Vegan Sourdough Banana Bread by chef Patrick Young

May 29, 2020

Vegan Sourdough Banana Bread
By Chef Patrick Young

We recently spoke with chef Patrick Young to find out what he’s been doing to stay creative whilst in isolation. Patrick has been spending all of his spare time in the kitchen, creating some pretty delicious baked goods.

Patrick has kindly shared the recipe for his vegan sourdough banana bread!

INGREDIENTS

1cups (224g) Nuttelex (preferred vegan butter)

1 1/2 cups (360g) raw sugar (sugar of choice)

1 cup (150g) Organic rye flour (150g) Organic unbleached bakers flour

1 teaspoon (5g) Baking Soda

1/2 teaspoon (3G) Sea salt

3 ripe mashed bananas, 1 for baking in top

1 can chickpea juice (Aquafaba) Whisked

1 teaspoon (5g) vanilla extract

1/2 cup (145g) Mature sourdough starter

METHOD

1. In a large mixing bowl, mix vegan butter with sugar(mix very well). In the meantime whisk chickpea juice until you have an egg-like texture
2. Add vanilla
3. Slowly add the chickpea juice (already whisked) (Fully incorporated)
4. Add flour little by little till smooth5. Then add the mashed bananas
6. Next, to get the sourdough started, make sure to fully mix into the dough7. Very end add salt, then the baking soda
8. Let rise for up to 1 to 22 hours (since it’s sourdough it will ferment)
9. Butter a Banana bread baking tray and add the mixture to tray, making sure to leave a little room for it to rise during baking. Slice 1 banana in half and add to the top of mixtures. Spread a little vegan honey and flake salt to the banana
10. Bake at 175 degrees for 1 hour or until cooked through
11. ENJOY!

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