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!
Preheat oven to 350 degrees. Grease a 9x5-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
If you don't need the recipe to be vegan, you can use 1 large egg in place of the "flax egg" (ground flax + water) in the recipe.Makes 1 9x5-inch loaf.