Ingredients

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All-purpose flour: ~2 ¼ cups (you might round) — increasing slightly to balance the extra banana volume and the discard.

Baking powder: 1 tsp

Baking soda: 1 tsp

Cinnamon: 1 tsp

Salt: 1 tsp

White sugar: ~1 cup (you may keep it the same or reduce slightly if the bananas are very sweet)

Butter (softened): ½ cup

Eggs: 2 large eggs

Bananas: 4 ripe bananas, mashed (this will give more banana flavor + moisture)

Milk: 1 Tbsp (you could keep this small as original)

Vanilla extract: 1 tsp

Sourdough discard: ½ cup (add this as a wet ingredient)

Chocolate chips: ¾ cup (or slightly more if you like) + a few for topping

Loaf pan: 9×5-inch (same)

Oven temp: 325 °F

Bake time: Likely around 65-75 minutes — because the batter will be a little wetter, check with a toothpick and maybe tent with foil if browning too fast.

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1. Preheat oven to 325 °F and grease or line a 9×5-inch loaf pan.

2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

3. In another large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each.

4. Mash the 4 bananas with a fork and mix in the milk, vanilla extract, and the ½ cup sourdough discard.

5. Add the banana/discard mixture to the creamed butter/sugar/eggs and mix until combined.

6. Stir in the flour mixture until just blended. Fold in the chocolate chips (save a few for the top).

7. Pour the batter into the prepared loaf pan and sprinkle the reserved chocolate chips on top.

8. Bake for ~65-75 minutes, or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs). If the top is browning too quickly, tent with foil for the last ~10 minutes.

9. Cool in the pan for a little bit, then transfer to a wire rack before slicing.

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Notes / Tips

The sourdough discard adds moisture and a slight tang flavor, so you may notice a slightly different crumb (more tender) compared to the original. Many sourdough-discard banana breads note that you should reduce some moisture or increase flour slightly.

Because you’ve increased banana from 3 → 4, the loaf will be a little more dense/moister. Make sure your bananas are very ripe (with brown spots) for best flavor.

If the batter seems too loose (runs like soup) you could add a bit more flour (maybe another 2-4 Tbsp) to give structure.

Baking times vary: because wetter batters take longer, keep an eye on doneness.

If you want the sourdough flavor to be more subtle, you could use discard with less active fermentation or let it sit briefly. But since you’re adding ½ cup, the tang should still be mild.

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