Sourdough Banana Pecan Bread

This recipe makes 2 loaves in standard loaf pans. And it’s delicious!


  • 2 cups sourdough starter (~ 1 cup can be older discard from fridge)
  • 4 large bananas, mashed
  • 4 tablespoons vegan butter
  • 2 teaspoon vanilla
  • 1 cup brown sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/3 cups chopped pecans
  • 1/2 cup chocolate chips if desired


  • Preheat oven to 350*
  • Mix bananas, butter, and vanilla well (I used a hand mixer)
  • In a separate bowl, whisk together sugar, flours, baking soda, salt, and cinnamon
  • Combine banana mixture and dry ingredients
  • Fold in starter
  • Fold in pecans and chocolate chips if desired
  • Bake 1 hour or until toothpick inserted in center comes out clean
  • Allow to cool before cutting

Sourdough Banana Bread

The sourdough obsession continues with banana bread! If you are looking for the version without sourdough, you can find that here.


  • 150g (3/4 cup) sugar – I mixed brown sugar and white sugar
  • 90g (1/3 cup plus 2 tsp) cup vegan butter, at room temp (or canola oil)
  • 3 very ripe bananas, mashed well
  • 32g or 2 tablespoons soy milk
  • 1.5 teaspoon vanilla
  • 200g (1 cup) sourdough starter
  • 140g (1 generous cup) flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped pecans or walnuts if desired
  • 1/4 cup raisins if desired
  • 1/4 teaspoon salt


Preheat oven to 350*

Mix butter and sugar until creamy. Add mashed bananas, soy milk, and vanilla and mix briefly. 

Add remaining ingredients and mix until just combined. Double check to be sure you got everything from the sides of the bowl.

Pour into loaf pan (spray with non-stick spray if needed) and sprinkle top of loaf with natural/demerara sugar if desired.

Bake for 1 hour or until cake tester (or toothpick) inserted into center comes out clean. Allow to cool and remove from pan and serve.

Vegan Banana Bread

IMG_1421This is a recipe adapted from Isa Chandra Moskowitz, author of many wonderful vegan cookbooks. You should check them out! I altered it very slightly for my tastes, but it’s more or less her recipe.

Banana Bread
Makes 1 loaf

1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt


Preheat oven to 350 F. Spray a 8Ă—4 bread pan with non stick cooking spray, or lightly coat with margarine. If you have a stoneware bread pan, no preparation is needed.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour. Test with a cake tester or toothpick and bake additionally as needed.