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Vegan Sourdough Banana Bread Recipe

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★★★★★

4.5 from 134 reviews

This Vegan Sourdough Banana Bread is a moist, flavorful loaf that combines the tangy depth of sourdough starter with ripe bananas and wholesome flours. Using a flaxseed egg replacement keeps it completely vegan, while chopped pecans add a delightful crunch. Perfect for breakfast or a healthy snack, this recipe offers a creative twist on classic banana bread.

Ingredients

Scale

Wet Ingredients

  • 1 cup sourdough starter
  • 3 bananas, mashed
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar

Dry Ingredients

  • 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

  1. Prepare Loaf Pan and Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking. Set aside.
  2. Make Flax Egg: In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 10-15 minutes until it thickens to an egg-like consistency. This will act as your vegan egg substitute.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together 1/2 cup all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, and 1/2 teaspoon salt thoroughly to ensure even distribution.
  4. Combine Wet Ingredients: In a medium bowl, combine the 1 cup sourdough starter, mashed bananas, flax egg mixture, 2 tablespoons melted coconut oil, 1 teaspoon vanilla extract, and 1/2 cup brown sugar. Whisk together until smooth.
  5. Combine Wet and Dry Mixtures: Add the wet mixture to the bowl with dry ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender. Fold in the 3/4 cup chopped pecans carefully.
  6. Transfer to Loaf Pan and Add Toppings: Pour the batter into the prepared loaf pan. If you like, sprinkle extra ground flaxseed, cinnamon sugar, or additional pecans on top for added texture and flavor.
  7. Bake: Place the loaf pan in the preheated oven and bake for 50-60 minutes, checking doneness by inserting a toothpick into the center. When it comes out clean or with a few moist crumbs, the bread is done.
  8. Cool: Allow the loaf to cool in the pan before carefully removing it. Set on a cooling rack to cool completely before slicing for best texture and flavor.

Notes

  • Use ripe bananas for maximum sweetness and moisture.
  • The flax egg binding works as a great vegan egg substitute in baking.
  • Do not overmix the batter; overmixing can make the bread tough.
  • Store leftover banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • You can freeze slices of banana bread for up to 3 months. Thaw at room temperature before serving.
  • Feel free to swap pecans with walnuts or omit nuts for a nut-free version.

Keywords: vegan banana bread, sourdough banana bread, vegan baking, banana bread recipe, dairy-free banana bread, healthy banana bread, flax egg banana bread

Find it online: https://frommamamaya.com/vegan-sourdough-banana-bread-recipe/