Sourdough Banana Chocolate Chip Bread

Prep: 35 mins + rising time | Cook Time: 40 mins | Course: Baked Goods | Yield: 2 loaves 

Sourdough banana brioche-style bread with chocolate chips kneaded in makes the best toast. 

5 ½ cups flour 

½ cup sugar 

1 tsp salt 

¾ cup milk

½ cup sourdough starter 

2 ripe bananas 

2 eggs, divided 

1 ½ cups dark chocolate chips 

In a stand mixer, combine flour, sugar, and salt. Add milk, sourdough starter, bananas, 1 egg, and 1 yolk (reserve the white for brushing over the loaves before baking). Mix on medium-low speed for 3 minutes. Remove the paddle and cover the bowl with plastic wrap. Allow to bulk ferment until doubled in size or overnight. 

Scrape dough onto a lightly floured surface. Separate the dough into two balls. Roll one ball of dough into a rectangle and add in chocolate chips. Shape into a loaf and place in a buttered loaf pan. Repeat with the remaining dough. Cover with a towel and allow to rest until doubled. 

When ready to bake, preheat the oven to 375*. Add 1 tablespoon of water to the egg white and brush the tops of the bread loaves with it. Score the bread with 3 slashes if desired and bake for 35-45 minutes. The bread will be golden brown and should be about 200°F when tested with an instant thermometer.