Gluten Free Sourdough Banana Bread (Vegan, Moist)
This gluten free sourdough banana bread is soft, moist, and made with active starter or discard. It’s vegan, egg-free, dairy-free, oil-free, gum-free, and naturally sweetened with ripe bananas and dried fruit. A simple way to use gluten free sourdough discard without relying on a starch-heavy flour blend.
Servings 1 loaf (12 slices)
Calories 159.5kcal
Ingredients
- 1 cup gluten free sourdough starter activated or discard
- ½ cup oat flour, or buckwheat four
- ½ cup tigernut flour or almond flour
- ¼ cassava flour
- ⅓ cup flax seeds ground
- 1 cup plant milk, dairy free
- 3 ripe bananas mashed
- 1 tsp vanilla extract
- 1 cup dried cranberries or other dried fruit
- 1 tsp cinnamon
- ¼ tsp sea salt
- ¾ tsp baking soda
- ¾ tsp apple cider vinegar or lemon juice
Optional Toppings
- 1 tbsp maple sugar or other
- 1 tsp sesame seeds or other
- 1 tsp shredded coconut or other
Instructions
- Preheat oven to 400 degrees F. Cover a 10 x 4-inch loaf pan with parchment paper; I used an extendable tin. Set aside.
- In a bowl, combine the bananas with plant milk, vanilla extract and cranberries. Set aside.
- Meanwhile in a large bowl, combine the starter, the flours, cinnamon, flax seeds and salt.
- Whisk together the banana mixture with the dry ingredients. Gently mix.
- Pour the batter into the prepared loaf pan. If desired, sprinkle the top generously with maple sugar, cinnamon or seeds.
- Cover with a clean towel and let it rise for about 15-20 min in a warm place (not too hot). Or for longer natural rise through fermentation: skip the baking soda, and vinegar and let it ferment for aprox. 4 hours or so.
- When baking, cover the banana bread with a piece of aluminum foil for the first 30 minutes, then remove it. After that, lower the temperature from 400F to 370F. At this time you can also remove the bread from the tin (see video), so it can bake evenly on the sides.
- Bake for 70 minutes total, until a toothpick inserted into the center comes out clean. Allow to cool before removing from the pan, then set on a rack to cool completely. Then you can slice.
- I keep it frozen (pre-sliced) and whenever I need I just throw a few slices in the toaster, the smell is extraordinary and it tastes like it was just baked.
- For extra details, see video.
Notes
If you’d like to freeze this sourdough banana bread then allow it to cool completely at room temperature. Once cool, then slice it and place in a ziploc bag. Freeze for up to 2 months.
To thaw the banana bread, place it in the fridge for at least 24 hours. Then you can toast each slice separately or warm up the whole loaf in the oven at 400F for 15-20 min.
Nutrition
Serving: 1slice | Calories: 159.5kcal | Carbohydrates: 28.5g | Fiber: 2g
