Fresh Sourdough Starter Banana Bread. This quick bread makes 16 servings. Gluten-Free | Vegan | Allergen-Friendly

Sourdough Starter Banana Bread

  • Author: Chantal | Fresh is Real
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: Makes 16 squares
  • Category: Desserts, Snacks, Treats
  • Method: Oven-baked
  • Cuisine: Vegan, Gluten-Free, Allergen-Friendly


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.


Vegan egg
1 tablespoon white whole chia seeds or ground flax + 4 tablespoons hot water

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

3 medium ripe bananas, mashed
1/3 cup coconut oil, melted
1 tablespoon maple syrup (optional)
1 cup active brown rice gluten-free starter***


  1. Preheat oven to 350 degrees F and lightly grease a parchment-lined 8 x 8-in square baking dish****.
  2. Prepare vegan egg in a small bowl, mix, and let sit until ready to use.
  3. Mash bananas directly in a large mixing bowl.
  4. Measure out all dry and ingredients, add them to the large bowl.
  5. Add coconut oil, vegan egg to the same large bowl and mix well.
  6. Gently fold in one cup of bubbly active gluten-free sourdough starter and mix until well incorporated.
  7. Pour batter into your parchment-lined bread pan, sprinkle top with a few oats (optional).
  8. Bake at 350 degrees F for about 45-50 minutes or until edges are golden brown.
  9. Remove from oven, let cool in pan for 10 minutes.
  10. Using parchment paper, gently pull out the loaf from pan and transfer to a cooling rack.
  11. Once cooled, enjoy on its own or with a little drizzle of maple syrup!


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.

Keywords: Banana, Bread, Sourdough, Starter, Vegan, Gluten-Free, Quick Bread