I can’t wait for you to try the Banana Sourdough Seed Loaf recipe! A 1-Bowl, Mix, Bake banana bread recipe that is out of this world!
Bubbly active gluten-free sourdough starter (natural wild yeast) is the secret ingredient in this yummy loaf.
A tasty gluten-free snack that is also free of eggs and dairy!
Banana Sourdough Seed Loaf
The loaf recipe was prepared 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! Feed your starter, and wait until it’s active and bubbly. A thick pancake-like batter texture is excellent. 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.
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 without a starter kit. Here’s a step-by-step guide to help you along the way.
Please note that not all gluten-free sourdough recipes on the web are vegan. Don’t worry though, you can still bake up tasty loaves without eggs and dairy.
The process might seem a little intimidating at first, but once you get familiar with fermentation, it’s a lot of fun and very rewarding. It’s a very educational food science experiment, get your kids to help!
This Banana Sourdough Seed Loaf recipe should be pretty easy if you already have a GF sourdough starter.
If you have questions about this recipe or fermentation, let me know!
Process Photos
Banana Sourdough Seed Loaf
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 mins
- Yield: 1 loaf or 4 mini loaves 1x
- Category: Snacks, Treats
- Method: Oven-Baked
- Cuisine: Vegan, Gluten-Free, Allergen-Friendly, Kid-Friendly
- Diet: Gluten Free
Description
This banana sourdough seed loaf is easy to prepare if you already have a gluten-free sourdough starter!
Ingredients
Vegan Egg
- 1 tablespoon chia seeds + 1 tablespoon flax seeds, ground + 6 tablespoons warm water
Dry
- 1/2 cup brown rice flour
- 1/2 cup oat flour
- 1/4 cup raw pumpkin seeds, ground into flour (about 1/3 cup)*
- 1/4 cup raw sunflower seeds, ground into flour (about 1/3 cup)*
- 1/2 cup coconut palm sugar (works without or use less sugar)
- 1 teaspoon baking soda**
- 1 teaspoon baking powder**
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
Wet
- 3 medium (or 2 large) ripe bananas, mashed
- 1 tablespoon ghee*** (or use extra coconut oil)
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup active gluten-free starter
Add-Ins
- 1 cup**** (combination of large oat flakes, sunflower seeds, and pumpkin seeds, coarsely ground or chopped)
- 1/2 cup allergy-free dark chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees F and lightly grease (coconut oil is a good option) a parchment-lined bread pan (I used an 8.5 x 4.5-in ceramic bread pan).
- Prepare vegan egg (ground chia, ground 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!
Notes
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.
*Grind pumpkin and sunflower seeds in a coffee grinder, dry container Vitamix, or food processor, into a fine flour. You can do the same with the flax and chia seeds if they are whole.
**Use gluten-free, corn-free, and aluminum-free baking soda and baking powder.
***Ghee is not vegan. For the vegan option, use extra coconut oil.
**** Nuts are another add-in option if you are not allergic to them.
***** For mini 5 x 2-inch bread pans, 45 minutes of baking time should be sufficient.
This recipe is amazing. Replaced the rice flour with extra oats and omitted the coconut oil and sugar, added 2 more bananas. What a wonderful way to use my discarded sourdough starter I don’t want to waste!!! Just calculated the nutritional values and the macros are incredible. Well done and thank you! 🙏🏻
View CommentEmilie! Thank you for trying the Banana Sourdough Seed Loaf and tweaking it to work for you! I’m so happy that you like the nutritional aspect of this treat!
View CommentHi Chantal,
Do you have any banana bread recipes or pumpkin bread recipes which does not use baking soda and baking powder? I understand you are using gluten-free, corn-free, and aluminum-free baking soda and baking powder but I would still like to avoid it if I can.
Also will real eggs work better compared to vegan eggs?
Regards,
View CommentAshish
Hi Ashish! Are you looking for a recipe that includes GF sourdough starter? The baking powder I use contains tapioca starch, cream of tartar and baking soda. Is it the baking soda that you would like to omit? I’m sure you could still bake the banana bread without it, the texture will be a little different that’s all. It just helps to fluff the texture up a bit. You ask about the egg; if you want to add a regular egg, I’m sure you could without a problem. That should also help to make the bread rise a little bit. Here’s an example of another banana bread recipe by Minimalist Baker (https://minimalistbaker.com/one-bowl-gluten-free-banana-bread/). This one includes some almond meal and no GF sourdough starter. In this one, you have the option of adding an egg if you wish. Hopefully, it will help you in creating something that works for you. Again, leaving the baking soda and powder is ok, the final texture will be different. If you use a gluten-free flour blend that includes xanthan gum, that will also change the texture.
View CommentHi Chantal,
Yes, I started making my first GF sourdough starter based on your recipe day before yesterday. Super excited. Your printout for the same is very professionally done, and I find it easy to read and very useful. Furthermore, your recipe does not ask me to throw away most of the starter everyday which I am pleased about.
We have stopped doing cakes/sugary breads in our house due to allergies (gluten & corn). I still have my doubts about gluten free baking soda and baking powder, and would therefore prefer to avoid them if possible. Less the chemicals and more the ingredients which are actual food items, the better it is in my opinion. Thanks for the minimalist baker link; I will look into it.
View CommentBy the way Chantal, do you have any recommendations on making your own gluten free flour blend? Some variations if they exist will be nice. I will prefer to avoid gums.
View CommentI am currently working on a GF vegan flour guide. I hope to share it very soon!
View CommentMade this recipe in a mini-loaf pan. Turned out great. My kids loved it! Thanks, Chantal!
View Comment