A healthy sourdough eggless banana bread that is soft, moist and doesn’t fall apart when cut. Learn how to make a tasty banana bread without eggs, gluten free, dairy free, egg free, oil free and refined sugar free! This dairy free eggless banana bread is the perfect use of the sourdough discard when feeding your gluten free sourdough starter! Makes 1 Loaf
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, baking soda, 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 syrup crystals, cinnamon or seeds.
Cover with a clean towel and let it rise for about 15-20 min in a warm place (not too hot). If you're not using baking soda, let it ferment for aprox. 4 hours or until it doubles in size.
When baking, cover the sourdough banana bread with a piece of aluminum foil for the first 30 minutes, then remove it. After that lower the temperature from 400 F to 370 F and remove the foil. At this time you can also remove the bread from the tin (see video).
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 and 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.
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 the banana bread for up to 2 months.To thaw the sourdough 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.