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Vegan Sourdough Banana Bread

This sourdough discard banana bread has been my go-to for using up discard that I store up in the fridge! Tender, simple, and easy to make all in one bowl.

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

Ingredients

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

  • Feel free to stir in about 1/3 cup of nuts or chocolate chips if you like too!