Sourdough Banana Nut Bread
The Perfect Blend of Flavors Awaits You
Picture this: a warm loaf of sourdough banana nut bread, fresh out of the oven, wafting delightful aromas of banana and toasted walnuts throughout your kitchen. It’s cozy, it’s comforting, and it’s about to become your go-to baked good. Forget the fussy recipes; this one is easy, rewarding, and downright delicious. 🍌✨
Why Make This Recipe
You’ll adore this sourdough banana nut bread for so many reasons! For starters, it’s a fantastic way to use up that sourdough discard lurking at the back of your fridge. Plus, you get to enjoy a decadent treat without spending hours in the kitchen. And let’s not forget—who can resist a homemade loaf that fills your home with heavenly smells?
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup mashed ripe bananas (approximately 2 large bananas)
- 1/2 cup sourdough discard, unfed and at room temperature
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1/2 cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup walnuts, chopped and lightly toasted
- 1/4 cup packed light brown sugar
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Directions
- Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper or grease thoroughly.
- In a large bowl, whisk together mashed bananas, sourdough discard, melted butter, eggs, milk, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together flour, granulated sugar, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined; avoid overmixing for a tender crumb.
- Fold the toasted walnuts into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- In a small bowl, mix the packed brown sugar, melted butter, and cinnamon. Sprinkle this mixture evenly over the batter.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool the loaf in the pan for 15 minutes, then transfer to a wire cooling rack to cool completely before slicing.
How to Make Sourdough Banana Nut Bread (Overview)
Making your sourdough banana nut bread is a breeze! Start by mixing your wet ingredients—those sweet mashed bananas, the creamy butter, and the eggs—until you get a luscious blend. Then, combine those with your dry ingredients without overdoing it! Fold in those golden, fragrant walnuts for that crunchy bite, and don’t forget the sugary topping. The aroma while baking? Pure bliss! 🍞✨ Pro tips? Toast those walnuts before adding them for an extra layer of flavor!
How to Serve Sourdough Banana Nut Bread
Slice into this golden-brown loaf, and you’ll see the moist, fluffy texture inside. Serve it warm, slathered with a bit of melted butter for an irresistible treat. Pair it with a piping hot cup of coffee or tea to elevate your cozy moment. It also makes a delightful addition to breakfast tables or afternoon snacks—who wouldn’t want to enjoy a slice (or two!)?
How to Store Sourdough Banana Nut Bread
This bread keeps well for about 5 days at room temperature. Just wrap it tightly to keep it moist! If you want to save some for later, slice it up and pop it in the freezer, where it will be good for up to 3 months. Want to enjoy it warm again? Just heat it in the microwave for about 15 seconds, and you’re ready!
Tips to Make Sourdough Banana Nut Bread
- Use overly ripe bananas for that sweetness—brown is beautiful here!
- If you have extra sourdough starter, feel free to play around with the proportions. More sourdough gives a bit more tang!
- Don’t skip the toasting on those walnuts. It enhances the flavor beautifully!
- Cut your bread only when it’s completely cool to prevent it from getting mushy.
- Swap in chocolate chips for a fun twist, if you’re feeling indulgent.
Variation
Want to change things up? Here are a few easy ideas:
- Replace walnuts with pecans or even almonds for a different nutty flavor.
- You can sneak in some cocoa powder for a rich chocolatey banana bread.
- For a healthier twist, use whole wheat flour or make it vegan by substituting the eggs with a flax egg or applesauce!
FAQs
Can I use frozen bananas?
Absolutely! Just thaw and mash them well. They’ll work wonderfully.
How do I know when my bread is done?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s done!
Can I make this ahead of time?
Yes! Bake the bread a day or two ahead and store it covered.
📌 Pin this recipe for your next cozy dinner night!
Sourdough Banana Nut Bread
Ingredients
Method
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease thoroughly.
- In a large bowl, whisk together mashed bananas, sourdough discard, melted butter, eggs, milk, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together flour, granulated sugar, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined; avoid overmixing for a tender crumb.
- Fold the toasted walnuts into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- In a small bowl, mix the packed brown sugar, melted butter, and cinnamon. Sprinkle this mixture evenly over the batter.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool the loaf in the pan for 15 minutes, then transfer to a wire cooling rack to cool completely before slicing.
