Vegan Sourdough Snickerdoodle Banana Bread

overview shot of sourdough snickerdoodle banana bread
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The holiday baking has begun and this vegan sourdough snickerdoodle banana bread is so tasty! It’s snickerdoodle season and of course I had to have a banana bread version. This banana bread has the yummiest cinnamon sugar layered in the middle and on top. The cinnamon sugar gets crispy on the top after baking and it adds the most delicious crunch.

If you have some sourdough discard that needs to be used up, you have to make this snickerdoodle banana bread! The sourdough discard adds a tiny bit of tang that marries well with the sweet, just like a snickerdoodle cookie. This bread is so cozy and would pair nicely with a cup of hot chocolate.

I’m always a sucker for anything cinnamon sugar. This snickerdoodle banana bread makes for the perfect dessert, snack, or breakfast. It has the right amount of sweetness and it’s fluffy, soft, and moist. If you make this, tag me @nutsaboutgreens on Instagram so I can see your creations!

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Vegan Sourdough Snickerdoodle Banana Bread

This vegan sourdough snickerdoodle banana bread is so delicious, moist, and fluffy. It has a yummy cinnamon sugar layer and crispy topping.
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overview shot of sourdough snickerdoodle banana bread

Ingredients

  • 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
  • 3 super ripe bananas, mashed
  • 1/2 cup brown sugar (or coconut sugar)
  • 3/4 cup sourdough discard
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk (or any non-dairy milk)
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon

Cinnamon Sugar Mix

  • 1/4 cup pure organic cane sugar
  • 1 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper.
  • 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 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 brown sugar, sourdough discard, vanilla, coconut oil, and almond milk. 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).
  • Make cinnamon sugar mixture by adding the sugar and cinnamon to a small bowl. Mix to combine.
  • Pour half of the batter into the prepared loaf pan. Sprinkle half of cinnamon sugar mixture over the batter. Pour the rest of the batter on top and repeat with remaining cinnamon sugar.
  • Bake for 60-65 minutes, or until a toothpick inserted in the middle comes out clean. Let it cool in the pan for 15 minutes, then remove loaf and place on a wire rack until completely cooled. Slice and enjoy! Best when eaten fresh, but you can store it in an airtight container on the counter for 3 days or in the fridge, the cinnamon sugar topping just won’t be crisp anymore.
Servings: 8
Author: valeria.chao