Sourdough Banana Nut Bread (Printable Version)

Moist banana nut bread with toasted walnuts and a crisp brown sugar crust enriched by sourdough discard.

# Needed Ingredients:

→ 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

→ Mix-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

# Preparation Steps:

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease thoroughly.
02 - In a large 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 - Gently fold toasted walnuts into the batter.
06 - Pour batter into prepared loaf pan and smooth the top surface evenly.
07 - In a small bowl, mix brown sugar, melted butter, and cinnamon. Sprinkle mixture evenly over batter surface.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
09 - Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • Your sourdough discard finally has a purpose beyond the compost bin, adding subtle tang that makes regular banana bread feel one-dimensional.
  • The brown sugar crust creates a crackled, almost candy-like shell that stays crispy even after cooling.
  • This bread stays moist for days, actually improving as the flavors settle and deepen.
02 -
  • Don't skip toasting the walnuts; raw ones taste bitter and bland compared to the 5-minute pan toast that brings out their buttery sweetness.
  • Room temperature ingredients aren't just a suggestion here—cold sourdough discard and cold milk create an uneven, sometimes gluey texture.
03 -
  • If your sourdough discard is cold from the fridge, let it sit on the counter for 20 minutes before using; this small step prevents a dense, gluey crumb.
  • Make extra brown sugar crust mixture and keep it in the fridge; it's equally wonderful sprinkled on oatmeal or yogurt.
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