Sourdough Banana Nut Bread (Printable)

A moist loaf with ripe bananas, toasted walnuts, and a crisp brown sugar crust, perfect for any time.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup ripe bananas, mashed (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 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

# Step-by-step Directions:

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. Do not overmix.
05 - Fold toasted walnuts into the batter.
06 - Pour batter into prepared loaf pan and smooth the top.
07 - Mix brown sugar, melted butter, and cinnamon in a small bowl. 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 the pan for 15 minutes, then transfer to a wire cooling rack to cool completely before slicing.

# Expert Advice:

01 -
  • The sourdough discard adds complexity and keeps the bread incredibly moist for days, no special starter maintenance required.
  • Brown sugar crust creates a caramelized crown that cracks just right when you slice into it warm.
02 -
  • The sourdough discard must be unfed and at room temperature—active starter with a lot of yeast can over-ferment and collapse the bread into a gummy mess.
  • Don't skip toasting the walnuts; raw walnuts taste like cardboard and can turn bitter when baked, while toasted ones add warmth and depth that makes people ask what your secret ingredient is.
03 -
  • If you don't have sourdough discard, you can substitute with sour cream or Greek yogurt at the same weight, though you'll lose the subtle tangy depth that makes this bread special.
  • Toast your walnuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly until fragrant—this takes discipline not to walk away, but it transforms the entire flavor profile of the finished loaf.
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