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Sourdough Banana Bread sitting on a cutting board with pecans and chocolate chips and a tea towel on the countertop.

Sourdough Banana Bread

Moist and decadent, this sourdough banana bread recipe is made with browned butter, toasted walnuts, and sourdough discard.
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Servings 1 Loaf

Ingredients
  

  • 5 overripe bananas completely brown peel, peeled and mashed
  • 6 tablespoons Butter Grass-Fed or Cultured
  • 2 Eggs from happy chickens
  • 1-3/4 Cup Flour All-Purpose, Organic & Unbleached
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1 tsp. Salt preferably Himalayan or Sea Salt
  • 1 Cup Pecans Chopped.
  • 1 Cup Coconut or Maple Sugar
  • 4 tsp. Vanilla Extract
  • 1/2 Cup Sourdough Starter Active or Discard
  • 1 Ripe Bananas Either Perfectly Yellow or slightly Speckled

Instructions
 

  • Preheat oven tp 375℉. Spread 1 tbsp of soft butter on the inside of the loaf pan.
  • In a small pot melt and brown the butter on the stovetop.
  • When the butter is browned, take the pot off the burner and let it cool.
  • Put the mashed bananas in a pot and turn the stovetop to medium-low, stirring frequently so they do not burn on the bottom. Let them cook for about 10 minutes or until they start turning brown. Remove them from the heat when they turn brown and let them cool.
  • Toast the chopped pecans on medium-high heat on the stovetop, in a pan or cast-iron skillet. They toast quickly, about 3-5 minutes, so observe them, so they don't burn. You will begin to smell their toasted aroma when they are done. Remove from heat and let them cool.
  • In a medium-sized bow, shift the flour, baking soda, baking powder, and salt.
  • After the butter and bananas have cooled, mix up bananas, sugar, vanilla extract, eggs, browned butter, and sourdough starter.
  • Mix the dry ingredients into the wet ingredients, do not over-mix.
  • Fold in toasted walnut or pecans and chocolate chips
  • Use a rubber spatula to scrape every last bit of the batter into the pan.
  • Next, thinly slice a ripe or slightly speckled banana, and shingle the banana in two rows length-wise down the top of the banana bread batter. Sprinkle a bit more sugar on top and place in the oven for 35-45 minutes. The top will be browned with a darker brown crust and the shingled bananas on top will be perfectly golden.
  • Cool slightly, turn out of loaf pan, slice and serve.
  • Bon Appétite!

Notes

  • I like to place my loaf pan on a sheet pan before putting it in the oven.
  • You can easily sub out the pecans for a walnut or another nut you have on hand. 
  • If you don't have sourdough starter, simply omit.