Easy Whole Wheat Vegan Sourdough Banana Bread

This easy whole wheat vegan sourdough banana bread is an upgrade to your regular banana bread. Imagine a banana bread having a crispy finish outside yet, soft, moist and delicious inside with a taste of cinnamon flavor too.

Disclaimer: This post contains links to an affiliate website or links to an Amazon shop. As an affiliate member, I will earn from qualifying purchases made by you at no additional cost ever. I appreciate the purchase you made. Read my disclosure.

Jump to recipe button

One morning I woke up and saw all my bananas fall from the holder that I couldn’t bring them all to work to eat so I peel the skin, put in a ziplock, and keep in the freezer until I’m ready to bake again.

Thinking I want to level up my banana bread recipe and make it even healthier, I chose to use whole wheat flour because it has higher protein and nutrients compared to unbleached all-purpose flour.

Don’t worry if you do not have whole wheat flour, you can still use regular flour. Unfortunately, I haven’t tried a gluten-free version of this vegan sourdough banana bread recipe.

Now, sourdough banana bread, maybe you think what’s gonna be the taste or will it be as hard as sourdough bread, will it have the same rise as sourdough bread, and do I need to knead the dough? 

Simply the answer is No,  it doesn’t have that sour after taste, the whole bread is not hard at all, and definitely no kneading in the process.

If you use a sourdough starter discard it will not rise enough like when you are making sourdough bread from an active starter. But if you plan to use your active starter then it might give you nice rise-looking banana bread.

Although using baking soda will also give your banana bread a rise as long as the procedure or process of baking is correct and followed.

If you have a sourdough starter or discard, try this recipe and enjoy a different take on your banana bread.

Want another recipe that uses a sourdough starter discard, check my:

The only difference between a sourdough starter and your discard is that the latter is unfed but you also keep it in the fridge. Every time you feed your starter you remove a certain amount and transfer it to another bottle known as your discard.

Now we will do a lot of recipes using sourdough starters in the future, one baking at a time.

This recipe is super easy and simple, preparations can take about 10 minutes only but the baking is longer than the regular banana bread as this can take up to one hour or more depending on your oven.

SUBSTITUTIONS FOR THE RECIPE

  • Aside from natural brown cane sugar you can also use white sugar or coconut sugar.
  • Instead of vegan butter, high grade cooking oil or unsweetened applesauce can also be used.
  • Instead of sourdough starter discard you can also use your active sourdough starter.
  • Whole wheat flour can be swapped with your regular flour or gluten-free flour that you use in baking.
  • Use any non-dairy unsweetened milk of your choice.
  • Toppings are optional.
vegan sourdough banana bread
Vegan Sourdough Banana Bread

Vegan Sourdough Banana Bread

Ingredients

  • 3 overripe bananas
  • 1 ½ cup or 187g whole wheat flour
  • ½ cup or 90g  brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 60g sourdough starter discard
  • ¼ cup vegan butter (melted) 
  • 1 tsp vanilla
  • ¼ cup or 60ml unsweetened  oat milk
  • Toppings: nuts, raisins,  chocolate chips (optional)

Instructions

  • Preheat the oven to 350 F or 180 C. 
  • Prepare a baking loaf pan by putting a parchment paper or grease with oil or butter.
  • In a medium size bowl mash banana using a fork or a potato masher.
  • Add the remaining liquid ingredients like oat milk, sourdough starter discard, butter, and vanilla. Mix well.
  • In a separate bowl sift whole wheat flour and add baking soda, salt, cinnamon and sugar. Combine well.
  • Slowly pour dry mixture with banana mixture until everything is combined. You can already add the dark chocolate chips.
  • Using a spatula even out the batter in the loaf pan.
  • Add more chocolate chips if you like and alternatively, you can add fresh banana as toppings also.
  • Bake for about 60 minutes or more depending on your oven.
  • Insert a toothpick in the middle part of the banana bread to check the inside. Avoid inserting on top of the fresh banana if you have banana toppings.
  • If the toothpick comes out clean then your banana bread is ready to serve.
  • Optional: You can still extend the baking for about 10-20 minutes for a more crispy edge but baking for about 60 minutes is already good.
  • Remove from oven and set aside for another 10-15 minutes to let it cool for a while.
  • Transfer into your wire cooling rack.
  • Serve and enjoy.
  • Leftovers can be kept in an airtight container to keep it fresh or in the fridge and it can last for up to 7days.
  • Note: While it can be kept in the fridge or counter table do not expect that the edges are still going to be as crispy but the tastes will be delicious still.

RECIPE NOTES

  • If your banana bread is not yet baked after an hour or if you want to extend baking for another 10 minutes, cover the top with aluminum foil to avoid over-browning.
  • This vegan sourdough banana bread does not have any flax egg and still doesn’t break at all. You can still add 1 flax egg if you want and flax seed is healthy too.
  • You can lessen the cinnamon too into half teaspoon or add nutmeg for a fall vibe flavor.

NUTRITION

This vegan sourdough banana bread can yield up to 8 servings with 227 calories per serving. Total Fat 6.9g | Saturated Fat 2.2g | Cholesterol 0mg | Sodium 368mg | Total Carbohydrate 38.9g | Dietary Fiber 1.8g | Total Sugars 16.2g | Protein 3.2g | Vitamin D 3mcg | Calcium 27 mg | Iron 1 mg | Potassium 175mg

Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.

OTHER RECIPES TO TRY

whole wheat banana bread

Whole Wheat Vegan Sourdough Banana Bread

This easy whole wheat vegan sourdough banana bread is an upgrade to your regular banana bread. Imagine a banana bread having a crispy finish outside yet, soft, moist and delicious inside with a taste of cinnamon flavor too.
5 from 27 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8
Calories 227 kcal

Equipment

  • baking loaf pan
  • wire cooling rack
  • wooden spoon or spatula
  • measuring cups and spoons

Ingredients
  

  • 3 overripe bananas
  • 1 ½ cup or 187g whole wheat flour
  • ½ cup or 90g brown sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 60 g sourdough starter discard
  • ¼ cup vegan butter (melted)
  • 1 tsp vanilla
  • ¼ cup or 60ml unsweetened oat milk

Instructions
 

  • Preheat the oven to 350 F or 180 C.
  • Prepare a baking loaf pan by putting a parchment paper or grease with oil or butter.
  • In a medium size bowl mash banana using a fork or a potato masher.
  • Add the remaining liquid ingredients like oat milk, sourdough starter discard, butter, and vanilla. Mix well.
  • In a separate bowl sift whole wheat flour and add baking soda, salt, cinnamon and sugar. Combine well.
  • Slowly pour dry mixture with banana mixture until everything is combined. You can already add the dark chocolate chips.
  • Using a spatula even out the batter in the loaf pan.
  • Add more chocolate chips if you like and alternatively, you can add fresh banana as toppings also.
    batter for banana bread
  • Bake for about 60 minutes or more depending on your oven.
  • Insert a toothpick in the middle part of the banana bread to check the inside. Avoid inserting on top of the fresh banana if you have banana toppings.
  • If the toothpick comes out clean then your banana bread is ready to serve.
  • Optional: You can still extend the baking for about 10-20 minutes for a more crispy edge but baking for about 60 minutes is already good.
  • Remove from oven and set aside for another 10-15 minutes to let it cool for a while.
  • Transfer into your wire cooling rack.
    slice banana bread
  • Serve and enjoy.
  • Leftovers can be kept in an airtight container to keep it fresh or in the fridge and it can last for up to 7days.
  • Note: While it can be kept in the fridge or counter table do not expect that the edges are still going to be as crispy but the tastes will be delicious still.

Video

Notes

  • If your banana bread is not yet baked after an hour or if you want to extend baking for another 10 minutes, cover the top with aluminum foil to avoid over-browning.
  • This vegan sourdough banana bread does not have any flax egg and still doesn’t break at all. You can still add 1 flax egg if you want and flaxseed is healthy too.
  • You can lessen the cinnamon too into half a teaspoon or add nutmeg for a fall vibe flavor.

 

NUTRITION

This vegan sourdough banana bread can yield up to 8 servings with 227 calories per serving. Total Fat 6.9g | Saturated Fat 2.2g | Cholesterol 0mg | Sodium 368mg | Total Carbohydrate 38.9g | Dietary Fiber 1.8g | Total Sugars 16.2g | Protein 3.2g | Vitamin D 3mcg | Calcium 27 mg | Iron 1 mg | Potassium 175mg
Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
call out
Keyword banana bread, sourdough, Vegan

Nutrition Label Embed 312520760 b7ba795adc3e498ca63c3f4a569cceb0

vegan sourdough banana bread

21 Shares

37 thoughts on “Easy Whole Wheat Vegan Sourdough Banana Bread

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating