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Cozy Sourdough Discard Banana Bread with Cinnamon Swirl Recipe

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A nostalgic banana bread featuring sourdough discard for moisture and tang, with a cinnamon swirl and crunchy turbinado sugar crust. Perfect for cozy occasions and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed, room temperature
  • 3 medium ripe bananas, mashed
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¾ cup (150g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon. Set aside.
  3. In a small bowl, combine ¾ cup brown sugar with 1 teaspoon cinnamon for the cinnamon swirl mixture.
  4. In a large bowl, mash 3 ripe bananas until smooth with some small lumps remaining.
  5. Add 1 cup sourdough discard, 2 large eggs, ½ cup melted butter (cooled), and 1 teaspoon vanilla extract to the bananas. Whisk until combined.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined and no streaks of flour remain.
  7. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter.
  8. Pour the remaining batter on top and sprinkle the rest of the cinnamon sugar. Use a butter knife to gently swirl through the batter to create a marbled effect.
  9. Sprinkle 2 tablespoons turbinado sugar evenly over the top.
  10. Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out with a few moist crumbs but no raw batter. Tent with foil if browning too fast.
  11. Cool the bread in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Notes

Use very ripe bananas for best sweetness and moisture. Swirl cinnamon sugar gently to keep distinct layers. If batter is too thick, add 1-2 tablespoons milk to loosen. Tent with foil if crust browns too quickly. Use room temperature eggs and butter for smooth batter. Store wrapped at room temperature up to 3 days or freeze slices up to 3 months.

Nutrition

Keywords: banana bread, sourdough discard, cinnamon swirl, turbinado sugar, easy banana bread, cozy baking, moist banana bread

Find it online: https://lyrafeast.com/cozy-sourdough-discard-banana-bread-with-cinnamon-swirl-recipe/