# What You’ll Need:
→ Wet Ingredients
01 - 1 cup mashed ripe bananas (about 2 large bananas)
02 - 1/2 cup sourdough discard, unfed and at room temperature
03 - 1/2 cup unsalted butter, melted and cooled
04 - 2 large eggs, at room temperature
05 - 1/2 cup whole milk, at room temperature
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 3/4 cups all-purpose flour
08 - 3/4 cup granulated sugar
09 - 1 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1 teaspoon ground cinnamon
→ Add-ins
13 - 3/4 cup chopped walnuts, lightly toasted
→ Brown Sugar Crust
14 - 1/4 cup packed light brown sugar
15 - 1 tablespoon unsalted butter, melted
16 - 1/2 teaspoon ground cinnamon
# Directions:
01 - Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease thoroughly.
02 - In a large mixing bowl, whisk together mashed bananas, sourdough discard, melted butter, eggs, milk, and vanilla extract until the mixture is smooth and well combined.
03 - In a separate bowl, whisk together flour, granulated sugar, baking soda, baking powder, salt, and cinnamon until evenly distributed.
04 - Add the dry ingredient mixture to the wet ingredients. Using a spatula, stir gently until just combined. Avoid overmixing to maintain a tender crumb structure.
05 - Gently fold the toasted walnuts into the batter using a spatula until evenly distributed throughout.
06 - Pour the batter into the prepared loaf pan. Smooth the top surface with a spatula for even baking.
07 - In a small bowl, combine packed brown sugar, melted butter, and cinnamon. Mix until the texture resembles wet sand.
08 - Sprinkle the brown sugar crust mixture evenly over the batter surface.
09 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
10 - Allow the loaf to cool in the pan for 15 minutes. Transfer to a wire cooling rack and cool completely before slicing.
