Want a delicious loaf of sourdough banana bread that’s easy to make? Here it is! Toss in some nuts and chocolate chips and you’ve got a new family favorite!
It seems like every recipe box has a tattered and worn banana bread recipe.
Mine comes from my Great Great Grandma Maxwell. And since she lived in Texas in a grove of pecan trees, her recipe also contained pecans.
I can’t imagine not having pecans in my banana bread simply because that’s what I grew up on.
When my kids were little, I decided to throw in some chocolate chips one time. Just because.
Now, of course, I can’t image making banana bread without pecans and chocolate chips.
And then in my quest to turn every recipe I can into something using discard sourdough, I came up with my new version of Grandma Maxwell’s recipe: Sourdough Banana Nut Bread with Chocolate Chips.
I lovingly made some notations on that old recipe card and tucked it back into my box.
Makes me wonder though. What might my daughter do to change it some time in the future for her family?
Philosophical musings are best accompanied by home baked goodies and a nice hot cup of tea.
This has become one of our favorite sourdough discard recipes and I make it at least once a month.
Ready to give it a whirl?
Grab an apron and lets make some magic!
Sourdough Banana Bread Recipe with Pecans & Chocolate Chips
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup butter (8 tablespoons), at room temperature OR coconut oil
- 1/4 cup sugar
- 3 over ripe bananas
- 2 large eggs
- 2 teaspoons homemade vanilla extract
- 1/2 cup sourdough starter discard, unfed
- 1/2 cup chocolate chips (I like these soy free ones from Enjoy Life)
- 1/2 cup chopped pecans or walnuts
Instructions
Preheat your oven to 350°F.
Prepare your loaf pan by greasing and flouring.
Grab a small or medium bowl and dump the flour, baking soda, baking powder and salt in there and mix it up well with a whisk.
In a large mixing bowl, or the bowl of your stand mixer, cream the butter or coconut oil and sugar until light and fluffy.
Put those 3 bananas in the bowl and beat them until they are mashed bananas.
Add the eggs one at a time and beat well after each.
Now pour in the vanilla extract and the sourdough discard. Mix those briefly, just until they are combined.
Then we need to add the dry ingredients to the wet ingredients.
Add the flour mixture a 1/2 cup at a time and mix just until combined.
And then you need to toss in the pecans and chocolate chips and mix then real quick in the mixer, or stir/fold them in with a spoon.
Pour the sourdough banana nut bread batter into the prepared loaf pan. Smooth the top with a spatula, and pop it in the preheated oven.
You need to bake this amazing bread for 60 to 75 minutes, or until a cake tester or toothpick comes out clean.
When it’s done, turn out onto a cooling rack and allow to cool completely before slicing.
You know, I always put that last step in there because that’s what your supposed to do.
But I have to admit, I seldom wait for things to completely cool before slicing.
I put it on a wire rack and as soon as I can touch it without burning my hand, and take a good serrated knife and cut me a slice and slather it with butter.
But that’s probably just me…
Frequently Asked Questions About Sourdough Banana Bread
Sourdough discard is the amount of starter you remove before feeding it. You can keep the discard in the refrigerator until you have enough for a recipe.
Absolutely! If you want the maximum benefits form the ferment process, cover the batter and put it in the refrigerator overnight.
Because of the sourdough in the batter, this banana bread will keep for 5 to 7 days in an airtight container on the counter.
Wrap tightly with plastic wrap, or put in an airtight container or zip top bag.
This sourdough banana nut bread freezes beautifully. Wrap tightly in plastic wrap and put it in a zip top freezer bag. It keeps well for about 3 months.
BONUS: If you slice it before freezing, it’s really easy to grab a slice and pop it in the toaster for a quick snack.
More sourdough discard recipes for you to make:
Sourdough Banana Nut Bread with Chocolate Chips
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup butter 1 stick, at room temperature OR coconut oil
- 1/4 cup sugar
- 3 over ripe bananas
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup sourdough starter discard unfed
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F.
- Prepare your loaf pan by buttering and flouring.
- Grab a small or medium bowl and dump the flour, baking soda, baking powder and salt in there and mix it up well with a whisk.
- In the bowl of your stand mixer, cream the butter or coconut oil and sugar until light and fluffy.
- Put those 3 bananas in the bowl and beat them until they are mashed bananas.
- Add the eggs one at a time and beat well after each.
- Now pour in the vanilla extract and the sourdough discard. Mix those briefly, just until they are combined.
- Add the flour mixture a 1/2 cup at a time and mix just until combined.
- And then you need to toss in the pecans and chocolate chips and mix then real quick in the mixer, or stir/fold them in with a spoon.
- Pour the sourdough banana nut bread batter into the prepared loaf pan and pop it in the preheated oven.
- You need to bake this amazing bread for 60 to 75 minutes, or until a cake tester or toothpick comes out clean.
- When it’s done, turn out onto a cooling rack and allow to cool completely before slicing.