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–+ servings
Gluten Free Sourdough Banana Bread

Gluten Free Sourdough Banana Bread | Sourdough Discard Recipes

5 from 5 votes

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Prep Time: 25 minutes
Cook Time: 25 minutes
Cooling Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: 8 mini loaves
This banana bread turns out super moist, tender, and perfectly spiced with cinnamon. The sourdough discard doesn't really add any tang in this recipe (unless you're using 1-2 week old discard, then it might add a subtle touch.) Chopped pecans or walnuts are a favorite in banana bread and add a little more sustenance.
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Equipment

Ingredients

  • 1 ½ cups overripe bananas mashed
  • ½ cup gluten-free sourdough discard (unfed starter, up to 2 weeks old) tested with a brown rice and sorghum flour discard
  • ½ cup neutral oil such as canola or coconut
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 ¾ cups gluten-free all purpose flour containing xanthan gum tested with Bob's Red Mill GF 1:1 (the blue bag)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ¾ cup chopped pecans or walnuts

Instructions

  • Preheat the oven to 350 F. Prepare a muffin tin, mini loaf pan, or regular 9x5 loaf pan by greasing with nonstick cooking spray or butter. Set aside.
  • In a large mixing bowl, mash the bananas. Add in the GF sourdough discard, oil, eggs, vanilla, light brown sugar, and granulated sugar. Whisk until well-combined and smooth.
  • Add in the GF flour, baking powder, baking soda, ground cinnamon, and salt. Mix until just combined. Do not over-mix (it's okay if there's some flour streaks at this stage.)
  • Fold in the chopped nuts, using a silicone spatula, until evenly dispersed throughout the batter.
  • Allow the batter to rest for 10 minutes. (A great time for some kitchen clean-up!)
  • Pour the batter into the prepared pan. For mini muffins or mini loaves; bake 20-30 minutes, and for a 9x5 loaf pan; bake 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool 5-10 minutes in the pan before removing to a wire rack to finish cooling.
  • Enjoy!

Notes

Store in an airtight container at room temperature. Tip: Line the container with paper towels to absorb excess moisture the banana bread will produce over time. Freshen the paper towels each day. This prevents muffins from getting soggy. Best enjoyed within 3 days.
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