Hello, baking fanatics—I can’t wait for you to try this new recipe!
This 1-Bowl > Mix > Bake Banana Sourdough Seed Loaf is out of this world!
Bubbly active gluten-free sourdough starter (natural yeast) is a key ingredient in this yummy loaf.
A tasty no gluten snack that is also egg and dairy free.
Fresh is Real is looking for 3 recipe testers, keep reading if you’re interested.
Banana Sourdough Seed Loaf Recipe
The recipe was tested with a gluten-free sourdough starter made from organic brown rice flour and clean (unchlorinated) water.
If you already have a good starter, use it to try this recipe! Just make sure it’s been recently fed, that’s it’s active and bubbly. A thick pancake batter-like texture is what we are looking for. Or, if you’ve used buttermilk in the past, it’s comparable.
It’s also very possible that you’ve never made anything with a sourdough starter before.
Eventually I will post more about this process but for now, I will make a few suggestions.
Gluten-Free Sourdough Starter Kit
You can buy a kit to help you make your first gluten-free starter. Some are available online and you might be lucky to find some at your local health food stores. In Ottawa, Ontario, Canada, I’ve seen the kit at Rainbow Foods on Richmond Road.
How to make a Gluten-Free Sourdough Starter from Scratch
If you’re the kind of person that loves to experiment in the kitchen, then perhaps you could try making your own. All you need is organic (preferred) gluten-free brown rice flour, a good clean source of water (spring water or filtered water is great) and follow these steps from Whole New Mom, or these instructions from Cultures for Health if you purchase their starter kit.
Please note that not all gluten-free sourdough recipes on the web are vegan. You can still bake up good loaves without eggs and dairy. It’s possible, so don’t worry.
The process might seem a little intimidating at first but once you get familiar with fermentation, it’s actually a lot of fun and very rewarding. It’s a great food science experiment, get your kids to help!
This Banana Sourdough Seed Loaf recipe should be pretty easy for experienced sourdough bakers. If you’ve never made anything with a gluten-free sourdough before, consider starting here.
Here are some visuals to help you make this recipe.
Test this recipe and earn a reward
Be the first three (3) people to test and comment on this recipe, and I will help compensate your time and effort. Approximate value $20*. Carefully read all the rules.
Rules: Complete these 4 steps (if you are one of the first 3 to comment on this recipe post); then you will qualify to receive a gift*.
- Follow Fresh is Real on Instagram and/or Pinterest,
- Follow Fresh is Real on Facebook,
- Post one (1) picture (Facebook or Instagram) of your loaf recipe and tag it with #freshisreal, and
- Fill out a mini 5-question feedback survey (document link to come).
Open to all Canadian residents. For young bakers (13 years old or younger), get your parents to help you. The first 3 participants to comment directly in the blog post, that have also completed all required 4 steps will receive a gift*.
*Gift to be determined. The gift could be money, gift card, or small gift. Reward valid until midnight on Tuesday, January 31. 2018.
Gluten-Free Sourdough Starter, Fermentation & Kombucha
I’ve also made a large crowd-pleasing carrot cake with a gluten-free sourdough starter. Hopefully, I will be able to share it with you soon.
If you’re curious about fermentation, you could try your hand at making your first batch of cultured vegetables or pickles. You’ll be surprised at how easy the process actually is.
Or, have you tried making your own kombucha yet? Boocha what? I have a batch brewing, well, fermenting, as I write this. So easy and so tasty, my kids love it! More to come on this subject in the future. Until then, you can read this great post about kombucha by Melissa Torio (Culinary Nutrition Expert).
Ps. I mastered my Gluten-Free and Vegan baking skills with the help of the Gluten-Free Baking Academy, This course was amazing, plus Heather Crosby (the teacher) taught me to use the best gluten-free ingredients, without any yucky unwanted fillers. If you’re interested, there are usually two sessions per year.
If you have questions about this recipe or fermentation let me know!
- Vegan egg———
- 1 tablespoon chia seeds + 1 tablespoon flax seeds, ground + 6 tablespoons warm water
- ½ cup brown rice flour
- ½ cup oat flour
- ¼ cup raw pumpkin seeds, ground into flour (about ⅓ cup)*
- ¼ cup raw sunflower seeds, ground into flour (about ⅓ cup)*
- ½ cup coconut palm sugar (works without or use less sugar)
- 1 teaspoon baking soda**
- 1 teaspoon baking powder**
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 3 medium (or 2 large) ripe bananas, mashed
- 1 tablespoon ghee*** (or use vegan butter or extra coconut oil)
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup active gluten-free starter
- 1 cup**** (combination of large oat flakes, sunflower seeds, and pumpkin seeds, coarsely ground or chopped)
- ½ cup allergy-free dark chocolate chips (optional)
- Preheat oven to 350 degrees F and lightly grease (coconut oil is great) a parchment-lined bread pan (I used an 8.5x4.5-in ceramic bread pan).
- Prepare vegan egg (chia, flax, and water) in a small bowl, mix, and let sit until ready to use.
- Mash bananas directly in a large mixing bowl.
- Measure out all dry and ingredients, add them to the large bowl.
- Add ghee, vegan egg, coconut oil, vanilla and mix well.
- Gently fold in one cup of bubbly active gluten-free sourdough starter.
- Lastly, add coarsely ground or chopped oats, seeds, and chocolate chips (optional) mix to incorporate.
- Pour batter into you parchment-lined bread pan.
- Bake at 350 degrees F for about 60 minutes*****, or until edges look golden brown.
- Remove from oven, let cool in pan for 10 minutes, using parchment paper pull out the loaf and let cool on a cooling rack.
- Once completely cooled and at room temperature, enjoy!
- Best kept in the refrigerator in a glass container, with lid, for up to 7 days.
- You can also freeze any leftovers for up to 3 months. Slice before freezing.
**Use gluten-free, corn-free, and aluminum-free baking soda and baking powder.
***Ghee is not vegan, use vegan butter or extra coconut oil for the vegan option.
**** Nuts are another add-in option if you are not allergic to them.
***** For mini 5x2-inch bread pans, 45 minutes of baking time should be sufficient.