I finally made sourdough focaccia, and I have to say—this recipe from Grant Bakes ( is a total game-changer! It’s the perfect mix of hands-off and foolproof, making it great for both beginners and seasoned sourdough bakers.
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What I loved most was how simple it was—just mix, let it rest, stretch it into a pan, and dimple away! No complicated shaping or constant tending. I kept my toppings classic with flaky salt and dried rosemary, and the end result? A perfectly golden crust, airy crumb, and rich flavor from the olive oil.

Now that I know how easy it is, I’m already planning my next batch. Garlic and parmesan? Caramelized onions and thyme? The possibilities are endless! If you’ve never made focaccia before, this is the recipe to try.

Have you baked focaccia before? What’s your go-to topping combo? I’d love some inspiration for round two!

There’s something magical about baking banana bread—the aroma that fills the kitchen, the golden crust, the soft, flavorful crumb. And when you find the recipe—the one that just works—it becomes a staple.
I recently discovered a sourdough discard banana bread recipe from The Perfect Loaf, and after making it twice, I can confidently say it only gets better with time!

The Perfect Banana-to-Batter Ratio One of the things I love about this recipe is that the banana measurement is spot on. It calls for four ripe bananas, which should weigh about 365g—and both times I’ve made it, my bananas have been nearly exact. No second-guessing, no worrying about the texture being too dry or too wet.]

What Makes This Banana Bread Special? This isn’t just any banana bread—it has a sourdough twist. The addition of sourdough starter discard gives it an extra depth of flavor, making it richer and more complex than the average loaf. Plus, it’s a great way to use up extra starter instead of tossing it.
Here are a few standout features:
✔️ Perfectly moist—stays fresh for days!
✔️ Crunchy, caramelized topping—thanks to the sugared walnut (or pecan) topping.
✔️ Balanced sweetness—a mix of brown sugar and honey brings out the best flavors.
✔️ Customizable—swap walnuts for pecans, or even turn this into zucchini bread!

My Experience Baking This Recipe The first time I made it, I followed the recipe exactly, and it was delicious. The second time? Somehow, it was even better. The flavors seemed to meld even more, the texture improved, and I realized this is one of those recipes that rewards practice. Maybe it’s the precision, maybe it’s the technique—but either way, I’ll be making this again and again.

Final Thoughts If you love banana bread and want a foolproof recipe that gets better each time, this is the one to try. Whether you’re a sourdough baker looking to use up discard or just someone who loves a good homemade treat, this banana bread is a winner.
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Have you ever found a recipe that just works every time? Let me know—I’d love to hear about

INGREDIENTS

235g all-purpose flour
1 tsp baking powder (4g)
1/2 tsp baking soda (2g)
½ tsp cinnamon
⅛ tsp nutmeg
1/2 tsp salt (3g)
100g butter, melted and slightly cooled (just shy of one stick)
125g sugar
40g honey
2 large eggs (105g)
1 tsp vanilla extract (4g)
100g ripe sourdough starter (discard)
32g sour cream
250g blueberries (save 50g for the top—see Step 5)


Instructions:

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease and line an 8.5" x 4.5" or 9" x 5" loaf pan with parchment paper, leaving some overhang for easy lifting. (or if you have one of these amazing Pampered Chef Nonstick Long Loaf Pan)
2. Mix the Dry Ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside.
3. Mix the Wet Ingredients
   In a large bowl, whisk the melted butter and sugar until smooth. Stir in the honey. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla, sourdough starter, and sour cream until fully combined.
4. Combine the Wet and Dry
   Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to keep the loaf light and tender.
5. Add the Blueberries
   Gently fold in 200g of the blueberries, making sure they’re evenly distributed throughout the batter. Pour the batter into the prepared pan. Scatter the remaining 50g of blueberries over the top of the batter, then gently press them slightly into the surface to ensure they stay in place while baking.
6. Bake
   Bake for 55-75 minutes. Start checking for doneness at the 50-minute mark. If the top starts to brown too quickly, loosely tent it with foil. The loaf is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool and Serve
   Let the loaf cool in the pan for 10-15 minutes, then use the parchment overhang to lift it out. Allow it to cool completely on a wire rack before slicing.

A Few Notes for Tweaks:

• If you prefer a less sweet loaf, reduce the sugar to 100g—the honey adds plenty of sweetness.
• Want to switch things up? Try swapping the blueberries for raspberries, blackberries, or even diced peaches. You can also toss in nuts or chocolate chips for added texture and flavor.

Enjoy every bite of this moist, tangy, and beautifully berry-studded loaf! 

Here are a few additional adjustments and enhancements to make the loaf even better or tailored to specific preferences
Flavor Enhancements

1. Zest Addition:
   Add 1-2 tsp of lemon zest to the batter. Lemon and blueberries are a classic pairing and will brighten the flavor.
2. Spice Variation:
   Increase the nutmeg slightly to 1/4 tsp or add a pinch of ground cardamom for a more complex flavor.

Texture Enhancements

1. Crunchy Topping:
   Before baking, sprinkle the top with a mixture of 1 tbsp sugar and 1/4 tsp cinnamon for a sweet, crisp crust.
2. Add a Nutty Touch:
   Fold in 50g chopped nuts (walnuts, pecans, or almonds) with the blueberries for added texture.

Blueberry Tips

1. Coating Blueberries in Flour:
   Toss the blueberries in a small amount of flour (1-2 tsp) before folding them into the batter. This prevents them from sinking to the bottom of the loaf.

Moisture Boost

1. Buttermilk Option:
   Replace the sour cream with 40g buttermilk for a tangy, slightly lighter texture.
   
   

Customization Options

1. Sweetness Adjustments:
   If you want a richer flavor, swap 20g of sugar for brown sugar to add a caramel-like depth.
2. Swirl Effect:
   Reserve 1/3 cup of batter and mix it with 1 tbsp cocoa powder. Swirl this through the main batter in the pan for a marbled look and subtle chocolate flavor.

For the Presentation

1. Decorative Blueberry Placement:
   After pressing in the blueberries on top, arrange them in a decorative pattern (e.g., lines, circles, or clusters) for a polished look.

Baking Optimization

1. Lower Initial Temperature:
   Start baking at 375°F (190°C) for the first 10 minutes, then reduce to 350°F (175°C) for the remaining time. This encourages a higher rise and a more domed top.