Preheat oven to 350 degrees F. Line 8.5 x 4.5 inch loaf pan with parchment paper

Cream butter and sugars until one cohesive and creamy mixture

Add eggs, one at a time, until fully incorporated

Whip the mixture until light and airy

Add banana puree, sourdough starter discard, and vanilla one at a time

Meanwhile, combine dry ingredients in a separate bowl

Slowly add the dry ingredients while mixing slowly

Fold in the chocolate chips

Pour batter into an 8.5 x 4 inch loaf pan (see 1st step for how to prepare it)

You can either bake immediately or ferment the dough in the fridge for a day or two. Resting the dough is optional but will add more flavor and fermentation benefits!

Sprinkle some chocolate chips in one layer on top of the dough

Bake for 1 hour and 15 minutes or until a toothpick comes out clean

Let bread completely cool in the pan on a wire rack