酵母香蕉面包是一个简单而美味的to use the discard from your sourdough starter.
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You might be wondering, does the world even need another banana bread recipe??
But the answer is a resounding YES. Yes it does.
Because this isn’t just any old banana bread recipe. It’s asourdough banana breadrecipe adapted from my uber-popular, classicgluten-free banana bread recipe.
I repeat – SOURDOUGHBANANABREAD
Wow, is this good. It’s crazy moist but firm so it doesn’t fall apart, amazing flavor, and a really, really easy way to use the discard from your mature sourdough starter.
You better believe this sourdough banana bread will be the first of many sourdough discard recipes – I’ve got an entire ecookbook planned!
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If you’re looking for even more quick bread recipes to make, check out my complete list ofwilliamhill官网无谷蛋白快速面包食谱found on my blog. And of course, there’s my entire cookbook dedicated to quick breads –该无麸质williamhill官网简易面包食谱.
If you’re looking to convert other quick bread recipes to be used with sourdough discard, I generally use 1 cup of starter to replace 1/2 cup flour and 1/4 cup liquid in quick breads.
我在Facebook群组使这个香蕉面包直播，Gluten-Free Baking Clubso they had early access to this recipe. Not only have they already been baking it with delicious results, one member used this discard ratio to make a sourdough version of myMeyer Lemon Bread. You guys, there are ENDLESS possibilities here!
- Sourdough Starter–this recipe uses mature sourdough starter discard. For food safety purposes, do not use discard from an immature/brand new sourdough starter.
- The discard pictured below shows the discard from my Bob’s Red Mill 1:1 starter and it’s a thicker starter than most which is why it looks so chunky. It’s made with equal parts flour and water and it works great in sourdough discard recipes.
- 糖– I use a combination of light brown sugar and granulated sugar. If your bananas are super ripe, you can reduce the sugar by 1/4 cup.
- Baking Powder and Baking Soda– I still use baking powder and baking soda to leaven this quick bread. The bread is baked right after mixing so it doesn’t have time for the sourdough to leaven naturally like it would with a long bulk fermentation.
What is a Sourdough Starter?
A sourdough starter is a mixture of flour and water that’s used to cultivate “wild yeast”. As sourdough starter matures and ferments, it’s used to make sourdough bread. You can read all about it in myGluten-Free Sourdough Starter post.
Equipment Needed to Make Quick Breads
- Loaf Pan– I use a9 x 5-inch loaf panin this recipe.
- Mixing Bowls- 我用两碗。一为湿成份和一个干的成分。
- Basic Tools- 木勺，拂，和抹刀。
- 测量工具– Measuring cups for wet and dry ingredients. I highly suggest using aDigital Kitchen Scaleto measure your starter and dry ingredients.
How to Make Sourdough Discard Banana Bread
Step 1.Preheat oven to 350 degrees. Spray a 9×5 inch loaf pan with non-stick spray and line with parchment paper.
Step 2.In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar. Stir in the chopped walnuts and set aside.
Step 3.In a large bowl, add the mashed banana, light brown sugar, eggs, milk, oil, and vanilla extract. Whisk well to combine and then whisk in the sourdough discard.
Step 4.Pour the dry ingredients into the wet ingredients and stir to combine and all the dry ingredients are incorporated. Transfer the batter to the prepared baking pan.
Step 5.Bake at 350 degrees for 55-70 minutes or until baked all the way through. If your banana bread starts to brown too much at the end, cover it with aluminum foil.
Step 6.Cool the bread in the pan for 20 minutes and then remove from the pan to cool completely on a wire rack. Let the banana bread cool completely before slicing.
Tips for Making Banana Bread with Sourdough Discard
- 不要从一个新的启动器使用丢弃。You want your starter to be around 5-10 days old before using the discard and you want it to be bubbling, growing, and smell yeasty/sour.
- Use a starter with 100% hydration.Meaning, your sourdough starter is made with equal parts flour and water by weight.
- If you use a starter made with a higher percentage of flour or water, you’ll have to adjust for that when making this recipe.
- Don’t over-measure your flour.Too much flour will make your bread dense and dry.Get my free guide to measuring flour here.
- Let the bread cool completely before slicing.If you slice it while it’s still warm, it will crumble. The bread needs that cooling time to firm up.
- Adjustments for higher elevation bakingmay need to be made with this recipe.
Other Gluten Free Quick Bread Recipes To Try
- Zucchini Bread
- Cinnamon Swirl Banana Bread– found in该无麸质williamhill官网简易面包食谱
- Gluten Free Pumpkin Bread
- Gluten Free Cornbread– sourdough version coming soon!
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If you love this recipe for Gluten-Free Sourdough Banana Bread, be sure to follow me on social media so you never miss a post:
- 1 1/2 cups (214 grams) gluten-free flour blend (see notes)
- 1/2 teaspoon (2 grams) xanthan gum (see notes)
- 1 teaspoon (5 grams) baking powder
- 1/2 teaspoon (2 grams) baking soda
- 1/2 teaspoon (3 grams) fine sea salt
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (73) chopped walnuts
- 1 cup (229 grams) mashed banana
- 1/2 cup (100 grams) light brown sugar, lightly packed
- 2 large eggs, room temperature
- 1/3 cup milk (regular or dairy-free)
- 1/3 cup avocado oil (or neutral oil of choice)
- 1 teaspoon pure vanilla extract
- 1 cup mature sourdough starter discard (265 grams)
- Preheat oven to 350 degrees. Spray a 9x5 inch loaf pan with non-stick spray and line with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar. Stir in the chopped walnuts and set aside.
- In a large bowl, add the mashed banana, light brown sugar, eggs, milk, oil, and vanilla extract. Whisk well to combine and then whisk in the sourdough discard.
- Pour the dry ingredients into the wet ingredients and stir to combine and all the dry ingredients are incorporated. Transfer the batter to the prepared baking pan.
- Bake at 350 degrees for 55-70 minutes or until baked all the way through. If your banana bread starts to brown too much at the end, cover it with aluminum foil.
- Cool the bread in the pan for 20 minutes and then remove from the pan to cool completely on a wire rack. Let the banana bread cool completely before slicing.
- I used myNightshade Free Gluten-Free Flour Blendfor this recipe. If your flour blend contains xanthan gum, omit the amount called for in the recipe.
- My sourdough starter is made with Bob’s Red Mill 1:1 Gluten-Free Flour Blend which contains xanthan gum. If your starter is made with a flour that doesn’t have xanthan gum, use 3/4 teaspoon instead of 1/2 teaspoon.
- Using too much liquid may prevent your bread from baking all the way through or sinking after it's baked.
- Because of the sweetness of the bananas and sugar, this does not have a sourdough flavor but it’s a great way to use your mature discard.
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Nutrition Information:Yield:12 Serving Size:1
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories are based on 12 slices.