Sourdough Banana Bread is a simple and tasty way to use the discard from your sourdough starter.
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You might wonder if we really need another banana bread recipe. The short answer is yes—especially when it uses sourdough discard. This recipe takes the beloved gluten-free banana bread and adapts it into a flavorful sourdough discard quick bread you can make any time.
This sourdough banana bread is moist yet sturdy, full of flavor, and an excellent way to use mature discard from your sourdough starter. If you keep a starter on the counter and feed it regularly, discard accumulates. Quick breads like this are an easy, delicious solution for using that discard.
Gluten Free Sourdough Banana Bread
If you bake quick breads often, this sourdough discard version is a great addition to your repertoire. As a rule of thumb when converting quick bread recipes to use discard, use 1 cup of starter to replace 1/2 cup flour and 1/4 cup liquid. This recipe follows that approach and yields reliable results.
Key Ingredients for Sourdough Banana Bread
- Sourdough Starter – Use mature sourdough starter discard. Do not use discard from a brand-new or immature starter.
- Sugar – A mix of light brown sugar and granulated sugar adds depth. If your bananas are extremely ripe, reduce sugar by 1/4 cup.
- Baking Powder and Baking Soda – This quick bread is leavened with baking powder and baking soda since it bakes right after mixing and does not rely on the starter to ferment for rise.
What is a Sourdough Starter?
A sourdough starter is simply flour and water fermented to cultivate natural, wild yeast and lactic acid bacteria. Mature starter is used to make sourdough bread and provides a tangy flavor and natural leavening. For detailed starter instructions, consult a guide specific to your flour type and climate.
Equipment Needed
- 9 x 5-inch Loaf Pan
- Mixing Bowls – one for dry ingredients and one for wet ingredients.
- Basic Tools – whisk, wooden spoon or spatula.
- Measuring Tools – measuring cups and a digital kitchen scale for best accuracy.
How to Make Sourdough Discard Banana Bread
Step 1. Preheat the oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick spray and line it with parchment paper.
Step 2. In a medium bowl, whisk together the gluten-free flour blend, xanthan gum (if needed), baking powder, baking soda, salt, and granulated sugar. Stir in chopped walnuts if using, and set the dry mix aside.
Step 3. In a large bowl, combine mashed bananas, light brown sugar, eggs, milk (regular or dairy-free), oil, and vanilla. Whisk to combine, then whisk in the mature sourdough discard until smooth.
Step 4. Add the dry ingredients to the wet ingredients and fold gently until just combined. Transfer the batter to the prepared loaf pan and smooth the top.
Step 5. Bake at 350°F for 55–70 minutes, depending on your oven and pan. The loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly near the end, tent with foil.
Step 6. Cool the bread in the pan for 20 minutes, then lift it out using the parchment and cool completely on a wire rack. Allow it to cool fully before slicing to avoid crumbling.
Tips for Success
- Use discard from a mature starter. Aim for a starter that’s at least several feedings old and shows activity: bubbling and a pleasant yeasty or tangy aroma.
- 100% hydration starter (equal parts flour and water by weight) works best here. If your starter has a different hydration, adjust the liquid or flour to suit.
- Measure flour carefully. Too much flour leads to dense, dry bread. Weighing ingredients is the most reliable method.
- Cool completely before slicing. This lets the crumb set so slices hold together cleanly.
- Altitude adjustments may be necessary for high-elevation baking.
Other Gluten Free Quick Breads to Try
- Zucchini Bread
- Cinnamon Swirl Banana Bread
- Gluten Free Pumpkin Bread
- Gluten Free Cornbread
- Gluten Free Sourdough Cornbread
- Gluten Free Banana Bread Made With Oil
Follow @whattheforkfoodblog on Instagram and tag #whattheforkfoodblog — I love seeing your bakes!
Gluten Free Sourdough Banana Bread
Ingredients
- 1 1/2 cups (214 g) gluten-free flour blend
- 1/2 teaspoon (2 g) xanthan gum (if needed)
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (2 g) baking soda
- 1/2 teaspoon (3 g) fine sea salt
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (73 g) chopped walnuts (optional)
- 1 cup (229 g) mashed banana
- 1/2 cup (100 g) 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
- 1 teaspoon pure vanilla extract
- 1 cup (265 g) mature sourdough starter discard (100% hydration)
Instructions
- Preheat oven to 350°F. Spray and line a 9×5-inch loaf pan with parchment.
- Whisk the flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar in a medium bowl. Stir in walnuts and set aside.
- In a large bowl, combine mashed banana, brown sugar, eggs, milk, oil, and vanilla. Whisk in the sourdough discard.
- Fold the dry ingredients into the wet until just combined. Transfer batter to the prepared pan.
- Bake 55–70 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
- Cool in the pan 20 minutes, then remove and cool completely on a wire rack before slicing.
Notes
- If your flour blend contains xanthan gum, omit the xanthan called for in the recipe.
- If your starter was made with a flour that lacks xanthan gum, increase to 3/4 teaspoon xanthan gum.
- This recipe assumes a 100% hydration starter. Adjust liquid or flour if your starter has different hydration.
- Too much liquid can prevent the loaf from baking through or cause sinking. Measure ingredients carefully.
- The banana and sugar make this bread sweet; it won’t taste strongly of sourdough, but it’s a great way to use mature discard.
Nutrition Information
Nutrition estimates are approximate. Consult a professional for specific dietary needs.
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