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double chocolate banana bread

a super simple, one bowl chocolatey banana bread that makes zero waste sourdough baking easy. who says you can't eat chocolate for breakfast?
all measurements in grams are estimates.

formula

  • 4 medium-sized very ripe bananas, or 3 large bananas (400-480 g)
  • 1/4 cup coconut oil, melted (45 g)
  • 2 tbsp honey, adjust to taste (30 g)
  • 1 large egg
  • 1 tsp vanilla extract (3 g)
  • 3/4 cup discard starter (180 g)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup all purpose flour (62 g)
  • 1/2 cup cocoa, sifted (50 g)
  • 25-50 g dark chocolate, chopped in chunks (i use 2 squares TJ’s pound plus chocolate)
  • 1/3-1/2 cup chopped walnuts, optional (60 g)

method

  • preheat oven @ 350 degrees F. lightly grease a 9x5 loaf pan with coconut oil.
  • mash bananas at bottom of large bowl. whisk in coconut oil, then your starter, honey, egg, and vanilla extract.
  • sift flour and cocoa powder (good-bye lumpy cocoa powder, hullo silky smooth luxury) over wet ingredients, and add the baking soda and salt. stir dry and wet ingredients with spatula or spoon until just combined.
  • lightly fold in chocolate, walnuts, and any other add-ins you'd like to include.
  • pour into pre-greased pan and bake 50-60 min @ 350 degrees F, until tester or toothpick inserted into center comes out batter free. cool in pan for 15 min, and then run a knife around the edge. carefully invert onto cooling rack and onto serving platter.
  • serve warm (recommended!) or at room temperature. keeps for 4 days room temp, and longer in the fridge wrapped in foil or in an air tight container.