There’s nothing quite like the homey aroma of freshly baked banana bread wafting through the kitchen. It’s one of those comforting treats that just screams warmth and nostalgia, isn’t it? Well, get ready to fall in love with this incredible vegan sourdough banana bread recipe that’s about to become your new go-to! Not only is it completely dairy-free and egg-free, but it also utilizes that sourdough discard you’d normally toss away. The result? An unbelievably moist and tender loaf with delightful sourdough tanginess.
What Makes This Recipe Unique
The Power of Sourdough Discard in Dairy-Free Banana Bread
Let’s be real – tossing that sourdough discard straight into the trash is just plain wrong. Why waste all that glorious, fermented flavor? By using it in this dairy-free banana bread, you’re not only reducing waste but unlocking a world of deliciousness too. That discard adds crazy moisture and tenderness to the crumb while giving the loaf a subtle, tangy sourdough taste that’ll have you going back for slice after slice. Moreover, it acts as a natural leavening agent, helping the bread rise beautifully.
A Nutritious Plant-Based Sweet Bread Loaf
Besides being completely egg-free and dairy-free, this recipe gets a nutritional boost from using protein-packed whole wheat flour. And instead of regular sugar, we’re naturally sweetening things up with maple syrup – because who doesn’t love that rich, caramelly flavor? Not to mention, maple syrup is an unrefined sweetener that’s gentler on blood sugar levels. Oh, and let’s not forget the chopped walnuts folded right into the batter. They add the perfect crunch while giving you a dose of healthy fats, fiber, and plant-based protein. Talk about a plant-based sweet bread that has it all!
Ingredients and Substitutions
This vegan banana bread uses a combination of basic pantry staples and some simple vegan swaps. Additionally, there’s plenty of room for customization with different mix-in options. Let’s break down what you’ll need:
Pantry Staple Ingredients for Vegan Banana Bread
- All-purpose flour and whole wheat flour: The perfect flour blend for hearty texture without being too dense. Alternatively, you can use all whole wheat flour for an even heartier loaf.
- Baking soda and salt: Leavening agents to help the loaf rise properly. Baking soda also helps create that coveted tender crumb.
- Ground cinnamon and nutmeg: Those quintessential warm spices that make banana bread so irresistible. Feel free to add some ground ginger or cloves too!
Vegan-Friendly Wet Ingredients for Dairy-Free Banana Bread
- Ripe bananas: You’ll want those speckly, spotted ones for ultra moist and flavorful bread. The riper the better! Overripe bananas also act as a binder and natural sweetener.
- Sourdough starter discard: The key ingredient! Use that unfed discard you’d normally toss away. Not only does it prevent waste, but it gives unbeatable flavor and texture.
- Maple syrup or agave nectar: Our vegan-approved liquid sweeteners. Maple gives unbeatable flavor, while agave is a little more neutral.
- Plant-based milk: Any non-dairy milk works here – almond, oat, soy, you name it. Just avoid anything too thick like coconut cream.
Mix-In Options for Vegan Sourdough Banana Loaf
- Chopped walnuts or pecans: For that irresistible crunch factor. You can’t go wrong with either. Toast them first for deeper flavor!
- Vegan chocolate chips: Because is it even banana bread without a little chocolate? Dark chips pair beautifully.
- Shredded coconut: Lends a delightful sweetness and chew. Toast it first for extra flavor!
- Fresh or frozen berries: Fold in some blueberries, raspberries, or chopped strawberries for fruity bursts.
Step-by-Step Instructions
Ready to get baking? Here’s an easy step-by-step guide to whipping up a perfect loaf of vegan sourdough banana bread:
Preparing the Dairy-Free Banana Bread Batter
- Mash the ripe bananas in a large bowl using a fork or potato masher until smooth with just a few small lumps remaining. You’ll need about 1 1/4 cups mashed banana. Alternatively, you can use a blender for ultra-smooth banana puree.
- In a separate bowl, mix all the dry ingredients – both flours, baking soda, salt, cinnamon, and nutmeg. Whisk everything together until fully combined and evenly distributed.
- Now it’s time for the wet ingredients. To the mashed bananas, add in the sourdough discard, maple syrup (or agave), and plant-based milk. Mix well with a spatula or whisk until fully incorporated and no streaks remain.
- Gently fold the dry ingredients into the wet mixture using a folding motion. Go slowly and fold just until no dry streaks remain and a thick, scoopable batter forms. Be very careful not to overmix here – that’s the key to a tender, fluffy crumb.
- Finally, fold in any desired mix-ins like chopped nuts, chocolate chips, coconut, or berries. Use a gentle folding motion to evenly distribute them throughout the batter without overworking it.
Baking the Perfect Vegan Banana Bread Loaf
- 6. Preheat your oven to 350°F and grease a 9×5 inch loaf pan very well with vegan butter or oil. Alternatively, you can line it with parchment paper for easy removal later.
- Pour the batter into the prepared loaf pan and use a spatula or spoon to smooth out the top into an even layer.
- Bake for 55-65 minutes, rotating the pan halfway through baking time. The bread is ready when a toothpick or cake tester inserted in the center comes out mostly clean with just a few crumbs attached.
- Allow the freshly baked vegan sourdough banana bread loaf to cool in the pan for 10 minutes before carefully removing it to a wire rack to cool completely. This helps prevent sinking in the middle.
- Once cooled to room temperature, slice into that lusciously moist, dairy-free banana bread, schmear on some vegan butter or nut butter, and dig in! You’ll be utterly amazed.
Tips for a Fool-Proof Bake
While this dairy-free banana bread recipe is super straightforward, here are some pro tips to ensure your best bake every time:
How to Ripen Bananas Quickly for Vegan Banana Bread
Don’t have ripe, spotty bananas on hand? No problem! Try these quick-ripening hacks:
- Bake unpeeled bananas at 300°F for 15-20 minutes. The skins will turn black but the insides become perfectly sweet and mashable. Just be careful not to overcook them.
- Place the bananas in a paper bag with an apple or tomato. The ethylene gas naturally produced by these fruits will speed up the ripening process within a day or two. Easy peasy!
Proper Mixing Technique for Light and Fluffy Vegan Banana Bread
It’s easy to get a little too vigorous when mixing up a quick bread batter. But don’t overmix once the dry ingredients are added – that’s a surefire way to end up with dense, gummy vegan banana bread. Instead, use a gentle folding motion with a spatula or rubber scraper to slowly incorporate the dry ingredients until just combined. Those streaks of flour will continue working their way in if you let them. Overmixing develops way too much gluten, totally ruining that coveted tender, fluffy texture.
Storage and Freezing
This wonderfully moist plant-based sweet bread will stay fresh at room temperature for 3-4 days when wrapped tightly in plastic wrap or stored in an airtight container on the counter. For optimal freshness, it’s best to store in the fridge after 2 days.
Alternatively, for longer storage, wrap individual
Alternatively, for longer storage, wrap individual slices in foil or plastic wrap and stash them in a freezer-safe zipped bag or airtight container. They’ll keep beautifully for up to 3 months in the freezer! Just pop a slice out and let it defrost at room temp for an hour or so when those sourdough discard banana bread cravings hit. You can also quickly defrost in the microwave if you’re really impatient. A 15-20 second zap is all it takes.
Whichever way you store this vegan banana bread, it’s guaranteed to stay incredibly moist thanks to the ripe bananas, sourdough discard, and plant-based milk. Those ingredients really are moisture dynamos!
FAQs for Vegan Sourdough Banana Bread
Can I use a gluten-free flour blend instead?
A1: Absolutely! A good quality 1:1 gluten-free flour blend should work really well as a substitute in this egg-free banana bread recipe. You may need to add an extra tablespoon or two of plant-based milk to get that perfect, scoopable batter consistency though. Gluten-free flours can sometime absorb more liquid.
My sourdough discard is very thin and pourable, should I thicken it?
A2: For this dairy-free banana bread, we want that nice, thick discard. The thicker it is, the better! Thinner and more pourable discard may result in a denser bread texture instead of that light, fluffy crumb we’re after. If your discard is on the thinner side, let it sit out for an hour or two before using it so some of the liquid can evaporate off.
How can I make this nut-free?
A3: Simply omit the walnuts or pecans to make this a nut-free vegan sourdough banana bread. Or you can substitute with an equal amount of seeds like sunflower or pumpkin seeds for that same great crunch factor. Hemp seeds would also be a delicious option!
Can I use a flax egg instead of a commercial egg replacer?
A4: You bet! Flax eggs are an inexpensive and effective way to replace eggs in vegan baking like this plant-based banana bread. For this recipe, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg needed. Let it gel up and get nice and slimy for about 5 minutes before adding to the batter.
My bread didn’t rise much and has a dense texture, what went wrong?
A5: There are a few potential culprits here. Overmixing the batter can lead to tunneling and a denser loaf, so be very gentle when folding in the dry ingredients. Additionally, make sure your baking soda is fresh and properly activated by the acidic ingredients like the bananas and sourdough discard. Lastly, double check that your oven was fully preheated to the proper temperature before baking. An oven that’s too cold can hinder rise.
With these tips in mind, you’ll be an egg-free banana bread master in no time! This vegan sourdough banana bread really is one of the moistest, most delicious sweet bread recipes out there. Trust me, dairy-free never tasted so indulgent.
What are you waiting for? Grab those ripe bananas and sourdough discard, and get baking a loaf of absolute perfection! Let me know in the comments if you have any other questions.