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Deliciously baked sourdough banana bread with slices on a wooden board.

Sourdough Banana Bread

A deliciously moist sourdough banana bread, combining ripe bananas and sourdough discard for a perfect sweet treat.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed Use overripe bananas for the sweetest flavor.
  • 1 cup sourdough discard A great way to use leftover sourdough.
  • 1/2 cup brown sugar
  • 1/3 cup melted butter
  • 1 large egg For vegan option, substitute with flaxseed meal or applesauce.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups all-purpose flour For a gluten-free version, use gluten-free all-purpose flour.
  • 1/2 cup walnuts, chopped You can substitute with pecans or hazelnuts.
For the streusel crumble
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 2 tablespoons butter
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix together the mashed bananas, sourdough discard, melted butter, egg, and vanilla.
  3. In another bowl, combine the flour, brown sugar, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture until just combined.
  5. Fold in the walnuts.
Streusel Topping
  1. For the streusel, combine flour, brown sugar, butter, and cinnamon until crumbly.
Baking
  1. Pour the banana bread batter into the prepared pan, sprinkle the streusel on top, and bake for about 60 minutes, or until a toothpick comes out clean.

Notes

Serve sliced, toasted with peanut butter or cream cheese, or drizzled with honey or maple syrup. Can be stored at room temperature for 2-3 days, in the fridge for about a week, or frozen for up to 3 months.