Gluten Free Sourdough Banana Bread | Sourdough Discard Recipes

5 from 5 votes

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Prep Time: 25

Cook Time: 25

Cooling Time: 25

Total Time: 1 15

Yield: mini loaves

Use up ripe bananas and a jar of sourdough discard to make this super moist, tender, cinnamon-spiced banana bread. It’s a great base recipe—perfect for adding chopped nuts, chocolate chips, dried fruit, or even a streusel topping (or enjoy it plain).

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Author: Madison @ Wonders of Cooking

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. Grease a muffin tin, mini loaf pan, or a 9×5 loaf pan with nonstick spray or butter. Set aside.
In a large mixing bowl, mash the bananas. Add the wet ingredients along with the sugars, and whisk until smooth and well combined.
1 ½ cups overripe bananas, ½ cup gluten-free sourdough discard (unfed starter, up to 2 weeks old), ½ cup neutral oil, 2 large eggs, 1 teaspoon pure vanilla extract, ½ cup light brown sugar, ½ cup granulated sugar
Add the dry ingredients. Mix until just combined, being careful to not overmix. A few streaks of flour are okay.
1 ¾ cups gluten-free all purpose flour containing xanthan gum, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¾ teaspoon salt
Gently fold in the chopped nuts with a silicone spatula until evenly distributed throughout the batter.
¾ cup chopped pecans or walnuts
Allow the batter to rest for 10 minutes. A great time for some kitchen clean-up!
Pour the batter into the prepared pan.
Mini muffins or mini loaves: Bake 20 to 30 minutes, or until a toothpick inserted in the center comes out clean.
9×5 loaf pan: Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread or muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temp.

Notes

Store gluten free banana bread in an airtight container at room temperature for up to three days.

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.

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