Vegan Sourdough Banana Bread is a great way to use up your sourdough starter discard! This easy banana bread does not require eggs or milk, making it easy to whip up even if your pantry is a little sparse!
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Sourdough starter is really having a moment.
With everyone stuck at home, it is hard to find someone who hasn’t at least considered dabbling in sourdough.
I’ve been a fan of sourdough for a long time. For a couple of years I had a starter made using my sourdough starter tutorial.
When we got married and were gone several weeks for the wedding and honeymoon, I ended up letting my starter die off. RIP.
Several months ago I decided to get into sourdough again. This time, instead of making my own starter, I got some from a friend who works at a local bakery.
If you aren’t up for starting your own from scratch, getting some from a friend or a bakery is a great option. The older a starter is, the more flavorful it is, so you’d be ahead of the game from the jump.
Either way, one of the things I like most about sourdough is how versatile it is.
Sure, you can make a traditional sourdough boule or batard. (My current favorite being Joshua Weissman’s No Knead Beginner Sourdough Bread.)
But you can also make less-traditional breads, such as sourdough focaccia or Roasted Strawberry Sourdough Muffins, with your starter.
Hell, you can even make pancakes, waffles, or sourdough crackers.
The thing about making recipes like muffins and crackers is that you can actually make use of your starter discard – that is, the leftover starter that you would normally throw away when you feed your starter.
But one of my favorite ways to use my discard is in this Vegan Sourdough Banana Bread.
BANANA BREAD USING SOURDOUGH DISCARD
As you guys know, I’m not strictly a vegan baker, and most of the time my vegan recipes are only vegan by accident.
But the happy side-effect of this recipe being intentionally vegan is that, in addition to using up your sourdough discard, it can be made even if your pantry and fridge are looking a little sparse.
No eggs? No problem.
No milk? No problem.
No butter? No problem.
The sourdough starter provides the same moisture and tang that buttermilk would in traditional banana bread, and a “flax egg” (ground flax and water) stands in place of chicken eggs.
This recipe also has very little oil, using only 2 tablespoons of coconut oil.
If you like, you can use one large egg in place of the “flax egg” if you happen to have eggs on hand (and don’t need the bread to be vegan, of course).
HOW TO MAKE SOURDOUGH BANANA BREAD
Unlike traditional sourdough breads that require stretching and folding and long fermentation (rise) times, making Vegan Sourdough Banana Bread is not that much different from making regular banana bread.
First, combine the ground flax and the water. As that hangs out, it will thicken and take on a consistency similar to an egg. This is your “flax egg”!
Whisk together the dry ingredients.
Mix together the wet ingredients.
Add the wet ingredients to the dry ingredients and fold in some chopped pecans.
Pour into a prepared loaf pan and bake!
I like to make this bread with some chopped pecans, but you could go for some chocolate chips if you prefer.
But what about toppings? Before baking, you can sprinkle the top with some more ground flaxseed, cinnamon sugar, or more chopped pecans!
You could even decorate the top with some slices of banana. Really, it’s all about what sounds best to you.
How you eat your banana bread? Well, that’s up to you. Although I personally suggest it warmed with some butter {or, you know, vegan margarine} and a hefty sprinkling of cinnamon sugar.
But that’s just my opinion.
Vegan Sourdough Banana Bread
Ingredients
- 1 cup sourdough starter
- 3 bananas mashed
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chopped pecans
- Optional toppings: Ground flaxseed; cinnamon sugar; chopped or whole pecans
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Instructions
- Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan; set aside.
- In a small bowl, combine the ground flaxseed with the water. Set aside for 10-15 minutes, or until thickened and the consistency of an egg.
- In a large bowl, combine the flours, baking soda, and salt.
- In a medium bowl, whisk together the starter, mashed banana, flaxseed mixture (your “flax egg”), vanilla, oil, and brown sugar. Add to the dry ingredients and stir until just combined. Gently fold in the pecans.
- Pour the batter into the prepared loaf pan. If desired, sprinkle the top generously with extra ground flaxseed, cinnamon sugar, or pecans. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before removing from the pan, then set on a rack to cool completely.
Notes
Nutrition
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
Sluuuuurp…oh sorry, that was me sucking back the saliva that was forming in my mouth while reading your post. Sourdough banana bread, Stephie, you craaaazy! It sounds sooo good! and slathered in melty butter is exactly how I like it. I say kudos to you for following your dreams! Great things are headed your way, missy!!
Bahaha you crack me up.
This looks amazing!! I so appreciate a good vegan bread recipe. Thanks for sharing :).
Put your heart and soul into anything and you’ll find a way to make it happen. In the meantime, check out Michelle’s story of her journey to being a full time blogger. When you see it step by step and know what needs to be done, although daunting, it’s a path and show you where you can go.
http://www.browneyedbaker.com/2011/08/29/the-journey-to-full-time-food-blogging/
Thanks, Colleen! I’ll check it out!
Gonna have to try this with some of those de-woozicated bananas that tend to hang around. I’m thinking a pecan/cinnamon sugar mixture on top. 🙂
What an interesting recipe ~ Fingers crossed for you & wishing you only the best 🙂
Thank you!
I think your honesty about what you want out of life is going to get you very far! Do you know how many people float around and don’t know what they want? You know exactly what you want! Now, go get it! I’ll email you more…. 😉
You’ll get there girly-and in the meantime this tutoring gig sounds like it could be right up your alley! And omg this bread….especially slathered with butter, nom nom nom
I knew I couldn’t be the only one who would want to slather their vegan bread in butter. 😉
Two things. 1: So could I make dairy-free soda bread with sourdough starter? This intrigues me. 2: I totally understand how you feel, but remember that in a weird way you are so lucky to have all of your “competitors” since they are also your community! OK three things. 3: Good for you for sticking with the job hunt until you find something that works, and not just settling and being bummed.
Yes! I think you could. I’ll email you with more details on swapping sourdough for liquids/flour.
Follow your dreams, no matter what they are. 🙂
Totally relate to the inconsequential speck of Internet real estate feelings you have. I feel like sometimes my life motto is based on Dory from Finding Nemo, “Just keep swimming, just keep swimming..” Just keep moving forward, everything will be as it is supposed to be! PS sourdough and banana…. Genius!