Easy Gluten-Free Sourdough Banana Bread Recipe

Name: Easy Gluten-Free Sourdough Banana Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 75 min
Yield: 10
Cuisine: American Baking
Ingredients: 1 1/2 cups Gluten-free flour blend (approx. 214 grams, and homemade nightshade-free blend); 1/2 teaspoon Xanthan gum (approx. 2 grams; omit if your flour blend contains it); 1 teaspoon Baking powder (approx. 5 grams); 3 medium Ripe bananas, mashed (about 1 cup (240g) mashed); 1/2 cup Gluten-free sourdough discard (active, unfed starter); 1/2 cup Light brown sugar, packed (100 grams); 1/4 cup Granulated sugar (50 grams); 2 pieces Large eggs (room temperature); 1/2 cup Melted coconut oil or vegetable oil (120 ml); 1 teaspoon Vanilla extract; 1/2 teaspoon Salt; 1/2 teaspoon Baking soda; 1 teaspoon Ground cinnamon (optional)

Learn how to make delicious gluten-free sourdough banana bread using sourdough discard. This recipe is perfect for reducing waste and enjoying a healthy, flavorful treat. We'll use brown rice flour discard and a homemade nightshade-free gluten-free flour blend.

#Gluten-Free

#Sourdough Discard

#Banana Bread

#Baking

#Dessert

#Easy

#Breakfast

Golden Brown Banana Bread Loaf

Recipe Information

15m

Prep Time

50m

Cook Time

1h 15m

Total Time

Servings

Easy

American Baking

English

Nutrition (per serving)

280

Calories

Protein

45g

Carbs

13g

Fat

Sliced Banana Bread, Ready to Serve

Ingredients

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Batter in Loaf Pan

Instructions

0/5 completed

1
Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
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10m
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Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
10m
Ensure oven is fully preheated for even baking.
2
In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, salt, and cinnamon (if using).
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5m
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In a large bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking powder, baking soda, salt, and cinnamon (if using).
5m
Whisk well to distribute leavening agents evenly.

3
In a separate medium bowl, mash the ripe bananas. Add the sourdough discard, brown sugar, granulated sugar, eggs, melted coconut oil, and vanilla extract. Whisk until well combined.
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10m
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In a separate medium bowl, mash the ripe bananas. Add the sourdough discard, brown sugar, granulated sugar, eggs, melted coconut oil, and vanilla extract. Whisk until well combined.
10m
Use very ripe bananas for a sweeter, more moist bread.
4
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf.
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3m
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Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf.
3m
A few lumps are fine. Overmixing develops gluten (even in GF blends), making it dense.
5
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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1h
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Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
1h
For a golden crust, you can brush the top with milk or a little melted butter before baking.