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A side on moody image of a loaf of gluten free banana bread topped with banana coins. The bread sits on a steel sizzling platter on a black linen backdrop

Gluten free sourdough banana bread

Gluten free, low lactose, FODMAP friendly, nut free
5 from 5
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Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Cuisine Food Intolerance Friendly
Servings 10 slices

Ingredients
  

For the sourdough banana bread:

  • 250 g banana weighed after peeling
  • 120 g (3/4 cup reasonably well packed) light brown sugar
  • 50 g butter, deep browned (it should weigh close to 40g once browned)
  • 130 g (1/2 cup) sourdough discard
  • 1-3 tablespoons (20-60ml) milk of choice (I used soy) Add depending on the thickness of your starter - 1 for a thinner starter, 3 for very thick
  • 2 extra large eggs
  • 130 g (1 cup) fine brown rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 - 1/2 teaspoon fine salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla bean paste

Optional but very recommended, to finish:

  • Extra banana coins, very finely sliced (about 1/2 a banana)
  • A sprinkling of finishing sugar

Instructions
 

  • Preheat the oven to 200c or 400F. Place a silicon loaf tin on a baking tray (this helps keep it even). I also like to lightly grease mine, even though people say you don’t need to grease silicon. A combination of butter and oil does the trick every time.
  • Mash the banana in a large mixing bowl (see notes if you’re using frozen) and add all the wet ingredients. If the brown butter is hot, allow it to cool a little before adding to minimise the risk of curdling the eggs. Whisk to thoroughly combine.
  • In another mixing bowl, whisk together all the dry ingredients. Add the dry to the wet, and continue whisking until the mixture is well combined. It should be a reasonably thick batter that feels ‘fluffy’ against the whisk.
  • Pour the batter into the prepared baking tin. Arrange the banana coins on top and finish with the sprinkling sugar, if you’re using them.
  • Place the banana bread on the tray in the oven for 40 minutes to an hour. Allow to cool slightly before removing from the tin.
  • You can eat warm or store in an airtight container for a few days.

Notes

To make this banana bread vegan:
  1. Use 1/4 cup (60ml) vegetable or olive oil in place of the butter.
  2. Remove the eggs from the equation.
  3. Use 1/2 cup (125ml) plant based milk instead the listed amount. Proceed from step 3, noting that the batter won't be as thick as the version with eggs.
  4. I have found the vegan gluten free sourdough banana bread only needs about 30-40 minutes in the oven, as opposed to the listed time.
Keyword gluten free banana bread, gluten free sourdough
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