Double Chocolate Sourdough Banana Bread

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5 from 2 reviews

Scale

Dry ingredients:

206 g heritage flour or white flour (1 1/2 cups spooned and leveled)

1/2 cup (55g) cacao powder

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Wet ingredients:

8 Tbsp (114g) butter, room temp or slightly softened (not melted)

3/4 cup (138g) coconut sugar

1/2 cup (120g) sourdough starter (discard is fine as long as it's not too old)

395 g mashed very ripe banana (about 4 medium bananas)

2 large eggs

1/4 cup (95g) honey

1 1/2 tsp vanilla extract (or chocolate extract)

Additional:

3/4 cup chocolate chips, plus more for topping if desired

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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. Sprinkle chocolate chips on top if desired. 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 moist crumbs clinging to it (not wet batter).
Remove from the oven and 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

Notes:

You don’t want to use super old sourdough discard because the older it gets, the more sour and pungent it is. I recommend discard that’s no older than 1-2 weeks, or use fresh starter.
To 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.

Find it online: https://homecookedliving.com/double-chocolate-sourdough-banana-bread/