Banana Bread Yield: 1 loaf (approximately 1.35 kilograms) Chef Seth Brammer of Lenore’s Bagels | Dallas, TX

This recipe was developed to create a vegan banana bread that performs like a classic version—rich, tender, and aromatic—without compromise. The sourdough starter is not used for leavening but as an emulsifier, eliminating the need for eggs, and as a natural acid source that activates the baking soda and deepens flavor, eliminating the need for baking powder. The Perfect Purée Banana Puree ensures consistent sweetness and moisture year-round, allowing the formula to stay precise even when fresh bananas vary in sugar or ripeness.

Ingredients for Banana Bread:
Stage 1 – Wet Ingredients:
• 141 g. extra virgin olive oil
• 432 g. The Perfect Purée Banana Puree, thawed
• 243 g. granulated sugar
• 38 g. molasses

Stage 2 – Acid Component / Binder:
• 216 g. active sourdough starter (100% hydration)

Stage 3 – Dry Ingredients:
• 270 g. mediterranean “00” flour
• 8 g. baking soda
• 2 g. sea salt
• 2 g. ground vietnamese cinnamon

Method for Batter:
In a mixing bowl, whisk together olive oil, Banana puree, sugar, and molasses until smooth and emulsified. Fold in the sourdough starter to incorporate evenly. In a separate bowl, combine flour, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet mixture until just combined and no dry streaks remain. Do not overmix.

To Assemble and Serve:
Pour the batter into a parchment-lined loaf pan and smooth the top. Bake at 350°F (175°C) for 55 to 65 minutes, or until a tester inserted into the center comes out clean. Allow the loaf to cool completely before slicing.