You know those ripe naturally sweetened bananas you keep in the fridge or freezer? Get them out! They’re perfect for this Sourdough Starter Banana Bread recipe.
If you have a gluten-free sourdough starter great! You’re almost set to bake! If you don’t, no worries! You too can learn how to make a sourdough starter to make sourdough bread, muffins, crackers, pizza crusts, pancakes, and even cakes! Here’s the step-by-step guide.
I made a layered carrot cake once with some GF sourdough starter, and it turned out great! This reminds me, that I should test it again so I can share it with you!
Beginner to More Advanced Recipes
On a side note, as I develop even more recipes for you to try, it’s my challenge to simplify ingredients and the method as much as I can. Not everyone has a lot of time to cook or bake and I get that!
My most difficult recipes are indeed my bread ones. Bread is awesome but preparing the dough and baking loaves requires clear and detailed steps. This is why I create videos on YouTube for the bread recipes that are currently on my site. Subscribe to my YouTube channel so you can get notified when more videos are added.
And remember, that all my recipes are gluten-free, vegan (no eggs, no dairy), and allergen-friendly (no peanuts, nuts, etc.).
freshisreal.com
Freshisreal.com was created so I could archive my favourites recipes. There’s nothing more satisfying than referencing your website for recipes when preparing a meal.
I’m terrible at keeping notes. Actually, I have notes everywhere! I’m not so great at organizing them. So by eventually typing them out, accessing my recipes is much faster and this way I get to share them with you!
Having a food blog has been a process, it’s not as easy as it might look but it’s so much fun! I’m continuously having to learn new things in order to try and stay up to beat. This technology-heavy world we now live in is very fast-paced! I personally can’t keep up!
Recipes for Inspiration
Use recipes you find on Instagram, on the web, as a guide—for inspiration! No two people will want to eat or can consume the same list of ingredients. Tweak your version to please yourself and accommodate your dietary needs.
Sourdough Starter Banana Bread
I enjoy eating baked treats! Making them, for me, is almost as much fun! My kids are pretty great too, they often help me by taste-testing my creations. Their feedback is appreciated, it’s real, with zero sugar coating!
Going to the coffee shop to buy a muffin, a scone, or other baked treats, is not an option for me or my family that live with food sensitivities and allergies. This is why making baked goods at home like this Sourdough Starter Banana Bread is important to me.
Add-Ins
Sourdough Starter Banana Bread recipes like this one, are very accommodating to add-ins such as chocolate chips, seeds, dried fruits, etc. Half a cup should be enough for this recipe.
Previous Post
The Vegetable Taco Filling was my last post. It’s a very simple recipe I had to share with you as my family and I seem to enjoy tacos a lot lately. The combo of vegetables can be tweaked with what you have on hand.
Check out the post, and let me know, how you and your family like your tacos!
GFV Baking Facebook Group
My Gluten-Free Vegan Baking Group has seen some more growth since the last post. I’m excited to welcome other baking enthusiasts that avoid the same allergens as my family and I do.
This group was set up to help you troubleshoot any challenging allergen-friendly baking questions along the way. It’s also where I share my newest creations and ideas before anyone else sees them on the blog. If you love gluten-free vegan baking, join us!
This group is a great place to share ideas, tips and tricks about baking without gluten, dairy, eggs, or other top allergens. Below are some of the recipes that are frequently discussed.
- Gluten-Free Vegan Blueberry Scone
- Yeast-Free Gluten-Free Vegan Bread
- Basic Yeasted Dough Gluten-Free Vegan
- Buckwheat Sourdough Loaf Gluten-Free Vegan
- Gluten-Free Sourdough Starter
Share Your Creations
If you try this Sourdough Starter Banana Bread recipe, take a picture and share it with us!
Tag it @freshisreal_ with the hashtag #freshisreal
And, don’t forget to rate and comment on your experience below.
Sourdough Starter Banana Bread
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: Makes 16 squares 1x
- Category: Desserts, Snacks, Treats
- Method: Oven-baked
- Cuisine: Vegan, Gluten-Free, Allergen-Friendly
Description
Add your extra gluten-free starter to this comforting banana bread recipe. Prepare this nutritious allergy-free snack for school or the office. A simplified version of my Banana Sourdough Seed Loaf recipe.
Ingredients
Vegan egg
1 tablespoon white whole chia seeds or ground flax + 4 tablespoons hot water
Dry
1 cup large oats*
1/2 cup quick oats*
1/2 cup oat flour*
1/2 cup brown rice flour
1/2 cup coconut palm sugar
2 teaspoon baking powder**
1 teaspoon baking soda**
1/2 teaspoon sea salt
Wet
3 medium ripe bananas, mashed
1/3 cup coconut oil, melted
1 tablespoon maple syrup (optional)
1 cup active brown rice gluten-free starter***
Instructions
- Preheat oven to 350 degrees F and lightly grease a parchment-lined 8 x 8-in square baking dish****.
- Prepare vegan egg 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 coconut oil, vegan egg to the same large bowl and mix well.
- Gently fold in one cup of bubbly active gluten-free sourdough starter and mix until well incorporated.
- Pour batter into your parchment-lined bread pan, sprinkle top with a few oats (optional).
- Bake at 350 degrees F for about 45-50 minutes or until edges are golden brown.
- Remove from oven, let cool in pan for 10 minutes.
- Using parchment paper, gently pull out the loaf from pan and transfer to a cooling rack.
- Once cooled, enjoy on its own or with a little drizzle of maple syrup!
Notes
Keeps on the counter for one day. Transfer to refrigerator for up to 5 days.
* If you don’t have both large oats and quick oats I’m sure you could probably use 1-1/2 cups of the same. I like adding both for texture. If you don’t have oat flour, use a coffee or spice grinder to transform the oats into a fine flour.
** I use an aluminum-free, corn-free, gluten-free baking powder and baking soda.
*** Starters prepared with other gluten-free flours like millet, sorghum, or buckwheat might work equally well.
**** Coconut oil is great to oil your dish. Make sure your baking dish is oven safe.
