Sourdough Banana Nut Bread (Printable)

Moist banana bread with sourdough discard, toasted walnuts, and a crisp brown sugar crust.

# Components:

→ Wet Ingredients

01 - 1 cup mashed ripe bananas (approximately 2 large bananas)
02 - 1/2 cup unfed sourdough discard 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 walnuts, lightly toasted

→ Brown Sugar Crust

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

# Method:

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease thoroughly.
02 - In a large mixing bowl, whisk together mashed bananas, sourdough discard, melted butter, eggs, milk, and vanilla extract until smooth.
03 - In a separate bowl, whisk together flour, granulated sugar, baking soda, baking powder, salt, and cinnamon.
04 - Add dry ingredients to wet mixture and stir gently with a spatula until just combined, avoiding overmixing.
05 - Fold toasted walnuts into the batter using a spatula.
06 - Pour batter into prepared loaf pan and smooth the top surface with a spatula.
07 - In a small bowl, combine packed brown sugar, melted butter, and cinnamon. Sprinkle mixture evenly over batter.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center emerges clean.
09 - Cool in the pan for 15 minutes, then transfer to a wire rack and allow to cool completely before slicing.

# Expert Advice:

01 -
  • It's the secret way to use sourdough discard without feeding your starter yet again, turning kitchen guilt into golden breakfast.
  • That crispy brown sugar crust shatters under your teeth while the inside stays impossibly moist and tender.
  • The tang of the sourdough doesn't overpower, it just whispers depth behind the banana sweetness, making this feel more sophisticated than it actually is.
02 -
  • Cold sourdough discard or discard straight from the fridge can make your batter lumpy and uneven, always let it come to room temperature first.
  • Don't skip the brown sugar topping or add it too thick, a thin even sprinkle bakes into a crisp shell while a thick pile becomes hard candy.
03 -
  • Toast your walnuts in a dry skillet for just three minutes until fragrant, this one step elevates them from background player to a real presence in the finished loaf.
  • If you don't have sourdough discard, substitute with plain yogurt or sour cream thinned with a tablespoon of milk, the effect is slightly different but still delicious.
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