Chocolate Chip Banana Bread
Soft, buttery sourdough discard banana bread bakes into a moist chocolate chip loaf with sweet banana flavor in every slice. Sugar gives the crumb a classic homemade sweetness, while the chocolate chips melt through the center and the brown sugar topping adds a lightly caramelized finish. Made with sourdough discard, eggs, salted butter, ripe bananas, and no vegetable oil or corn oil, the ingredients stay simple and cozy. Bananas add fiber and minerals, while eggs and butter make each slice more filling than a plain sweet bread.
1 Loaf
15 mins
1 hr
1 hr, 15 mins
Equipment
Large Mixing Bowl
Spoon
Dry Measuring Cups
Measuring Spoons
Unbleached Parchment Paper
Saucepan
Ingredients
Batter
1/2 Cup of Sourdough Discard, Room Temperature
2 Large Egg(s), Room Temperature
6 Tablespoons of Butter, Melted
2 Large of Banana(s)
1/2 Cup of Organic Cane Sugar
1 Teaspoon of Vanilla Extract
1 3/4 Cups of All-Purpose Flour
1 Teaspoon of Baking Soda
1/2 Teaspoon of Baking Powder
1/2 Teaspoon of Ground Cinnamon
1/4 Teaspoon of Freshly Grated Nutmeg, Optional, But HIGHLY Recommended
1/2 Teaspoon of Salt
3/4 Cup of Semi-Sweet Chocolate Chips
Topping
2-3 Teaspoons of Brown Sugar
1/4 Cup of Semi-Sweet Chocolate Chips
Instructions
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Measure the sourdough discard and bring to room temperature with 2 eggs.
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Preheat the oven to 350°F. Lightly butter a 9x5-inch loaf pan or line it with parchment paper.
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In a small saucepan, melt the butter and allow to cool.
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In the large mixing bowl mash the ripe bananas in a large mixing bowl until smooth.
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Add the sourdough discard, eggs, melted butter, cane sugar and vanilla extract to the bowl with the mashed bananas. Mix until combined.
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Add the all purpose flour, baking soda, baking powder, cinnamon, nutmeg and salt. Mix until combined.
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Fold in the semi sweet chocolate chips.
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Pour the batter into the prepared loaf pan and smooth the top.
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Sprinkle the brown sugar and chocolate chips evenly over the top. Or you can make a crumble for the top. I have made it both ways and it's always delicious. I have a wonderful recipe for the crumble topping.
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Bake for 50-60 minutes.
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Let the loaf cool in the pan for 10-15 minutes before removing from the loaf pan and slicing. Enjoy with an extra pad of butter on it.
Notes
Tips:
Use very ripe bananas with brown spots
Let the melted butter cool before mixing
Do not overmix once the flour is added
Cool completely before slicing
Phase:
Luteal Phase- bananas provide potassium and comforting carbohydrates, eggs and butter add satisfying fats, and chocolate helps with sweet cravings before your period.
Season:
Fall and Winter- cinnamon, nutmeg, banana, sugar, and chocolate give the loaf a warm, cozy flavor for cooler baking months.
Storage:
Store covered at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze slices for up to 3 months.