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Sliced gluten-free sourdough discard banana bread loaf with banana pieces beside it

Gluten-Free Sourdough Discard Banana Bread

A moist gluten-free banana bread that uses sourdough discard, brown rice and sorghum flour and psyllium husk, with a crumb that slices cleanly once cooled.
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Prep Time 15 minutes
Cook Time 1 hour
Rest Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 211
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g (about 3 medium) ripe bananas, mashed
  • 120 g (about ½ cup) gluten-free sourdough discard how to make a gluten-free starter
  • 2 large eggs
  • 100 g (about ½ cup packed) light brown sugar
  • 60 g (4 Tbsp) unsalted butter, melted
  • 5 g (1 tsp) vanilla extract
  • 80 g (about ½ cup) brown rice flour
  • 60 g (about 7 Tbsp) sorghum flour
  • 40 g (about ⅓ cup) tapioca starch
  • 6 g (about 2 tsp) whole psyllium husk
  • 4 g (1 tsp) gluten-free baking powder
  • 3 g (¾ tsp) baking soda
  • 2 g (1 tsp) ground cinnamon
  • 3 g (½ tsp) fine sea salt

Equipment

  • Kitchen scale
  • Mixing bowl
  • Whisk
  • Fork
  • 9x5-inch loaf pan
  • Parchment paper
  • Instant-read thermometer
  • Cooling rack

Method
 

  1. Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving an overhang on the long sides.
  2. Mash the bananas in the bowl, then whisk in the discard, eggs, brown sugar, melted butter and vanilla.
  3. Add the brown rice flour, sorghum flour, tapioca starch, psyllium husk, baking powder, baking soda, cinnamon and salt. Whisk until no dry streaks remain.
  4. Let the batter rest for 10 minutes so the psyllium can absorb liquid and thicken.
  5. Scrape the batter into the pan and smooth the top.
  6. Bake for 55 to 65 minutes, until the top is deep golden and the center reads 205 to 210°F (96 to 99°C).
  7. Cool in the pan for 20 minutes, then lift out and cool on a rack for at least 1½ hours.

Notes

Cook time is the oven time for the loaf. Cooling is not included in the total, and the loaf needs at least 1½ hours on a rack before slicing. Use ripe bananas with brown speckles.