Skip to main content

Sourdough Banana Bread

Mmmm...Banana Bread.  Who doesn't love it, am I right?!?  Even my child that absolutely hates bananas, LOVES banana bread.  And this is the kind of banana bread you really can feel good about eating because it's chuck full of healthiness!  Yay!!!!  Plus, if you have a sourdough starter and are into getting that yummy, tangy goodness into your gut, this is another recipe to add to your repertoire.  If you don't have a starter, there's modifications you can follow in my recipe tips.  This recipe is actually modified from my lovely friend Kelsey's Sourdough Banana Bread recipe.  She gave me permission to change a few things to make it conducive to my Whole Foods Plant Based lifestyle, so it is now completely free of refined sugar, oil and animal products.  So here goes...

My kids usually convince me to throw chocolate chips into the banana bread (I actually found some that are both dairy-free and sugar-free, but man are they expensive), but nuts or blueberries are also really yummy alternatives...or just plain banana bread with no add-ins is often what I'm in the mood for.  So, because the pictures have chocolate chips, I'll reference them as I go, but keep in mind that there are lots of other things (healthier things) you can sub with if you'd like.

So first off, preheat your oven to 350º F.

In a medium mixing bowl, whisk together your flour, baking powder, baking soda, salt, and chocolate chips until well combined.

Next, combine your apple sauce, honey, bananas, potato, natural yeast, and vanilla in a high speed blender until smooth.

Pour the wet ingredients over the dry ingredients and whisk together until well combined.

Pour batter into a greased and floured loaf pan, or better yet line the pan with parchment paper or use silicone bakeware.

Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean.  Remove from oven.  Wait 10-15 minutes, then transfer to a cooling rack for 10-15 minutes.  

Let cool, or cut and serve warm! 


xoxo ~ Lise-Anne {Plum Planted}


Sourdough Banana Bread
By Lise-Anne Michel {Plum Planted}
Makes 1 Loaf
WFPB, Vegan option, Dairy-free, Sugar-free, Oil-free

1 1/2 c. whole wheat flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 c. dairy-free / sugar-free chocolate chips, nuts, or blueberries (optional)
1/2 c. unsweetened apple sauce
Heaping 1/3 c. raw unpasteurized honey*
3 small organic bananas (or 2 large)
1 c. natural yeast (sourdough starter)**
1 t. vanilla

1. Preheat oven to 350º F, and prep a loaf pan by either lightly greasing and flouring it, or lining it with parchment paper.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and chocolate chips, nuts or blueberries (if using).
3. In a high speed blender, combine the apple sauce, honey, bananas, natural yeast, and vanilla until smooth.
4. Pour the wet ingredients over the dry ingredients and whisk together until well combined.
5. Pour batter into your prepared loaf pan and bake for 50-60 minutes or until toothpick inserted in the middle comes out clean.
6. Remove from oven and let sit for 10-15 minutes before turning out and transferring to a cooling rack.
7. Let cool, or slice and serve warm.

Recipe Tips:
* If you are vegan and do not eat honey, sub for maple syrup
** If you do not have natural yeast, increase water and flour by 1 c. each


  1. I might be blind... but how many potatoes?! Its a great easy auick thing to make with my leftover starter!!

  2. This is one of the only recipes I leave alone. It is perfect as-is. We've baked it for years now.

    Believe it, Powerstroke Injector


Post a Comment

Popular posts from this blog

"Glory Sauce" (Modified)


This sauce is not my original recipe, but I am a HUGE fan of Glory Sauce.  The only problem is, in its original form, it's an oil-based dressing (which most dressings are)...and I don't eat oil.  So...I "healthified" it, and honestly, I like it even better this way, which I didn't think was possible.  The original recipe is served at the Fresh Tracks Cafe, at the White Water Ski Resort in Nelson, BC, Canada, and can be found in their Whitewater Cooks cookbook, which is full of amazingly yummy recipes.  Anyways, I replaced the refined oil content of this recipe with some creamy, natural oils, and the results are pretty amazing!  It's the most versatile sauce ever, fantastic drizzled on pretty much everything.  I eat it over rice bowls, salads, Asian dishes, and I even drizzle it over baked potatoes.  So here it is...

First off, I use this Braggs' brand Natural Soy Sauce Alternative rather than actual soy sauce.  It's a great, health…

Chocolate Almond Truffles

If you're looking for a rich, creamy, decadent dessert, that is also quick, easy, and only has 5 ingredients (all of which you'll likely have on hand right now), please allow me to be your new best friend.  These truffles are vegan, gluten free, refined sugar free, and have a rich dark chocolate taste that you can indulge in guilt-free.  Although the title says they're almond flavoured, you really can make these truffles whatever flavour you'd like.  I've done peppermint, vanilla, orange...whatever suits your fancy / craving.  I've also rolled them in crushed nuts instead of coconut, but coconut remains my personal favourite.

So to begin, line a small bread board or baking sheet with parchment paper and set aside.

Toast your coconut over medium heat until lightly browned and aromatic (around 5 mins), stirring frequently.

Transfer the coconut to a small plate to cool as you mix together your truffle ingredients.
Next, combine the cocoa powder, full fat coconut …