Moist sourdough banana bread flavored with warm baking spices and studded with chocolate chips, finished with a creamy vanilla glaze. No one will notice the sourdough starter discard!
Make the bread: Preheat oven to 350 °F and spray a standard loaf pan with baking spray. You can line it with parchment paper also if you'd like, leaving a 2-inch overhang on the long sides. Note: This recipe will make one extra-large loaf. See the Recipe Notes for alternative sizes and baking times.
In a large mixing bowl, whisk together flour, sugar, brown sugar, baking soda, salt, and spices. If necessary, mash any large lumps of brown sugar.
In a medium sized mixing bowl, combine the bananas, sourdough discard, egg, canola oil, sour cream, and vanilla. Mix together until smooth.
Add the banana mixture to the flour mixture and stir until just combined. Fold in the chocolate chips.
Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean.
Cool the bread in the pan on a wire rack for about 10 minutes, then remove it from the pan and allow it to cool completely.
Make the glaze: Sift the powdered sugar into a bowl, then add the melted butter and vanilla extract. Drizzle in 1 tablespoon of the milk and stir. Continue to add milk, 1 teaspoon at a time, until you have a consistency of a smooth, flowing glaze.
Once the bread has completely cooled, use a spoon to drizzle on the glaze, allowing some to drip down the sides.
Allow the glaze to set. Slice, serve, and enjoy!
Storage instructions: Sourdough banana bread keeps well in an airtight container in the refrigerator for up to a week. For longer storage, wrap the loaves well in plastic wrap, put in an airtight bag, and freeze up to 3 months. These loaves also make great gifts and ship well!
Recipe Notes
If you’ve had your bananas frozen, drain them of the excess water in a fine mesh strainer after they defrost. What if you don't like bananas? You can omit them and make Sourdough Spice Cake, or replace it with canned pumpkin for Sourdough Pumpkin Cake. Have fun with it!You can substitute applesauce for the canola oil for a lighter bread.You can substitute chopped walnuts or pecans for the chocolate chips (but really, no chocolate?), or use mini chocolate chips if you're making mini loaves or mini muffins.Size variations: This recipe will make one extra-large quick bread, but you have lots of choices for other sizes and shapes:
Full recipe
One extra large loaf in a standard loaf pan. Bake for 45 to 55 minutes
One large loaf in a standard loaf pan and two mini loaves using mini loaf pans. Bake the large loaf for 35 to 40 minutes and the mini loaves for 25 to 30 minutes.