Vegan Strawberry Banana Bread | Easy Sourdough Discard Quick Bread Recipe

Vegan Strawberry Banana Bread with Sourdough Discard recipe is an easy and delicious way to use up sourdough starter in a not overly sweet banana bread. A really great breakfast idea or snacking cake for whenever you crave something just a little sweet!
This easy quick bread recipe comes together in about 15 . A really nice weekend baking project and even something you could make any evening you’re craving a delicious quick bread. In a matter of minutes your house will smell delightful while this lovely bread is baking. It all comes together with the help of this fantastic sourdough starter recipe.

Vegan Strawberry Banana Bread

Originally published August 24, 2011, updated on February 1, 2020.

This is a favorite vegan banana bread recipe. It is already strawberry season here in Florida and I found the most splendid organic berries just the other day.  I add my sourdough discard to so many things I thought why not add it to this vegan loaf. If you don’t have any sourdough starter on hand, no problem. Use your favorite unflavored yogurt (coconut or soy to keep it vegan).

I first started dabbling in vegan baking back in 2011 and even was totally vegan myself for quite a while. Here is the story from back then in 2011 when our best friends became vegan and how I baked them this delicious bread.

I’m feeling confused and a little betrayed. I mean, how can my BFF’s…my next door neighbors…the friends I feast with at least once a week go vegan and not tell ME?

They had made their decision while traveling this summer with a vegan family member and then we met up with them last week in North Carolina. We arrived with a large portion of steak to cook for everybody.

Awkward. They could’ve texted us or something.

So it was our daughter’s birthday this weekend. That meant my vegan peeps would not eat our  super fabulous Nutella ice-cream birthday cake.

I decided to try to make them a vegan banana bread. I added milk chocolate chips to the first one. Gabriella reminded me after that that’s not vegan. The next one I added strawberries and bananas. That was hit with my family too but they did prefer the chocolate chip one.

My gorgeous love: my sourdough starter! I suppose I should name it.

HOW DO YOU BAKE SOURDOUGH BANANA BREAD WITHOUT SOURDOUGH STARTER?

I know you may not happen to have a sourdough starter hanging out in your fridge and you still want to bake this awesome quick bread! Just sub in your favorite plain yogurt (to keep it vegan, use plain soy or  plain coconut milk yogurt) or you could sub in buttermilk (keep it vegan making your own with almond or oat milk and apple cider vinegar) if you don’t have a sourdough starter to use. Either way, the bread will be moist and delicious!

HOW TO MAKE EASY VEGAN SOURDOUGH BANANA BREAD RECIPE?

The first thing you have to do is make sure you have set aside some really ripe bananas. It’s totally fine if they seem too dark (as long as they’re not moldy!), as they will be even more naturally sweet. It also makes the bread more moist. Which equals super delicious sourdough quick bread!

Secondly, get together all the rest of your ingredients.

It’s classic banana bread ingredients, like flour, baking powder and soda, a tiny bit of salt, sugar, oil (you could use vegetable or coconut oil). I used my sourdough starter and a some oat milk. You could use a coconut milk with your sourdough starter. If you don’t have any sourdough starter, use just plain coconut yogurt (or soy).

I don’t think this will be my last vegan post. I am reading a lot about vegans and how to cook like a vegan. I never thought about how many things I already make are vegan. Just not my baking things. That will take some recipe tweaking. I’ll do it for my vegan peeps. They’re my main baking samplers.

I forgot to talk about how the breads tasted! They tasted very good. Italian cousins approved. My kids approved (and they are picky about baked goods). The bread was moist and flaky. It was delicious even the next day with coffee and was still moist. 

CAN YOU MAKE MUFFINS WITH THIS STRAWBERRY BANANA BREAD RECIPE?

Definitely! Just prep your muffin pan with baking spray (or line with baking liners if you have them around). Fill each tin 2/3 full.  Put the oven on 375F and bake for 15-20 minutes or until golden brown, or your tester comes out clean. The kids really enjoy them and they also freeze very well.

Vintage Savoring Recipes-This Vegan Strawberry-Banana Bread recipe is from the SI archives, first published in 2012 and all part of a series called Vintage Savoring Recipes. I will be showing some TLC to some amazing recipes you may have missed on the blog.  Most of these recipes will have fresh photos and fresher notes.

Vegan Strawberry-Banana Bread with Sourdough Discard

2 cups of flour (sometimes I use 1/2 whole wheat)
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp baking powder
1 cup mashed bananas (about 3-4 very ripe)
1/2 cup diced strawberries plus one thinly sliced one for decorating the top

1/2 cup coconut oil
1/2 cup organic brown sugar
lemon rind from one lemon
1/2 cup sourdough discard (not fed)

1/2 cup oat milk
1 tablespoon apple cider vinegar

Preheat the oven to 350 F. Line a 9 x5 loaf pan with parchment paper.

Mash the bananas in a medium sized mixing bowl and stir in the lemon rind.

In another medium sized bowl, whisk together the flour, sea salt, baking soda, and baking powder. Add the apple cider vinegar to the oat milk (or whatever nut milk you prefer). Let sit for a few minutes.

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Vegan Strawberry-Banana Bread

Vegan Strawberry Banana Bread with Sourdough Discard recipe is an easy and delicious way to use up sourdough starter in a not overly sweet banana bread. A really great breakfast idea or snacking cake for whenever you crave something just a little sweet! No problem if you don’t have sourdough starter. Just use non-dairy yogurt (soy or coconut unflavored). Use your favorite gluten-free all-purpose flour to make it gluten-free.

Prep Time10 mins

Cook Time1 hr

Course: Dessert

Cuisine: American

Keyword: quick bread, sourdough starter, vegan

Servings: 1 loaf

Author: Lora

Ingredients

• 2 cups of flour sometimes I use 1/2 whole wheat
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 cup mashed bananas about 3-4 very ripe
• 1/2 cup diced strawberries plus one thinly sliced one for decorating the top
• 1/2 cup coconut oil
• 1/2 cup organic cane sugar vegan
• lemon rind from one lemon
• 1/2 cup sourdough discard not fed
• 1/2 cup oat milk
• 1 Tablespoon apple cider vinegar

Instructions

• Preheat the oven to 350 F. Line a 9 x5 loaf pan with parchment paper.
• Add the apple cider vinegar to the soy milk and let it sit for a minute. Mash the bananas in a medium sized mixing bowl and stir in the lemon rind. In another medium sized bowl, whisk together the flour, sea salt, baking soda, and baking powder.
• Add the sugar and coconut oil to the bananas. Stir to combine. Add in the oat milk with vinegar and give it a stir. Fold in the diced strawberries. Add the bananas to the flour mixture. Stir all the ingredients together. Place the bananan bread batter in the prepped loaf pan.
• Place the strawberry slices on top of the bread. If you have turbinado sugar on hand, sprinkle a little on top.
• Bake at 350 F for 30 minutes and lower temperature to 325 F and bake for about another 25-30 minutes. Cover the bread lightly with foil paper at this point so the strawberries on top won’t get brown.
• Let cool in pan for a bit and then pull the bread carefully out of loaf pan with the parchment paper. Slice and ENJOY! 

Notes

Store the bread, wrapped tightly in plastic at room temperature up to two days.

If you plan on eating it throughout the week, keep it wrapped in the fridge or even wrap individual slices in plastic wrap and freeze for an easy on the go breakfast.

Wrap and freeze the entire loaf for longer storage.

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!