Go Back
+ servings

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


  • 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


  • 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! 


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.