Sourdough Discard Banana Nut Bread (Printable Version)

Moist banana loaf with sourdough discard, toasted walnuts, and a crisp brown sugar topping.

# What You'll Need:

→ 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 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 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; avoid overmixing.
05 - Fold in the toasted walnuts using a spatula.
06 - Pour batter into the prepared loaf pan and smooth the top with a spatula.
07 - In a small bowl, mix brown sugar, melted butter, and cinnamon. Sprinkle evenly over the batter.
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.

# Tips for Success:

01 -
  • It transforms sourdough discard into something genuinely crave-worthy instead of guilt-inducing kitchen waste.
  • The brown sugar crust adds a satisfying textural contrast that keeps people reaching for another slice.
  • This is the kind of bread that tastes homey enough to serve with coffee, but fancy enough to bring to someone.
02 -
  • Overmixing the batter is the number one culprit for dense, tough banana bread; stir until you literally cannot see flour streaks and stop immediately.
  • If your sourdough discard was freshly fed or bubbly and active, it will behave differently than unfed discard; unfed is thicker and creates better texture in quick breads.
  • The brown sugar crust won't crisp up properly if you don't bake long enough; 50 minutes is the bare minimum, and 55 to 60 is often more reliable.
03 -
  • Measure your flour correctly by spooning it into the cup and leveling with a knife rather than scooping directly from the bag, which can add up to an extra ounce of flour without you realizing it.
  • If the crust starts browning too quickly before the inside is done baking, loosely tent the top with aluminum foil for the last 15 minutes.
  • Store your cooled loaf wrapped in plastic wrap or in an airtight container, and it will stay tender and fresh tasting for four days at room temperature.
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