If I have overripe bananas, I am almost always returning to this recipe. This banana bread is a great loaf for any baker to have in their repertoire. As Paul Hollywood would say, it's simple, but effective. It's absolutely delicious, wonderfully moist and fudgy, while still being balanced by tangy sourdough discard to be eaten any time of day. Seriously, toasted in the morning with peanut butter or vegan butter on top, paired with afternoon coffee or tea, or saved for dessert with a scoop of vegan vanilla ice cream on top. It's so yummy; please let me know what you think in the comments below!
Special Ingredients: Notes and Tips
Cocoa Powder: For this recipe, I use pure cocoa powder, but you may use Dutch-processed cocoa powder if you prefer. Just note that the flavor may differ slightly, and the batter will appear darker, so signs of readiness in the oven may look different.
Cinnamon: I always add cinnamon to my banana bread. The warmth of the spice pairs perfectly with the flavor of the bananas. Chocolate and cinnamon also pair quite nicely. However, if you don't have any on hand, don't stress it. And if you want to spice things up even more, feel free to add 1/4 tsp. Nutmeg, as well!
All-Purpose Flour: Depending on the types of flour you have on hand, this loaf is a great recipe to use up some leftover flours of different types. Spelt, rye, whole wheat, pastry flour: make a blend of flour and use it here. The bananas will carry the structure and flavor, so feel free to try a blend of flours in this recipe.
Liquid Sweetener: I like to use maple syrup or honey in this recipe. As I said, with the flour above, this recipe is a simple way to use up some remaining or leftover liquid sweeteners you have in your pantry. Brown Rice Syrup, Agave Syrup, or Date Syrup may also work, but it might affect the taste of the banana bread.
Vegan Chocolate Banana Bread (with sourdough discard)
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees Fahrenheit.
- Combine plant milk and apple cider vinegar in a small bowl to make vegan buttermilk. Allow to sit for 5 minutes.60 g Plant Milk, 6 g Apple Cider Vinegar
- Mash the bananas and sourdough starter together.365 g Overripe Bananas, 100 g Sourdough Starter, active or discard
- In a large bowl, combine the wet ingredients:125 g Brown Sugar, 40 g Liquid Sweetener (Maple syrup, honey, agave syrup, etc.), 125 g Olive Oil, 60 g Plant Milk, 6 g Apple Cider Vinegar, 1 tsp. Vanilla Extract
- In a medium bowl, combine the dry ingredients:3 g Fine Sea Salt, 3 g Cinnamon, 230 g All Purpose Flour, 1/2 tsp. Baking Soda, 1/2 tsp Baking Powder, 40 g Cocoa Powder
- Add the mashed banana and sourdough starter to the wet ingredients.
- Pour the dry ingredients over the wet ingredients. Fold to combine. Be careful not to mix too much; just fold the ingredients until just combined. Let sit for 5 minutes. While your batter rests, grease your loaf pan. I like to use olive oil to grease the pan, as the main fat in the loaf is also olive oil.
- Pour into a greased loaf pan. Top with as many dark chocolate chips as you'd like. To make a dramatic loaf, cover the entire top of the loaf with chocolate chips.Dark Chocolate Chips, for the top of the loaf
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out mostly clean. I advise not going the full 65 mins, as the outside of the loaf may overbake while cooling in the pan. However, use your best judgment based on the toothpick.
- Once baked, allow to cool for 10 minutes in the pan, then flip the bread out onto a wire rack. Allow to cool for an additional 25-35 minutes, at least, on the wire rack, before slicing in!
