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My new favorite banana bread! This Double Chocolate Sourdough Banana Bread is a perfect balance of rich chocolate + subtly sweet. It has chocolate chips in almost every bite, which adds that delicious texture that I’m sure we all love. Pair this with some grass-fed butter and you’re set for a delicious treat. I know you’ll love it just as much as I do!

Nutritional benefits of this recipe

Banana is rich in potassium, magnesium, vitamin B6. It also has prebiotic fiber which feeds the good bacteria in our gut microbiome.
We’re using natural sweeteners in this recipe: Coconut sugar and honey. These sweeteners are natural, unrefined, and generally lower-glycemic compared to refined sugars.
Grass-fed butter is a rich source of vitamin A and a fat-soluble micronutrient required for vision, reproduction, cell division and differentiation, bone growth, and immune function
I’m a big believer in high-quality flour. I use Sunrise Flour Mill for all my baking because it’s non-GMO, unbleached, properly grown, properly milled, and organic. Wheat products in America are highly sprayed with Glyphosate which is shown to wreak havoc on our gut microbiome. Properly grown and prepped wheat products are not inflammatory, are easier to digest, and are actually nutrient-dense.
Cacao powder is rich in magnesium, zinc, iron, and antioxidants. One of my favorite superfoods, especially for hormone health. I use cacao powder rather than cocoa powder. Cacao is the raw, unprocessed version and it’s truly amazing!

Can I omit the sourdough starter?

Yes, absolutely! The sourdough starter can easily be replaced with equal parts milk (or water) and flour. For example, the recipe calls for 120 g of sourdough starter, so if you want to replace it, then use 60 g of milk and 60 g of flour in its place. Keep in mind, this 60 g of flour is in addition to the flour already called for in the recipe.

Ingredients

Flour – I used heritage flour by Sunrise Flour Mill which is non-GMO, but I also like to use white flour.

Sourdough starter – The great part is that you can use discard! No need to feed your starter ahead of time, just use up some discard. But be careful not to use super old, sour discard, as that may be a little too pungent.

Bananas – The necessity for banana bread!

Cacao powder – I love using cacao instead of cocoa! But either of them will work.

Butter – Use room temperature butter or slightly softened butter. Do not use melted because it’ll create a more flat banana bread. You can sub with melted and cooled coconut oil if you want. You don’t want it to be warm but want it to be soft.

Coconut sugar – Adds the sweet touch that banana bread is known for!

Vanilla extract, cinnamon, salt – Adds delicious flavor that we all know in a classic banana bread.

Baking soda, baking powder – Helps the bread rise properly. I love a tall banana bread!

Honey – Adds moisture. I love honey because it’s high in antioxidants, vitamins, and minerals, AND it helps fight environmental allergies when you buy local, raw honey.

Eggs – They act as a binder and help the bread stay moist and rise.

Method

In medium or large bowl, combine the dry ingredients. Set aside.
In a large bowl, combine the butter and coconut sugar and beat until smooth. This works best with a kitchen-aid mixer. You can use a hand mixer as well, but I recommend a large and tall bowl to prevent the mixture from flying out of the bowl while you are mixing it.
Add the sourdough starter, mashed bananas, eggs, honey, and vanilla or chocolate extract. Beat until combined.
Add the dry ingredients to the wet and fold together with a spatula just until smooth. Do not over-mix.
Gently fold in the chocolate chips.
Preheat the oven to 325°F. Lightly grease a 9×5 loaf pan (I used glass).
Transfer the batter to the prepared loaf pan, smoothing the top. Let it rest at room temperature for 15 minutes while the oven preheats.
Bake for 45 minutes, then gently lay a piece of parchment paper across the top to prevent over-browning.
Bake for an additional 20-25 minutes. Remove the bread from the oven; a long toothpick inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn’t show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
Allow the bread to cool for 20-30 minutes in the pan. Then remove it from the pan to cool completely on a rack.
Please leave a comment and review if you made this recipe!! Thanks so much <3

Tips for storing & reheating

Store any leftover banana bread by wrapping it tightly then storing in an airtight container at room temperature for 3-5 days.

To freeze the whole loaf: Step 1: Let the banana bread cool completely to room temperature. You want to do this because it’ll prevent freezer burn. Step 2: Either freeze the loaf whole by wrapping tightly then placing in a freezer-friendly container. Step 3: Place in the freezer and eat within 3 months.

To freeze individual slices: Step 1: Let the banana bread cool down completely to room temperature. Step 2: Slice as desired. Step 3: Wrap each individual slice tightly then place in afreezer-friendly container. Step 4: Place in the freezer and eat within 3 months.

Modifications

Omit the sourdough starter – The sourdough starter can easily be replaced with equal parts milk (or water) and flour. For example, the recipe calls for 120 g of sourdough starter, so if you want to replace it, then use 60 g of milk and 60 g of flour in its place. Keep in mind, this 60 g of flour is in addition to the flour already called for in the recipe.
Use maple syrup or date syrup in place of the honey in the recipe.

Other recipes you’ll love

Chocolate Lovers Banana Bread (gluten-free)

Sourdough Banana Bread

Sourdough Chocolate Chip Banana Bread

I hope you love this Double Chocolate Sourdough Banana Bread! Please be sure to leave a comment and rating if you give it a try. I would LOVE to know what you think!! 🙂

Double Chocolate Sourdough Banana Bread

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Author: Christine Manes
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Category: Snack, dessert
Method: Oven

Instructions

In medium or large bowl, combine the dry ingredients. Set aside.
In a large bowl, combine the butter and coconut sugar and beat until smooth. This works best with a kitchen-aid mixer. You can use a hand mixer as well, but I recommend a large and tall bowl to prevent the mixture from flying out of the bowl while you are mixing it.
Add the sourdough starter, mashed bananas, eggs, honey, and vanilla or chocolate extract. Beat until combined.
Add the dry ingredients to the wet and fold together with a spatula just until smooth. Do not over-mix.
Gently fold in the chocolate chips.
Preheat the oven to 325°F. Lightly grease a 9×5 loaf pan (I used glass).
Transfer the batter to the prepared loaf pan, smoothing the top. Let it rest at room temperature for 15 minutes while the oven preheats.
Bake for 45 minutes, then gently lay a piece of parchment paper across the top to prevent over-browning.
Bake for an additional 20-25 minutes. Remove the bread from the oven; a long toothpick inserted into the center should come out clean, with a few wet crumbs clinging to it. The tester shouldn’t show any sign of uncooked batter. If it does, bake the bread an additional 5 minutes, or until it tests done.
Allow the bread to cool for 20-30 minutes in the pan. Then remove it from the pan to cool completely on a rack.
Please leave a comment and review if you made this recipe!! Thanks so much <3