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Sourdough Chocolate Banana Bread

This sourdough chocolate banana bread is so decadent and comforting. Make this bread for a dessert or as a healthy breakfast topped with butter!

One of my favorite quick breads is banana bread. However, I am always trying to long ferment my grains. This led to me developing a sourdough version https://therosehomestead.com/sourdough-banana-bread/

chocolate banana bread with one slice in foreground

I love that recipe because it is long fermented and so delicious! So, the addition of chocolate to that recipe is only reasonable, right!

Actually, my husband came to me with this idea and I had to get to work on it.

Sourdough is so versatile and actually makes great desserts and sweet breads.

The flavor it lends adds a depth that can only come from long fermentation.

Why Sourdough?

Sourdough is a method for making bread products that involves using a sourdough starter. When flour, water, and starter are mixed, they ferment. Meaning, the starter eats off of the sugar in the flour and creates gases that causes it to rise.

This process breaks down the sometimes hard to digest parts of the flour making it much easier to tolerate for a lot of people.

sourdough starter overhead shot

Sourdough also has a different flavor than conventionally yeasted breads. It’s delightfully sour and tangy! This complements a sweet bread especially well!

Also, a sourdough starter is something that can be handed down for generations!

If you are new to sourdough, start here: https://therosehomestead.com/how-to-make-a-sourdough-starter/

After you have an established and active starter, you can convert all of your bread recipes to sourdough making them more easily digestible and so much more delicious!

slice of chocolate banana bread

For this recipe you will need:

  1. Sourdough starter
  2. Olive oil
  3. Honey or maple syrup
  4. Flour
  5. Cocoa powder
  6. Salt
  7. Baking powder
  8. Baking soda
  9. Eggs
  10. Bananas
  11. Vanilla Extract
batter in bread pan ready for oven

Step by step instructions for making sourdough chocolate banana bread:

  1. The night before you want to make the bread, add the starter, honey or maple syrup, and olive oil to a mixing bowl and combine well.
  2. Add the flour and cocoa powder. Mix until well combined.
  3. Cover and allow to ferment overnight or up to 24 hours.
  4. The next morning, preheat the oven to 350 degrees F.
  5. In a separate bowl, mash the bananas until smooth.
  6. Add the eggs, salt, baking soda, and baking powder.
  7. Mix well and add into the bowl with flour mixture from the night before.
  8. Using a potato masher or pastry cutter, cut the 2 mixtures together.
  9. This may take a couple of minutes but it will come together into a smooth batter.
  10. Prepare a loaf pan by placing parchment paper in the bottom and spraying with olive oil.
  11. Pour the batter into the loaf pan.
  12. Bake for 1 hour or until a toothpick comes out clean.
  13. Cool on a cooling rack.
chocolate banana bread
How do you store the bread?

This bread can be stored at room temperature for 3-5 days in a plastic bread bag. Alternatively, you can let it cool completely and add to a freezer bag and freeze for up to 6 months.

Does the bread taste sour?

No, the sourdough starter lends a depth of flavor but it is not at all off putting or too sour.

What if I can’t bake it right away?

No worries! Just put the prepared batter in the fridge covered until you are ready to bake it.

Do I have to long ferment this bread?

No, you can add all the ingredients in one bowl, mix well and proceed to bake right away!

chocolate banana bread sliced on cutting board

Sourdough Choclate Banana Bread

Yield: 1 loaf
Prep Time: 5 minutes
Cook Time: 1 hour
Additional Time: 12 hours
Total Time: 13 hours 5 minutes

Sweet and decadent, this sourdough chocolate banana bread will be on regular rotation!

Ingredients

  • 1/2 cup sourdough starter
  • 1/3 cup olive oil
  • 1/3 cup honey or maple syrup
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 3 ripe bananas
  • Vanilla extract

Instructions

  1. The night before you want to make the recipe, add the starter, oil, honey to a large mixing bowl and combine well.
  2. Add in the flour and cocoa powder and mix until combined. This will be a somewhat stiff batter.
  3. Cover and allow to ferment overnight or up to 24 hours.
  4. The next day, in a separate bowl, mash the bananas.
  5. Preheat the oven to 350 degrees F.
  6. Add the eggs, vanilla extract, salt, baking soda, and baking powder. Mix well.
  7. Using a potato masher or pastry cutter, combine the banana mixture into the flour mixture from the night before by pouring the banana mixture into the flour mixture bowl and mashing the 2 together until combined. It may take a couple of minutes, but, it will come together.
  8. Prepare a loaf pan by adding a piece of parchment paper in the bottom and spraying with olive oil.
  9. Pour the batter into the pan.
  10. Bake for one hour or until a toothpick comes out clean.
  11. Cool on a cooling rack.
  12. Store at room temperature for 3-5 days.
  13. Alternatively, you can cool the loaf completely and freeze for up to 6 months.

Did you make this recipe?

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