Vegan Sourdough Buckwheat Banana Bread
I am a sucker for all things banana bread and what better way to use up some sourdough starter than with some buckwheat banana bread?! The buckwheat flour lends a yummy nutty note and compliments the sweetness of the bananas very well. Some people think buckwheat flour is bitter or strong, but I don’t think that at all. It just tastes nuttier to me, in all the good ways! The sourdough starter helps make this banana bread extra fluffy and gives it such a good rise/texture.
I know a darker color/almost gray like banana bread might not look very appetizing, but don’t be thrown off by it! This sourdough buckwheat banana bread is SO tasty, flavorful, moist (sorry I said it), and filling. It’s perfect for breakfast, as a snack, or dessert. No, these do not taste like sourdough at all! The starter just helps with the rise. It’s super easy to make and a great way to repurpose that sourdough discard. I haven’t tested this with other flours, but I’m guessing you could sub buckwheat for normal whole wheat flour. Let me know how it goes if you try this out!
Vegan Sourdough Buckwheat Banana Bread
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 3 super ripe bananas, mashed (mine were basically black)
- 1/2 cup coconut sugar, plus more for sprinkling on top (or brown sugar)
- 3/4 cup sourdough discard
- 1 tsp vanilla extract
- 1/4 cup coconut oil, melted
- 1 cup buckwheat flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper or grease well.
- In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the buckwheat flour, baking soda, salt, and cinnamon. Whisk until well combined.
- In the bowl of the flax egg, add the ripe bananas. Mash until nice and smooth. Add the coconut sugar, sourdough discard, vanilla, and coconut oil. Whisk until well combined and smooth.
- Add the dry ingredients to the bowl with the wet. Stir with a spatula until just combined (careful not to over mix). Pour batter into prepared pan. Sprinkle the top of the batter with some coconut sugar. Bake for 55-65 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool in the pan completely before slicing. Enjoy! Store in an airtight container on the counter for 3 days or in the fridge.
