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PdfRich, soft, and the best way to use up discard. Deep chocolate flavor with that subtle sourdough tang. Link is in bio to get started with sourdough, or to bake with our Valrhona chocolate sourdough starter!🤎
10 tbsp butter, melted (use 8 tbsp in batter, 2 tbsp for pan)
1 cup brown sugar
2 eggs
3 very ripe bananas, mashed
¼ cup cream cheese, softened
1 tbsp vanilla
½ cup chocolate sourdough discard
1¾ cups flour
¼ cup cocoa powder
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup chocolate chips
Preheat oven to 350°F. Butter a loaf pan with 2 tbsp butter. Whisk dry ingredients in one bowl. In another, mix butter, sugar, eggs, starter, vanilla, cream cheese, and bananas until smooth. Stir in dry ingredients just until combined, then fold in chocolate chips. Bake 50–60 minutes until set. Cool before slicing.
Optional overnight version: mix everything except baking powder, baking soda, and salt. Refrigerate overnight. Next day, let sit 20–30 minutes, stir in leaveners + chocolate chips, then bake.
Optional: swap sugar for ½ cup maple syrup or honey and add 1 extra banana.