Sourdough Banana Chocolate Chip Bread

This Sourdough Banana Chocolate Chip Bread combines flavors perfectly, making it irresistible. A delightful twist on a classic favorite!

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Preheat your oven to 180°C (350°F). In a mixing bowl, combine 250 g (2 cups) of all-purpose flour, 1 tsp of baking soda, and 1/2 tsp of salt. Whisk them together until well blended.
Mash 3 medium bananas in a separate bowl. Add 240 g (1 cup) of active sourdough starter and 50 g (1/4 cup) sugar (if using). Mix until smooth and well combined.
Pour the wet ingredients into the dry ingredient mixture. Using a spatula, gently fold the batter until just combined — do not overmix. It’s okay if there are some lumps.
Fold in 120 g (1 cup) of chocolate chips until evenly distributed throughout the batter.
Pour the batter into a greased loaf pan. Bake in the preheated oven for 40–45 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Slice and enjoy your freshly baked bread!

To prevent dry bread, ensure your sourdough starter is active. You can prepare the batter the night before and combine before baking the next day.