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Cinnamon Streusel Sourdough Banana Bread

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This moist sourdough banana bread is topped with a crumbly cinnamon streusel made with brown sugar, walnuts, and cinnamon, adding a deliciously sweet and nutty crunch to every slice.

Overhead view of banana bread slices

One of my favorite things to make with sourdough discard is quick bread recipes. I love that they come together super easily and are always a huge hit! This recipe is so easy to make and has minimal prep time. The streusel on top takes this from just a simple banana bread recipe to something so special! 

Loaf of Cinnamon Streusel Banana Bread

Banana bread recipe variations

This recipe is a classic banana bread with a really yummy cinnamon walnut streusel on top. The cinnamon gives a warm flavor and the nuts give it a crunchy topping. I also have a Sourdough Banana Bread Muffins recipe that is great as a grab-and-go snack and bakes in under 30 minutes. If you want something more rich and decadent, try my Sourdough Chocolate Banana Bread which is made with cocoa powder and chocolate chips. 

Slices of Cinnamon Streusel Banana Bread with a brown and white checkered napkin

Why use sourdough discard in desserts

Using sourdough discard in dessert recipes creates a moist, tender texture. It also adds depth of flavor and gives a slightly tangy flavor. It also helps aid in digestion when fermented. Sourdough discard can be used in a variety of recipes such as pancakescookies, or crackers

Sliced Cinnamon Streusel Sourdough Banana Bread

Tools to make Sourdough Banana Bread

Kitchen aid stand mixer or beaters – You can use either a stand mixer with the paddle attachment or hand-held beaters to mix the batter, or if preferred you can beat it by hand with a whisk.

Measuring cups and spoons or a Kitchen scale – you will need a variety of sizes to measure out the ingredients or you can use a scale. A scale can help ensure that you are getting accurate measurements for the ingredients.  

Cooling Rack – Using a wire rack helps the bread cool quicker by allowing air under the bread. 

Loaf pan – this is my favorite 9″x5″ loaf pan to bake with. I use it for my Sourdough sandwich Bread recipe or for other quick breads like my Zucchini Bread. 

Overhead view of sliced Sourdough Banana Bread

Ingredients for the Cinnamon Streusel Sourdough Banana Bread

Banana bread ingredients 

  • Butter – Salted or unsalted butter works. If you are using salted butter reduce the amount of salt you add to the batter. 
  • Brown sugar and granulated sugar – The mixture of sugars gives the bread a rich flavor and moist texture. 
  • Large eggs – The eggs are used to bind the bread. 
  • Bananas – The riper the better! The riper the bananas the sweeter they are.
  • Sourdough discard – Discard is sourdough starter that is no longer active and bubbly. It is the portion you “discard” when feeding your starter. 
  • Milk – I use whole milk but you can use whichever type you prefer. 
  • Vanilla extract – This is used to enhance the flavor of the bread
  • Baking soda – This is the leavening agent for the bread.
  • Salt – You can use whatever type you have on hand. 
  • Cinnamon – You’ll add a teaspoon to the bread and also in the streusel topping. 
  • All-purpose flour – Unbleached is what I recommend. 

Cinnamon Streusel ingredients 

  • Butter- For the streusel you will need to use cold butter. 
  • All-purpose flour – Unbleached is what I recommend.
  • Brown sugar – The brown sugar gives a rich flavor that compliments the cinnamon well.
  • Walnuts- Chopped nuts add a crunch to the top. You can use chopped walnuts or pecans.
  • Cinnamon – The warmth of the cinnamon is delicious in the banana bread.  

How to ripen bananas quickly

The best time to use bananas for baking is when they start to show brown spots on the peel. This is when they are sweetest. If you don’t have any ripe bananas on hand you have a couple options to speed up the process depending how quickly you want them.

  • Same day: Place the unpeeled bananas on a lined baking sheet and bake at 300F for about 30 minutes. The peels will be black when they are ready.
  • 1-3 days: Place the bananas in a closed brown paper bag. To speed up the process even further add an apple, pear, or avocado to the bag and place the bag in a warm spot.
  • 3-5 days: Place the bunch of bananas together and place in a warm spot, like near a sunny window or heating vent.
Three slices of Cinnamon Streusel Banana Bread on a white background

Instructions to make Cinnamon Streusel Sourdough Banana Bread

First, preheat oven to 350º Fahrenheit. Grease a 9″x5″ loaf pan or line with parchment paper and set aside.

In a large bowl, cream together softened butter and sugars until light and fluffy. Mix in eggs, mashed bananas, sourdough discard, milk, and vanilla.

Bowl of banana bread batter

In a separate bowl combine the dry ingredients. Mix together baking soda, salt, cinnamon, and all-purpose flour. Add to the wet ingredients and stir until just combined. Do not over-mix.

Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the brown sugar to the bowl and using a pastry cutter, or your fingers, incorporate the ingredients until it resembles coarse crumbs. Mix in the flour, walnuts, and cinnamon.

Cinnamon streusel on top of banana bread batter in a loaf pan

Pour the batter into the loaf pan and top with the streusel topping. Bake the loaf for 45 minutes uncovered followed by 30 minutes covered with tin foil to prevent burning. All ovens are different so be sure a toothpick comes out clean before removing the loaf from the oven.

Let it cool on a cooling rack and then slice and enjoy!

Stacked slices of Cinnamon Streusel Sourdough Banana Bread

Recipe Tips for Sourdough Banana Bread

  1. Do not over-mix! This is the most important rule to follow to ensure that the bread stays tender and doesn’t turn out tough. It’s okay if the batter is a little lumpy, it does not need to be smooth. The more you mix the batter the more gluten development happens, which results in a tough muffin.
  2. Use very ripe bananas. The ripper they are, the sweeter they are, which will make sweeter bread. 
  3. Do not overbake the bread. Check the bread with a toothpick or cake tester and as soon as it comes out clean, it is ready. All ovens are different so your total time for baking may vary slightly. 

How to store the banana bread

To store the sourdough banana bread wrap it in saran wrap or aluminum foil once completely cooled and leave it at room temperature. It will last several days on the counter.

If you would like to freeze the banana bread, double wrap the loaf with saran wrap or place them in a freezer bag once completely cooled. Store in the freezer for up to 3 months. When you are ready to eat one pull it from the freezer and let it sit on the counter for a few hours until defrosted.

More sourdough discard recipes

Sliced Cinnamon Streusel Sourdough Banana Bread on a white background.

Cinnamon Streusel Sourdough Banana Bread

Emily Christensen
This moist sourdough banana bread is topped with a crumbly cinnamon streusel made with brown sugar, walnuts, and cinnamon, adding a deliciously sweet and nutty crunch to every slice.
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Snack
Cuisine American
Servings 10 servings
Calories 364 kcal

Ingredients
  

Banana Bread

  • 71 grams butter 5 Tablespoons
  • 110 grams brown sugar ½ cup
  • 100 grams granulated sugar ½ cup
  • 2 eggs 100 grams
  • 275 grams ripe bananas, mashed 1¼ cup
  • 120 grams sourdough discard ½ cup
  • 60 grams milk ¼ cup
  • 5 grams vanilla extract 1 teaspoon
  • 5 grams baking soda 1 teaspoon
  • 3 grams salt ½ teaspoon
  • 2 grams cinnamon 1 teaspoon
  • 210 grams all-purpose flour 1½ cup

Cinnamon Streusel

  • 28 grams butter 2 Tablespoons
  • 35 grams all-purpose flour ¼ cup
  • 55 grams brown sugar ¼ cup
  • 30 grams walnuts, chopped ¼ cup
  • 1 gram cinnamon 1 teaspoon

Instructions
 

  • Preheat oven to 350º Fahrenheit. Grease a 9"x5" loaf pan and set aside
  • To a large bowl, cream together softened butter and sugars until light and fluffy. Mix in eggs, mashed bananas, sourdough discard, milk, and vanilla.
    71 grams butter, 110 grams brown sugar, 100 grams granulated sugar
    2 eggs, 275 grams ripe bananas, mashed, 120 grams sourdough discard, 60 grams milk, 5 grams vanilla extract
  • Mix together baking soda, salt, cinnamon, and all purpose flour. Add to the wet ingredients and mix until just combined. Do not over mix.
    5 grams baking soda, 3 grams salt, 2 grams cinnamon, 210 grams all-purpose flour
  • Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the brown sugar to the bowl and using a pastry cutter or your fingers incorporate the ingredients until it resembles coarse crumbs. Mix in the flour, walnuts and cinnamon.
    28 grams butter, 55 grams brown sugar, 35 grams all-purpose flour, 30 grams walnuts, chopped, 1 gram cinnamon
  • Pour the batter into the loaf pan and top with the streusel topping. Bake the loaf for 45 minutes uncovered followed by 30 minutes covered with tin foil to prevent burning. All ovens are different so be sure a toothpick comes out clean before removing the loaf from the oven.

Notes

  • Do not overmix the batter as it can become tough.
  • Use very ripe bananas in this recipe to ensure a sweet loaf.

Nutrition

Serving: 1gCalories: 364kcalCarbohydrates: 60gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 59mgSodium: 412mgFiber: 2gSugar: 31g
Keyword banana, banana bread, cinnamon, sourdough discard
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3 Comments

  1. 5 stars
    I made this recipe twice this week. My grown daughter said it is the BEST banana bread she has ever had. No need to try any others 🙂 Thank you!

4.80 from 5 votes (4 ratings without comment)

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