Gluten- Free Banana Sourdough Discard Loaf

A humble offering from the heart of the kitchen,  where nothing is wasted and everything is transformed.

Ripened bananas, sweet and yielding, folded into a tender crumb with wholesome flours and the quiet magic of sourdough discard. A loaf born from patience, care, and the gentle rhythm of slow baking, its aroma wrapping the cottage in warmth as it rises.

Each slice carries a story of renewal; yesterday’s starter becoming today’s comfort. Soft, nourishing, and deeply satisfying, it’s a reminder that the simplest ingredients, when treated with love, create the most beautiful moments to savour.

Sour, nutty and deeply flavoured, what this lacks in sugar, it makes up for in texture…

High In protein and healthy fats, this is fuel as well as food….

Who new that sourdough discard could be so tasty?

banana bread, loaf cake, sourdough discard, gluten free, healthy recipes, healthy cake, healthy snacks, high protein

Yield: 8-10

Author: Suze Morrison

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Gluten- Free Banana Sourdough Discard Loaf

Prep time: 15 MinCook time: 60 MinTotal time: 1 H & 15 M

A humble offering from the heart of the kitchen, where nothing is wasted and everything is transformed.

Ripened bananas, sweet and yielding, folded into a tender crumb with wholesome flours and the quiet magic of sourdough discard. A loaf born from patience, care, and the gentle rhythm of slow baking, its aroma wrapping the cottage in warmth as it rises.

Each slice carries a story of renewal; yesterday’s starter becoming today’s comfort. Soft, nourishing, and deeply satisfying, it’s a reminder that the simplest ingredients, when treated with love, create the most beautiful moments to savour

Ingredients

• Dry
• 120g Brown Rice Flour
• 100g Almond Flour
• 30g Tapioca Starch
• 1 tsp Bicarbonate of Soda
• ½ tsp Sea Salt Flakes
• 1 tsp Ground Cinnamon
• Wet
• 3 Ripe Bananas, mashed, plus one left whole, peeled and cut vertically in two
• 120g active or unfed Sourdough Discard (100% hydration)
• 2 Large Free-Range Eggs, room temperature
• 80ml Extra Virgin Olive Oil
• 80g Maple Syrup
• 1 tsp Vanilla Bean Paste
• 1 tbsp Kefir
• 60g Mixed Toasted Nuts, chopped
• 50g Dark Chocolate, chopped

Instructions

1. Preheat oven to 170°C (fan 160°C).
2. Line a 2lb loaf tin with parchment or grease with olive oil
3. In a bowl, whisk together rice flour, ground almonds, tapioca, bicarbonate, salt and cinnamon. Break up any almond flour clumps so the crumb stays even.
4. In a separate bowl, mash 3 bananas until mostly smooth but still slightly textured.
5. Whisk in sourdough discard, eggs, oil, honey, vanilla and kefir until glossy.
6. Fold dry ingredients into the wet mixture gently. The batter will be looser than a cake batter. Fold in the chopped nuts and chocolate.
7. Pour into the tin and smooth the top. Lay the two banana halves onto the batter.
8. Bake 50–60 minutes until golden and a skewer inserted comes out clean.
9. Allow to cool in the tin 15 minutes, then lift out and cool fully on a rack.
10. This loaf slices best once completely cooled — almond flour needs time to set.

https://gourmetglow.co.uk/recipes/gluten-free-banana-sourdough-discard-loaf

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