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Cozy Sourdough Discard Banana Bread with Walnuts

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A moist and flavorful banana bread made with sourdough discard and toasted walnuts, offering a subtle tang and a satisfying crunch. Perfect for cozy moments and easy to prepare with simple pantry ingredients.

Ingredients

Scale
  • 3 ripe bananas, mashed
  • 1 cup (240g) sourdough discard (unfed or fed, room temperature)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 3/4 cup (90g) walnuts, roughly chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 5–7 minutes until fragrant and lightly browned. Remove and set aside to cool.
  2. Grease your 9×5 inch loaf pan with butter or line it with parchment paper for easy removal later. Set aside.
  3. In a large bowl, mash 3 ripe bananas with a fork or potato masher until mostly smooth but with some small chunks remaining for texture.
  4. To the mashed bananas, add 1 cup sourdough discard, 1/2 cup granulated sugar, 1/4 cup vegetable oil or melted butter, 2 large eggs, and 1 teaspoon vanilla extract. Whisk or stir until fully combined and smooth, about 2–3 minutes.
  5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
  6. Gradually add the dry ingredients to the wet banana mixture, folding gently with a spatula until just combined. Do not overmix.
  7. Fold in the toasted walnuts, reserving a handful to sprinkle on top of the batter.
  8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved walnuts evenly over the top.
  9. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Notes

If the top browns too quickly, loosely cover with foil halfway through baking. Check doneness at 50 minutes as oven temperatures vary. Do not slice the bread while still warm to avoid crumbling. Use ripe bananas for best flavor and moisture. Toast walnuts before adding to enhance flavor and crunch. Room temperature eggs and sourdough discard improve batter consistency.

Nutrition

Keywords: banana bread, sourdough discard, walnuts, easy banana bread, homemade banana bread, cozy bread, quick bread, toasted walnuts

Find it online: https://junomeals.com/cozy-sourdough-discard-banana-bread-with-walnuts-easy-recipe-for-perfect-homemade-treat/