Description
This Sourdough Discard Banana Bread is a moist and flavorful twist on the classic banana bread recipe, incorporating tangy sourdough starter discard for enhanced texture and taste. Topped with a crunchy brown sugar pecan mixture, this bread offers a perfect balance of sweetness and nutty richness, ideal for breakfast or a comforting snack.
Ingredients
Scale
Banana Bread Batter
- 1 stick (8 tablespoons) butter, softened
- 1 cup brown sugar
- 2 eggs
- 4–5 mashed ripe bananas
- 1 tsp pure vanilla extract
- 1/2 cup sourdough starter discard
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 3/4 cups all-purpose flour
Brown Sugar Pecan Topping
- 1 cup chopped pecans
- 1/3 cup brown sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8 x 8 inch baking pan with nonstick spray, such as avocado oil spray, and set it aside.
- Make the Pecan Topping: In a small bowl, combine the chopped pecans and 1/3 cup brown sugar. Mix until well combined and set aside for later use.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment or using a large mixing bowl with an electric mixer, cream together the softened butter and 1 cup brown sugar. Beat until light and fluffy, about 2 minutes, to incorporate air and achieve a smooth texture.
- Add Wet Ingredients and Mix: Add the mashed ripe bananas, eggs, sourdough discard, and vanilla extract to the creamed mixture. Blend until combined but do not overmix, preserving the texture.
- Add Dry Ingredients: Sprinkle in the baking soda, salt, cinnamon, and all-purpose flour. Mix gently until just combined to avoid overworking the batter, which can result in dense bread.
- Transfer Batter and Add Topping: Pour and spread the batter evenly into the prepared baking pan. Evenly sprinkle the brown sugar pecan topping over the surface of the batter.
- Bake the Bread: Bake in the preheated oven for 55-60 minutes. Check doneness by inserting a toothpick or sharp knife into the center; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Allow the banana bread to cool slightly in the pan before slicing. Serve warm with an optional generous slab of butter for extra richness. Enjoy!
Notes
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread tender and avoid toughness.
- Let the bread cool enough to slice cleanly, but it can be enjoyed warm.
- The sourdough discard adds a subtle tang and improves texture, but if unavailable, plain yogurt can be a substitute.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Bread, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of the loaf)
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: sourdough discard banana bread, banana bread, sourdough discard recipes, pecan topping banana bread, easy banana bread
