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Of course I had to do it. Of course I had to take 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 easy to make. It contains onl natural sugar from the bananas and is 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!
VEGAN SOURDOUGH 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 (can also be replaced with sunflower oil)
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
a pinch of salt
(optional) 1/2 tsp carob gum or guar gum, for a more "springy" texture and tender crumb
For optional add-ins, see the Notes section below the recipe!
* 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/or add 1-3 tablespoons of sugar to the batter.
Instructions
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!
VEGAN SOURDOUGH 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
Ingredients
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 (can also be replaced with sunflower oil)
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
a pinch of salt
(optional) 1/2 tsp carob gum or guar gum, for a more "springy" texture and tender crumb
For optional add-ins, see the Notes section below the recipe!
* 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/or add 1-3 tablespoons of sugar to the batter.
Instructions
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, optional spices, and a pinch of salt to the batter. Mix until just combined. (If you want to add chocolate chips or chopped nuts to the batter, gently fold them in at this point.) It's alright if there's a bit of flour still visible.
Transfer the soft 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.
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, optional spices, and a pinch of salt to the batter. Mix until just combined. (If you want to add chocolate chips or chopped nuts to the batter, gently fold them in at this point.) It's alright if there's a bit of flour still visible.
Transfer the soft 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.
NOTES:
- I highly recommend adding 1 tsp of ground cinnamon to the dry ingredients. For an even cosier flavour add 1 tsp of ground cinnamon, abut 1/2 tsp ground cardamom, and 1/4 tsp nutmeg. I love this combo in this banana bread!
- For a chocolaty or nutty variation, simply add up to 80 g (1/2 cup) of chocolate chips or chopped nuts to the batter, gentily folding them in at the end.
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 ... 🙈🙉🙊
- I highly recommend adding 1 tsp of ground cinnamon to the dry ingredients. For an even cosier flavour add 1 tsp of ground cinnamon, abut 1/2 tsp ground cardamom, and 1/4 tsp nutmeg. I love this combo in this banana bread!
- For a chocolaty or nutty variation, simply add up to 80 g (1/2 cup) of chocolate chips or chopped nuts to the batter, gentily folding them in at the end.
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 ... 🙈🙉🙊
♥
Maisy
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