Sourdough Banana Bread with Brown Butter & Toasted Pecans
This Sourdough Banana Bread is everything you love about classic banana bread, but even better with nutty brown butter and toasted pecans. It's an easy, moist quick bread that's perfect for breakfast, snacking, or using up that extra sourdough discard!
Servings 12 slices
Calories 323kcal
Ingredients
- ½ cup (113 grams, 1 stick) unsalted butter
- 2 cups (240 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
- ¾ cup (150 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 2 large eggs room temperature
- 1 cup (240 grams) very ripe mashed banana (about 2-3 medium bananas)
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
- 1 cup (120 grams) toasted pecans chopped
Instructions
- Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
- Melt the butter in a small saucepan over low to medium-low heat. Continue cooking, whisking frequently, until the butter turns golden brown with dark brown specks and smells nutty. Immediately transfer the brown butter to a large mixing bowl to prevent it from burning. Let cool to room temperature.½ cup (113 grams, 1 stick) unsalted butter
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups (240 grams) all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon Diamond Crystal Kosher Salt, ½ teaspoon baking soda
- Add the brown sugar and granulated sugar to the cooled brown butter and whisk until well combined. Add the eggs and whisk until smooth. Stir in the mashed bananas, sourdough discard, and vanilla extract until fully combined.¾ cup (150 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large eggs, 1 cup (240 grams) very ripe mashed banana, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Gently fold the dry ingredients into the wet ingredients just until no dry flour remains. Do not overmix. Fold in the toasted pecans. Pour the batter into the prepared loaf pan and smooth the top.1 cup (120 grams) toasted pecans
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the banana bread cool in the pan for 5–10 minutes, then use the parchment overhang to transfer it to a wire rack. Cool completely before slicing.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 323kcal | Carbohydrates: 41g | Protein: 5.5g | Fat: 16g | Saturated Fat: 5.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 222mg | Potassium: 164mg | Fiber: 1.5g | Sugar: 20g | Vitamin C: 2.5mg | Calcium: 62mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
