Looking to use up that sourdough discard and those overripe bananas. Then you are at the right place. Try this easy vegan sourdough banana bread. A moist, slightly sweet and tangy quick bread perfect to serve either breakfast or snack.
This is one of my go-to recipes to use up sourdough discard. And you can never have enough banana bread recipes. So, give this yummy recipe a try and I am sure it will become a part of your repertoire too.
Table of contents
About the Recipe
This banana bread recipe uses 2 ingredients that I always have on hand, sourdough starter and of course the bananas. My starter is now more than a decade old and I am always looking for recipes to use it.
I have been making this banana bread with the discard for many years now. Even though this bread has sourdough, there is no tell-tale sign of it in the taste. All you taste is the banana. I think the sourdough makes this bread really moist and gives it a beautiful soft crumb.
What I love about this sourdough discard banana bread is that it is easily customizable. You can add chopped nuts, cranberries/ raisins, chocolate chips and so on. Or you can leave it just plain. Either way, this is a delicious quick bread perfect for breakfast and/ or snack.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make this vegan sourdough banana bread:
- Sourdough discard - aka unfed starter that is set aside before feeding. Check out my potato sourdough starter post to make your own and what unfed starter means.
- Flour - I use a 50:50 ratio of all purpose flour and white whole-wheat flour. You can use all purpose flour or even whole-wheat pastry flour.
- Banana - Use bananas that are quite ripe and soft. I think those have the most banana flavor.
- Sugar - I use white granulated sugar but you can also use light brown sugar to add some nice molasse-y flavor.
- Oil - I use canola oil to make this vegan. But you can definitely use butter or even shortening instead.
- Egg replacer - I use commercial egg replacer powder, but you can also use ground flaxseed powder in this recipe. If not vegan, then use 1 large egg.
- Leavener - baking powder and baking soda.
- Flavor - along with vanilla extract, I also add ground cardamom to give it extra flavor. But feel free to sub with ground cinnamon or just use vanilla.
- Add-ins - chopped nuts (pecans, walnuts, almonds etc), raisins, cranberries, chocolate chips are all great additions to banana bread.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
This eggless vegan sourdough starter banana bread is a pretty straight forward recipe. There is no creaming or whipping involved. Just mix, pour and bake.
Preheat oven to 350°F. Grease a 9"x5" loaf pan.
In a medium size mixing bowl, combine the flour, baking powder, baking soda and salt.
In a small bowl, combine egg replacer with water. Whisk well and set aside.
In a large mixing bowl, combine oil and sugar until sugar is almost dissolved. Add egg replacer mixture and mix well. Next add mashed banana and whisk to combine.
Add the unfed sourdough starter and vanilla extract. Mix well. Add the dry ingredients to wet ingredients and mix until combined. Stir in the chocolate chips or chopped nuts.
Pour batter into the prepared baking pan and bake for 50~60 mins or until a toothpick inserted into the center of the bread comes out clean.
Cool the bread in the pan for 10 minutes, then remove onto the cooling rack and cool completely before slicing. Enjoy with a smear of butter or jam/ Nutella.
Expert Tips
- Feel free to substitute some of the all purpose flour with whole-wheat flour whole-wheat pastry flour.
- If you are not vegan, then use 6 tablespoons of unsalted butter and 1 large egg. Omit the 3 tablespoons from the recipe.
- If your sourdough starter is too thick, then stir in some water into the batter to make sure that the bread bakes up light.
- Add ins can easily be customized to your liking. If you like sourdough banana nut bread, then add a combination of chopped nuts to the batter. Or add chocolate chips, cranberries, raisins and so on.
- To add flavor to the bread, add ground cinnamon or ground cardamom to the batter.
- Make sourdough banana bread muffins by pouring the batter into a greased or paper lined muffin pan. Bake at 350°F for 30~35 minutes or at 375°F for 25~30 minutes.
Frequently asked questions?
This vegan banana bread stays moist and fresh for 3 days at room temperature. Make sure to place in a airtight container and/or keep well wrapped.
Yes. This is a bread that freezes beautifully. Cool the bread completely and slice it. Wrap 1~2 slices in plastic wrap or foil, place them in freezer safe ziploc bag and freeze for up to 2~3 months.
You might also like
Some delicious sourdough breads to use up the discard that you might like:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Vegan Sourdough Banana Bread
Ingredients
- 2 cups All purpose flour*
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- ⅓ cup Vegetable or Canola Oil
- ¾ cup Sugar
- 1 tablespoon Egg replacer*
- 3 tablespoons Water
- 1 cup Mashed Banana, from 2 medium size very ripe bananas
- 1 cup Sourdough Starter, unfed
- 1 teaspoon Vanilla extract
- ¾ cup Chocolate chips or chopped pecans or walnuts
Instructions
- Preheat oven to 350°F. Grease a 9"x5" loaf pan.
- In a medium size mixing bowl, combine the flour, baking powder, baking soda and salt. In a large mixing bowl, combine oil and sugar until sugar is almost dissolved. Add egg replacer, water and mix well. Next add mashed banana and whisk to combine. Add the unfed sourdough starter and vanilla extract. Mix well.
- Add the dry ingredients to wet ingredients and mix until combined. Stir in the add-ins, chocolate chips or chopped nuts or dry fruit.
- Pour batter into the prepared baking pan and bake for 50 - 60 mins or until a toothpick inserted into the center of the bread comes out clean.
- Cool the bread in the pan for 10 minutes, then remove onto the cooling rack and cool completely before slicing. Enjoy with a smear of butter or jam/ Nutella.
Video
Notes
- Feel free to substitute some of the all purpose flour with whole-wheat flour whole-wheat pastry flour.
- If you are not vegan, then use 6 tablespoons of unsalted butter and 1 large egg. Omit the 3 tablespoons from the recipe.
- If your sourdough starter is too thick, then stir in some water into the batter to make sure that the bread bakes up light.
- Add ins can easily be customized to your liking. If you like sourdough banana nut bread, then add a combination of chopped nuts to the batter. Or add chocolate chips, cranberries, raisins and so on.
- To add flavor to the bread, add ground cinnamon or ground cardamom to the batter.
- Make sourdough banana bread muffins by pouring the batter into a greased or paper lined muffin pan. Bake at 350°F for 30~35 minutes or at 375°F for 25~30 minutes.
Priya Suresh
Am yet to experiment with sourdough starter, bread looks fabulous.
Colleen Gulas
Thanks for sharing this recipe. I doubled it and it worked perfect. Only using 1 1/2 cup starter and instead of 2 tsp of salt I used 1 tsp salt and 1 tsp sour salt. Probably the best Banana Nut bread I have ever had!
Colleen Gulas
Thanks for sharing this recipe. I doubled it and it worked perfect. Only using 1 1/2 cup starter and instead of 2 tsp of salt I used 1 tsp salt and 1 tsp sour salt. Probably the best Banana Nut bread I have ever had!
Colleen Gulas
Thank you for sharing this recipe. I doubled it and it worked perfect. I only used a 1 1/2 cup starter though and instead of 2 tsp salt, I used 1 tsp salt and 1 tsp sour salt. I think this is the best banana nut bread I have ever had. Thanks again!
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