This Sourdough Discard Chocolate Espresso Banana Bread is rich, moist, and deeply chocolatey with a gentle coffee kick. It’s a perfect way to use ripe bananas and sourdough discard while creating a bakery-style loaf that feels special but is easy to make.
Why You’ll Love This Recipe
This banana bread is soft, fudgy, and full of flavor. The espresso enhances the chocolate without making it taste like coffee, and the sourdough discard adds moisture and depth.
Ingredients
Wet ingredients
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 ripe bananas, mashed
- 2 large eggs
- ½ cup sourdough discard
- 1 teaspoon vanilla extract
Dry ingredients
- 1¾ cups all-purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon instant espresso powder
Add-ins
- ¾ cup chocolate chips or chunks
Preparation Steps
Step 1: Preheat and prep
Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
Step 2: Mix wet ingredients
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add mashed bananas, eggs, sourdough discard, and vanilla extract. Mix until fully combined.
Step 3: Combine dry ingredients
In a separate bowl, whisk flour, cocoa powder, baking soda, salt, and espresso powder until evenly mixed.
Step 4: Make the batter
Add dry ingredients to wet ingredients and gently fold until just combined. Stir in chocolate chips. Do not overmix.
Step 5: Bake
Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Cool
Let bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Variations
- Use dark chocolate chunks for extra richness
- Add chopped walnuts or pecans
- Replace espresso powder with strong brewed coffee (reduce liquid slightly)
- Swirl in cream cheese before baking
- Add cinnamon for warmth
Cooking Notes
- Very ripe bananas give the best flavor and sweetness
- Espresso powder strengthens chocolate flavor rather than overpowering it
- Cover loosely with foil if the top browns too fast
- Let cool fully before slicing for clean cuts
Serving Suggestions
- Serve warm with butter
- Pair with coffee or cappuccino
- Dust with powdered sugar
- Spread with chocolate hazelnut spread
- Great for breakfast or dessert
Tips
- Measure flour correctly to avoid a dry loaf
- Use room-temperature eggs
- Store wrapped tightly to keep moist
- Slice and freeze for later use
Prep Time / Cooking Time / Total Time
- Prep Time: 15 minutes
- Baking Time: 55 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information (Approx.)
- Calories: 280 per slice
- Carbohydrates: 36g
- Protein: 5g
- Fat: 13g
FAQs
Can I make this without espresso powder?
Yes, but the chocolate flavor will be less intense.
Can I freeze banana bread?
Yes, wrap slices tightly and freeze up to 2 months.
Does sourdough discard make it sour?
No, it adds moisture and depth without sour taste.
Conclusion
Sourdough Discard Chocolate Espresso Banana Bread is rich, moist, and full of bold flavor. It’s a perfect recipe for using discard while baking something comforting and irresistible.