Gluten-Free Sourdough Discard Banana Bread
Banana bread is forgiving, which makes it a good first bake once you have a gluten-free starter. The mashed bananas carry most of the moisture, and a little discard adds a gentle tang that keeps the sweetness from tasting flat.
Gluten-free quick breads need two things that wheat versions can skip: a binder and patience. A spoonful of whole psyllium husk holds the crumb together, and a long cool-down lets it set so the slices cut cleanly.
Research-backed recipe. The amounts and times follow methods published by several gluten-free bakers, written here as an original recipe inside the ranges those methods share. Treat the times as a range, and let the look of the loaf make the call.
A note on celiac disease and shared kitchens. This kitchen also bakes wheat sourdough, so I cannot promise that these recipes are safe for celiac disease. They are written for gluten-free and gluten-sensitive bakers. If you have celiac disease, bake in your own gluten-free setup and read every ingredient label for a gluten-free certification. Ask your doctor what is right for you.
Which one is this?Compare all 3 banana bread recipes
These 3 banana bread recipes are close cousins. Here is how they differ, so you can pick the right one.
- Sourdough Discard Banana Bread1 hr 15 min · Makes 1 loaf
Unfed discard, all-purpose flour, brown sugar and melted butter, with walnuts or chocolate chips.
You have discard to use up and want the sourdough version.
- Classic Sour Cream Banana Bread2 hr 15 min · Makes 10 slices
Sour cream and mashed bananas with all-purpose flour and no starter.
You have no starter or discard.
- Gluten-Free Discard Banana BreadYou are here1 hr 25 min · Makes 10 slices
Gluten-free discard with brown rice and sorghum flours, tapioca starch and a little psyllium.
You bake gluten-free.
Why You’ll Love It
- Uses discard straight from the refrigerator, with no feeding step
- One bowl and a whisk, with no mixer needed
- Rescues the bananas that ripened faster than planned, which happens quickly in a warm kitchen
- Slices freeze well, so you can toast one at a time
Ingredients
Volume measurements are included for convenience, but they’re approximate. A kitchen scale will always get you a more consistent result, especially for the flours and the starter.
- Ripe bananas, mashed (300 g / about 3 medium): The sweetness and most of the moisture. Choose bananas with brown speckles.
- Gluten-free sourdough discard (120 g / about ½ cup): Fresh from the refrigerator is fine. Stir it first if liquid has pooled on top.
- Eggs (2 large): Bind the batter and add lift. Room temperature mixes in more easily.
- Light brown sugar (100 g / about ½ cup packed): Sweetens the loaf and adds a caramel note.
- Unsalted butter, melted (60 g / 4 Tbsp): Keeps the crumb tender. Let it cool for a few minutes first.
- Vanilla extract (5 g / 1 tsp): Rounds out the banana flavor.
- Brown rice flour (80 g / about ½ cup): The whole-grain base.
- Sorghum flour (60 g / about 7 Tbsp): Adds body and a mild, slightly sweet flavor.
- Tapioca starch (40 g / about ⅓ cup): Lightens the crumb.
- Whole psyllium husk (6 g / about 2 tsp): The binder. Use whole husks and not powder.
- Gluten-free baking powder (4 g / 1 tsp): Check the label for a gluten-free mark.
- Baking soda (3 g / ¾ tsp): Reacts with the acid in the bananas and the discard.
- Ground cinnamon (2 g / 1 tsp): Warm spice that suits the banana.
- Fine sea salt (3 g / ½ tsp): Seasons the loaf.
Equipment
Gear guides: Sourdough Equipment Guide·Kitchen Scales·Banneton Sizing·Scoring Tools·Storing the Loaf·Pizza Stone vs. Baking Steel·Shop All Picks →
- Kitchen scale: weigh the flours, bananas and discard.
- Mixing bowl: for mashing the bananas and mixing the batter.
- Whisk: blends the wet ingredients and the dry flours.
- Fork: mashes the bananas.
- 9×5-inch loaf pan: holds the batter. Line it with parchment.
- Parchment paper: lets you lift the finished loaf out in one piece.
- Instant-read thermometer: confirms the center is baked through.
- Cooling rack: lets the loaf cool evenly so the crumb can set.
Sample Schedule (Same Day)
Mix
- Mash the bananas
- Whisk the batter together
Rest
- Let the batter sit 10 minutes
- Heat the oven
Bake
- Bake about an hour
- Cool at least 1½ hours before slicing
Gluten-Free Sourdough Discard Banana Bread
Method
- Heat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving an overhang on the long sides.
- Mash the bananas in the bowl, then whisk in the discard, eggs, brown sugar, melted butter and vanilla.
- Add the brown rice flour, sorghum flour, tapioca starch, psyllium husk, baking powder, baking soda, cinnamon and salt. Whisk until no dry streaks remain.
- Let the batter rest for 10 minutes so the psyllium can absorb liquid and thicken.
- Scrape the batter into the pan and smooth the top.
- Bake for 55 to 65 minutes, until the top is deep golden and the center reads 205 to 210°F (96 to 99°C).
- Cool in the pan for 20 minutes, then lift out and cool on a rack for at least 1½ hours.
Notes
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How to Make It
1Heat the oven and prep the pan. Heat the oven to 350°F (175°C) with a rack in the center. Line a 9×5-inch loaf pan with parchment, leaving a little overhang on the long sides so you can lift the loaf out later. A lined pan matters because gluten-free quick breads cling to bare metal.
2Mix the wet ingredients. Mash the bananas in the mixing bowl until mostly smooth, leaving a few small lumps. Whisk in the discard, eggs, brown sugar, melted butter and vanilla until the mixture looks even. If the butter is still hot, let it cool for a few minutes so it does not cook the eggs.
3Add the dry ingredients. Add the brown rice flour, sorghum flour, tapioca starch, psyllium husk, baking powder, baking soda, cinnamon and salt on top of the wet mixture. Whisk until no dry streaks remain. The batter will be thick and spoonable.
4Rest the batter. Let the batter sit for 10 minutes. The psyllium husk absorbs liquid during this time, and the batter thickens to a soft, scoopable texture. If it still looks very loose after 10 minutes, give it 5 more.
5Fill the pan. Scrape the batter into the prepared pan and smooth the top with wet fingers. Tap the pan on the counter twice to settle the batter and release any large air pockets.
6Bake. Bake for 55 to 65 minutes, turning the pan once at the 35 minute mark. The loaf is done when the top is deep golden and an instant-read thermometer in the center reads 205 to 210°F (96 to 99°C). Humid weather can add a few minutes.
7Cool before slicing. Cool the loaf in the pan for 20 minutes, then lift it out by the parchment and set it on a cooling rack. Wait at least 1½ hours before slicing. The crumb finishes setting as it cools, and a warm slice looks gummy even when the loaf is fully baked.
Tips & Troubleshooting
- Gummy center: Bake until the center reads 205°F (96°C), and let the loaf cool fully before slicing.
- Sunken middle: Check your oven temperature with a thermometer and avoid opening the door in the first 35 minutes.
- Top browning too fast: Move the rack down one position and turn the pan halfway through the bake.
- Batter too thin: Weigh the bananas. Extra fruit is the usual cause, so keep to 300 g.
How to Store
To store: Keep the cooled loaf wrapped at room temperature for 1 day, then refrigerate it for up to 5 days. In a humid South Florida kitchen, the refrigerator is the safer place after the first day.
To freeze: Freeze sliced loaf with parchment between the slices for up to 3 months, and toast slices straight from frozen.
Nutrition
Nutrition values are estimates per slice and will vary based on exact ingredients used.
211
CALORIES
36
CARBS (G)
3
PROTEIN (G)
6
FAT (G)
3.5
SAT. FAT (G)
2.4
FIBER (G)
13.9
SUGAR (G)
260
SODIUM (MG)
Desi’s Notes
This loaf follows the ratios that published gluten-free banana breads share, with discard standing in for part of the flour and liquid. Weigh the bananas, since extra fruit is the most common cause of a heavy middle.
It is a good home for discard from the Gluten-Free Sourdough Starter. For breakfast, try the Gluten-Free Sourdough Discard Pancakes or the Gluten-Free Sourdough Cinnamon Rolls. The whole set lives on the Gluten-Free Sourdough page.
The wheat version is Sourdough Discard Banana Bread.
Before You Bake
Scaling this recipe up or down? Run your numbers through the Sourdough Calculator. And if you want a printable reference for troubleshooting or timing, browse all six Printable Quicksheets.
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