Vegan Sourdough Banana Bread
Serves: 1 standard loaf
Adapted from The Baking Fairy - this is a great recipe to use if you don't have sourdough!
  • 5 very ripe bananas - peeled, divided
  • ½ cup sourdough discard/starter
  • ¼ cup refined coconut oil - melted or soft
  • ¼ cup non-dairy milk
  • 2 teaspoons vanilla extract
  • ½ cup plus 1 tablespoon coconut sugar, plus more for sprinkling
  • generous pinch of sea salt
  • 1½ cups all purpose flour
  • 1 teaspoon baking soda
  1. Preheat the oven to 350° F (175° C). Prepare an oiled and parchment-lined loaf pan.
  2. Mash 4 of the bananas in a large bowl. Add the sourdough discard, coconut oil, milk, and vanilla. Use a fork to mix until smooth. Add the sugar, salt, flour, and baking soda. Mix to just incorporate.
  3. Transfer the batter to the prepared loaf pan. Slice the remaining banana in half lengthwise and use it to decorate the top of the loaf. Sprinkle more coconut sugar over the banana and top of the loaf. Bake for 50 minutes. Cover with a piece of domed parchment paper and continue baking for another 10 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes in the loaf pan, then transfer to a cooling rack and let cool for another 20 minutes. Slice and enjoy.
Option for Overnight Fermentation:
In a large bowl, mash the bananas. Add the sourdough discard, milk and flour, and mix to combine. Cover the bowl and place in the refrigerator for at least 8 hours or overnight. Remove the bowl from the refrigerator an hour before baking and while the oven is preheating. Add the rest of the ingredients and mix to just combine. Bake as directed.
Recipe by Golubka Kitchen at