No eggs? No problem! This sourdough banana bread without eggs is a quick and easy way to use up your discard and reduce your kitchen waste.
I have really enjoyed my sourdough baking journey so far. I love using my sourdough to make things other than bread too. Some of my family’s favorites are this sourdough discard coffee cake and these sourdough discard apple muffins. If you haven’t started your own sourdough journey then be sure to check out my post on how to make sourdough starter with blueberries.
If you are looking for more egg free recipes then be sure to check out these banana oatmeal coconut cookies too. They are another great recipe for using up brown bananas too.
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Ingredients needed
For this sourdough banana bread, you will need:
- Flour: The base of the banana bread batter.
- Sugar: To sweeten the bread.
- Cinnamon: To give it a little spice.
- Salt: You’ll need just ½ of a teaspoon of salt for this quick bread.
- Baking powder and baking soda: To help the bread rise.
- Ripe bananas: You will need one cup of mashed bananas. This was about three medium bananas for me.
- Vanilla extract
- Butter: I recommend using unsalted butter. If you only have salted butter on hand then reduce or leave the additional salt out.
- Sourdough discard: I used unfed starter. You can use fed/ripe starter, if desired. If you haven’t started a sourdough journey then be sure to check out my post on how to make a sourdough starter with blueberries.
- Applesauce: I used unsweetened applesauce.
Equipment needed
You will need a large mixing bowl, mixer, and a loaf pan (9 x 5 inch).
Recipe instructions (step by step guide)
Begin by preheating your oven to 350 degrees. Next, grease a loaf pan and set it aside.
In a large mixing bowl, combine the dry ingredients (flour, cinnamon, sugar, salt, baking soda, and baking powder). Stir well with a large spoon.
Add in the wet ingredients (bananas, vanilla extract, sourdough discard, applesauce, and butter). Mix until well combined.
Transfer into your loaf pan. Bake for 55 to 60 minutes or until a toothpick comes out clean from the middle.
Variations
- Try adding chocolate chips or nuts into this banana bread.
Tips
- Use your mixer to quickly mash your bananas.
How to store leftovers
Cover your banana bread with a tea towel or transfer to an airtight container. This banana bread will be good for up to four days after baking.
Other sourdough recipes:
- Sourdough Banana Cake
- Sourdough Discard Coffee Cake
- Sourdough Discard Oatmeal Cookies
- Sourdough Chocolate Chip Cookies
Sourdough Banana Bread Without Eggs
Equipment
- Loaf pan (9 x 5 inch)
- Mixing bowl
- Mixer
Ingredients
- 2 cups all purpose flour
- 1 teaspoon cinnamon
- 1 cup sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 5 tablespoons unsalted butter softened to room temperature
- ¼ cup applesauce I used unsweetened
- 1 cup mashed ripe bananas about three medium bananas
- 1 teaspoon vanilla extract
- 1 cup sourdough discard
Instructions
- Begin by preheating your oven to 350 degrees. Next, grease a loaf pan and set it aside.
- In a large mixing bowl, combine the dry ingredients (flour, cinnamon, sugar, salt, baking soda, and baking powder). Stir well with a large spoon.
- Add in the wet ingredients (bananas, vanilla extract, sourdough discard, applesauce, and butter). Mix until well combined.
- Transfer into your loaf pan. Bake for 55 to 60 minutes or until a toothpick comes out clean from the middle.
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