Ingredients:

100g (heaping 3/8 cup) Sourdough Starter, active or discard

365g (~4  medium) Overripe Bananas

125g (1/2 + 1/8 cups packed) Brown Sugar

40g (heaping 1/8 cup) Liquid Sweetener (Maple syrup, honey, agave syrup, etc.) 

1 tsp. Vanilla Extract

125g (heaping 3/4 cup) Olive Oil

60g (1/4 cup) Plant Milk

6g (1 tsp.) Apple Cider Vinegar

3g (1/2 tsp.) Fine Sea Salt

1/2 tsp. Cinnamon

243g (2 cups, spooned and leveled) All Purpose Flour

18g (3 tbsps.) Cocoa Powder

1/2 tsp. Baking Soda

1/2 tsp Baking Powder

Dark Chocolate Chips, for the chocolate portion, optional

Method: 

(see pictures and video tutorial below the steps)

• Preheat the oven to 350 degrees Fahrenheit. 

Step 1: Combine plant milk and apple cider vinegar in a small bowl to make vegan buttermilk. Allow to sit for 5 minutes. 

Step 2: Mash the bananas and sourdough starter together. 

Step 3: In a large bowl, combine the wet ingredients:

brown sugar, liquid sweetener, olive oil, vanilla, and vegan buttermilk.

Step 3: In a medium bowl, combine the dry ingredients:

 all-purpose flour, baking powder, baking soda, cinnamon, and salt. 

Step 4: Add the mashed banana and sourdough starter to the wet ingredients. 

Step 5: Pour the dry ingredients over the wet ingredients. Fold to combine. Be careful not to mix too much; just fold the ingredients until just combined. 

Step 6: Pour half your batter into the bowl we used for the dry ingredients (now that the bowl is empty, don't dirty a new bowl; just reuse the dry bowl!). 

Add the Coco powder to half of the batter and fold until just combined. Add Dark Chocolate chips if you'd like, too. 

Step 7: Let sit for 5 minutes.  While your batter rests, grease an 8x8 pan. I like to use olive oil to grease the pan, as the main fat in the loaf is also olive oil. 

Step 8: Scoop the Chocolate and Vanilla batter into the pan, alternating back and forth with each type of batter. Once all the batter is in the pan, with a toothpick, marble and swirl the batters together. Not too much; I recommend going vertical rather than horizontal across the whole pan. 

Step 9: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean. 

Step 10: Once baked, allow to cool for 10 minutes in the pan, then flip the bread out onto a wire rack. Allow to cool completely before slicing. 

Store in an airtight container for up to 5 days.