Gluten Free Sourdough Banana Bread

4.69 from 48 ratings

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

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: 10 slices

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.

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.
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.
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.
Using too much liquid may prevent your bread from baking all the way through or sinking after it's baked.
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.