Sourdough Banana Nut Bread (Print Version)

Moist banana bread with sourdough discard, walnuts, and a crunchy brown sugar topping.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup mashed ripe bananas (approximately 2 large bananas)
02 - 1/2 cup sourdough discard, unfed and at room temperature
03 - 1/2 cup unsalted butter, melted and cooled
04 - 2 large eggs, at room temperature
05 - 1/2 cup whole milk, at room temperature
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1 3/4 cups all-purpose flour
08 - 3/4 cup granulated sugar
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 teaspoon ground cinnamon

→ Add-ins

13 - 3/4 cup chopped and lightly toasted walnuts

→ Brown Sugar Crust

14 - 1/4 cup packed light brown sugar
15 - 1 tablespoon unsalted butter, melted
16 - 1/2 teaspoon ground cinnamon

# Steps to Follow:

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease thoroughly with butter or cooking spray.
02 - In a large mixing bowl, whisk together mashed bananas, sourdough discard, melted butter, eggs, whole milk, and vanilla extract until the mixture is smooth and well combined.
03 - In a separate bowl, whisk together all-purpose flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.
04 - Pour the dry ingredient mixture into the wet ingredients. Using a spatula, stir gently until just combined. Do not overmix; the batter should have some visible lumps.
05 - Gently fold the toasted walnuts into the batter using a spatula with minimal stirring motions.
06 - Pour the batter into the prepared loaf pan and smooth the surface with the back of a spatula.
07 - In a small bowl, mix together packed light brown sugar, melted butter, and ground cinnamon. Sprinkle the mixture evenly over the batter surface.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
09 - Allow the bread to cool in the pan for 15 minutes, then turn out onto a wire cooling rack. Cool completely before slicing.

# Additional Tips::

01 -
  • It solves the eternal sourdough discard dilemma while making something genuinely delicious.
  • The brown sugar crust adds a satisfying crunch that catches you off guard every time.
  • This loaf stays moist for days, making it perfect for grabbing between tasks or sharing with neighbors.
02 -
  • Overmixing the batter after combining wet and dry is the quickest way to end up with a dense, tough loaf instead of tender crumb.
  • Your sourdough discard must be unfed and at room temperature—cold discard can throw off the texture, and an active, bubbly starter will affect your rise unpredictably.
03 -
  • Toast your walnuts in a dry skillet for about 3 minutes over medium heat—you'll smell when they're ready, and that aromatic moment is your cue to stop before they burn.
  • If you don't have sourdough discard on hand, plain Greek yogurt or sour cream works as a substitute in a pinch, though you'll lose some of that distinctive tang.
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