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.
Vegan Strawberry-Banana Bread
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!
Ethan says
Happy birthday Gabriella!
I'm glad you're not letting Veganism ruin your friendship:P
Marnely Rodriguez says
This looks gorgeous and yes, awkward indeed having your hubby walk in with beef for the new vegans! Seems like a fun challenge, and just think of all the veggies and spices and everything else they CAN eat! 🙂 #bananalove
Baker Street says
Happy birthday, Gabriella!
And Lora, I hope you wont go vegan on us. lol. We love your baked goods. The bread looks delicious.
Jenny (VintageSugarcube) says
Ohhh my that looks deeelish! I've made vegas banana cake, but I love your recipe with the strawberries. Yum Yum, I want some!! 🙂
Sanjeeta kk says
The vegan fruity loaf looks delightful, Lora! And B;day wishes to Gabriella.
Kate@Diethood says
What a lovely loaf! I bet it tastes amazing! But, don't get used to baking vegan… I love your tarts and pies and cakes and well you get the point. 🙂
Happy Birthday to Gabriella!!
xo
Zita says
Welcome to the vegan world! 🙂 When I became vegetarian (I cooked a lot of vegan dishes too) I didn't mind baking with eggs and milk. I said to myself: "I don't want to bother with flexseeds etc.". In the last year I changed a lot. I like challenging myself and turn a normal cake's recipe into vegan. I prefer using oatmilk, coconut milk or ricemilk instead of normal one and it's easy to substitute the egg too. Check out my blog for some inspiration, more vegan cakes (an amazing chocolate one!!!) and cookies recipes are coming too!
If you need help, DM me on Twitter or email me!
Good luck!
🙂
Maris (In Good Taste) says
happy Birthday to your lovely daughter! That is one gorgeous birthday cake! Is there such a thing as unvegan for the day?!
Lauren at Keep It Sweet says
I challenged myself to go vegan for a week earlier in the year and was surprised at how hard it was just for a few days, I feel for you trying to feed your neighbors! This bread would have made me happy, though:-)
A Thought For Food says
You are too funny… yeah, it can be hard cooking vegan dishes, but I'm sure you'll get the hang of it soon.
But that banana bread does sound mighty tasty!
Pretend Chef says
Vegan baking is a subject I know nothing about. Hopefully I'll learn a thing or two from your adventures in baking for the neighbors. This bread sounds and looks perfect for a vegan or just anyone for that matter. I would love a slice right now to go with this cup of coffee I just poured.
The Mom Chef says
Wow, I can't imagine the switch that would be; enjoying cheeses and meats together and now having to discover a whole new way of cooking. You're so amazing for embracing this and venturing out into this new cooking realm.
And, that banana bread looks fantastic. I'd never guess it's totally animal-product free.
Noelle says
This is a wonderful recipe. It really can get really simple baking vegan and even cooking once you get the hang of it, but I understand what you are talking about.
Claudia says
I have family members who are vegan because of food allergies – so I have adapted when necessary. This looks like a winner. Now, I have made some chocolate cake that was vegan – somewhere I have the recipe…
Interesting about changing dietary habits – and how wonderful that you are willing to accommodate – some won't.
Alison @ Ingredients, Inc. says
love your strawberry banana bread. Can't wait to try it
Xiaolu @ 6 Bittersweets says
Mmm looks yummy!
blackbookkitchendiaries says
wow! that looks pretty good:)
Sarah-Jane - SiliconeMoulds.com says
wouldn't really know where to start with vegan baking – but this does look yummy (vegan or not !)
Ken│hungry rabbit says
I love you more for the fact that you didn't throw your hands up and call it quit on short notice. Vegan baking is not impossible to adjust to, but just needs a bit of extra attention and I know you will master it in no time.
foodwanderings says
I must be out of sorts since I missed this post. Love this incredible how it came out looking so good regardless of the adjustments you had to make. Have fun in NOLA Lora!
Wenderly says
That is too funny! Yes a text or a DM would have been nice! 🙂
That bread sounds delish!
Baking Serendipity says
My sister in law is vegan and I always feel like it's such a challenge to figure out meals for when she is visiting. Still, it's nice to have the challenge and branch out a little sometimes. Holding onto this recipe for sure. The strawberries atop the red look beautiful when baked!
Amish Stories says
That looks pretty rich, but pretty good. Richard
megan @ whatmegansmaking says
way to go on this! I have no idea how to bake vegan…it intimidates me 🙂
The Vanilla Bean Baker says
OMG, you must have a lot of beef in your freezer now! Your banana strawberry bread looks wonderful and I hope Gabriella had a wonderful birthday celebration. Vegan or not, it's always wonderful to be able to celebrate the day with those you love.
Curt says
That looks fabulous. I love banana bread, and strawberries make it even that much better!
Becky says
We have several family members, who are now Vegan. It's takes little adjusting to get it right. However, I have made Vegan chocolate and Vanilla Cupcakes, and they taste good. I'm bookmarking your wonderful bread recipe to make for them in the future.
Lizzy says
Happy birthday to your sweet Gabriella!!! Your bread looks amazing…and this new twist with your friends' diet will just expand your baking horizons! Have a great weekend, Lora 🙂
franca says
buono questo dolce,
cara LOra ho visto in tv l'uragano IRENE,spero che nella tua zona non abbia fatto troppi danni e che la tua famiglia stia bene,ma anche tutte le altre persone.
ciao un abbraccio
good this cake
I saw on TV dear Lora Hurricane Irene, I hope that in your area has not done too much damage and your family are well, but also all other persons.
hello hug
Magic of Spice says
A very Happy Birthday to Gabriella!
Wow, I can't believe they did not mention it…I would have panicked 😉 The bread sounds fantastic, nice job 🙂
Wishing you a great week
Monet says
Such a cute post, Lora. I have a few friends who are vegan too, and I've been playing around with different recipes in the kitchen as well. Thank you for taking the time to share yourself and your creativity with me. It brightens my day (and many others'). I hope you have a blessed evening, my friend!
Anonymous says
Ciao!!
Quante belle torte..wow..bravissima and Happy Birthday!!:-)
Kisses
http://attimididolcezza.blogspot.com/
Evan @swEEts says
I haven't been by in so long and I apologize- this summer is getting the best of me! I love that you tweaked some recipes for your friends.. I don't know how vegans do it to be honest.. no cheese? It's just not right.. 🙂
Rima says
This looks good. I'm going to try this right now! Thanks so much for this recipe! And your blog is amazing!
Give me money says
deliciouse look
Lauren Schiely says
I hope you mean the zest from one whole lemon instead of the rind!
Lauren Schiely says
Delicious bread though! 🙂 Incredibly moist and not too sweet!
Anonymous says
Il gelato sembra favoloso da Gabriella Coscia Roma