Banana Bread, But Make It Sourdough (and Full of Chocolate Chips)

So we’ve been discussing my fruit problem lately. I call it a problem. Others might call it “a wholesome seasonal hobby” or “a completely justified enthusiasm for nature’s candy,” but let’s be honest—I buy more fruit in the summer than a roadside stand. Like, I go into the grocery store for milk and come out with enough peaches, berries, and bananas to feed a small fruit bat colony.

And yes, bananas are included on that list. Oh bananas, you sweet, yellow enigmas. You go from “perfectly edible” to “basically compost” in the span of 12 hours. Which is why banana bread exists. It’s our collective coping mechanism. A warm, slightly squishy, chocolate-laced solution to our overripe banana regrets.

Banana bread is my favorite way to use bananas—always has been, always will be. And I love mine nutty. Like, the kind of loaf that crunches when you cut it. But alas, Miss Ivy, my ever-honest flavor critic (and reigning queen of ARFID-friendly meals), does not do nuts. Full stop. You’d think I tried to serve her a tarantula the way she looks at a walnut.

But chocolate chips? A big, enthusiastic thumbs-up. If chocolate chips could run for president, Ivy would be their campaign manager.

So in the spirit of compromise—and because I had some sourdough discard eyeballing me from the fridge like “hey, remember me?”—I whipped up a banana bread that’s totally nut-free, loaded with melty chocolate goodness, and sneakily includes a bit of sourdough discard to keep things tangy and moist. Will Ivy try it? She said she might. And honestly, in our house, a “maybe” from her is basically a standing ovation.

I’m always respectful of her ARFID and her comfort zone around food. If she tries it, awesome. If not? Well… that just means more banana chocolate heaven for me.

And now, dear reader, since I’m sharing the recipe, that means you should totally try it too. Use up your bananas. Use up your sourdough discard. Use up your chocolate chips (or don’t, and just eat some from the bag like a civilized adult).

🍌 Sourdough Discard Chocolate Chip Banana Bread 🍫

Ingredients:

• 1 cup mashed bananas (about 2-3 very ripe bananas—you want them to look questionable)

• 1/2 cup sourdough discard (unfed, straight from the fridge is fine)

• 1/2 cup melted butter (or neutral oil, but I’m a butter person, and I stand by that)

• 2/3 cup brown sugar (because banana bread deserves the good stuff)

• 2 eggs

• 1 tsp vanilla extract

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder (for high altitude, use just 3/4 tsp)

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon (optional, but recommended unless you're morally opposed)

• 1 cup chocolate chips (plus a few more for the top if you’re feeling fancy)

Instructions:

1. Preheat your oven.
   If you live at sea level, go with the classic 350°F. If you live in the mountains like me and have had a loaf collapse like a deflated bouncy house, tick it up to 365°F. Trust me.

2. Prep your pan.
   Grease a 9x5 loaf pan or line it with parchment paper if you're into easy cleanup and crinkly edges.

3. Mix the wet stuff.
   In a large bowl, mash your bananas until they look like baby food. Stir in the sourdough discard, melted butter, brown sugar, eggs, and vanilla. Give it a good whisk until smooth-ish.

4. Add the dry stuff.
   In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Dump it into the wet mixture and stir until just combined. Do not overmix unless you enjoy brick-bread.

5. Add the chocolate.
   Fold in your chocolate chips like the responsible adult you are. Pour the batter into the pan and sprinkle a few extra chips on top. For aesthetics. For confidence.

6. Bake!
   Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If you hit a chocolate chip, congrats! You’ve won the banana bread lottery.

7. Cool your jets.
   Let it cool in the pan for 10–15 minutes before transferring it to a wire rack. Or just cut into it immediately and accept the consequences. No judgment.

Notes from the Banana Bread Trenches:

• Banana-rama: The darker the banana, the better the flavor. If your bananas are on the verge of sprouting limbs and walking away, they're perfect.

• Discard dilemmas: If you don’t have sourdough discard, you can just use a bit of yogurt or sour cream instead. But if you do have discard hanging out in your fridge, this is a great way to put it to work. It adds depth, tenderness, and just a whisper of tang that makes the chocolate pop.

• Altitude hacks: If you’re baking at high altitude (hello, my fellow mountaineers), reduce the baking powder slightly (from 1 tsp to 3/4 tsp) and bump your oven temp up to 365°F. This helps avoid the dreaded middle sinkhole. No one wants a banana bread canyon.

• Kid food maybe = high five: Ivy saying “maybe” to trying this bread is a big deal. ARFID makes food a complicated and sometimes stressful experience for her, so we celebrate curiosity, not pressure. If she takes a bite, I’m doing a victory lap around the kitchen. If not? Hey, more slices for me. Win-win.

This loaf is everything banana bread should be—moist, cozy, not too sweet, and basically a vehicle for chocolate. I ate two slices standing over the sink while “cooling” it. No regrets.

So the next time you find yourself with sad bananas, sourdough discard guilt, and a chocolate craving, you know what to do. Bake the bread. Slice the bread. Eat the bread. Maybe even share the bread...if you have to.

(But honestly, if no one else wants it? That just sounds like good planning.)

Happy baking, banana buddies. 🫶🍌🍫