Sourdough Discard Banana Bread

Baked sourdough banana bread in metal pan with chocolate chips on top.

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5 from 2 votes

Sourdough Discard Banana Bread

This Discard Banana Bread with greek yogurt and chocolate chips is a lovely moist texture, and only uses one bowl!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 319kcal

Author: Sara Syphus Smith

Ingredients

2 bananas (a little more than ¾ cup) 200mL mashed
2 eggs
½ cup sourdough discard, fed or unfed 125g
⅓ cup salted butter, melted 78g
⅓ cup plain greek yogurt 88g
1 teaspoon vanilla extract
¾ cup brown sugar 146g
½ teaspoon salt
1½ cups all purpose flour 200g
1.5 teaspoons baking soda
½ cup chocolate chips, optional 90g

Instructions

Preheat oven to 350℉ and line a 9x5 inch bread loaf pan with parchment paper or spray with baking spray.
In a glass measuring cup, mash 2 bananas to equal about 200 mL or a little over ¾ cup. It's okay if it's not exact, but it should be close.
Add the banana puree to a mixing bowl, then add in eggs, sourdough discard, melted butter, plain greek yogurt, and vanilla extract. Whisk together until smooth.
Add in the brown sugar and salt and whisk together.
Add in the flour and baking soda, and stir together until just combined with no flour pockets left. Don't overmix once the dry flour is gone, too much mixing makes tough bread.
Add in the chocolate chips last and stir them in gently until just mixed in.
Sprinkle chocolate chips over the top, then place in the center rack of the oven and bake for 50-55 minutes, or until an inserted toothpick comes out clean.

Notes

Sourdough discard (starter) can be FED or UNFED for this recipe. I use it cold from the refrigerator most of the time and have used active room temperature starter. As long as it's stirred and measured properly, either works!

Store at room temperature in an air-tight container for up to 3 days.

To Freeze: place in a freezer safe container for up to 3 months.

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