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Gluten Free Sourdough Banana Bread

Sourdough Banana Bread is a simple and tasty way to use the discard from your sourdough starter.

A loaf of Gluten Free Sourdough Banana Bread sliced on a piece of wax paper

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You might be wondering, does the world even need another banana bread recipe??

But the answer is a resounding YES. Yes it does.

Because this isn’t just any old banana bread recipe. It’s a sourdough banana bread recipe adapted from my uber-popular, classic gluten-free banana bread recipe.

I repeat – SOURDOUGH👏BA👏NA👏NA👏BREAD👏

Wow, is this good. It’s crazy moist but firm so it doesn’t fall apart, amazing flavor, and a really, really easy way to use the discard from your mature sourdough starter.

I’ve got three healthy gluten-free sourdough starters on my counter that need daily feedings and discards since I’m baking with them every day. All that feeding leads to some discard because I’m not using quite all of it in bread recipes. Naturally, I’ve found other ways to bake with it.

You better believe this sourdough banana bread will be the first of many sourdough discard recipes – I’ve got an entire ecookbook planned!

a loaf of Gluten Free Sourdough Discard Banana Bread on a piece of wax paper

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Gluten Free Sourdough Banana Bread

If you’re looking for even more quick bread recipes to make, check out my complete list of gluten-free quick bread recipes found on my blog. And of course, there’s my entire cookbook dedicated to quick breads – The Gluten-Free Quick Breads Cookbook.

If you’re looking to convert other quick bread recipes to be used with sourdough discard, I generally use 1 cup of starter to replace 1/2 cup flour and 1/4 cup liquid in quick breads.

I made this banana bread Live in my Facebook group, the Gluten-Free Baking Club so they had early access to this recipe. Not only have they already been baking it with delicious results, one member used this discard ratio to make a sourdough version of my Meyer Lemon Bread. You guys, there are ENDLESS possibilities here!

I can’t wait for you to get baking!

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.


Key Ingredients for Sourdough Banana Bread

  • Sourdough Starter this recipe uses mature sourdough starter discard. For food safety purposes, do not use discard from an immature/brand new sourdough starter.
    • The discard pictured below shows the discard from my Bob’s Red Mill 1:1 starter and it’s a thicker starter than most which is why it looks so chunky. It’s made with equal parts flour and water and it works great in sourdough discard recipes.
  • Sugar – I use a combination of light brown sugar and granulated sugar. If your bananas are super ripe, you can reduce the sugar by 1/4 cup.
  • Baking Powder and Baking Soda – I still use baking powder and baking soda to leaven this quick bread. The bread is baked right after mixing so it doesn’t have time for the sourdough to leaven naturally like it would with a long bulk fermentation.
Gluten Free Sourdough Discard in a glass Weck Jar

What is a Sourdough Starter?

A sourdough starter is a mixture of flour and water that’s used to cultivate “wild yeast”. As sourdough starter matures and ferments, it’s used to make sourdough bread. You can read all about it in my Gluten-Free Sourdough Starter post.


Equipment Needed to Make Quick Breads

  • Loaf Pan – I use a 9 x 5-inch loaf pan in this recipe.
  • Mixing Bowls – I use two bowls. One for wet ingredients and one for dry ingredients.
  • Basic Tools – wooden spoon, whisk, and a spatula.
  • Measuring Tools – Measuring cups for wet and dry ingredients. I highly suggest using a Digital Kitchen Scale to measure your starter and dry ingredients.

How to Make Sourdough Discard Banana Bread

Step 1. Preheat oven to 350 degrees. Spray a 9×5 inch loaf pan with non-stick spray and line with parchment paper.

Step 2. In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar. Stir in the chopped walnuts and set aside.

Step 3. In a large bowl, add the mashed banana, light brown sugar, eggs, milk, oil, and vanilla extract. Whisk well to combine and then whisk in the sourdough discard.

Step 4. Pour the dry ingredients into the wet ingredients and stir to combine and all the dry ingredients are incorporated. Transfer the batter to the prepared baking pan.

Step 5. Bake at 350 degrees for 55-70 minutes or until baked all the way through. If your banana bread starts to brown too much at the end, cover it with aluminum foil.

Step 6. Cool the bread in the pan for 20 minutes and then remove from the pan to cool completely on a wire rack. Let the banana bread cool completely before slicing.

A stack of sliced Gluten Free Sourdough Banana Bread

Tips for Making Banana Bread with Sourdough Discard

  • Don’t use the discard from a new starter. You want your starter to be around 5-10 days old before using the discard and you want it to be bubbling, growing, and smell yeasty/sour.
  • Use a starter with 100% hydration. Meaning, your sourdough starter is made with equal parts flour and water by weight.
    • If you use a starter made with a higher percentage of flour or water, you’ll have to adjust for that when making this recipe.
  • Don’t over-measure your flour. Too much flour will make your bread dense and dry. Get my free guide to measuring flour here.
  • Let the bread cool completely before slicing. If you slice it while it’s still warm, it will crumble. The bread needs that cooling time to firm up.
  • Adjustments for higher elevation baking may need to be made with this recipe.

Other Gluten Free Quick Bread Recipes To Try

Gluten Free Sourdough Banana Bread (Sourdough Discard Recipe)

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A loaf of Gluten Free Sourdough Banana Bread sliced on a piece of wax paper

Gluten Free Sourdough Banana Bread

4.69 from 44 ratings
Sourdough Banana Bread is a simple and tasty way to use the discard from your sourdough starter.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 slices
Print Rate Pin

Ingredients

  • 1 1/2 cups 214 grams gluten-free flour blend (see notes)
  • 1/2 teaspoon 2 grams xanthan gum (see notes)
  • 1 teaspoon 5 grams baking powder
  • 1/2 teaspoon 2 grams baking soda
  • 1/2 teaspoon 3 grams fine sea salt
  • 1/2 cup 100 grams granulated sugar
  • 1/2 cup 73 chopped walnuts
  • 1 cup 229 grams mashed banana
  • 1/2 cup 100 grams light brown sugar, lightly packed
  • 2 large eggs room temperature
  • 1/3 cup milk regular or dairy-free
  • 1/3 cup avocado oil or neutral oil of choice
  • 1 teaspoon pure vanilla extract
  • 1 cup mature sourdough starter discard 265 grams

Instructions

  • Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray and line with parchment paper.
  • In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar. Stir in the chopped walnuts and set aside.
  • In a large bowl, add the mashed banana, light brown sugar, eggs, milk, oil, and vanilla extract. Whisk well to combine and then whisk in the sourdough discard.
  • Pour the dry ingredients into the wet ingredients and stir to combine and all the dry ingredients are incorporated. Transfer the batter to the prepared baking pan.
  • Bake at 350 degrees for 55-70 minutes or until baked all the way through. If your banana bread starts to brown too much at the end, cover it with aluminum foil.
  • Cool the bread in the pan for 20 minutes and then remove from the pan to cool completely on a wire rack. Let the banana bread cool completely before slicing.

Notes

  1. I used my Nightshade Free Gluten-Free Flour Blend for this recipe. If your flour blend contains xanthan gum, omit the amount called for in the recipe.
  2. My sourdough starter is made with Bob’s Red Mill 1:1 Gluten-Free Flour Blend which contains xanthan gum. If your starter is made with a flour that doesn’t have xanthan gum, use 3/4 teaspoon instead of 1/2 teaspoon.
  3. The starter I use is a 100% hydration starter, which means it's made with equal parts flour and water. If your starter is made with a higher flour or water percentage, you may have to adjust the amount of flour or liquid you use when baking this banana bread.
  4. Using too much liquid may prevent your bread from baking all the way through or sinking after it's baked.
  5. Because of the sweetness of the bananas and sugar, this does not have a sourdough flavor but it’s a great way to use your mature discard.

Nutrition Information

Serving: 1g | Calories: 70kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 13mg | Sugar: 0.4g | Vitamin A: 13IU | Calcium: 10mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Leave a comment

If you made this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online.

Sincerely,
Shay

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Recipe Rating




  1. Nikki says:

    5 stars
    Could I add chocolate chips instead of the nuts or would that make it too moist?

  2. Justine says:

    Hi there, could I substitute psyllium husk for the xantham gum? If so, would it be a direct add or would I need to hydrate it to make the gel first (like you have in your regular sourdough recipe)? Thank you!

  3. Natalie says:

    5 stars
    This is theeeee best banana bread recipe, even if you are a gluten eater. I have had to go gluten free this past year and I never really liked banana bread, but this recipe is a winner! Highly reccomend! I keep making it again and again.

  4. Olivia says:

    Hi! Can I substitute maple syrup for the granulated and brown sugar in this recipe?

    • Shay says:

      I wouldn’t suggest it. Instead, try maple sugar. Adding maple syrup will make the bread too moist and you may have a difficult time getting it to bake all the way through properly.

  5. Amelia Edwards says:

    Hello! I am new to baking with sourdough. This looks great and I’m excited to try it. I was wondering if you could advise whether the sourdough starter should be left out at room temperature for a certain amount of time before starting the recipe?

    Thanks!

  6. Nicole says:

    Can you tell me if I can omit eggs in any of your recipes, especially this one, for flax eggs? Thank you!

  7. Martha says:

    I would love to print and try your recipes but unable to due to the ads covering your content!

    • Shay says:

      Hi Martha, sorry to hear you’re having a difficult time with the ads blocking the recipe and print function – that shouldn’t be happening so thank you for bringing that to my attention. Can you please tell me if you’re using a mobile device, tablet, or desktop computer when accessing the recipes?

      I’d also love it if you could possibly take a screenshot and send it to me so I can send it to my ad manager. If companies are intentionally removing the option to be able to “X” out the ad or cover the text, they need to know about it so the ads can be fixed. Thanks again for bringing this to my attention and I sincerely hope that you’ll consider using my recipes again in the future 🙂

  8. Jessica says:

    5 stars
    This bread is amazing and easy to make! The texture turns out so good. Not a big sourdough flavor, but lots of air bubbles and good chewy crust to this banana bread. It’s a great way to use sourdough discard!

  9. kelly oneal says:

    5 stars
    This is the best use of sourdough and cant tell it is gluten free. Great with honey butter.