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5 from 95 votes

Sugar Free Sourdough Banana Bread

Here is a sugar free banana bread with goodness of sourdough? You can enjoy this banana bread without any guilt.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast, Brunch, Dessert
Cuisine: American
Keyword: Banana bread, Chocolate banana bread, Sourdough discard recipes, Sourdough starter, Sugar free
Servings: 12 servings
Calories: 226kcal



  • 2 cup / 250g All-purpose flour
  • ½ cup 100g Sourdough Starter I used 100% hydration sourdough starter
  • ¼ cup/ 51g whole milk
  • cup /66g Monk fruit-stevia blend if you want sweeter version use ½ cup
  • ¼ cup / 50g Canola oil
  • ¼ cup / 46g Butter Unsalted, melted
  • 1 egg
  • 3 medium bananas
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¾ cup 78g Pecans Toasted and chopped coarsely


  • Preheat oven to 375°F/ 190° C .
  • Grease a 9×5-inch loaf pan, or spray it with a nonstick baking spray and line with parchment paper for extra safety.
  • Mash bananas in a large bowl.
  • Roast the Pecans in the preheated oven for about 10 minutes and crush them into small pieces and set aside.
  • Sift flour, salt, baking powder, cinnamon in a large bowl. To this mixture and mix everything.
  • In another bowl add melted butter, oil, then add, egg, milk, sourdough starter/discard and vanilla. Then incorporate monk fruit-stevia blend.
  • Add flour mix into wet ingredients.
  • Then, add mashed banana mixture and mix until everything is combined well.
  • Add crushed pecans and mix well once again.
  • Transfer the batter to baking pan and bake for about 45 minutes or until a toothpick inserted comes out clean.
  • If you have any leftovers, this banana bread can be stored at room temperature for 2-3 days by wrapping them with foil.
  • For longer storage freeze them individually in freezer and thaw and warm it before serving.



For more sweeter version use  2-3 tablespoon more sweetener in your recipe. 


Calories: 226kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 145mg | Potassium: 161mg | Fiber: 2g | Sugar: 4g | Vitamin A: 212IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!