Sourdough Espresso Banana Bread

Prep Time: 20 mins | Cook Time: 65 mins | Course: Breakfast | Serves: 8

Banana bread with a hit of espresso, dark chocolate chips, and the tangy tenderness of sourdough. This soft tea bread is excellent with a smear of butter or toasted too. Inspired by Amy of Amy Bakes Bread https://amybakesbread.com/the-best-sourdough-banana-bread/ 

¼ cup butter, softened

1 cup brown sugar

2 eggs

3 bananas

¼ cup olive oil

⅓ cup plain greek yogurt

1 tsp vanilla

1 Tbsp instant espresso powder

½ cup sourdough starter or discard

1 ¾ cups flour

1 tsp salt

1 tsp baking soda

¾ cup mini dark chocolate chips

Preheat oven to 425*. Butter or spray oil in a bread loaf pan (line with parchment if desired) and set to one side. In a stand mixer, cream butter, and brown sugar together until fluffy. Add eggs, bananas, olive oil, yogurt, vanilla, espresso powder, and sourdough starter. Mix until incorporated. Whisk flour, salt, and baking soda together in a medium-sized mixing bowl. Add the flour mixture and chocolate chips over the batter and fold in by hand with a rubber scraper until no white flour streaks show. Pour batter into the prepared pan and spread evenly. Bake for 10 minutes, then lower the temperature to 350*. Bake for 45-55 minutes, checking with a toothpick to be sure it comes out batter-free. I like using an insta-thermometer, the bread should read a minimum of 200*. Allow to cool, then run a knife around the edges to unmold the loaf.