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Moist Sourdough Discard Banana Bread Recipe with Chocolate and Sea Salt

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A moist and tender banana bread made with sourdough discard, dark chocolate chunks, and a sprinkle of flaky sea salt for a perfect balance of flavors. Easy to prepare and great for using up overripe bananas and sourdough discard.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • ½ cup (120g) unfed sourdough discard, straight from the fridge
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) butter, melted and cooled
  • ½ cup (100g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (130g) dark chocolate chunks or chips (bittersweet or semisweet)
  • Flaky sea salt, for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper if desired.
  2. Mash the bananas in a large bowl until mostly smooth with a few lumps remaining.
  3. Add the sourdough discard to the mashed bananas and stir until well combined.
  4. Mix in the melted and cooled butter, brown sugar, egg, and vanilla extract until the mixture is smooth and shiny.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
  6. Fold the dry ingredients into the wet mixture just until combined; do not overmix.
  7. Gently fold in the chocolate chunks, reserving a few to sprinkle on top.
  8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Sprinkle the reserved chocolate chunks and flaky sea salt evenly over the top.
  10. Bake for 55-65 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
  11. Let the bread cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Use very ripe bananas with brown or blackened skins for best sweetness and moisture. Do not overmix the batter to keep the bread tender. If bananas are not ripe enough, bake them at 300°F for 10 minutes before mashing. Tent the bread with foil if it browns too quickly. Let the bread cool completely before slicing to avoid gummy texture. Flaky sea salt on top balances sweetness and enhances chocolate flavor.

Nutrition

Keywords: banana bread, sourdough discard, chocolate banana bread, sea salt, easy banana bread, moist banana bread, homemade treats

Find it online: https://yumyep.com/moist-sourdough-discard-banana-bread-recipe-with-chocolate-and-sea-salt-perfect-for-easy-homemade-treats/