Sourdough Chocolate Chip Banana Bread
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!
Servings: 12 slices
Calories: 350kcal
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
About the ingredients:
- 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.
Nutrition
Serving: 1slice | Calories: 350kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 191mg | Potassium: 202mg | Fiber: 2g | Sugar: 23g | Vitamin A: 199IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg
