Gluten Free Sourdough Banana Bread

I developed my own gluten free sourdough starter from Cannelle et Vanille’s wonderful baking book and I’ve been wanting to use the discard for something other than sourdough boule’s. I searched the internet and found this lovely recipe from What the Fork’s blog and adapted it to fit my own needs. I generally don’t love using gluten free flour blends and instead opt for using a mixture of almond, oat, tapioca, and sorghum flours. I’ll sometimes use others, but these are often my go-to’s.

I have a high protein option that I might have to share another time. I swap a fair amount of the oat flour for Sprout Living’s pumpkin seed protein powder and you would never know the difference!

I love this banana bread recipe so much! It’s delicous, chocolatey, full of flavor, and the texture is incredible. You’d never know it was gluten free. It does take some planning a head and also requires coming to room temperature before cutting into it, so if you’re looking for a quick banana bread recipe, try making this one instead. Otherwise, enjoy making my gluten free sourdough banana bread!

I N G R E D I E N T S:

Wet:

1 cup (260g) sourdough discard.

3 mashed over ripe bananas

2/ cup coconut or maple sugar

1/3 cup milk of choice

1/3 cup browned butter (or avocado oil or melted butter)

2 eggs

1-2 tsp vanilla extract

Dry:

1 cup (90g) oat flour

3/4 cup (75g) almond flour

1/4 cup (30g) tapioca flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

Optional:

1 to 1-1/2 cups mix-ins

(chocolate, walnuts, cherries, pecans, etc)

1-2 tsp of other spices (pumpkin pie spice, cinnamon, ginger, nutmeg, cloves, etc.)

1/2 tsp xantham gum (gives a little bit of extra “stretchiness”

D I R E C T I O N S:

1. In a large bowl, mix the sourdough discard, banana, butter or avocado oil, milk of choice, sugar, flours, and spices. Mix until well incorporated.

2. Cover with a clean kitchen towel and rest at room temperature for at least 1 hour. I prefer overnight. The longer you let the batter rest, the more “sour” the flavor gets.

3. Preheat the oven to 350 and line a loaf pan with parchment paper.

4. To the large bowl, add eggs, vanilla, baking powder, baking soda, and sea salt. Mix until incorporated.

5. Add your mix in’s and fold until just fully mixed. Pour the batter into the loaf pan and bake for 65-75 minutes or until a toothpick comes out of the center mostly clean with very few crumbs on it.

6. Let the banana bread cool to room temperature before enjoying!!