Potato Flake Sourdough Chocolate Banana Bread
This Potato Flake Sourdough 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.
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
- 9x5-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 9x5-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
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.
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.