This gluten free and vegan Sourdough Peanut Butter Banana Bread is the best banana bread I have ever made! It is quick to mix together, easy to bake, and slices beautifully. Hands down, this recipe will be the Vegan Banana Bread recipe I make the most from now on!
The peanut butter adds a delicious twist to a classic banana bread recipe, and the hint of sourdough flavor gives a subtle depth to the recipe that is super unique. If you have not heard of sourdough, this is a form of fermentation that breaks down grains to make them easier to digest. The neat thing about this recipe is that it will work for regular and gluten free sourdough starters!
I hope to write more about sourdough and fermentation in the future, but my absolute favorite resource is @simplelifebykels on Instagram! If you are interested in making your own sourdough, go check out her page because she has an entire IGtv series on sourdough and starters!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #gwynnieclemons.
Best wishes and shalom, friends!
- ¾ cup coconut sugar
- ½ cup creamy peanut butter
- 3 large bananas or 4 medium (depends on how strong a banana flavor you like)
- 1 tsp vanilla extract
- 1 chia "egg" (1 tbsp chia seed soaked in 2 tbsp water for at least 5 minutes)
- 1 cup sourdough starter (gluten free or regular wheat sourdough starter)
- 1.5 cups brown rice flour (or wheat flour)
- ½ tbsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- optional: 3-4 drops doTERRA Cardamom essential oil
- optional: stirred in or sprinkled on top, ¾ cup chopped walnuts or chocolate chips
- In a large bowl, cream together the peanut butter and coconut sugar.
- Next, add in the bananas, and mash them into the peanut butter mixture.
- Add the vanilla, chia egg, and sourdough starter and whisk until evenly combined.
- The flour, salt, cinnamon, baking soda and powder are added next, stirring to fully combine.
- Now, cover the bowl, and let sit on the counter 4-6 hours* to ferment/rise.
- An hour before the banana bread has finished rising, preheat the oven to 350F, and prepare a bread loaf pan by greasing the sides or lining with parchment paper.
- If adding doTERRA Cardamom essential oil or stirring in walnuts or chocolate chips, add before pouring into the loaf pan.
- Pour the banana bread batter into the loaf pan, sprinkle the top if using walnuts or chocolate chips on top, and place in the oven to bake.
- Bake for 60 minutes and remove from the oven to a cooling rack.
- Let cool at least 1 hour before slicing.
- Store leftovers in the fridge or in a bread bag.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
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