Simple Sourdough Banana Bread (vegan)


  reading time: 2 min

Of course I had to do it. Of course I had to make my favourite best banana bread (vegan & sugar-free!), and make it sourdough-suitable.

So here it is. My slightly modified simple sourdough banana bread. *throws glitter in the air*

It's everything I want it to be. It's fluffy, it's sweet, it's low in sugar. Easy to make, and quite filling thanks to the sourdough. And, most importantly, it's delicious while being nutritious! Thank you, oh mighty Puffy. (Puffy is my sourdough starter, if you didn't know. 🤓)

By the way, in the picture below you can see a freshly fed Puffy that is already very bubbly after only 3 or 4 hours of fermenting!

Like I said: Oh, mighty Puffy! We are unworthy before thee ... *prostrates herself before the sourdough jar*

But enough with the worshipping. Time to bake banana bread!


adapted from myself

Preparation time: 60 min (+ optional 3 hours resting time)
Main ingredients: flour, sourdough, banana, margarine
difficulty level: easy
makes: 1 loaf
suitable for: vegan, lactose-free, wheat-free, soy-free, low-sodium


150 g (1/2 cup + 1/8 cup) active sourdough starter or discard (or 30 g dry sourdough starter + 60 g (1/4 cup) warm plant-based milk + 60 g (1/4 + 1/8 cups) flour)
3-4 (over)ripe bananas *
60 g (1/4 cup + 1 tbsp) vegan butter or margarine
150 g (1 cup) all-purpose flour (I use spelt flour type 630)
1 tsp vanilla extract
1 tsp baking soda
2 tsp baking powder
1 tsp cinnamon, ground
a pinch of salt
30 g (
1/4 cup) raw cane sugar

* The riper the bananas, the sweeter the banana bread. If your bananas aren't very ripe, you might need to lightly cook your banana and add some more sugar to the batter.


If using dry sourdough starter, make a levain by mixing dry sourdough starter, warm plant-based milk, and flour. Cover and set aside for 2-3 hours. It should be nice and bubbly by then.

If using wet sourdough starter, make sure your starter has been fed the night before.

With your active sourdough starter or discard ready to go,
combine sourdough with mashed ripe bananas, vegan butter or margarine, and vanilla extract in a large mixing bowl. Stir.

Add flour, baking soda, baking powder, cinnamon, sugar, and a pinch of salt to the batter. Mix until well combined.

Transfer the soft and rather runny batter into a greased loaf pan, and allow to rest for about 30-60 minutes. During this time, bubbles should form on the surface.

Preheat oven to 180 °C / 350 °F.

Place the loaf pan in the preheated oven, and bake for about 45–60 minutes. Check on the loaf after 45 minutes – if it is already nice and golden on top, place a piece of foil on top and bake for 15 more minutes, or less. Once a toothpick inserted in the centre comes out clean, remove from the oven.

Let cool for 10 minutes before removing from the pan and transferring to a wire rack.
This soft and fluffy sourdough banana bread tastes amazing as is, or with some plant-based butter slathered on top, or with a bit of apricot jam or homemade Oregon grape jam.

P.S. Don't worry, I'm not going to only make sourdough recipes from now on! There will still be plenty of other baked goods coming your way using yeast or other rising agents. But of course, sooner or later I'm gonna have to make sourdough pumpkin bread. And sourdough cinnamon rolls. And sourdough waffles. And ... 🙈🙉🙊