A lot of us are in gluten free sourdough starter feeding mode lately, but one can only bake so much gluten free sourdough bread (can’t one?). So to answer the call of what else to do with precious gluten free sourdough starter, I’ve added this delightful gluten free sourdough banana bread recipe for you!
Of course you should also feel free to use your starter in other recipes calling for yogurt or sour cream, simply subbing starter in equal proportion. Otherwise, you can also use your gluten free starter in recipes in place of some of the regular gluten free flour.
In general, use 1/2 cup of starter to replace 1/4 cup flour. For example, if you remove 1/4 cup gluten free flour from a recipe, replace with 1/2 cup of gluten free starter.
This formula should allow you to convert most recipes like pancakes, waffles, muffins, coffee cakes, other breads, even some cookies with very little adjustment.
For this gluten free Sourdough Banana Bread I also used 1/2 cup of my lovely gluten free sourdough starter and it provided a little lift to this typically dense quick bread that was quite nice!
I don’t think anyone who didn’t know would necessarily identify a sour note in the bread, so no worries there.
It’s just a fun way to use that valuable starter in other recipes, and offers the added bonus of helping the bread stay fresher even longer.
For a regular gluten free Banana Bread Recipe, you can’t go wrong with Grandma’s Gluten Free Banana Bread; my even easier recipe calls for my gfJules Gluten Free Muffin Mix.
I even have a gluten free Banana Muffins recipe, a gluten-free Banana-Lime Bread recipe, and a 5-Minute Gluten Free Banana Bread Mug Cake for you!
Isn’t it nice to have options?
I can’t wait to see where you use your gluten free starter and how you get creative with yours! Do tell me all about it in the comments!
You can even bake this lovely gluten free Sourdough Banana Bread as muffins! These were baked by a customer who blessed me with a special delivery!
Dot says she baked these beauties for 25 minutes (and she added chocolate chips!).
In the meantime, I hope you love this gluten free Sourdough Banana Bread Recipe, and of course check out my regular Gluten Free Sourdough Bread Recipe.
If you need more gluten free sourdough starter tips, hop to my post all about it.
This scrumptious gluten free sourdough banana bread is irresistible any way you slice it, but with a bit of Bee Inspired Eastern Shore Honey, it’s truly heavenly!
Gluten Free Sourdough Banana Bread
Gluten Free Sourdough Banana Bread
Gluten Free Sourdough Starter takes on new life in this delightful gluten free Sourdough Banana Bread!
Ingredients
- 1/2 cup (8 Tablespoons) butter or vegan butter (I used Earth Balance Buttery Sticks)
- 3/4 cup brown sugar, lightly packed
- 1 cup (~240 grams) ripe, mashed bananas (approximately 2 large bananas)
- 2 eggs (or egg substitute see here for options)
- 1/2 cup gluten free sourdough starter
- 1 teaspoon pure vanilla extract
- 2 cups (270 grams) gfJules Gluten Free All Purpose Flour OR gfJules corn-free Multigrain Biscuit & Breakfast Flour (280grams)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg or pumpkin pie spice (optional)
- 1/4 teaspoon salt
- 1/2 - 3/4 cup chopped pecans (optional)
Instructions
- Preheat oven to 325°F. Lightly oil or line with parchment a 9 x 5 loaf pan.*
- In a large mixing bowl, beat butter and sugar until light, approximately 2 minutes. Fold in bananas, eggs, sourdough starter and vanilla, then mix until fully integrated.
- In another bowl, whisk all remaining dry ingredients except nuts.
- Stir in flour mixture until smooth then add nuts.
- Transfer the batter to the prepared pan and smooth the top with a wet spatula. Bake for 45 minutes then cover with foil if browning too much. Bake another 15 minutes. The bread is done when a toothpick inserted into the center comes out clean or with dry crumbs.
- Remove to cool on a wire rack. Remove from pan after 10-15 minutes of cooling. Slice when cooled completely. Store at room temperature in tupperware-type container or zip-top bag or in freezer.
Notes
*May be baked as muffins. Bake approximately 25 minutes.
Pin for later!
Loved this recipe! It came out so moist and is not too sweet. Would totally make again!
It looks fantastic, Molly!! Thanks for taking the time to share your yummy pic! So glad you loved it – the chocolate chip additions are brilliant!
~jules