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Vegan Sourdough Banana Bread
5 from 18 votes

Vegan Sourdough Banana Bread

Vegan Sourdough Banana Bread uses mashed bananas and sourdough starter discard combined with flour, brown sugar, oil, baking powder, and baking soda to produce a moist, tender quick bread. The texture is light and fluffy, achieved without eggs or dairy. This loaf is ideal for using starter discard and ripe bananas, suitable for a plant-based diet.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10 slices
Course: Baked Goods
Cuisine: Vegan

Ingredients

  • 3 banana 220 g, mashed well, small or 2 medium
  • 1 cup sourdough starter discard 250 g; either room temperature or from the fridge
  • 3 tbsp vegetable oil 30 g
  • 1/2 cup packed (100 g) brown sugar
  • 1 cup flour 130 g
  • 1 tsp baking powder 4 g
  • 1/2 tsp baking soda 3 g
  • pinch salt

Instructions

    Cup of Yum
  1. Preheat oven to 350F (180 C)
  2. In a large bowl, mash your bananas with a potato masher or a fork until you have as little chunks as possible.
  3. Stir in sourdough discard, vegetable oil, and brown sugar and mix well to incorporate.
  4. Sift in flour, baking powder, and baking soda, and a pinch of salt. Mix until just incorporated (try not to overmix, it'll be gummy otherwise). It should have the texture of a light and fluffy cake batter
  5. Grease a loaf pan with either oil or vegan butter. Pour batter into the greased pan, then bake for 60 minutes (or until a cake tester comes out clean). I usually can tell its ready once the sides start to pull away from the pan.
  6. Cool for about 10 minutes in the pan, then transfer onto a wire rack to cool (set it right side up or you'll get weird grid marks on top haha).
  7. Enjoy!

Notes

  • You can stir in about one-third cup of nuts or chocolate chips if desired for added texture and flavor.