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vegan sourdough banana bread

Vegan Sourdough Banana Bread – The perfect companion for your breakfast, an innocent alternative for kids’ sweet love, a happiness package for the upcoming Valentine’s Day.

Here is a healthy and delicious recipe of Banana Bread that makes good use of your sourdough starter. Moist, sesame seeds and fresh ginger add a unique touch to it. If you don’t have sourdough starter, not to worry, just see the recipe notes.

What is Sourdough Starter/Discard:

Make Pancakes! Make Biscuits! Make Buns! Make Tortillas! Make Scones!

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Vegan Sourdough Banana Bread before entering the oven

What we can be love about this Banana Bread recipe is the beautiful Sesame Seed Crust. To make the crust, oil a loaf and sprinkle with sesame seeds. Make the banana bread vegan if you like by adding “flax eggs”. Here I used ground flax seeds and water. Use 3/4 of a cup of sour dough starter. And 1 cup of ripe, mashed bananas. Fresh grated ginger gives the Banana Bread and nice flavor- feel free to add a little more for extra punch. Mix it all together into a thick batter. Feel free to add nuts (walnuts, hazelnuts sunflower seeds, pumkin seeds) if you like.

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Vegan Sourdough Banana Bread after getting out of the oven

To create a pretty top, split a banana (less ripe is better here) and sprinkle with brown sugar or coconut sugar. And bake in a 350F oven for 50-55 minutes. The unique taste that anyone can easily make is ready. Remove the Banana Bread from the pan and behold the lovely crust! Make the Maple Tahini Sauce for drizzling – It is seriously loved.

See my other dessert recipes for dessert getaways.

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Remove the Vegan Sourdough Banana Bread from the pan and behold the lovely crust

Vegan Sourdough Banana Bread Ingredients

Flax Eggs

  • 2 tablespoons ground flax seeds
  • 1/3 cup water

Loaf Pan Prep (optional, or sub parchment) 

  • 1 teaspoon avocado oil, olive oil , grapeseed oil, coconut oiletc.
  • 3 tablespoons sesame seeds

Wet Ingredients

  • 1 cup (3–4 bananas) ripe banana, mashed
  • 1/2 cup oil, (avocado oil, olive oil, grapeseed oil or coconut oil or other )
  • 3/4 cup sourdough starter discard (or see notes for substitution)
  • 1/2 cup maple syrup
  • 1/3 cup coconut sugar or brown sugar
  • 1 tablespoon ginger root, freshly grated or 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice

Dry Ingredients

  • 2 cups (250 grams) flour, all-purpose
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

Optional flavourful additions

  • 1/2 cup chopped walnuts, or hazelnuts, or sunflower seeds, or pumkin seeds(or other nuts),
  • 1 banana (for the top, not too ripe) and brown sugar for sprinkling,
  • 1/2 cup chocolate chips.

Tahini Maple Spread (optional but verry good)

  • 2 tablespoons tahini paste
  • 2 tablespoons coconut oil, softened but not melted or liquid
  • 1 tablespoon maple syrup
  • pinch of sea salt
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Vegan Sourdough Banana Bread serve with Tahini Maple Spread

Vegan Sourdough Banana Bread Instructions

  • Preheat oven to 350F.
  • Make the Flax Eggs: Mix the flax seeds and water in a small bowl, set aside.
  • Prep Loaf Pan: Oil a 9 x 5 loaf pan with the teaspoon of oil.  Sprinkle sesame seeds in pan on top of the oil, shake pan around so they are coating the bottom and sides fairly evenly.  Set pan aside.
  • In a large bowl, wet ingredients – whisk mashed banana, oil, sourdough starter (see notes) , maple syrup, sugar, ginger, cinnamon, allspice and flax mixture together until well blended.
  • In a different small bowl dry ingredients – mix flour, salt, baking powder & baking soda.
  • Add flour mixture to wet and stir to just combined. Pour into the prepared pan ( see notes for adding whole banana slices to the top) and place on a middle rack in a preheated oven.
  • Bake on the middle rack at 350F for 45-50 minutes or until a skewer comes out clean.  Cool in pan for about 20 minutes.  Carefully turn out onto a cooling rack.
  • Toast slices of day old banana bread and lavishly spread with Tahini Maple Spread (optional, but heavenly)

Tahini Maple Spread

Mix all ingredients together in small bowl until smooth and creamy.

Notes

  • Feel free to use 3/4 cups more mashed banana instead of sourdough starter, plus 1 addional teaspoon baking powder.
  • Feel free to add walnuts, or hazelnuts, or sunflower seeds, or pumkin seeds(or other nuts), chocolate chips or nibs to the batter.
  • To add sliced banana to the top, cut an unpeeled banana in half  lengthwise (not too ripe) remove peel and nestle in the batter. Sprinkle with brown sugar.
  • After it cools, keep it covered and at room temperature.

vegan sourdough banana bread

Recipe by CuhabegCourse: Breakfast, DessertCuisine: AmericanDifficulty: Intermediate
Servings

6-8

servings
Prep time

10

minutes
Cooking time

50

minutes
Calories

285

kcal
Total time

1

hour 

Vegan Sourdough Banana Bread – The perfect companion for your breakfast, an innocent alternative for kids’ sweet love, a happiness package for the upcoming Valentine’s Day.

Ingredients

  • Flax Eggs
  • 2 tablespoons ground flax seeds

  • 1/3 cup water

  • Loaf Pan Prep (optional, or sub parchment)
  • 1 teaspoon avocado oil, olive oil , grapeseed oil, coconut oil etc.

  • 3 tablespoons sesame seeds

  • Wet Ingredients
  • 1 cup (3–4 bananas) ripe banana, mashed

  • 1/2 cup oil, (avocado oil, olive oil, grapeseed oil or coconut oil or other )

  • 3/4 cup sourdough starter discard (or see notes for substitution)

  • 1/2 cup maple syrup

  • 1/3 cup coconut sugar or brown sugar

  • 1 tablespoon ginger root, freshly grated or 1 teaspoon ground ginger

  • 1 teaspoon cinnamon

  • 1/2 teaspoon allspice

  • Dry Ingredients
  • 2 cups (250 grams) flour, all-purpose

  • 3/4 teaspoon sea salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • Optional flavourful additions
  • 1/2 cup chopped walnuts, or hazelnuts, or sunflower seeds, or pumkin seeds(or other nuts),

  • 1 banana (for the top, not too ripe) and brown sugar for sprinkling,

  • 1/2 cup chocolate chips

  • Tahini Maple Spread (optional but verry good)
  • 2 tablespoons tahini paste

  • 2 tablespoons coconut oil, softened but not melted or liquid

  • 1 tablespoon maple syrup

  • pinch of sea salt

Directions

  • Preheat oven to 350F.
  • Make the Flax Eggs: Mix the flax seeds and water in a small bowl, set aside.
  • Prep Loaf Pan: Oil a 9 x 5 loaf pan with the teaspoon of oil. Sprinkle sesame seeds in pan on top of the oil, shake pan around so they are coating the bottom and sides fairly evenly. Set pan aside.
  • In a large bowl, wet ingredients – whisk mashed banana, oil, sourdough starter (see notes) , maple syrup, sugar, ginger, cinnamon, allspice and flax mixture together until well blended.
  • In a different small bowl dry ingredients – mix flour, salt, baking powder & baking soda.
  • Add flour mixture to wet and stir to just combined. Pour into the prepared pan ( see notes for adding whole banana slices to the top) and place on a middle rack in a preheated oven.
  • Bake on the middle rack at 350F for 45-50 minutes or until a skewer comes out clean. Cool in pan for about 20 minutes. Carefully turn out onto a cooling rack.
  • Toast slices of day old banana bread and lavishly spread with Tahini Maple Spread (optional, but heavenly)
  • Tahini Maple Spread
  • Mix all ingredients together in small bowl until smooth and creamy.

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