This easy Sourdough Chocolate Banana Bread Recipe yields a moist, fluffy, and packed-with-flavor banana bread. It is the perfect way to use up your ripe bananas and sourdough discard.

If you don’t have Pumpkin Spice, click on this link to make your own Pumpkin Spice Recipe. And to make your Banana bread using baking Soda, click here.

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If you’ve been baking sourdough bread at home, chances are you’ve wondered what to do with your leftover sourdough starter. The good news? You can turn that tangy discard into a moist, flavorful sourdough banana bread that’s perfect for breakfast, snacks, or even dessert. This recipe is simple, family-friendly, and a great way to reduce waste in your kitchen.

Why You’ll Love This Recipe: Sourdough Chocolate Banana Bread

✅ Uses sourdough starter (active or discard)
✅ Moist, tender, and packed with banana flavor
✅ Freezer-friendly for meal prep
✅ One-bowl recipe = less cleanup

Ingredients You’ll Need for Sourdough Chocolate Banana Bread Recipe

All-purpose Flour
Baking Soda
Pumpkin Spice
Salt
Unsweetened Cocoa Powder
Chocolate Chips
Large Eggs
White Granulated Sugar
Brown Sugar
Canola Oil
1 cup Sourdough Discard
Overripe Bananas
Step-by-Step Instructions

Step 1: Prep the Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mash Bananas

In a large mixing bowl, mash ripe bananas until smooth.

Step 3: Mix Wet Ingredients

Add sourdough starter, Canola oil, sugar, eggs, and vanilla. Whisk until well combined.

Step 4: Add Dry Ingredients

Stir in flour, baking soda, salt, cocoa powder, and pumpkin spice. Mix until combined.

Step 5: Add Mix-Ins (Optional)

Add nuts or chocolate chips for an extra texture and flavor.

Step 6: Bake

Pour batter into the prepared loaf pan. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool & Serve

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

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Tips for the Best Sourdough Chocolate Banana Bread

Use overripe bananas with brown spots for natural sweetness.
Don’t overmix the batter; this helps keep the bread tender.
Add a sprinkle of sugar on top before baking for a caramelized crust.
Store at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.

Frequently Asked Questions

Can I use active sourdough starter instead of discard?
Yes! Both active and discard work well. Discard gives the bread a subtle tang, while an active starter makes it a little fluffier.

Can I make this dairy-free?
Absolutely—swap butter with coconut oil or vegan butter.

Can I make muffins instead of bread?
Yes! Bake in a muffin tin at 350°F for 20–25 minutes.

Final Thoughts

This sourdough banana bread is the perfect way to use up your ripe bananas and leftover sourdough starter. It’s moist, flavorful, and so easy that it might just become your new go-to banana bread recipe!

Moist Sourdough Chocolate Banana Bread Recipe

Moist, fluffy, and packed with flavor—this easy sourdough banana bread recipe is the perfect way to use up your ripe bananas and sourdough discard.

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Servings: people

Calories: 313kcal

Author: Shobee

Equipment

1 electric mixer
1 bowl
1 spatula
1 Loaf Pan

Ingredients

1 1/2 cups All Purpose Flour
1/2 tsp Baking Soda
2 tsp Pumpkin Spice
1/2 tsp Salt
1 tsp Unsweetened Cocoa Powder
1 cup Semi Sweet Chocolate Chips

Wet Ingredients

2 large Eggs room temperature
1/2 cup White Granulated Sugar
1/2 cup Dark Brown Sugar
1 cup Sourdough Discard
4 pieces Mashed Overripe Bananas
1/2 cups Canola Oil
1 tsp Vanilla Extract

Instructions

Place the oven rack in the middle, preheat the oven to 350 F, and generously grease a 9 by 5-inch loaf pan. Set it aside.
Mash the bananas in a large bowl until smooth. The bananas should be overripe, with plenty of brown spots for maximum sweetness. Set it aside.
In a bowl, add the dry ingredients and mix using a wire whisk.
Ins a separated bowl Add the oil, sugar, egg, and vanilla extract and sourdough discard. Stir well until everything is smoothly incorporated. Add the mashed bananas. Sift in all-purpose flour, baking soda, salt, and cocoa powder. Gently fold the dry ingredients into the wet ingredients, careful not to overmix. Add half of the chocolate chips and gently mix the batter. Transfer to a prepared pan. Top with the remaining chocolate chips.
Bake in an oven for fifty minutes or until the cake tester comes clean.

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Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...