Sourdough Discard Banana Nut (Printable)

Moist banana and walnut loaf topped with a crisp brown sugar crust, perfect for breakfast or snack time.

# 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

# How To Make It:

01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease thoroughly to prevent sticking.
02 - In a large mixing bowl, whisk together mashed bananas, sourdough discard, melted butter, eggs, milk, and vanilla extract until the mixture reaches a smooth consistency.
03 - In a separate bowl, whisk together flour, granulated sugar, baking soda, baking powder, salt, and cinnamon until evenly distributed.
04 - Add the dry ingredients to the wet mixture and stir gently with a spatula until just combined, being careful not to overmix as this will result in a dense loaf.
05 - Gently fold the toasted walnuts into the batter using a spatula with minimal strokes to maintain an even distribution throughout.
06 - Pour the batter into the prepared loaf pan and smooth the top surface with a spatula for even baking.
07 - In a small bowl, combine the packed brown sugar, melted butter, and cinnamon. Sprinkle this mixture evenly over the batter surface.
08 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter adhering to it.
09 - Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire cooling rack to cool completely before slicing to preserve the texture and structural integrity.

# Expert Suggestions:

01 -
  • Your sourdough starter finally has a delicious home instead of becoming another guilt spiral down the drain.
  • This bread tastes like someone's grandmother made it, but it comes together faster than you'd think.
  • The brown sugar crust cracks and caramelizes into these addictive little pockets of sweetness you'll find yourself picking at long after the loaf cools.
02 -
  • Unfed sourdough discard is actually what you want here—fed starter that's bubbly and active can sometimes make the loaf rise too aggressively and collapse in the center, but discard adds flavor and moisture without overdoing the lift.
  • The brown sugar crust will look sparse when you first sprinkle it, but it melts into the batter as it bakes and creates those crispy, sweet patches on top that make people come back for another slice.
03 -
  • Toast your walnuts yourself rather than buying pre-toasted—you'll taste the difference immediately, and it takes just five minutes in a 350°F oven while your pan is preheating.
  • If your loaf is browning too quickly on top but the center isn't done, tent it loosely with foil for the final 15 minutes and your bread will bake through without burning.
Return