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Sourdough Walnut Banana Bread

Sourdough Walnut Banana Bread is not your average banana bread recipe! Made with sourdough discard, the walnut-loaded loaf has a tangy twist of flavor and moist texture.
5 from 2 votes
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Course: Bread
Cuisine: American
Keyword: Banana Bread, Bread
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 10 Slices
Calories: 509kcal
Author: Emily Laurae

Equipment

  • Food Processor
  • Bowls
  • Electric Mixer
  • Spatula
  • Whisk
  • 9x5 Loaf Pan

Ingredients
 

Banana Bread with Sourdough Starter 

  • 150 g (1 ¼ cups) All Purpose Flour
  • 2 teaspoon Baking Powder
  • ¾ teaspoon Sea Salt
  • 215 g (About 2 bananas ) Ripe Bananas
  • 150 g ( cups) unsalted butter, room temperature
  • 185 g (¾ cup + 2 Tablespoons) brown sugar
  • 2 large eggs
  • 200 g (1 cup) sourdough discard
  • 1 teaspoon vanilla extract
  • 1 teaspoon bourbon extract
  • 150 g (1 ⅓ cup) chopped walnuts

Oat Crumble

  • 50 g ( cup) Oats
  • 50 g (¼ cup) Brown Sugar
  • 50 g (¼ cup) Cold, Unsalted Butter
  • 4 g (¼ teaspoon) Sea Salt
  • 50 g (½ cup) All Purpose Flour

Instructions

Oat Crumble

  • Using a food processor, pulse oats until they’ve slightly been broken up
    50 g Oats
  • Place the oats, sugar, flour and sea salt in the bowl of a stand mixer and mix using the paddle attachment.
    50 g Brown Sugar, 50 g All Purpose Flour, 4 g Sea Salt
  • Slowly add cold bits of butter and mix until crumbly.
    50 g Cold
  • Place crumble in an air-tight container and place in the fridge until you’re ready to use! 

Banana Bread with Sourdough Starter 

  • Preheat the oven to 350°F. In a medium bowl add the flour, baking powder and salt and whisk together to combine. 
    150 g All Purpose Flour, 2 teaspoon Baking Powder, ¾ teaspoon Sea Salt
  • In a separate bowl add the bananas and use a fork or potato masher to mash. Add the sourdough, vanilla and bourbon extract, stirring until evenly mixed.
    215 g Ripe Bananas
  • Place the butter and sugar into the bowl of a standing mixer, and cream together using a paddle attachment until light and fluffy. This should take about 4 minutes – then add eggs one at a time, scraping the bowl between additions.  
    150 g unsalted butter, 185 g brown sugar, 2 large eggs
  • Add the bananas, sourdough discard, and extracts mixing until combined. 
    200 g sourdough discard, 1 teaspoon vanilla extract, 1 teaspoon bourbon extract
  • Finally, add the dries in two separate stages, mixing gently before finally folding in the walnuts.
    150 g chopped walnuts
  • Bake for about 60-65 minutes or until you’ve checked for doneness with a toothpick and it comes out clean. Remove from the oven and allow to cool in the pan for 25 minutes before carefully transferring to a wire rack to cool completely.

Notes

Frequently asked questions
  • What is sourdough discard? As you continue to feed a sourdough starter with fresh flour and water, some of the starter must be thrown away or else it’ll become overly acidic and too big and unmanageable. The starter you throw away is known as the discard.
  • Help! I don’t have any ripe bananas. What should I do? You can quicken the ripening process by placing the bananas in a brown paper bag for a few days.
  • Can you make banana bread with frozen bananas? You can, but it’s best to let them thaw first. They’ll be easier to mash and work with this way.
  • How do you store sourdough banana bread? Place the cooled loaf or slices of banana bread in an airtight container. Store at room temperature for 3 or 4 days, or in the fridge for up to 1 week.
  • Is it freezer-friendly? Yes, banana bread freezes very well. Wrap the loaf or individual slices in plastic or aluminum foil and freeze for up to 3 months.

Nutrition

Calories: 509kcal | Carbohydrates: 69g | Protein: 9g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 692mg | Potassium: 318mg | Fiber: 5g | Sugar: 33g | Vitamin A: 689IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 5mg
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