This vegan Sourdough Chocolate Chip Banana Bread is an easy and delicious way to use your sourdough discard. It’s moist, soft, and has a subtle tang from the sourdough starter that takes it to the next level!
Just like my popular vegan apple bread, this recipe is free from eggs and animal products. If you’re craving a dairy-free but flavorful banana bread, this one might just become a new household favorite!
Looking for more delicious sourdough recipes that are not bread? Try my sourdough discard lemon cake for a soft and refreshing dessert! My sourdough coffee cake is a mix of coffee cake and apple crumble that takes it beyond the ordinary.
Ingredients
- Sourdough Discard: Discard or active starter both work for this recipe. If you store your discard in the fridge, it’s best to let it sit on the counter for an hour before using, so it can reach room temperature. Try using a chocolate sourdough starter for a twist!
- All-purpose flour: Use white, all-purpose flour to get a soft crumb. If using whole wheat, I’ve successfully substituted half the amount of all-purpose flour with it.
- Brown Sugar: I use brown sugar when making this bread, as the molasses in it gives an extra depth of flavor. You can, however, substitute the same amount of white sugar if preferred.
- Cocoa Powder: For the crumble topping. I like to use 100% cocoa powder for the best chocolate flavor.
- Oil: Canola, sunflower, or vegetable oil work for this recipe. Almond or coconut oil are also good options.
- Bananas: The secret to getting the best banana bread is to use extra ripe bananas. The riper, the better: soft bananas that are already pale brown inside are the ones you want for this recipe to be perfect.
- Chocolate Chips: I like to use semi-sweet chocolate chips when making banana bread. You can, however, substitute with sweet chocolate chips, white, or peanut butter-flavored chips for a twist.
- Vegan Butter: For the crumble topping, I use any vegan butter or margarine.
How to Make It
This recipe couldn’t be easier! All you need are two bowls, a fork to mash the bananas, and a spoon to mix everything. No mixer required.
Start by preheating your oven to 350°F, middle rack. Line a 9x5 inch loaf pan with parchment paper.
Step 01: In a large bowl, add brown sugar, all-purpose flour, baking powder, salt, sourdough discard, canola oil, and mashed bananas, mixing until you have a smooth batter with no dry spots. Stir in the chocolate chips until evenly distributed.
Step 02: For the chocolate crumble topping, mix brown sugar, flour, and cocoa powder in a small bowl. Add the vegan butter or margarine and stir until the mixture forms crumbs.
Step 03: Pour the batter into the prepared pan and spread it evenly with the help of a spoon. Sprinkle the chocolate crumble evenly over the top.
Step 04. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.
If your banana bread turns out dry, it could be due to overbaking, using unripe bananas, or adding too much flour.
I like to pull the bread out when the toothpick comes out with a few crumbs still clinging to it. If it comes out completely dry, the bread might be overbaked, and if there's batter on the toothpick, it needs more time.
Absolutely! Let the bread cool completely, then wrap it in plastic or place it in a freezer-safe bag. It’ll keep well for up to 3 months in the freezer.
Expert Tips
- When lining the pan, leave a 3-inch overhang of parchment paper to easily lift the bread out after baking.
- Be careful not to add too much flour. When baking, it is best to use grams to guarantee the success of the recipe. If using cups, do not pack the flour or scoop it; instead, fluff it with a spoon and then spoon it into the cup without packing.
- Don’t use green bananas. Overripe bananas are way easier to mash, but they also give the bread more moisture and sweetness. Remember: the riper, the better. Soft bananas that are already pale brown inside are the ones you want for this recipe to be perfect.
- Start checking for doneness after 35 minutes. If the toothpick comes out dry, the bread is done; if it comes out with batter, bake a bit longer. Keep in mind that oven temperatures can vary, so baking times may differ.
- Always allow the banana bread to cool before slicing for the best result. Remove it from the pan after it comes out of the oven, but allow the banana bread to cool for at least 30 minutes before slicing, and completely before wrapping it in plastic wrap or transferring it to an airtight container.
Have you tried this Sourdough Banana Bread Recipe? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Sourdough Chocolate Chip Banana Bread
Equipment
- Loaf Pan 9x5 inches
- Parchment paper
Ingredients
Sourdough Banana Bread
- 1 ⅔ cups all-purpose flour
- ¼ cup sourdough discard
- 1 cup mashed bananas about 2 large bananas
- ½ cup brown sugar packed
- 1 tablespoon baking powder
- ½ cup canola oil
- 1 cup semi-sweet chocolate chips
- ¼ teaspoon salt
Chocolate Crumble
- ¼ cup vegan butter (½ stik)
- ⅓ cup brown sugar
- ¼ cup all-purpose flour
- 1 tablespoon cocoa powder
Instructions
- Start by preheating your oven to 350°F, middle rack. Line a 9x5 inch loaf pan with parchment paper.
Chocolate Crumble
- For the chocolate crumble topping, mix brown sugar, flour, and cocoa powder in a small bowl. Add the vegan butter or margarine and stir until the mixture forms crumbs.
Sourdough Banana Bread
- In a large bowl, add brown sugar, all-purpose flour, baking powder, salt, sourdough discard, canola oil, and mashed bananas, mixing until you have a smooth batter with no dry spots. Stir in the chocolate chips until evenly distributed.
- Pour the batter into the prepared pan and spread it evenly with the help of a spoon. Sprinkle the chocolate crumble evenly over the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached.
- Wait 5 minutes, then remove from pan and let it cool over a cooling rack for the best result.
- If stored in an airtight container at room temperature, this sourdough banana bread will keep moist for up to 4 days.
Notes
- Chocolate Chips: I like to use semi-sweet chocolate chips when making banana bread. You can, however, substitute with sweet chocolate chips, white, or peanut butter-flavored chips for a twist.
- Brown Sugar: I use brown sugar when making this bread, as the molasses in it gives an extra depth of flavor. You can, however, substitute the same amount of white sugar if preferred.
- Vegan Butter: For the crumble topping, I use any vegan butter or margarine.
- Oil: Canola, sunflower, or vegetable oil work for this recipe. Almond or coconut oil are also good options.
- When lining the pan, leave a 3-inch overhang of parchment paper to easily lift the bread out after baking.
- Be careful not to add too much flour. When baking, it is best to use grams to guarantee the success of the recipe. If using cups, do not pack the flour or scoop it; instead, fluff it with a spoon and then spoon it into the cup without packing.
- Don’t use green bananas. Overripe bananas are way easier to mash, but they also give the bread more moisture and sweetness. Remember: the riper, the better. Soft bananas that are already pale brown inside are the ones you want for this recipe to be perfect.
- Start checking for doneness after 35 minutes. If the toothpick comes out dry, the bread is done; if it comes out with batter, bake a bit longer. Keep in mind that oven temperatures can vary, so baking times may differ.
Milk and Pop
Agreed! Thank you, Karen! 😀