If ever there was a way to enjoy a morning breakfast in a most delicious and nutritious way, it’s this oh so convenient Vegan Sourdough Peanut Butter Banana Bread. You don’t need a ripe banana or peanut butter to smear on the bread; it’s already mixed in! But if you want to top your slice with blueberries or honey, that’s okay too.


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.

Next, the flour, salt, cinnamon, baking soda, and powder are added, stirring to combine thoroughly.

Now, cover the bowl and sit on the counter for 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 it 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 a bread bag.


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