Gluten Free Sourdough Banana Bread
Gluten Free Sourdough Starter takes on new life in this delightful gluten free Sourdough Banana Bread!
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Servings: 1 loaf
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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.