Sourdough Brown Butter Banana Bread (with chocolate chips!)
One of my favorite cozy bakes has to be banana bread. Fairly simple but oh so flavorful, this Sourdough Brown Butter Banana Bread (with chocolate chips!) is going to steal the banana bread lover’s heart. This recipe uses brown butter to elevate the brown sugar and bring out the banana for maximum flavor, while the sour cream and sourdough starter lock in maximum moisture. Add chocolate chips and you’ll be in banana bread heaven!
Why You’ll Love This Recipe:
This recipe uses simple ingredients and can be whipped up quickly. Brown butter brings a nutty richness that perfectly balances the sweetness of brown sugar, while the bananas and sour cream melts into this loaf adding moisture and flavor. To bring out the banana, I’ve blended the perfect spices to give the bread that extra touch. Customize this batter to fit your needs and schedule by fermenting overnight, or you can mix and bake in under an hour. Either way, the results are delicious!
Why Use Sourdough in this Sourdough Brown Butter Banana Chocolate Chip Bread?
Using sourdough discard (or starter) in this Sourdough Brown Butter Banana Chocolate Chip Bread adds a slight tang, enhances moisture retention, and makes the crumb softer and more tender. The fermentation process also helps break down gluten, making this loaf easier to digest.
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Tools You’ll Need:
• Hand mixer or sturdy whisk- for blending batter.
• Mixing bowls- (1 large, 1 medium)- to mix wet and dry ingredients.
• Whisk and spatula– to combine ingredients and spread batter in pan.
• Masher or large fork- for mashing bananas.
• 9×5-inch loaf pan- to bake your loaf. I love these pans from USA linked here https://amzn.to/3SrVIC6.
• Parchment paper– to line your pan to avoid burning.
• Kitchen scale (optional)– for accurate measuring, this especially helpful with sourdough baking.
• Wire cooling rack- to cool your loaf.
Next, Gather Your Ingredients:
Bananas– Brings natural sweetness, moisture, and structure to the bread. I like to use bananas that are extra ripe for added sweetness. You can even use frozen if you allow them to thaw completely-drain- and then mash!
Unsalted Butter- Creates the brown butter used in the batter. Adds richness and a toffee-like taste.
Sour cream– Adds moisture and tang to balance sweetness and enhance richness.
Brown sugar– Provides sweetness and caramelization.
White sugar– Boosts sweetness and supports the rise and golden color.
Vanilla extract– Enhances the banana flavor and brings warmth.
Sourdough starter- (flat or past peak, can be cold or room temperature). Adds depth of flavor and moisture without making this a “sour” bread. Key for fermentation.
Egg (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
All-purpose flour- Gives the bread structure while keeping it soft and cakey.
Baking powder + Baking soda– Ensures the right rise and tenderness.
Salt- Balances sweetness and enhances all the other flavors.
Cinnamon, Ginger, Nutmeg, and Cardamom- These spices round out the banana flavor with cozy, aromatic warmth.
Semi-Sweet Chocolate Chips– Adds pockets of gooey chocolate and balances the banana perfectly.
Chopped walnuts or pecans (Optional)- Adds texture and a nutty complement to the banana and chocolate.
Instructions
Step 1: Brown the Butter
In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.
Once butter is browned, remove the saucepan from heat and allow to cool to room temperature.
Step 2: Mix the Batter
Peel your bananas and mash them in a medium sized mixing bowl. The more ripe the bananas the better!
Add the browned butter, sour cream, brown sugar, white sugar, vanilla, sourdough starter, and egg to the bowl. Whisk until the wet ingredients are smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom.
Add dry ingredients to wet, and gently mix to combine. You don’t want any streaks of flour, but be careful not to overmix at the same time. At this point, you can decide to do an overnight ferment option or skip the next step and bake same-day.
Overnight ferment option: Cover batter with plastic and refrigerate overnight. Remove bowl from refrigerator and allow to rest 30 minutes to an hour at room temperature to warm up before baking.
Before baking your loaf, fold the chocolate chips into the batter (and nuts if using).
Step 3: Bake Banana Bread
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Pour batter into pan, smooth the top, and make a line with your spatula down the center to guide the expansion. Sprinkle with a few more chocolate chips.
Bake 50–60 minutes, or until a toothpick comes out of the center with a few moist crumbs. Be careful not to overbake or the loaf will be dry! Internal temperature of the loaf should be 195-200 F.
Cool in pan 10 minutes, then transfer to a rack. Allow to cool 30 minutes before slicing.
How to Store:
Room Temperature
• Store the fully cooled loaf tightly wrapped or in an airtight container at room temp for up to 3 days.
• For best texture, wrap in parchment or wax paper first, then place in a resealable bag or container to prevent sogginess.
Refrigerator
• If your kitchen is humid or you want to extend shelf life, refrigerate in an airtight container for up to 1 week.
• Let slices come to room temp or warm slightly before serving for the best flavor and texture.
Freezer
• Slice the fully cooled loaf and wrap individual pieces in parchment paper or plastic wrap.
• Place wrapped slices in a freezer-safe bag and freeze for up to 2 months.
• To reheat, thaw at room temperature or warm briefly in a toaster oven or microwave.
FAQ’S:
Can I skip the overnight ferment?
Absolutely, just bake right after mixing in the chocolate chips and nuts for a delicious quick version.
Can I use discard straight from the fridge?
Yes! Flat, unfed starter is perfect for this recipe.
Can I use frozen bananas?
Yes! Thaw them first, drain excess liquid, and mash as directed.
What if I don’t have sour cream?
Full-fat Greek yogurt works perfectly as a substitute.
Do I need an active sourdough starter?
No! This recipe is designed for discard or flat starter.
Happy baking! If you enjoyed this recipe check out my Sourdough Banana Crumble Muffins and don’t forget to drop a comment!
Sourdough Brown Butter Banana Bread (with chocolate chips!)
Equipment
- Whisk – for mixing batter
- 2 Mixing bowls – for mixing wet and dry ingredients
- Spatula – to spread batter
- Masher or fork – to mash bananas
- 9×5 in loaf pan – to bake bread
- Parchment paper – to line pan to avoid burning
- Kitchen scale (optional) – for accurate measurements
- Measuring cups and spoons – to measure ingredients
- Cooling rack – to cool bread to avoid sogginess
Ingredients
Sourdough Brown Butter Banana Bread (with chocolate chips!)
Wet Ingredients:
- 2-3 (235g) ripe bananas, mashed
- 6 Tablespoons (85g) unsalted butter, browned
- 1/4 cup (60g) sour cream
- 1/4 cup (50g) packed brown sugar
- 1/2 cup (100g) white sugar
- 1½ tsp vanilla extract
- 1/3 cup (80g) sourdough starter (flat or past peak)
- 1 large egg room temperature
Dry Ingredients:
- 1⅔ cups (200g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1/8 tsp ground cardamom
Optional Mix-Ins:
- 1 cup (200g) chocolate chips
- 1/2 cup (60g) chopped nuts (walnuts or pecans) optional
Instructions
Step 1: Brown the Butter
- In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.6 Tablespoons (85g) unsalted butter, browned
- Once butter is browned, remove the saucepan from heat and allow to cool to room temperature.
Step 2: Mix the Batter
- Peel your bananas and mash them in a medium sized mixing bowl. The more ripe the bananas the better!2-3 (235g) ripe bananas, mashed
- Add the browned butter, sour cream, brown sugar, white sugar, vanilla, sourdough starter, and egg to the bowl. Whisk until the wet ingredients are smooth.1/4 cup (60g) sour cream, 1/4 cup (50g) packed brown sugar, 1/2 cup (100g) white sugar, 1½ tsp vanilla extract, 1/3 cup (80g) sourdough starter (flat or past peak), 1 large egg
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cardamom.1⅔ cups (200g) all-purpose flour, 2 tsp baking powder, ½ tsp salt, ½ tsp baking soda, 2 tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp ground nutmeg, 1/8 tsp ground cardamom
- Add dry ingredients to wet, and gently mix to combine. You don’t want any streaks of flour, but be careful not to overmix at the same time. At this point, you can decide to do an overnight ferment option or skip the next step and bake same-day.
- Overnight ferment option: Cover batter with plastic and refrigerate overnight. Remove bowl from refrigerator and allow to rest 30 minutes to an hour at room temperature to warm up before baking.
- Before baking your loaf, fold the chocolate chips into the batter (and nuts if using).1 cup (200g) chocolate chips, 1/2 cup (60g) chopped nuts (walnuts or pecans)
Step 3: Bake Banana Bread
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- Pour batter into pan, smooth the top, and make a line with your spatula down the center to guide the expansion. Sprinkle with a few more chocolate chips.
- Bake 50–60 minutes, or until a toothpick comes out of the center with a few moist crumbs. Top should be golden. Be careful not to overbake or the loaf will be dry! Internal temperature of the loaf should be 195-200 F.
- Cool in pan 10 minutes, then transfer to a rack. Allow to cool 30 minutes before slicing.
- Enjoy!
