"What did one sourdough say to the other?“ "I loaf spending time with you!”
Banana bread is a timeless classic, loved for its moist texture and sweet, comforting flavor. But what if we told you there was a way to elevate this beloved treat with the tangy goodness of sourdough? If you already have a sourdough starter on hand, making vegan sourdough banana bread is an easy and delicious way to incorporate that extra starter into your baking routine while creating a unique twist on the traditional recipe. The result is a loaf that is moist, flavorful, and just the right amount of tangy. Here's how you can make your own vegan sourdough banana bread!
Ingredients:
1 cup unsalted plant-based butter
1 1/2 cups granulated sugar
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
3 bananas (overripe)
1/2 cup unsweetened applesauce (or 2 Tbsp ground flax seed + 6 Tbsp water)
1 tsp vanilla extract
1/2 cup sourdough starter (discarded or active; both work)
1/2 cup chopped walnuts or chocolate chips (optional for added texture)
Instructions:
Step 1: Prepare the Wet Ingredients
Start by preheating your oven to 350°F (175°C) and greasing a standard 9x5-inch loaf pan. In a large mixing bowl, mash your ripe bananas with a fork until smooth. The riper the bananas, the sweeter and more flavorful the bread will be.
To your mashed bananas, add the sourdough starter, applesauce, melted plant-based butter (or oil), sugar, and vanilla extract. Mix these ingredients together until fully combined. The sourdough starter helps give the bread a subtle tang, complementing the sweetness of the bananas.
Step 2: Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, salt. The baking soda helps the bread rise and creates a soft texture, while the salt balances the sweetness of the bananas and sugar.
Step 3: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients gradually. Stir gently until everything is just combined—avoid overmixing, as this can lead to a denser loaf. If you’re adding any extras like walnuts or chocolate chips, fold them in at this point.
Step 4: Bake the Banana Bread
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 45 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean. The bread should be golden brown on top and feel firm to the touch.
Step 5: Cool and Enjoy
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
Tips for the Best Sourdough Banana Bread:
Use Overripe Bananas: The key to super flavorful banana bread is using bananas that are very ripe. The more brown spots, the better! This ensures a rich, sweet flavor that pairs perfectly with the tang of the sourdough starter.
Don't Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can result in a dense loaf rather than a light, fluffy one.
Adjust the Sweetness: If you like your banana bread on the sweeter side, feel free to increase the sugar slightly. If you're using sweetened sourdough starter discard, you may want to reduce the sugar a little bit.
Add-ins: You can customize your sourdough banana bread by adding nuts, chocolate chips, or dried fruit. Walnuts are a classic choice, but feel free to experiment with your favorite mix-ins!
Using Discarded Sourdough Starter: If you have extra sourdough starter that you’re discarding, this recipe is an excellent way to put it to good use. It’s a great way to prevent waste while adding a unique flavor to your baked goods.
Freezing: If you are like me and you like to maximize your time, I 4 times my recipe and than freeze a loaf or two and gift one while we still get to eat one. It freezes great, just allow to thaw and come to room temp. before cutting.
Why Make Sourdough Banana Bread?
Complex Flavor: The sourdough starter adds a delightful tanginess, balancing the sweetness of the bananas and sugar. The longer fermentation time of sourdough contributes to the depth of flavor in the bread.
Moist Texture: The combination of ripe bananas and sourdough starter creates an extra-moist texture that is perfect for banana bread.
Easy to Make: This recipe is just as easy as a classic banana bread recipe but with an added bonus—using up that sourdough discard!
Conclusion
Sourdough banana bread is a simple yet creative way to breathe new life into an old favorite. Whether you're trying to use up leftover sourdough starter or just looking for a new twist on banana bread, this recipe is sure to impress. With the perfect balance of sweetness and tang, it’s the ideal treat for breakfast, a snack, or dessert. So next time you have some ripe bananas and extra sourdough starter, try making this deliciously unique banana bread!
Enjoy baking, and happy eating!
What is your favorite vegan sourdough recipe?
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