If you’ve got a few overripe bananas sitting on your counter and an active potato flake starter, this is one of those recipes you’ll want to keep on repeat.
This chocolate banana bread recipe makes a loaf that is soft, rich, and just sweet enough—with that deeper flavor you get from a long ferment. It’s one of my favorite ways to use up extra starter, especially when I want something simple that could double as a sweet breakfast or after dinner treat.
And the best part? The fermentation process makes this recipe have some health benefits that your average “quick bread” doesn’t have. I used my regular potato flake sourdough banana bread recipe to create this chocolate version and just like the original, it does not disappoint .
Why You’ll Love This Recipe
- Uses potato flake sourdough starter
- Long fermentation makes it easier to digest
- Super moist from bananas + yogurt
- Chocolate chips in every bite (and on top, because why not)
- Simple, straightforward process
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Tools You’ll Need
- Stand mixer with flat beater attachment (optional, but helpful)
- Hand mixer (optional)
- Large mixing bowl
- Medium bowl
- Measuring cups and spoons
- Kitchen scale
- Silicone spatula
- 9×5-inch bread pan
- Parchment paper
Ingredients
For the Bulk Ferment:
- 2 ½ cups all-purpose flour (315 grams)
- ½ cup cocoa powder (60 grams)
- ½ cup honey
- ½ cup coconut oil (melted and cooled)
- 1 egg
- ½ cup potato flake sourdough starter (130 grams)
- ½ cup plain yogurt (125 grams)
After Fermentation:
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla (this really enhances the chocolate flavor)
- 5 ripe bananas, mashed (about 2 ½ cups / 560 grams)
- 1 cup chocolate chips
- ¾ cup for the batter
- ¼ cup for topping
How to Make Potato Flake Sourdough Chocolate Banana Bread
Mix the Dry Ingredients
In a mixing bowl whisk together the all purpose flour and cocoa powder.
Mix the Base
In a large mixing bowl (or the bowl of a stand mixer), whisk together the wet ingredients:
- egg
- yogurt
- melted (cooled) coconut oil
- potato flake starter
- honey
Add the flour and cocoa mixture and mix on low speed until everything is fully combined.
Bulk Ferment
Cover the bowl with plastic wrap or beeswax wrap so it doesn’t dry out.
Let it sit at room temperature for 8–12 hours.
This step gives the bread better flavor and makes it easier to digest—one of my favorite parts of baking with my potato flake starter.
Preheat + Prep
Preheat your oven to 350°F.
Mash your bananas really well—you want them as smooth as possible so they mix in easily.
(Tip: a hand mixer works great for this.)
Mix the Batter
After fermenting, your mixture will be thicker and very stiff. Use a hand mixer or stand mixer to break up the stiff batter to make it easier to incorporate the bananas.
After the batter is broken up, slowly add in the mashed bananas, a little at a time, letting them fully incorporate as you go.
Add:
- salt
- baking soda
- cinnamon
- vanilla extract
Mix on low speed to combine.
Once mixed, use a spatula to scrape the sides and especially the bottom of the bowl to make sure everything is evenly combined, avoiding over mixing.
Add Chocolate Chips
Fold in:
- ¾ cup chocolate chips
Save the remaining ¼ cup for the top.
Prepare the Pan
Grease a 9×5-inch loaf pan or line it with parchment paper.
Pour the batter into the preparred pan and smooth the top.
Sprinkle the remaining chocolate chips over the top.
Bake
Bake at 350°F for about 1 hour 20 minutes.
Start checking around the 1-hour mark.
It’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Cool
Let the bread cool in the pan for about 10 minutes.
Then transfer to a wire rack to cool completely before slicing.
This helps it set up so you get clean slices instead of it falling apart.
Tips for Best Results
- Make sure your coconut oil isn’t hot
If it’s too warm, it can kill your starter and cook the egg. - Really mash the bananas well
This makes a big difference in how smooth your batter turns out. Place your bananas in a separate bowl and use a potato masher or a electric mixer to get them really mashed well. - Don’t skip the ferment time
That’s where the flavor (and digestibility benefits) really come in.
FAQ
You can, but the texture and flavor won’t be quite the same. The ferment is what gives it that deeper flavor and makes it easier on digestion. You don’t have to use an active starter, using discard is great in this recipe.
No. It helps, especially after fermentation when the batter thickens, but a hand mixer works just fine.
Store covered at room temperature for 2–3 days, or in the fridge for longer freshness.
Yes! Let it cool completely, then wrap tightly and freeze. You can freeze the whole loaf or slices.
No, you can use any oil you would like. Vegetable oil, avocado oil, unsalted butter, are all good options.
Replace the yogurt with sour cream, but be prepared to add a little bit of milk to thin it out.
Pin for later and share with a friend:
This is one of those recipes that feels simple but turns out so good every time. It’s a great way to use your starter in something a little different—and honestly, anything with chocolate chips and bananas usually doesn’t last long around here.
If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much!
I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome
Potato Flake Sourdough Chocolate Banana Bread
Equipment
- Stand mixer with flat beater attachment (optional, but helpful)
- Hand Mixer (Optional):
- Large mixing bowl
- Medium bowl
- measuring cups and spoons
- Kitchen scale
- Silicone spatula
- 9×5-inch bread pan
- Parchment Paper
Ingredients
For the Bulk Ferment:
- 2 ½ cups all-purpose flour 315 grams
- ½ cup cocoa powder 60 grams
- ½ cup honey
- ½ cup coconut oil melted and cooled
- 1 egg
- ½ cup potato flake sourdough starter 130 grams
- ½ cup plain yogurt 125 grams
After Fermentation:
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon vanilla this really enhances the chocolate flavor
- 5 ripe bananas mashed (about 2 ½ cups / 560 grams)
- 1 cup chocolate chips ¾ cup for the batter, ¼ cup for topping
Instructions
- In a mixing bowl whisk together the all purpose flour and cocoa powder.
- In a large mixing bowl (or the bowl of a stand mixer), whisk together the wet ingredients: egg, yogurt, melted (cooled), potato flake starter, coconut oil and honey
- Add the flour and cocoa mixture and mix on low speed until everything is fully combined.
- Cover the bowl with plastic wrap or beeswax wrap so it doesn’t dry out. Let it sit at room temperature for 8–12 hours.
- After fermentation preheat your oven to 350°F.
- Mash your bananas really well—you want them as smooth as possible so they mix in easily. (Tip: a hand mixer works great for this.)
- After fermenting, your mixture will be thicker and very stiff. Use a hand mixer or stand mixer to break up the stiff batter to make it easier to incorporate the bananas.
- After the batter is broken up, slowly add in the mashed bananas, a little at a time, letting them fully incorporate as you go.
- Next, add in the salt, baking soda, cinnamon, vanilla extract-mix on low speed to combine
- Once mixed, use a spatula to scrape the sides and especially the bottom of the bowl to make sure everything is evenly combined, avoiding over mixing.
- Add in the Chocolate Chips only adding in ¾ cup chocolate chips ( Save the remaining ¼ cup for the top.)
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- Pour the batter into the preparred pan and smooth the top.
- Sprinkle the remaining chocolate chips over the top.
- Bake at 350°F for about 1 hour 20 minutes. Start checking around the 1-hour mark.
- It’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing. This helps it set up so you get clean slices instead of it falling apart.
Notes
If it’s too warm, it can kill your starter and cook the egg. Really mash the bananas well
This makes a big difference in how smooth your batter turns out. Place your bananas in a separate bowl and use a potato masher or a electric mixer to get them really mashed well. Don’t skip the ferment time
That’s where the flavor (and digestibility benefits) really come in.
