Ingredients
Equipment
Method
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!
Nutrition
Notes
Recipe 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.