Jump to Recipe·Print Recipe
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 thestep-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 BananaBread 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 towelcome 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
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
- Author: Chantal | Fresh is Real
- 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
Scale
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.
Tags
Gluten-Free Banana Bread Sourdough Starter Banana Bread Vegan Banana Bread Egg-Free Nut-Free Dairy-Free
Vegetable Taco Filling
Easy Asparagus Salad
9 Comments
Amy
April 23, 2023 at 2:41 pm ·Reply
Thanks so much for this, and the gluten-free sourdough starter tips. This is an incredible recipe–amazing texture! My only regret is I used steel-cut oats for some of the oats (it was what I had haha). I think I’ll add 1/2 tsp cinnamon next time too, and probably tinker with adding a protein powder so I can call it breakfast! Frosted with a light chocolate frosting & topped with crushed walnuts. Amazing!
Now back to working on getting the boule to cook/rise correctly in a loaf pan… 🙂 I think I’ll add a bit of baking soda/baking powder too, seeing how light the banana bread came out with it. Probably not as much, but it might give it a boost!
View Comment
Mangalam
August 5, 2020 at 2:01 am ·Reply
Hi Chantal, Thank you for this recipe. Just wondering why do we need baking soda & powder in addition to the starter ? Would it work if I add just the starter & not add the other 2 & let it rise on counter top & then bake ? Thank you
View Comment
Chantal
August 10, 2020 at 7:14 pm ·Reply
Hi! Great question! I can’t recall if I tried that with this specific recipe. Although, if you feel up to experimenting, I’m sure you could give it a go. Because banana bread is a quickbread recipe, adding baking powder and baking soda will help with the texture without having to let the batter rest/rise. If you do try it, let me know how it goes!
View Comment
Cindy
August 4, 2020 at 8:05 pm ·Reply
This banana bread is the best banana bread i have ever had! Thanks so much for your wonderful recipes!
View Comment
Chantal
August 10, 2020 at 7:16 pm ·Reply
Hi Cindy! I’m so glad you tried and liked this recipe! Thank you for taking the time to comment to let me know!
View Comment
April 24, 2020 at 2:54 am ·Reply
Another amazing recipe Chantal! Turned out exactly as I thought it would which was perfect! I reduced the sugar to 1/3 cup as I like my baked goods a little less sweet and I didn’t use the maple syrup. I’m going to freeze some of it to have for a quick snack. This would be great for breakfast as well.
View Comment
Deanna Huizing
November 23, 2019 at 10:10 pm ·Reply
This sourdough strter banana bread looks great but what could I use in place of the oats? I am unable to use oats.
View Comment
Chantal
November 25, 2019 at 3:41 pm ·Reply
Hi Deanna! Which GF flours do you have on hand? I wouldn’t necessarily suggest swapping all the oat ingredients with an all-purpose GF flour mix. You could consider replacing 1 cup with a flour mix then also include buckwheat, sorghum, millet or even almond meal/flour (if you don’t have allergies to nuts). Instead of using large oats, quick oats and oat flour for a total of 2 cups, consider trying: 1 cup GF AP flour, 1/2 cup buckwheat flour with 1/2 cup of sorghum flour or almond meal/flour. The AP flour mix will include some starches that will be necessary to bind everything together. If you don’t want to use an AP flour mix, you will need to add some arrowroot starch, tapioca flour or potato starches to your other flours for a total of 2 cups. Let me know if you need further help.
View Comment
Chantal
December 3, 2019 at 3:20 pm ·Reply
In this recipe, I used oats, large, quick and oat flour because once combined with the other ingredients the oats help to stick everything together. Do you have a gluten-free flour mix at home? You could try subbing all the oats and brown rice flour (total 2-1/2 cups) with an all-purpose GF mix. Although please note that I haven’t tried it myself. You could try making a half batch of the recipe at first to test it out.
View Comment
