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Cozy Sourdough Discard Banana Bread Recipe with Walnuts

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A comforting banana bread that uses sourdough discard for a subtle tang and moist texture, enhanced with crunchy toasted walnuts. Perfect for cozy mornings or afternoon snacks.

Ingredients

Scale
  • ½ cup (120g) sourdough discard
  • 3 medium ripe bananas, mashed
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (115g) unsalted butter, melted
  • ½ cup (100g) brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) chopped walnuts, toasted

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan or line it with parchment paper.
  2. Mash the bananas in a large mixing bowl with a fork or potato masher until mostly smooth with some small chunks.
  3. Add sourdough discard, melted butter, brown sugar, egg, and vanilla extract to the mashed bananas. Stir until combined but do not overbeat.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Gently fold the dry ingredients into the wet banana mixture until just combined; the batter should be thick and slightly lumpy.
  6. Fold in the toasted chopped walnuts, reserving a small handful to sprinkle on top if desired.
  7. Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes, starting to check at 55 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.
  10. Slice once fully cooled and serve as is or with butter or cream cheese spread.

Notes

Do not overmix the batter once the flour is added to avoid a tough loaf. Toast walnuts in a dry skillet for 3-5 minutes to enhance crunch and flavor. If bread browns too quickly, tent with foil halfway through baking. Use ripe bananas or ripen them in a 300°F oven for 10-15 minutes. Use sourdough discard fed within 1-2 days for best flavor and rise.

Nutrition

Keywords: banana bread, sourdough discard, walnuts, easy banana bread, cozy baking, quick bread, comfort food

Find it online: https://atomicbite.com/cozy-sourdough-discard-banana-bread-recipe-with-walnuts-easy-and-perfect/