Vegan Chocolate Pecan Banana Bread with Sourdough
Plant-based banana bread enriched with sourdough starter discard, cocoa, and toasted pecans. Uses chia seed eggs and almond butter for binding, with the option of monk fruit or sugar sweetening. Whole wheat pastry flour keeps the crumb tender without oil. Bake until a skewer comes clean, watching pecans on top to prevent burning.
Ingredients
- 2 chia seed eggs, ground chia seeds mixed with warm water until gel-likeflax eggs (1 tbsp ground flax plus 3 tbsp water per egg)1:1veganbinding
similar gel-forming time required
- ½ tsp monk fruitagave nectar1:1sweetenervegan
different sweetness profile
- ½ cup sugar
- 3 tbsp almond butter
- 2 tbsp filtered water
- 1 tsp vanilla extract
- 2 tbsp plant-based milk, almond, soy, or other varietiescoconut milk1:1vegandairy-freedairy-free
adds coconut flavor
- 1 tbsp apple cider vinegar
- 3 medium aged bananas, mashed
- ⅓ cup rye sourdough starter discardwhite flour sourdough starter1:1gluten-free
less robust flavor
- 2 cups whole wheat pastry flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ cup crushed pecans(optional)
- 20 pecan halves, for topping(optional)
Instructions
- 1
Preheat oven to 350°F, or 325°F if using a dark pan.
- 2
Blend monk fruit or sugar with chia seed eggs. Add almond butter, water, and vanilla extract, mixing until fully incorporated.
- 3
Mix vinegar and plant-based milk in a small bowl. Once curdled slightly, add to wet ingredients along with mashed bananas and sourdough starter discard. Mix well.
- 4
Whisk flour, cocoa powder, and baking soda together in a medium bowl. Add to wet ingredients and stir until combined. Do not overmix. Fold in crushed pecans if using.
- 5
Line loaf pan with parchment paper.
- 6
Pour batter into pan, pushing slightly higher at edges than center. Arrange pecan halves in a design on top.
- 7
Bake for 1 hour and check doneness with a wooden skewer. Bake up to 20 additional minutes, checking at 10-minute intervals. Cover with foil after 1 hour if needed to prevent over-browning.
- 8
Cool in pan for 1 hour before turning out and serving.
Tips
Chia seed eggs require 3 minutes to gel properly before use.
Sourdough starter discard works well in this recipe; white flour starter is also acceptable if rye is unavailable.
Whole wheat pastry flour is preferred for a tender crumb; white flour reduces health benefits, whole wheat flour makes bread denser.
Cover with foil during final baking to prevent pecans from over-browning.
Do not overbake; use wooden skewer test to check doneness.
Good to Know
Keep covered at room temperature for up to 3 days, or refrigerate for up to 1 week. Freeze for up to 3 months.
Prepare wet and dry ingredients separately up to 1 day ahead. Combine and bake when ready.
Serve sliced at room temperature or toasted. Pairs with plant-based butter or nut butter.
Common Mistakes
Overmixing batter after adding flour creates tough, dense bread; stir only until combined.
Skipping parchment paper makes removal difficult; use even on nonstick pans.
Overbaking dries out the bread and burns the pecan topping; check at 1 hour and monitor closely.
Substitutions
Dairy-Free Swaps
Vegan Options
similar gel-forming time required
Gluten-Free Swaps
less robust flavor