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gluten‑free sourdough banana bread

Homemade gluten-free sourdough banana bread with a golden-brown crust, sliced open to reveal a moist, nutty interior.
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Discover the delightful taste of gluten free sourdough banana bread, a perfect blend of tangy and sweet flavors combined with wholesome ingredients. This easy-to-make recipe is great for both seasoned bakers and newbies looking to try something new. Indulge in a slice for breakfast, dessert, or a satisfying snack. Click now to learn how to create your own batch of this delicious bread, and bring a taste of homemade comfort to your table today!

Ingredients

Scale
  • 220 grams bananas, ripe
  • 2 eggs, room temperature
  • 2 tablespoon plant-based milk (any type of milk will work)
  • 73 grams butter
  • 130 grams gluten-free sourdough starter discard (fresh or old from the fridge, don’t use the discard from a starter that is less than 1 week old)
  • 100 grams white sugar
  • 50 grams brown sugar
  • 214 grams gluten-free flour (I used my rice flour blend which for this recipe would be: 53g brown rice flour, 54g white rice flour, 107g starch of choice (potato/cornstarch/tapioca/arrowroot))
  • 7 grams baking powder (check the package to see if it’s GF)
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
  • 4 grams cinnamon
  • 52 grams pecans or walnuts, crushed

Instructions

Step 1: Prepare the Oven

Start by preheating your oven to 350°F (175°C). This ensures that your gluten free sourdough banana bread bakes evenly, resulting in that perfect texture.

Step 2: Mix the Wet Ingredients

In a mixing bowl, combine the ripe bananas, eggs, and melted coconut oil. Mash the bananas well to create a smooth base for your batter.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, cinnamon, and salt. This step is crucial for the right rise and flavor in your gluten free sourdough banana bread.

Step 4: Blend Wet and Dry Ingredients

Gradually add the dry mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can affect the bread’s texture.

Step 5: Add the Cherries

Fold in the fresh or frozen cherries. This adds a lovely burst of sweetness and a pop of color to your gluten free sourdough banana bread.

Step 6: Prepare the Baking Pan

Grease a loaf pan with coconut oil or line it with parchment paper for easy removal. It’s key to prevent the bread from sticking after baking.

Step 7: Bake the Bread

Pour the batter into your prepared loaf pan and bake for 60-65 minutes. Keep an eye on it, and check for doneness by inserting a toothpick; it should come out clean.

Step 8: Cool and Enjoy

Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its perfect texture while cooling.

Notes

Tip 1: Ripe Bananas
  • Make sure your bananas are very ripe they should have lots of brown spots. The riper the banana, the sweeter and more flavorful your gluten free sourdough banana bread will be.
Tip 2: Flour Blend
  • Use a good quality gluten free flour blend for the best results. A blend that contains xanthan gum is particularly effective in mimicking the properties of gluten.
Tip 3: Customizing Flavors
  • Feel free to add chopped nuts or chocolate chips for an extra layer of flavor in your gluten free sourdough banana bread.

Nutrition

Find it online: https://www.amgroyal.com/gluten-free-sourdough-banana-bread/