If you’re like me, you always have a few overly ripe bananas sitting on the counter and a jar of sourdough starter begging for attention. Enter: Sourdough Banana Nut Bread recipe, a golden, toasty loaf that’s perfectly sweet with a subtle tang and packed with crunchy walnuts. It’s the kind of loaf that disappears fast in my apartment, whether it’s toasted for breakfast, packed into lunchboxes, or snuck as a midnight treat.
The sourdough adds a delicate complexity that makes it feel just a bit more special than your average banana bread, and those crunchy walnut bits? Chef’s kiss. Whether you’re already deep into sourdough baking or just looking to try something new, this is a cozy, foolproof bake that fits every season and every craving.
Table of contents
Why This Sourdough Banana Nut Bread Recipe Works
This isn’t just banana bread with a trendy twist, the sourdough starter (or discard!) actually elevates the entire experience. Here’s why this recipe totally slaps:
- Reduces Waste: Uses up your sourdough discard, so nothing goes to waste.
- Incredible Flavor: The sourdough adds a gentle tang that balances the banana’s natural sweetness.
- Super Moist Texture: Thanks to both bananas and sourdough starter, the crumb is soft, rich, and never dry.
- One-Bowl Wonder: Less mess, fewer dishes, all the flavor.
- Customizable: Want to make it gluten-free or vegan? Totally doable. (See tips below.)
Easy Customizations
- Vegan? Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and swap in plant-based butter or coconut oil.
- Gluten-Free? Sub a 1:1 gluten-free baking blend, and ensure your sourdough starter is gluten-free too.
- Nut-Free? Skip the walnuts or try pumpkin seeds, chocolate chips, or dried cranberries instead.
- Refined Sugar-Free? Use maple syrup or coconut sugar instead of white sugar.
Recipe Card
Sourdough Banana Nut Bread
Course: BreakfastDifficulty: Easy10
servings15
minutes55
minutes260
kcalA moist, tangy banana bread using sourdough discard, loaded with walnuts and warm flavor.
Ingredients
1 cup mashed ripe bananas
1/2 cup sourdough discard
2 eggs
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup melted unsalted butter
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
3/4 cup chopped walnuts
Directions
- Preheat and Prep (5 min): Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash the Bananas (2 min): In a large bowl, mash the bananas until mostly smooth. A few small lumps are totally fine!
- Mix Wet Ingredients (3 min): Add the sourdough discard, eggs, brown sugar, granulated sugar, melted butter, and vanilla to the mashed bananas. Whisk until well combined.
- Add Dry Ingredients (5 min): Sift in the flour, baking soda, salt, and cinnamon. Gently stir until just combined, don’t overmix!
- Fold in the Walnuts (1 min): Stir in the chopped walnuts until evenly distributed.
- Bake (50–55 min): Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–55 minutes or until a toothpick comes out clean from the center.
- Cool (10–15 min): Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add a few extra walnuts or banana slices on top before baking for a rustic, bakery-style look!
- Best with overripe bananas and active or discard starter.
Pro Tips for Success
- Use Very Ripe Bananas: Spotty or black bananas are best, the riper, the sweeter!
- Room Temp Ingredients: Eggs and starter mix better when not cold.
- Don’t Overmix: Stir until everything just comes together. Overmixing = dense bread.
- Toaster Game: Toast slices and smear with butter or almond butter. You’re welcome.
- Freezes Like a Dream: Make two loaves and freeze one for future cravings.
Variants of the Sourdough Banana Nut Bread Recipe
1. Chocolate Chip Sourdough Banana Bread
Swap walnuts for 3/4 cup semi-sweet chocolate chips. It turns the loaf into a decadent treat that’s perfect with coffee or as dessert.
2. Sourdough Banana Bread Muffins
Spoon the batter into muffin tins and bake at 350°F for 18–22 minutes. Perfect for grab-and-go breakfasts.
3. Coconut Banana Nut Bread
Add 1/2 cup shredded coconut along with the walnuts for a tropical twist. You can also drizzle with a coconut glaze!
4. Gluten-Free Sourdough Banana Bread
Use a gluten-free 1:1 flour blend and ensure your starter is gluten-free. The texture will be slightly more tender but just as delicious.
Serving Suggestions
- Afternoon Pick-Me-Up: Pair with a cup of chai or cold brew on a cozy afternoon.
- Warm with Butter: Nothing beats a thick slice, toasted, with salted butter.
- Banana Bread French Toast: Slice, dip in egg, and griddle for a brunchy spin.
- With Greek Yogurt & Berries: Balance out the sweetness with something tangy and fresh.
FAQs
Yes! Both work beautifully. Active starter might give it a slightly airier texture.
Absolutely. Slice and wrap individually for easy grab-and-go snacks.
This usually happens from overmixing or underbaking. Make sure your loaf is fully set before pulling it out.
Yes! Use flax eggs and vegan butter. It will still be moist and flavorful.
Not at all. The sourdough adds a gentle tang that enhances the banana flavor, not overpower it.
You can leave them out or swap for pecans, almonds, or even chocolate chips.
Let’s Wrap It Up
If you’re anything like me, once you bake this sourdough banana nut bread, it’ll become a go-to recipe in your kitchen. It’s cozy, lightly tangy, nutty, and just the right amount of sweet, basically, a loaf full of comfort. Whether you’re enjoying it with a cup of coffee or sneaking a slice for dessert, this bread always hits the spot.
If you’re in the mood to keep the banana bread train going, you have to check out this simple banana bread recipe made with just a few pantry staples. It’s a classic, and trust me, the results are incredible.
Looking for something a little different? You might love this vegan pistachio banana bread for a dairy-free twist, or if you’re feeling indulgent, try the banana brownie recipe, it’s fudgy, rich, and a total crowd-pleaser.
I’d love to hear how your loaf turns out! Snap a pic, leave a comment, or tag us if you share it on social. Happy baking!
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