Description
Cozy vegan sourdough banana bread recipe using discard for a moist, tangy, sweet loaf perfect for breakfast or snacks.
Ingredients
3 small bananas or 2 medium bananas (220g), mashed
1 cup (250g) sourdough starter discard
3 tbsp (30g) vegetable oil or melted coconut oil
1/2 cup (100g) packed brown sugar
1 cup (130g) flour
1 tsp (4g) baking powder
1/2 tsp (3g) baking soda
Pinch of salt
Optional: 1 tsp cinnamon, 1/2 cup walnuts or vegan chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment.
2. Mash bananas in a large bowl until smooth.
3. Add brown sugar and oil, whisk to combine.
4. Stir in sourdough discard until smooth.
5. Sift in flour, baking powder, baking soda, and salt. Add cinnamon if using.
6. Fold gently until just combined, avoiding overmixing.
7. Fold in walnuts or chocolate chips if using.
8. Pour into loaf pan, smooth the top.
9. Bake 50-60 minutes until a skewer comes out clean.
10. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
11. Slice and enjoy warm or store for later.
Notes
Use very ripe bananas for maximum sweetness.
Discard can be used cold from the fridge.
Store at room temperature for 3-4 days or freeze slices for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American