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