Dessert

Vegan Sourdough Banana Bread Recipe

ByMaya Quinn December 13, 2025December 13, 2025

Introduction

This vegan sourdough banana bread is a moist and flavorful twist on a classic favorite. Made with ripe bananas, tangy sourdough starter, and wholesome ingredients, it’s perfect for breakfast or an afternoon snack. Enjoy a slice topped with your favorite nuts or a sprinkle of cinnamon sugar.

A loaf of banana bread with a rough, cracked brown crust topped with three slices of banana in the middle, resting on a wire cooling rack over a white marbled surface. Two slices are cut from the loaf and laid beside it, showing the inside texture with visible bits of walnuts and the soft, dense, brown crumb. The banana bread looks moist with a slightly darker edge on the crust. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sourdough starter
3 bananas, mashed
1 tablespoon ground flaxseed
3 tablespoons water
2 tablespoons melted coconut oil
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup chopped pecans
Optional toppings: ground flaxseed, cinnamon sugar, chopped or whole pecans

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
Step 2: In a small bowl, mix the ground flaxseed with water. Let it sit for 10–15 minutes until it thickens to an egg-like consistency.
Step 3: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
Step 4: In a medium bowl, combine the sourdough starter, mashed bananas, flaxseed mixture, melted coconut oil, vanilla, and brown sugar. Whisk until smooth.
Step 5: Add the wet ingredients to the dry ingredients and stir gently until just combined. Fold in the chopped pecans carefully.
Step 6: Pour the batter into the prepared loaf pan. If you like, sprinkle the top with extra ground flaxseed, cinnamon sugar, or pecans.
Step 7: Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan before removing it, then transfer to a wire rack to cool completely.

Tips & Variations

Use very ripe bananas for the best natural sweetness and moisture.
Substitute pecans with walnuts or chocolate chips for a different flavor.
If you don’t have sourdough starter, you can replace it with an equal amount of vegan yogurt or applesauce with a teaspoon of vinegar for tang.
For a gluten-free version, try using a gluten-free flour blend instead of all-purpose and whole wheat flours.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it longer, wrap tightly and freeze for up to 3 months. Thaw at room temperature and warm slices gently in the oven or toaster before serving.

How to Serve

A loaf of banana bread resting on a white marbled surface, cut into three slices. The top of the loaf is golden brown with a slightly rough texture, decorated with two round banana slices embedded on the crust. The inside of the bread is dense and moist with visible small pieces of nuts scattered throughout, showing a rich brown color. The banana bread is placed on a cooling rack with a silver grid pattern, adding a subtle contrast to the warm tones of the bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular eggs instead of flaxseed in this recipe?

This recipe is designed to be vegan, so flaxseed acts as a plant-based egg substitute. If you want to use regular eggs, you can replace the flaxseed and water mixture with 1 or 2 eggs, but it will no longer be vegan.

What if I don’t have sourdough starter?

If you don’t have sourdough starter, you can substitute it with an equal amount of vegan yogurt or applesauce mixed with a teaspoon of vinegar to mimic the tangy flavor. The texture may vary slightly, but the bread will still be delicious.