Chocolate Chip Sourdough Banana (Printable)

Tender banana muffins softened by sourdough discard with melty chocolate chips for a sweet start.

# Components:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1 cup mashed ripe bananas, about 2 large bananas
07 - 1/2 cup granulated sugar
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1/4 cup vegetable oil
10 - 1/2 cup sourdough discard, unfed
11 - 2 large eggs
12 - 1 teaspoon vanilla extract

→ Add-Ins

13 - 1 cup semisweet chocolate chips

# Method:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
03 - In a large bowl, mash bananas thoroughly. Add sugar, melted butter, vegetable oil, sourdough discard, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
04 - Add the dry ingredient mixture to the wet mixture. Stir gently until just combined, being careful not to overmix the batter.
05 - Fold the semisweet chocolate chips into the batter until evenly distributed throughout.
06 - Divide batter evenly among the muffin cups, filling each approximately 3/4 full.
07 - Bake for 18 to 22 minutes, until a toothpick inserted into the center emerges clean or with a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Your sourdough discard finally has a purpose, and it adds a subtle tang that makes the sweetness sing.
  • They taste bakery-quality but come together in under 40 minutes with pantry staples.
  • The texture is impossibly moist without being gummy, thanks to the combination of oil and butter.
02 -
  • Room-temperature sourdough discard makes a huge difference; cold discard can make the batter break or separate slightly, and these muffins won't rise as beautifully.
  • Don't use very fresh or over-fermented discard that smells aggressively of acetone or alcohol; it can throw off the flavor and make them taste vinegary instead of tangy.
03 -
  • If your sourdough discard has been sitting for days and smells aggressively acidic, feed it first or dilute it slightly with milk to balance the flavor.
  • Don't open the oven door during baking; let them rise undisturbed for at least 15 minutes before peeking.
Return