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vegan sourdough banana bread, sliced and displayed on a white plate, on a black grid-patterned tea towel, with overripe bananas and a bread knife
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5 from 1 vote

Vegan Sourdough Banana Bread

This sourdough discard banana bread has been my go-to for using up discard that I store up in the fridge! Tender, simple, and easy to make all in one bowl.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 10 slices
Author: Lisa Le

Ingredients

  • 3 small bananas/2 medium bananas 220 g, mashed well
  • 1 cup 250 g sourdough starter discard (either room temp or from the fridge)
  • 3 tbsp 30 g vegetable oil
  • 1/2 cup packed (100 g) brown sugar
  • 1 cup flour 130 g
  • 1 tsp 4 g baking powder
  • 1/2 tsp 3 g baking soda
  • pinch of salt

Instructions

  • Preheat oven to 350F (180 C)
  • In a large bowl, mash your bananas with a potato masher or a fork until you have as little chunks as possible.
  • Stir in sourdough discard, vegetable oil, and brown sugar and mix well to incorporate.
  • Sift in flour, baking powder, and baking soda, and a pinch of salt. Mix until just incorporated (try not to overmix, it'll be gummy otherwise). It should have the texture of a light and fluffy cake batter
  • Grease a loaf pan with either oil or vegan butter. Pour batter into the greased pan, then bake for 60 minutes (or until a cake tester comes out clean). I usually can tell its ready once the sides start to pull away from the pan.
  • Cool for about 10 minutes in the pan, then transfer onto a wire rack to cool (set it right side up or you'll get weird grid marks on top haha).
  • Enjoy!

Notes

Feel free to stir in about 1/3 cup of nuts or chocolate chips if you like too!