Sourdough Banana Bread

by Kaitlynn Fenley
two white plates with pieces of seedy sourdough banana bread.

The banana bread recipe you’ve been waiting for! This banana bread doesn’t go straight into the oven. I let my sourdough banana bread rise for two hours. This allows the flavor to develop and allows the sourdough microbes to digest the flours making the bread easier for us to digest.

Sourdough Banana Bread is Better

I stick to this saying. If I’m making bread, I’m figuring out a way to make it sourdough bread. A lot of our blog readers know that I was gluten-free for about a year. I did an elimination diet to help heal my eczema. When I reintroduced gluten into my diet, I decided I wanted to stick to sourdough. First off, sourdough has way more flavor and tastes better than regular bread. Also, I decided I wanted to stick to making my own bread for environmental reasons (bread bag = too much plastic).

Sourdough is also a bread that’s easier to digest. Since the dough ferments for a longer period of time, it’s kind of like the microbes in the sourdough starter pre-digest some of the bread for you. If you want to know what kind of cool microbes live in sourdough starters CLICK HERE.

Letting it Rise

Most sourdough banana bread and zucchini bread recipes I’ve been able to find don’t allow for any rise time. Instead, the bread is treated more like a muffin mix with a bit of sourdough starter added, that goes straight into the oven after combining the ingredients. Trust me, letting this bread rise will result in the BEST banana bread you’ve ever had.

An Easy Vegan Banana Bread Recipe

I feel like everyone with a banana bread recipe has a little special twist. Well, I have four main things that I think make my banana bread uniquely delicious:

  1. Letting the dough rise.
  2. Adding in some Chia Seeds and Pumpkin Seeds.
  3. Using Maple Syrup, not sugar.
  4. Rye Flour

I hope you enjoy this recipe!

slices of sourdough banana bread on a white plate and background.
close up of sliced sourdough banana bread loaf
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Sourdough Banana Bread

The banana bread recipe you’ve been waiting for! This banana bread doesn’t go straight into the oven. I let my sourdough banana bread rise for two hours. This allows the flavor to develop and allows the sourdough microbes to digest the flours making the bread easier for us to digest.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 Minutes
  • Cook Time: 1 Hour
  • Total Time: 90 Minutes
  • Yield: 1 Loaf 1x
  • Category: Bread
  • Method: Baking
  • Diet: Vegan

Ingredients

Scale

Dry Ingredients 

  • 1/4 Cup Pumpkin Seeds
  • 2 Tablespoons Chia Seeds
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 3/4 Cup All Purpose Flour
  • 1 Cup Rye Flour
  • 1 Teaspoon Cinnamon

Wet Ingredients

  • 1 Cup Sourdough Starter
  • 1/2 Cup Plant-Based Milk
  • 1 Teaspoon Vanilla
  • 1 Mashed Ripe Banana
  • 1/4 Cup Coconut Oil, Melted
  • 3/4 Cup Maple Syrup 
  • Fresh Banana Slices

Instructions

  1. Line a 5″ by 9″ loaf pan on all sides with parchment paper. 
  2. In a mixing bowl, combine the dry ingredients. Mix until evenly combined. 
  3. In a separate bowl, combine the wet ingredients. Whisk until the mixture is uniform. (note that the sourdough starter is a wet ingredient)
  4. Pour the wet ingredients into the dry ingredients and fold in until evenly combined. The mixture will be wet and stretchy.
  5. Transfer the mixture to the parchment paper-lined loaf pan. Using a spatula, spread the mixture into the pan evenly. Top with banana slices. 
  6. Allow rising at a warm temperature for 2-3 hours. 
  7. Preheat oven to 350 degrees F.
  8. Bake for 1 hour, rotating the pan halfway through.
  9. Allow to cool for 30 minutes, then slice.  

Notes

Optional Streusel Topping

  • 2 Tablespoons Cold Vegan Butter
  • 1 Tablespoon Flour
  • 2 Tablespoons Sugar

For the streusel topping (optional), combine the sugar, flour and butter. Sprinkle ontop of the loaf right before it goes in the oven. 

Keywords: Banana Bread

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6 comments

Ada January 22, 2020 - 1:09 pm

I am very excited to try this bread but wondered if you ever tried it with just the starter and no baking soda?

Reply
Kaitlynn Fenley January 22, 2020 - 2:24 pm

I’ve never made it without it, but I’m sure you can and it will come out fine!

Reply
Sharon November 4, 2020 - 11:19 am

Can you just use reg flour and no rye four? I want o make this or the carrot one but I don’t have the flour.

Reply
Kaitlynn Fenley November 4, 2020 - 12:52 pm

yes, you can use regular all-purpose flour.

Reply
Brittany April 15, 2022 - 3:13 pm

Do you think you could leave the batter in the pan overnight for a long ferment ?

Reply
Kaitlynn Fenley April 18, 2022 - 10:30 am

I’ve never tried it overnight, but it should work. It would probably be best to do the overnight ferment in the fridge.

Reply

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