Vegan Sourdough Banana Bread: Discard or Starter
Deliciously moist and tender vegan sourdough banana bread using fresh starter or discard. Easy to make and perfect for the entire family.
NOTE: This post has been updated since it was originally published on January 5, 2023.
There is nothing like warm, freshly baked bread straight from the oven – the smell, the anticipation… oh my! This vegan sourdough banana bread recipe delivers just that and more, and it is super quick and easy. Perfect for a weekend breakfast at home.
One great thing about this delicious recipe is that you can use fresh and bubbly sourdough starter or sourdough discard.
And if you don’t have either of those, you can still make this lovely banana bread by just adding a bit more flour. I show you how in the step-by-step below.
It seems I always have very ripe bananas in my kitchen, and I hate throwing them away, so I’ve learned to make all kinds of breakfasty baked goodies using ripe bananas.
Every once in a while it’s a special treat to have a yummy sweet breakfast treat but even when we do, I like to try to make it as healthy as I can without the recipe losing its indulgent flavor.
Doug, who is managing Parkinson’s disease, has quite a big sweet tooth, and he especially likes having something sweet in the morning, like a doughnut or muffin.
So I try to make sure we have healthy baked goods in the house for him to grab – and for me too!
Let me show you how to make the best sourdough banana bread – vegan style!
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Kitchen Tools Used
- Hand mixer. I highly recommend using a hand mixer over a stand mixer so that you can better feel the consistency of the batter as you are blending.
I love to use my mom’s old hand-held mixer, it isn’t so powerful that it sprays batter everywhere, and it brings back so many warm memories of me as a little girl baking in the kitchen with my mom. - Loaf pan. I prefer to use a quality bread loaf pan that is non-stick.
- Mixing bowls. My preference is always glass mixing bowls in a variety of sizes.
- Measuring cups and spoons. I like to collect pretty measuring cups and measuring spoons that are made with a variety of materials such as copper or wood.
- Whisk. A medium-sized whisk is necessary to combine the dry ingredients and to create air before blending.
- Mesh strainer. You will need a fine mesh strainer for sifting the flour before blending.
Vegan Sourdough Banana Bread Ingredients
Vegan butter. Consider Earth Balance or Myokos vegan butter which comes in sticks, or you can also use olive oil or avocado oil if you wish.
Cane sugar. I don’t use cane sugar too often but when I do, I prefer to buy cane sugar that is fair trade, regenerative, and organic certified.
Brown sugar. The same with brown sugar. I prefer to buy the highest quality I can find.
Bananas. Ripe bananas work best for baking.
ProTip: If you find you do not have ripe bananas, preheat your oven on low, approximately 275°F, and place a couple of bananas on a baking sheet with their skins on. Let them “bake” for approximately 30-40 minutes. The skins will turn dark, but this ripens bananas quickly!
Ground flax. You will use this as a binder to replace eggs.
Vanilla. It is best to use pure vanilla extract versus vanilla flavoring. I show you how to make your own vanilla extract, and it is so very simple, with just two ingredients.
Sourdough starter. You can use fresh bubbly starter, or even sourdough discard if you forgot to feed your starter.
All-purpose flour. I prefer to use organic flour. You can also use whole wheat flour, or half whole wheat and half all-purpose flour if you wish.
Baking powder. Assists with the rising effect.
Baking soda. Just a bit is all you need.
Cinnamon. I prefer Ceylon cinnamon.
Salt (optional). You can use sea salt or kosher salt if you wish.
Optional Add-Ins
Nuts. Such as crushed walnuts, pecans, almonds, or macadamia nuts are great.
Dried fruit. Consider dried fruit like cherries, blueberries, or even mango – yum!
Vegan chocolate chips. If you are a chocolate lover, consider vegan chocolate chips, about 1/3 cup is perfect.
How To Make Sourdough Banana Bread
NOTE: For the exact measurements, full recipe, and nutritional information, please see the printable recipe card below.
PREPARATION
Preheat oven and lightly grease a bread loaf pan.
Mix the ground flax with water to make a binder, similar to an egg.
Mash the bananas to your desired consistency.
Sift and measure flour, baking soda, and powder.
INSTRUCTIONS
Cream butter and sugars until light and fluffy.
Add flax mixture and vanilla, and blend until smooth and creamy.
Next, add the mashed bananas and sourdough starter, and mix gently.
Add flour mixture, a small portion at a time, and blend until just combined.
Pour mixture into prepared loaf pan, and place it in the oven to bake until golden brown.
Once finished baking, take the bread out of the oven and place it on a wire rack to cool.
Gently remove the loaf from the pan and allow it to cool completely on the rack before slicing.
Enjoy!
Recipe Notes and Tips for Success
Flax egg. Allow your flax mixture to gel and thicken well. This is your egg replacement, so you want it thick to bind.
Fresh starter. Make sure your sourdough starter is fresh and bubbly. That means you have fed it prior and it is as fresh as can be.
No starter? No problem. If you do not have a sourdough starter, you can still make this recipe. Just add an additional 1/2 cup of all-purpose flour to the mixture.
Dark on the outside. If you feel like the top of your banana bread is getting too dark, yet the inside is not quite done, then place a piece of aluminum foil over the top of the bread (loosely), and continue to bake until the center comes out perfectly dry.
Sifting beforehand. Sifting the flour gives this recipe a unique texture. If you are short on time, feel free to skip this part. It won’t have the same texture but will be just as delicious. Try both ways when you get a chance.
Dairy butter. Feel free to use regular dairy butter if you are not concerned about your bread being vegan.
Chunky bananas. I like to mash my bananas until they are very smooth, but I know others who like their bananas “chunky”. You be the guide.
Less sugar. If you want this recipe to be lower in sugar, you can replace the white sugar with monkfruit. I have done this many times, and it tastes just as good.
Muffins instead. You can also use this recipe to make muffins instead of a bread loaf.
Just follow the recipe and then pour the batter into a greased muffin tray, or use paper muffin liners for easy removal.
Baking time will be anywhere from 20-30 minutes. Again, make sure that the toothpick comes out clean.
How To Store
This sourdough bread will stay fresh on your kitchen counter for about 3-4 days.
If you feel you will not eat all of your bread within that time frame, then I would recommend storing it in the fridge. It will keep well for up to one week in the fridge.
You can also freeze this sourdough banana bread. Just place the bread in a freezer-safe container. I like to use glass containers, but you can also use freezer bags.
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Additional Vegan Quick Bread Recipes
- Vegan Scones: Traditional British Style
- Healthy Banana Pumpkin Muffins (Vegan and Gluten-Free)
- Quick and Easy Vegan Blueberry Scones
- Sugar Free Peach Cobbler With Easy Drop Biscuits
- Best Sourdough Discard Pancakes: A Fluffy Weekend Delight
- The Easiest Vegan Sourdough Discard Waffle Recipe
VIDEO: How To Make Sourdough Banana Bread
Let’s Connect
I hope you enjoyed this article and will try this delicious, easy, vegan sourdough banana bread recipe!
Making quick breads is simple and such a delicious treat for the entire family – for busy work days or an afternoon treat when you need to take a small break, or as an indulgence on a lazy weekend morning.
QUESTION. What are some other ways you like to use your very ripe bananas?
Let me know in the comment section below. I’d love to hear from you!
More Healthy Recipes and Caregiver Support
Printable Recipe Card
Vegan Sourdough Banana Bread (Starter or Discard)
Equipment
Ingredients
- 5 tbsp vegan butter
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 2 medium very ripe bananas
- 2 tbsp ground flax seed
- 1 tsp pure vanilla extract
- 1/2 cup sourdough starter fresh and bubbly or discard
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Optional Add-Ins
- nuts – crushed walnuts, almonds, etc.
- dried fruit – cherries, blueberries, etc.
- mini chocolate chips – vegan or dairy chips
Instructions
Preparation
- Preheat the oven to 350° Fahrenheit, and lightly grease, or parchment line, a bread loaf pan.
- In a small bowl, measure out the ground flax seed and add 6Tb of filtered water.Stir until combined, and set aside to thicken. Approximately 10 minutes.
- In another small bowl, mash the bananas using a fork until desired consistency for your bread. Set aside.
- Sift flour. Measure out the flour, and then sift again 3 times. Place in a medium bowl.
- Measure out the baking powder, baking soda, cinnamon, and salt, and add these to the sifted flour.Whisk until combined well. Set aside.
Instructions
- In a large bowl, cream the butter and sugars until light and fluffy.5 tbsp vegan butter, 1/3 cup white sugar, 1/3 cup brown sugar
- Add the flax mixture and vanilla extract to the bowl. Blend until smooth and creamy.2 tbsp ground flax seed, 1 tsp pure vanilla extract
- Add the mashed bananas and sourdough starter. Mix gently, using a spatula to scrape down the sides.2 medium very ripe bananas, 1/2 cup sourdough starter
- Add the flour mixture, a small portion at a time, and blend until just combined, being careful not to overmix.1 1/2 cup all-purpose flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
- Pour the mixture into a prepared loaf pan and place in the oven for approximately 50 minutes and until golden brown.NOTE: Bread will be ready when a toothpick comes out perfectly clean from the center.
- When done, take the sourdough banana bread out of the oven and place it on a wire rack to cool for approximately 15-20 minutes.
- Once cool, gently remove bread loaf from the pan and allow it to cool completely on the rack before slicing.Enjoy!
Notes
- Sift. Sifting the flour gives this recipe a unique texture. If you are short on time, feel free to skip this part. It won’t have the same texture but will be just as delicious. Try both ways whenever you get a chance.
- Dairy butter. Feel free to use regular dairy butter if you are not concerned about your bread being vegan.
- Flax egg. Allow your flax mixture to gel and thicken well. This is your egg replacement so you want it thick in order to bind.
- Chunky or smooth bananas. Mash the bananas according to your desired taste and texture.
- Fresh starter. Make sure your sourdough starter is fresh and bubbly. That means you have fed it prior and it is as fresh as can be.
- No starter? If you do not have sourdough starter you can still make this recipe. Just add an additional 1/2 cup of all-purpose flour to the mixture.
- Low sugar. If you want this recipe to be lower in sugar you can replace the white sugar with monkfruit.
- Too dark. If you feel like the top of your banana bread is getting too dark, yet the inside is not quite done, then place a piece of aluminum foil over the top of the bread (loosely), and continue to bake until the center comes out perfectly dry.
- Add-ins. If you are going to use add-ins such as nuts, dried fruit, or mini chocolate chips, use approximately 1/3 to 1/2 cup.
- Muffins. To make muffins instead of a loaf, just follow the recipe and then pour the batter in a greased muffin tray, or use paper muffin liners for easy removal. Baking time will be anywhere from 20-30 minutes. Again, make sure that toothpick comes out clean.
- Counter. This delicious vegan sourdough banana bread will stay fresh on the counter for approximately 3-4 days.
- Fridge. This sourdough bread will last in the fridge for up to one week.
- Freezer. For longer storage, you can easily freeze this bread. Just place the bread in either a freezer-safe container or freezer bags.
