Preheat your oven to 350°F/175°C

Grease your loaf pan and line with baking parchment to avoid any sticking.

Mix The Wet Ingredients

• Make sure all of your ingredients are at room temperature, otherwise the batter may split or not mix very well.
• Ideally you’d cream your butter and sugar until light and fluffy, using a hand mixer. If you don’t have one or can’t be bothered to dig it out, a whisk will do just fine if your butter is soft. (If it’s not, put it in the microwave for just 30 seconds to soften.)
• Add your eggs one after another and mix in until well incorporated.
• Now mash your bananas either in the bowl with the butter or in a small separate bowl (might be easier, but if you only want to wash one, it’s fine in the big bowl).
• Add the Greek yoghurt, vanilla extract, sourdough discard and protein powder and mix until combined.

Combine The Dry Ingredients

• Either on top of the wet ingredients or in a smaller bowl, briefly combine flour, salt, cinnamon and baking soda.
• Fold into the wet ingredients until nearly combined.
• Sprinkle over the chopped pecans and fold in until you see no dry flour. It’s fine if the batter is a bit lumpy. This will result in the fluffiest banana bread.
• Don’t overmix.

Bake Your Banana Bread with Protein

• Transfer the batter into the prepared loaf pan and sprinkle with a few more chopped nuts if you like or some cinnamon sugar.
• I used another banana sliced in half lengthwise to top the batter, the sprinkled 1 tbsp cinnamon sugar over the whole top, resulting in an incredibly glossy, caramelized banana and crunchy top.
• Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean. The top will be deeply golden brown and spring back when lightly touched.
• If you opted for muffins or mini loaves, bake for 20-30 minutes and check if they are done with the toothpick too.
• Remove from the oven and allow to cool in the pan for at least 10 minutes. This will allow the loaf to firm up a little, so it doesn’t fall apart when taking it out of the form.
• Tip out of the pan or pull up using the sides of the parchment and let it cool on a wire rack.

Enjoy Your Sourdough Banana Nut Bread with Protein

It’s incredible while still slightly warm. Maybe with a pat of butter. Though personally I don’t think it needs it, as it’s so moist!