This moist and tender Sourdough Banana Bread with chocolate chips is great to make when you have sourdough discard and ripe bananas to use up!Jump to Recipe
I started baking with sourdough in January. On January 5th I started my own little sourdough starter in an old strawberry jam jar and named him Glenn.
Since then, I have been learning a lot about the interesting sourdough process through trial and error and lots of experimentation. I have made crusty artisan loaves, delightful sourdough focaccia with plenty of olives and herbs, sourdough pizza, soft and fluffy sandwich loaves, sourdough cinnamon buns, and more! Plus so many delicious treats can be enhanced with the inactive sourdough discard that you take away when you feed the starter every day. It's safe to say that I am loving sourdough!
My goal is to start sharing some active sourdough bread recipes soon but I would like to take enough time to test them out multiple times to ensure success before publishing the recipes. In the meantime, I will be sharing recipes for how to use inactive sourdough discard in all sorts of recipes. So let's jump in!
What is "sourdough discard"
Well, it all begins with a sourdough starter. A sourdough starter is made when flour and water are mixed together and allowed to ferment, usually in a jar, on the counter for about a week. Every day you need to "feed" the sourdough starter. To do this, you need to "discard" some of the existing flour/water mixture and add more flour and water for the starter to "feed" on, so to speak.
After you feed the starter, it will bubble up in the jar a few hours later, usually doubling or tripling in size. At this point, you can use the active starter to make actual sourdough bread. Active sourdough starter acts as its own leaven. Without any need for yeast or other leavening agents such as baking soda or baking powder to be added.
However, if you do not use the sourdough starter at its active stage it will then sink back down in the jar and deflate all the air. It is then inactive again and only good to be discarded and fed again. It has used up all the flour and water that you "fed" it earlier and cannot be used to leaven bread anymore. But you can now use this inactive sourdough discard in recipes that still use other leavening agents to have the added faint sourdough flavour and nutritional enhancement! Muffins, scones, quick breads, crackers, cakes, and even cookies are just a few great ways to use sourdough discard. Yummy and healthy!
Love this Sourdough Banana Bread? Here are some more recipes with bananas!
- Creamy and perfect for Spring, this Banana Pudding Recipe is amazing!
- These Chocolate Frosted Banana Cupcakes are delicious!
- Classic Banana Chocolate Chip Muffins. Always yummy!
- This Chocolate Chip Banana Coffee Cake is sooo good!
If you make this recipe (or have made any of my recipes!), I invite you to please share an authentic review and star rating in the comments below. Or share on social media using my hashtag: #kneadsomesweets and please be sure to tag me so that I can see it. Thank you for supporting Knead Some Sweets! ♡
Sourdough Banana Bread
- 11x5-inch loaf pan (or 9x5-inch pan)
- non-stick cooking spray
- parchment paper
- mixing bowl
- measuring cups & spoons
- ⅓ cup olive oil
- ½ cup brown sugar, packed
- ¼ cup granulated (white) sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups mashed bananas (about 4 bananas)
- ⅔ cup sourdough starter discard (inactive state)
- ½ teaspoon salt
- 1 ¼ cup all-purpose flour
- 1 ½ teaspoon baking soda
- ¾ cup semisweet chocolate chips
- Preheat the oven to 325℉. Spray an 11x5-inch (or 9x5) loaf pan with non-stick spray before lining with a piece of parchment paper the same width as the pan with the paper edges left to hang over the sides of the pan.
- In a large bowl whisk together the olive oil, brown sugar, white sugar, eggs, and vanilla until fully combined. Add the mashed bananas and sourdough discard and whisk until combined. Add the salt, flour, and baking soda and stir just until incorporated. Do not overmix! Stir in the chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 55-70 minutes or until a toothpick inserted into the center comes out clean. (You may need to bake 5-10 more minutes if using a 9x5-inch pan.) Let cool in the pan for 10 minutes before lifting out of the pan using the overhanging parchment paper to lift. Let cool completely on a wire rack. Enjoy!