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Sourdough Banana Bread

A delightful twist on traditional banana bread, using sourdough discard for a moist and tangy flavor topped with a crunchy streusel.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 whole ripe bananas, mashed Use very ripe bananas for the best flavor.
  • 1 cup sourdough discard
  • 1/2 cup brown sugar
  • 1/3 cup melted butter Coconut oil can be used for a vegan version.
  • 1 large egg Can be replaced by flaxseed meal or applesauce for vegan option.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups all-purpose flour Can be substituted with whole wheat or gluten-free flour.
  • 1/2 cup walnuts, chopped Can be replaced with chocolate chips or dried fruit.
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 until well combined.
  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. Don’t over-mix.
  5. Fold in the walnuts gently.
Streusel Preparation
  1. For the streusel, combine flour, brown sugar, butter, and cinnamon in a bowl 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

For extra moisture, add a tablespoon of yogurt or applesauce to the batter. If the batter seems too thick, a splash of milk can help loosen it up.