Sourdough Discard Banana Nut (Print View)

Moist banana bread featuring sourdough discard, toasted walnuts, and a crisp brown sugar topping.

# Components:

→ Wet Ingredients

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

→ Brown Sugar Crust

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

# Directions:

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. Stir gently with a spatula until just combined; avoid overmixing.
05 - Fold in the toasted walnuts until evenly distributed.
06 - Pour batter into prepared loaf pan and smooth the top surface.
07 - In a small bowl, mix light brown sugar, melted butter, and cinnamon. Sprinkle evenly over batter.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
09 - Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • It transforms sourdough discard into something so delicious you'll stop feeling wasteful about maintaining your starter.
  • The tangy depth from the discard plays against the banana sweetness in a way that feels both familiar and surprising.
  • That brown sugar crust gets crispy and golden while the inside stays impossibly moist.
02 -
  • Overmixing the batter is the reason quick breads become dense; stir until you literally cannot see dry flour, then stop your hand even if your brain says there should be more mixing.
  • Sourdough discard needs to be at room temperature because cold discard won't incorporate smoothly and leaves streaks of thick starter throughout the loaf.
03 -
  • Toast your walnuts yourself instead of buying pre-toasted; the flavor difference is noticeable and it only takes five minutes in a dry skillet over medium heat, watching them until they smell incredible.
  • If your sourdough starter has been sitting in the fridge for months, the discard is even better because it's more sour and fermented, adding complexity that newer starters can't quite match.
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