Imagine sinking your teeth into a slice of bread so decadent, so moist, and so incredibly flavorful that it transforms an ordinary day into a culinary adventure. This isn't just any banana bread - this is a game-changing sourdough chocolate banana bread that combines the tangy richness of sourdough starter with the classic comfort of banana bread and the indulgent decadence of chocolate chips. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your baking game and create a show-stopping treat that will have everyone begging for your secret recipe.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 ripe bananas
- 1 cup sourdough starter
- 1/2 cup melted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper for easy removal.
- In a large mixing bowl, mash the 3 ripe bananas using a fork or a potato masher until smooth. It's okay if there are a few small lumps.
- Add 1 cup of sourdough starter to the mashed bananas and mix until well combined.
- In a separate bowl, melt 1/2 cup of butter in the microwave or on the stovetop. Allow it to cool slightly before adding it to the banana mixture.
- Stir in 1 cup of sugar, followed by 2 eggs and 1 teaspoon of vanilla extract. Mix until everything is well incorporated.
- In another bowl, whisk together 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 1/2 cups of all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
- Fold in 1 cup of chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and enjoy your delicious sourdough chocolate banana bread either warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Use VERY ripe bananas - the darker and spottier, the better! They'll provide maximum sweetness and moisture.
- Make sure your sourdough starter is active and bubbly before mixing to ensure the best rise and flavor.
- Don't overmix the batter - mix just until ingredients are combined to keep the bread tender and prevent tough texture.
- For extra richness, use high-quality chocolate chips or even chop a chocolate bar into chunks.
- Check your bread early - ovens can vary, so start checking at around 50 minutes to prevent over-baking.
- Let the bread cool completely before slicing to help it set and make cleaner cuts.
- For an extra flavor boost, consider adding a sprinkle of sea salt on top or mixing in some chopped nuts like walnuts or pecans.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
