How To Make Whole Grain Sourdough Banana Nut Bread.

Last updated on February 2nd, 2024 at 12:27 pm

There is nothing quite like the smell of freshly baked banana bread! Whether you’re a baking pro or just starting out, this sourdough banana nut bread recipe is for everyone. We’ll show you how to make a delicious, healthy, moist and flavorful loaf using your leftover sourdough discard, a great twist on a classic treat. It’s also an amazing way to be a bit more eco-friendly in the kitchen!

Why We Love It

With two young daughters, we make a lot of healthy, simple loaves and muffins that are both nutritious and delicious. This sourdough banana nut bread recipe uses two types of whole grain flours, spelt and whole wheat, to increase the fibre and health benefits, but the recipe lends itself well to substitutions. We also use Greek yogurt (cottage cheese works well too if you blend it first!) for additional protein. Overripe bananas are perfect for adding natural sweetness and moistness to the bread, and the flavour is comforting and familiar, making it appealing to a wide range of palates. Here are a few more reasons why we love this recipe:

1. Versatility:
   • Banana bread is incredibly versatile, allowing for various additions and flavor combinations. You can add nuts, chocolate chips, spices, fruit, or other ingredients to create unique variations.
2. Easy to Prepare:
   • Banana bread is relatively simple to make, even for beginner bakers. It typically requires basic ingredients that are readily available in most kitchens.
3. Reducing Food Waste:
   • It’s an excellent way to use up overripe bananas and leftover sourdough discard. We tend to freeze bananas that are quite brown so that we can defrost and make banana bread whenever we want.
4. Comfort Food:
   • The aroma of banana bread baking in the oven is incredibly comforting. It is a staple for us when we want a quick treat that everyone loves.
5. Made with Whole Grains:
   • This recipe uses only whole grain spelt and whole wheat flour. Not only is this healthier for the family, it is also full of whole grain flavour.

Tools You’ll Need

• Mixing Bowls
• Spatula
• Loaf Pan 8×4″ (20x10cm)

Baker’s Percentage

The Mixing Process for Sourdough Banana Nut Bread

The mixing is pretty straightforward forward but be careful not to overmix the batter.

• Start by combining all the dry ingredients in a bowl and use a whisk to fully incorporate them.
• Mix the wet ingredients in a seperate bowl then add that to the dry. Mix this until ALMOST combined and then add the walnuts and fold them in with a spatula.

Baking Banana Nut Bread

For garnish, you can slice a banana in half and place it on the top with the sliced side up. If you are making a batch to freeze, we suggest leaving the banana off the top of the loaf. Your loaf will stay fresh for 2-4 days in an airtight container at room temperature, or 2-3 weeks in the freezer.

Sourdough Banana Nut Bread Variations

This sourdough banana nut bread is a super versatile recipe, and there are many ways to change up the flavour variations as a twist to the classic version. Here are a few variations that we recommend:

1. Chocolate Chip Banana Bread:
   • Substitute the walnuts for chocolate chips. You can also sub half the walnuts for chocolate chips so you get the best of both worlds. We love using dark or semi-sweet chocolate, but you can use whatever type of chocolate you prefer. If you don’t have chips, you can chop up a bar of chocolate for some delicious chocolate chunks.
2. Coconut Banana Bread:
   • Substitute the walnuts for shredded coconut for a nice tropical flavour. You can also sprinkle some on top before baking for added texture.
3. Blueberry Banana Bread:
   • Gently fold fresh or frozen blueberries into the batter in place of the walnuts for a burst of sweetness and a pop of colour.
4. Peanut Butter Banana Bread:
   • Omit the walnuts and swirl in 3/4 cup of peanut butter into the batter. For extra decadence, add in 3/4 cup of chocolate chips.
5. Cinnamon Swirl Banana Nut Bread:
   • Omit the walnuts or leave them in, whatever you prefer. Add 2 tsp cinnamon to the dry ingredients before mixing the batter. In a separate bowl, mix 1/4 cup sugar with 1 tbsp cinnamon. Sprinkle the mixture on top of the banana bread before it goes into the oven for a wonderful crunchy topping.

Other Sourdough Discard Recipes You’ll Love

If you enjoyed this recipe for sourdough banana nut bread, we encourage you to try some of our other sourdough discard recipes! Check out Sourdough Biscotti, Sourdough Pop Tarts, and Sourdough Chocolate Chunk Cookies to name a few. Feel free to visit our YouTube Channel for some amazing baking videos!

How To Make Sourdough Banana Nut Bread.

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5 from 6 reviews

• Author: MJD
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf 1x

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Description

There is nothing quite like the smell of freshly baked banana bread! Whether you’re a baking pro or just starting out, this sourdough banana nut bread recipe is for everyone. We’ll show you how to make a delicious, moist and flavorful loaf using your leftover sourdough discard, a great twist on a classic treat. It’s also an amazing way to be a bit more eco-friendly in the kitchen!

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Ingredients

Scale 1x2x3x

Yield : 1 loaf ( 20x10cm/8×4” pan)

• 89g Whole Grain Spelt Flour
• 71g Whole Wheat Flour
• 277g Bananas (Mashed)
• 56g Egg (1 Egg)
• 56g Sourdough Discard
• 80g Brown  Sugar
• 80g Greek Yogurt
• 3g Vanilla Extract
• 4g Baking Soda
• 2g Cinnamon
• 2g Salt
• 47g Butter
• 96g Walnuts (Roasted, Chopped)
• 1 Banana ( for the top)

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Instructions

1. Preheat the oven to 178°C/350°F. 
2. Grease the inside of a 20x10cm/8×4” pan and line with parchment paper.  
3. Mash the bananas in a bowl then add the egg, melted butter, yogurt, sourdough discard and vanilla.  Mix until fully combined.  
4. Put all the dry ingredients in a large bowl and whisk to combine.  
5. Add the dry ingredients to the wet and stir until just combined, being careful not to overmix it. 
6. At this point stir in the nuts.
7. Add the batter to the prepared bread pan.
8. Peel and cut the garnish banana in half or slice it into rounds and lay it on top of the batter. 
9. Bake the banana bread for 50-60 minutes until a cake tester comes clean after being inserted into the middle of the bread.  
10. Allow the bread to cool for 2-3 minutes before removing it carefully from a pan and placing it onto a cooling rack. 

Notes

FOR MUFFINS: Scoop batter into muffin tins until each muffin is 3/4 full. Bake at 178°C/350°F for 15-20 mins, or until golden brown, and set in the center (poke a toothpick in and see if it comes out clean).

• Prep Time: 15 min
• Cook Time: 50 min
• Category: Baking
• Cuisine: American