full or partial loaf.

Expert Tips

• For accuracy, the best way to measure the flour is by using a digital kitchen scale. If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense banana bread.
• If you don't have any sourdough discard, you can substitute sour cream, yogurt, unsweetened applesauce, or even canned pumpkin puree.
• Flour: For a nuttier flavor swap up to half of the AP flour for whole wheat flour.
• Frozen Bananas: You can use frozen bananas instead of fresh ones. Thaw them at room temperature and drain off any excess liquid before using them in the recipe.
• Customize this banana bread by adding your favorite mix-ins. See the list above for suggestions.
• If you don't have a mixer, you can use a potato masher to mash the bananas and then mix the batter by hand.
• If the top of your chocolate sourdough banana bread is browning too quickly, cover it with a piece of aluminum foil.