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Sourdough discard banana bread (100% vegan)

5 from 1 vote
Total time: 50 minutes
A baked sourdough discard banana bread loaf on a wooden board with slices next to it

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It is becoming increasingly popular for sourdough bakers to find ways in which they can minimise sourdough discard, like with the ‘scrapings method‘. But I actually enjoy baking with sourdough discard. I get to create delicious baked goods like this vegan sourdough discard banana bread.

Finding different ways in which to incorporate my sourdough discard into recipes is nearly as exciting for me as creating a sourdough loaf from scratch.

One of my favourite discard recipes is this sourdough banana bread. The subtle tanginess of the sourdough complements the flavours of banana bread well. It is hard to go back to eating it without the sourdough discard!

Servings: 1 loaf


  • 3 Ripe bananas medium sized
  • 60 g Organic sunflower oil
  • 40 g Oat milk approx. 2 tbsp
  • 1 tsp Vanilla bean paste
  • 100 g Coconut sugar or brown sugar
  • 100 g Sourdough discard 100% hydration
  • 200 g Spelt flour or use plain flour
  • 2 tsp Baking powder
  • 1 tsp Bicarbonate of soda
  • ¼ tsp Salt
  • 1 tsp Mixed spice
  • 50 g Walnuts roughly chopped


  • Preheat your oven to oven fan180 °C
  • Lightly grease and line a 2lb loaf tin
  • Peel the bananas and place them into a mixing bowl. Mash them with your fork until they form a smooth puree (a few small lumps of banana is okay)
  • Mix in the oil, vanilla bean paste, and oat milk to the mashed banana until the liquids have emulsified
  • Mix in the sugar until it has fully incorporated before stirring in the sourdough discard
  • Mix in the flour, baking powder, bicarbonate of soda, mixed spice, and salt. Mix until the flour is fully incorporated with the wet sugar mix (make sure not to overmix as this can cause the mix to turn bitter)
  • Fold in the chopped walnuts
  • Using a rubber spatula, pour the banana bread mix into your lined tin
  • Bake it in the oven for 40 mins. Check halfway through to see if it is browning too quickly, if so, you can cover the tin with foil
  • After 40 minutes, the cake should have risen nicely and the exterior should look golden brown. You can use a thin skewer to check if the inside is cooked if you are concerned about your oven temperature
  • Take it out of the oven and let it cool on the side until it is cool enough to remove the banana bread from the tin. Place it onto a wire rack to cool through completely


To make this without sourdough, add 50g of vegan milk and 50g of plain flour to replace the discard.

More vegan recipes you’ll enjoy

Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

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